What happens when we cook the food? – Nutrition Meets Food Science
What happens when we cook the food? – Nutrition Meets Food Science …
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New Research Uncovers How Yogurt’s Probiotics May Help Reduce Cancer Risk
Scientists have found that consuming yogurt regularly may lower the risk of a specific type…
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Diploma- Innovation Management for Food and Beverage Manufacturing
Innovation is the driving force behind the food and beverage industry’s growth and evolution. In…
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What Is the Best Packaging for Fresh Produce? A Guide to Types and Benefits
Various packaging and materials exist for transporting, storing, protecting, and displaying fresh produce. Different packaging…
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Meet the Alt Protein Project’s latest cohort
Students add flavor to their university ecosystems with alt proteins As our global student-led movement,…
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A new Academy of Finland (AoF) postdoc research project explores an innovative way to utilise wood hemicelluloses
Wood hemicelluloses are currently treated as low-value by-products of the pulp and paper industry and…
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If you’re worried about inflammation, stop stressing about seed oils and focus on the basics
You’ve probably seen recent claims online seed oils are “toxic” and cause inflammation, cancer, diabetes…
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The 5 Questions Big Green Egg’s New CEO Asked 86 Employees When He Took The Job
How does an outsider step into leading a company that has only had two previous…
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Is Paraffin Wax In Food Toxic?
Have you ever wondered why paraffin wax is used in certain food items such as…