Bodec’s Post

A Strategic Partnership for the Future of Food! 👉 With new technology comes many questions, especially for students whose careers and futures will be shaped by current emerging food tech! Our recent partnership with The Good Food Institute will allow us to collaborate on a new collection of shorts for our Food Innovation Series. These straightforward educational videos will explore the technology behind cultivated meat, fermented alternative proteins, and plant-based proteins and answer frequently asked questions about the processes and use of cellular agriculture. "We are so pleased to collaborate with GFI on this important series of educational materials. Our combined expertise in the fields of alternative proteins and education will lead to the creation of world-class academic resources designed to not only teach young people about the potential that food innovation has to positively impact human and planetary health but also to give them a clear understanding of the career opportunities that exist within the exciting field of food science." - Karyn Knox, Chief Development and Partnerships Officer, Educated Choices Program. 🍽️🌍 These accessible resources will also help students incorporate alternative proteins into their diet and learn about the many career opportunities in food innovation. https://lnkd.in/enXiceGa #GoodFoodInstitute #GFI #FoodTech #AltProtein #CellAg #FoodScience

🌟𝑬𝒙𝒄𝒊𝒕𝒊𝒏𝒈 𝑵𝒆𝒘𝒔 𝒇𝒐𝒓 𝑭𝒐𝒐𝒅 𝑺𝒄𝒊𝒆𝒏𝒄𝒆 𝑬𝒏𝒕𝒉𝒖𝒔𝒊𝒂𝒔𝒕𝒔! 🌟 I am stimulated to share the latest developments from the 𝑱𝒐𝒖𝒓𝒏𝒂𝒍 𝒐𝒇 𝑭𝒐𝒐𝒅 𝑪𝒉𝒆𝒎𝒊𝒔𝒕𝒓𝒚 𝒂𝒏𝒅 𝑵𝒂𝒏𝒐𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚 (𝑱𝑭𝑪𝑵), a leading publication by the𝑼𝒏𝒊𝒕𝒆𝒅 𝑺𝒄𝒊𝒆𝒏𝒕𝒊𝒇𝒊𝒄 𝑮𝒓𝒐𝒖𝒑. Its a forefront of groundbreaking research, blending the intricate worlds of food chemistry and nanotechnology to revolutionize how we understand and improve food quality, safety, security, and nutrition. 🔬 𝑾𝒉𝒚 𝑱𝑭𝑪𝑵 𝑴𝒂𝒕𝒕𝒆𝒓𝒔: 𝓘𝓷𝓷𝓸𝓿𝓪𝓽𝓲𝓿𝓮 𝓡𝓮𝓼𝓮𝓪𝓻𝓬𝓱: From nano-encapsulation of nutrients to smart packaging solutions, 𝑱𝑭𝑪𝑵 showcases cutting-edge studies that push the boundaries of food science. 𝓘𝓷𝓽𝓮𝓻𝓭𝓲𝓼𝓬𝓲𝓹𝓵𝓲𝓷𝓪𝓻𝔂 𝓐𝓹𝓹𝓻𝓸𝓪𝓬𝓱: By merging food chemistry with nanotech, the journal fosters a unique interdisciplinary dialogue, paving the way for novel applications and technologies. 𝓖𝓵𝓸𝓫𝓪𝓵 𝓘𝓶𝓹𝓪𝓬𝓽: The insights and discoveries published in 𝑱𝑭𝑪𝑵have far-reaching implications, contributing to global food security and sustainable practices. 🧬 𝑯𝒊𝒈𝒉𝒍𝒊𝒈𝒉𝒕𝒔 𝒇𝒓𝒐𝒎 𝑹𝒆𝒄𝒆𝒏𝒕 𝑰𝒔𝒔𝒖𝒆𝒔: 𝓝𝓪𝓷𝓸-𝓓𝓮𝓵𝓲𝓿𝓮𝓻𝔂 𝓢𝔂𝓼𝓽𝓮𝓶𝓼: Exploring how nanoparticles can enhance the bioavailability of vitamins and minerals. 𝓕𝓸𝓸𝓭 𝓢𝓪𝓯𝓮𝓽𝔂 𝓔𝓷𝓱𝓪𝓷𝓬𝓮𝓶𝓮𝓷𝓽𝓼: Innovations in nano-sensors for detecting contaminants and pathogens in food products. 𝓢𝓾𝓼𝓽𝓪𝓲𝓷𝓪𝓫𝓵𝓮 𝓟𝓻𝓪𝓬𝓽𝓲𝓬𝓮𝓼: Studies on nanomaterials that reduce food spoilage and waste, promoting a more sustainable food industry. For researchers, professionals, and enthusiasts eager to stay ahead in the food science field, 𝑱𝑭𝑪𝑵 is an indispensable resource. Dive into the latest issue and be inspired by the transformative potential of food chemistry and nanotechnology! 📚 𝓢𝓽𝓪𝔂 𝓘𝓷𝓯𝓸𝓻𝓶𝓮𝓭, 𝓢𝓽𝓪𝔂 𝓘𝓷𝓼𝓹𝓲𝓻𝓮𝓭: Follow 𝑱𝑭𝑪𝑵 and visit our website to explore the latest research. 𝓔𝓭𝓲𝓽𝓸𝓻𝓲𝓪𝓵 𝓔𝔁𝓹𝓮𝓻𝓽𝓼: Fanbin Kong: Editor-in-Chief Hong-Sik Hwang Emma Chiavaro Carlos Humberto Corassin Jaspreet Singh, PhD Xuebing Xu Debabrata Biswas #foodchemistry #nanotechnology #micronutrients #antioxidants #organicfood #foodflavor #nanosensors #nanoencapsulation #toxicology #foodproperties #foodscience #activepackagingtechniques #toxins #nanofiltration #qualitycontrol #nutritionfacts #foodsafety #safefoodhandling #healthyeating🌱🔍 #foodrevolution #safetyfirst #innovatewithfoodsafety #foodsafetyawareness #technology #foodinnovation #culinaryscience🌶️🔬 #innovativeprocessing 🌱🔍🌐 #mycotoxins #aflatoxins #ochratoxin #sustainability 🌿🔬🌶️🔬and more!

