Jialin Deng has a background in food design, fine art and interaction design but now the PhD student within Monash’s Creative Technologies research group is exploring all three – with food at the centre But this isn’t food as we know it; it’s not what we understand food to be. It’s food as a
px. Alex Andrei/Shutterstock Primrose Freestone, University of Leicester Every year, around 2.4 million people in the UK get food poisoning – mostly from viral or bacterial contamination. Most people recover within a few days without treatment, but not all are that lucky. As a microbiologist, I’m probably more acutely aware of the risk
New research highlights an opportunity colleges have to reduce greenhouse gas emissions — starting with the gleaming silver serving trays in their buffet-style dining halls. The project, spearheaded by Food for Climate League in collaboration with Better Food Foundation, Sodexo and three different university dining halls, found that swapping out meat entrees for
Vista da qui, il simbolo di Milano, quella “Madunina” tutta d’oro posta sulla guglia maggiore del Duomo, ci fa sentire abbracciati alla città, alla sua cultura, oggi contaminata da un turismo internazionale fatto di business e piacere. Di fronte ai tavoli, le guglie e, sotto, una moltitudine di persone percorre la piazza, mentre
From here, the symbol of Milan, the golden “Madunina” perched atop the highest spire of the Duomo, embraces us with the city and its culture, now influenced by international tourism composed of business and pleasure. In front of the tables, the spires and beneath, a multitude of people traverse the square while others
Only a third of U.S. consumers consider “climate-friendliness” when shopping at the grocery store, a new survey finds. Environmental sustainability lags far behind taste, price, healthfulness and convenience for the 11th year in a row, according to this year’s consumer research from the International Food Information Council (IFIC). The number of self-reported vegans
A Gennaio, Milano ha ospitato la premiazione di un evento divenuto famoso e di tendenza anche in ambito internazionale. La redazione di Windows Interview ha partecipato e deciso di approfondire, grazie ad alcuni protagonisti, lo spirito e i prodotti della manifestazione realizzandone uno speciale. Gli ospiti di Bruno Carenini in questo speciale sono:
The journey of our food from farm to fork is a complex process that involves various scientific disciplines and techniques. Understanding the science behind food production, processing, and consumption can help us make informed choices about the food we eat and appreciate the intricate systems that bring sustenance to our tables. This article
A new study teases apart greenhouse gas emissions from agriculture, showing how the food we eat heats up the world. Food production releases greenhouse gases into the atmosphere. New research has shown that by the end of the century, the processes that bring food to our tables could add another 1°C of warming
The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused