Cellular agriculture is the field of producing agricultural products, such as meat, dairy, and eggs, using cell culture techniques instead of traditional farming methods. This includes the use of stem cells, which can be engineered into becoming a variety of different cell types, such as muscle or fat cells. Cellular agriculture may [...]
Despite some advances, the food industry's use of plastic is expanding as quickly as is demand for it. On one hand, plastics offer a range of benefits for food manufacturers, including protection against contamination, preservation of food freshness, and ease of transport and storage. However, on the other hand, the environmental impact [...]
The quality of frozen fish can be just as good as fresh fish, and in some cases it can even be better. This is because freezing fish preserves the quality and taste of the fish, preventing it from deteriorating. Fresh fish can start to lose its quality and taste quickly after being [...]
GMO (genetically modified organism) foods are foods that have been genetically modified in a laboratory using genetic engineering techniques. This allows scientists to transfer specific traits or genes from one organism to another, in order to create new or improved food products. Some of the reasons why GMO foods were initially created [...]
Climate change, declining water resources, rising input costs, and growing pest resistance are just some of the factors reshaping the agricultural landscape. As a result , farmers of all sizes face changing weather patterns, drought, tighter profit margins, and hardy weeds and insects that pose significant challenges to their operations. These shifts [...]
Food science and food technology are related fields, but they have some distinct differences. Food science is the study of the physical, biological, and chemical makeup of food, and how to process, preserve, and package food products. Food scientists use scientific principles to understand how food behaves and how to create new [...]