Collaborate Disseminate
Fresh produce suppliers may say there’s no pesticide residue on their fruits and veggies, but … are they telling the truth? Store workers could soon be able to check, using an inexpensive stick-on film.Continue ReadingCategory: ScienceTags: ITMO Univer… Continue reading Fruit n’ veg film designed to detect pesticide residue
The 2019 North American outbreak of E. coli contamination in romaine lettuce doubtless got many people thinking about how to most effectively wash their leafy veggies. Well, a new study suggests that using ultrasonic water may be the best way to go.Con… Continue reading Adding ultrasound to water could more thoroughly disinfect veggies
Judging how ripe a piece of fruit is can be a frustrating process for everyone from farmers to shoppers. Now, researchers at Shibaura Institute of Technology (SIT) in Japan have developed a new high-tech way to check, without touching or damaging soft … Continue reading Lasers and plasma shockwaves used to measure ripeness of fruit
Remember back in the mid-80s, when mass-produced holograms were such a big deal? Since then, they’ve become common on credit cards, currency and other items. Now, thanks to new research, you can actually eat the things.Continue ReadingCategory: Science… Continue reading Edible holograms could decorate or even authenticate food
A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak. Cultivated using a novel 3D bioprinting technology, the company sugge… Continue reading World-first lab-grown rib-eye steak demonstrates new 3D bioprinting tech
A pair of researchers at McMaster University’s School of Biomedical Engineering have developed a way of cultivating meat that not only does away with the animal, but also allows for greater control over the texture and taste of the end product.Continue… Continue reading Stacking sheets of tissue builds better lab-grown meat
A pair of researchers at McMaster University’s School of Biomedical Engineering have developed a way of cultivating meat that not only does away with the animal, but also allows for greater control over the texture and taste of the end product.Continue… Continue reading Stacking sheets of tissue builds better lab-grown meat
Along with single servings of coffee, we’ve also seen Keurig-like pods used to dispense cocktails, wine, fresh tortillas and even full meals. ColdSnap forges into different territory, by serving up fresh ice cream and other frosty treats.Continue Readi… Continue reading ColdSnap makes single-serving fresh ice cream from unrefrigerated pods
Even if you like cooking, it can still be a hassle transferring ingredients between bowls – all of which subsequently have to be washed. Cuisinart’s new Complete Chef food processor was designed with that in mind, as it also cooks what it slices and di… Continue reading Complete Chef cooks the food it processes
The US Food and Drug Administration (FDA) has approved a genetically modified pig for human consumption and therapeutic use. The pig is engineered to be free of a certain sugar molecule responsible for severe allergic reactions in some people.Continue … Continue reading FDA approves first genetically modified pig for food and medical use