Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
According to a recent study by a team of the Indian Institute of Technology, Bombay, the presence of microplastics has been detected in some table salt brands in the country. Microplastics are small pieces
In a major scientific breakthrough, a team of international researchers, including 18 from India decoded the wheat genome, considered insurmountable so far. The information generated will help to identify genes controlling complex agronomic traits such
Working together with an international team, researchers at the Technical University of Munich (TUM) were able to demonstrate that food also increases the thermogenesis of brown fat, and not just cold as previously assumed.
Tamil Nadu Agricultural University (TNAU) has signed an MoU with Lucknow-based CSIR-Central Institute of Medicinal and Aromatics Plants (CIMAP) to implement the Aroma mission and phytopharmaceutical projects and rural technologies in the state. Both the
The "sell-by" and "best-by" dates on milk cartons may soon become more meaningful and accurate. Cornell University food scientists have created a new predictive model that examines spore-forming bacteria and when they emerge, according to
Researchers have warned that the rising levels of carbon dioxide in the air threatens to strip wheat, rice, and other staple grains of valuable nutrients, thus raising the danger of mass malnutrition. Going by the
Researchers of IBM secured the patent for a coffee drone. A coffee drone that drops off coffee and monitors certain facial, body, and biometric data to decide or predict when people nearby may be in
The Kalinga Institute of Social Sciences has initiated a new research project titled “Transforming India’s Green Revolution by Research and Empowerment for Sustainable Food Supplies”. Awarded by the Cambridge University, UK, the project is
The IIT Kharagpur will set up a Re-Water Research Center, seed-funded by two alumni members to replenish and rejuvenate water resources, a statement issued by the institute said today. The move is to tackle the
Nanyang Technological University, Singapore (NTU Singapore) scientists have discovered a plant-based food preservative that is more effective than artificial preservatives. The organic preservative comprises a naturally-occurring substance known as ’flavonoids’, a diverse group of