Most scientific discoveries these days aren’t easily ascribed to a single researcher. CRISPR is no different – and ongoing patent fights underscore how messy research can be.
Articles on Yogurt
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While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
Dairy proteins may be the next product to be mass produced in labs, for use in fluid “milk” production and processed dairy products like yogurt and cheese.
Is yogurt as healthy as you think?
Consuming yoghurt is associated with many health benefits. But with all the varieties of yoghurt, and added ingredients like fruits and probiotics, it can be hard to know which is best for your health.
Weather has an impact on the sales of certain products, and new research shows that timely adjustments in price and advertising can make it possible for firms to increase profits.
How a simple bacterium traveled across time and space to become Japan’s latest food fad.
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Associate Professor, The University of Melbourne
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Associate Professor of Obesity, University of Leeds
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Professor (Food Science & Human Nutrition), Singapore Institute of Technology
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Enseignant-chercheur en économie et marketing, Kedge Business School
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Senior Lecturer, University of Surrey
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Honorary Associate Professor, University of Leicester
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Doctorant en Économie, Université Paris Cité
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Professor of Economics, EM Normandie
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Lecturer in Food Culture, Kwansei Gakuin University
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Associate Professor, The University of Melbourne
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Professor of Chemistry, Connecticut College
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Senior Lecturer, Medical Microbiology, University of Westminster
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Professor, Food Economics, University of Guelph
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Graduate Research Assistant, Department of Food, Agriculture and Resource Economics, University of Guelph