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A novel way to use acid whey
The production of Greek yogurt creates a lot of acid whey, which has little value. But what if you could turn it into a drinkable alcohol and solve a waste issue?
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U.S. scientists show how bacteriophages can be made more effective
In a recent study, scientists at Cornell University show how they can make bacteriophages better weapons against foodborne bacteria such as Listeria
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Sound can drown out flavours and enhance others: study
Scientists at Cornell University found that airplane noise suppresses consumers’ ability to taste sweet but enhances the ability to taste umami. The study explains why tomato juice is so popular among air travellers
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New technology could help keep bacteria from sticking around
U.S. scientists have developed a new type of nanoscale surface that bacteria can’t stick to; it’s a technology with promising applications for the food processing industry
