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The research team will use the diversity of the selected case studies to attempt to solve one of humankind’s greatest challenges – how are we going to feed more people?
In the face of coronavirus disruption and changing consumer attitudes, food operations managers face many new challenges.
Why does dipping chopsticks in oil tell cooks the temperature of oil in a pan? A team of international researcher set out on a mission to find out.
The study’s authors suggest that the findings could be used to better tailor personalised dietary advice, as genetics could well play a part in which foods we prefer.
It’s long been recommended that pregnant women drink no more than two to three cups of coffee a day, yet new research has suggested that there are no adverse affects to coffee-drinking during pregnancy.
A new study has been billed as "significant" as it potentially disproves a long-held theory that humans are mindless overeaters.
A new study surveying 28,000 North American men claims to have identified a possible link between dairy intake and an increased risk of prostate cancer.
A global survey has found that shoppers will change buying habits to protect the world's oceans, with four in ten Americans willing to buy sustainable seafood.
A new study suggests that potato protein consumption can strongly increase muscle protein synthesis rates at rest and during recovery from exercise.
Daniel Dajewski, CEO and co-founder of Agro-Projects Group, explains why more and more investors are considering entering the mushroom business.
Following a survey it conducted, GlobalData has concluded that supermarket loyalty schemes will be key for customer retention in the UK during the current cost-of-living crisis.
A new nano-sensor that can detect pesticides on fruit in minutes has been created in Sweden.
A survey has revealed how people in Britain store their food, and the heated arguments that can stem from a difference of opinion.
A Stanford University-led study suggests that less air pollution leads to “dramatic gains” in crop yields.
A team of food scientists and engineers recently received a grant to develop and test a portable sensor technology which aims to quickly detect foodborne pathogens outside of a lab.
