A team of researchers at Osaka Metropolitan University has developed a method to identify food poisoning-causing bacteria as different colours of light under the microscope, shortening the turnaround...
This material can also prolong the shelf-life of fresh fruit by two to three days and help meet the emerging need to reduce food waste and enhance food safety and quality without compromising the...
In partnership with the Singapore Institute of Food and Biotechnology Innovation, Pinduoduo (PDD) has developed a new method of food-testing will provide policing of the food supply chain for better...
Interview with Peter Ford, President, Asia Pacific for Corteva Agriscience and Priya Bapat, Senior Consultant, Public Policy for The Economist Intelligence Unit, on the Global Food Security Index...
