Researchers Develop Tool to Assess Impact of Ultra-Processed Foods
Scientists at the Fralin Biomedical Research Institute at VTC have developed a novel tool to assess the rewarding and reinforcing properties of foods, focusing on…
Scientists at the Fralin Biomedical Research Institute at VTC have developed a novel tool to assess the rewarding and reinforcing properties of foods, focusing on…
A new study aims to better understand the biophysical mechanisms underlying taste sensations, potentially leading to the development of healthier food products without compromising mouthfeel.…
Drought poses a significant challenge to farmers worldwide, exacerbated by climate change. To feed a growing population, sustainable agriculture must increase crop yields with less…
In light of escalating climate change and food security concerns, the need for more productive crops is critical. Researchers at the Boyce Thompson Institute (BTI)…
A study by The George Institute for Global Health and Imperial College London, published in Nature Food, reveals that choosing more environmentally friendly food and…
A recent University of Michigan study reveals that nearly half of global food waste, approximately 620 million metric tons, could be prevented through fully refrigerated…
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