The Role of Encapsulation in Food Preservation: Encapsulation in food science is transforming how we preserve essential nutrients and flavors. For my senior project, I explored encapsulating Mentha piperita mint leaves to enhance their stability. This technique not only extends shelf life but also preserves the bioactive compounds that give food its health benefits. In an industry where freshness and quality are paramount, encapsulation could be the key to innovating food products. Have you come across encapsulation in food products? How do you see it shaping the future of food technology?

💥 I am pleased to present you the Food By-products Bioprocess Wheel (FBBW). It has been published in the prestigious journal Trends in Food Science and Technology, within the special issue "Upcycling of Food Waste: trends in food science and technology related to sustainable development goals (SDGs)". 💡 The FBBW is designed to highlight the most effective ways to upcycle food by-products from the most commonly produced fruits, vegetables, cereals and grains by using enzymatic or fermentation processes. The FBBW is a guiding tool that aims to facilitate upcycling strategies for industry applications. Its visual and easy-to-interpret format is intended to streamline the transfer of technology to practical applications. We hope this wheel encourages the development of other wheels, or visual tools, that help in this transition in other fields. The FBBW is open-access: https://lnkd.in/dc3qVuwR 👨🔬 👩🔬 The creation of this tool was a collaborative effort with Marco Montemurro, Melania Casertano and Vincenzo Fogliano. Ps. There is an empty box in the top-right (spent coffee grounds) that should state: Galactomannan. This will soon be amended.

🔬💡 Launch of Project: Process Strategies for Functionalization of Yeast Protein from Byproducts of Fermentation and Brewing Industry for Application in Food Systems ― yPRO+! 💡🔬   We're thrilled to announce the commencement of our pioneering research project, #yPRO+, focusing on yeast proteins and their functionalization for advanced food ingredients. 🧪 🥼💡   yPRO+ is part of the funding initiative "Sustainable bioeconomy as an innovation driver for rural areas" by the Ministry of Food, Rural Affairs and Consumer Protection of #BadenWürttemberg, with enthusiastic support from VDI/VDE Innovation + Technik GmbH. 🌱🌍   🤝 In collaboration with the food-tech #startup ProteinDistillery, especially with Prof. Dr. Tomas Kurz and Laura Herz we aim to pioneer innovative solutions for using #yeast #proteins as sustainable food ingredients. 🚀   Excited for groundbreaking insights in food technology and biotechnology at the Universität Hohenheim. Stay tuned for updates! 💼🔍🌿   #Biotechnology 🧪 #FoodScience 🍲 #PlantBased 🌿 #ProteinDistillery #Bioeconomy ♻ #YeastProteins #Sustainability 🌱 #FoodIngredients 🍽

💡 In-depth exploration of Nanotechnologies in Food Science: Implementations, Current Developments, and Future Outlook... #Nanotechnology's potential to improve the production of healthier, safer, and higher-quality #functionalfoods significantly influences the #food , #medicine and #agriculture sectors. This comprehensive overview also highlights the importance of proper labeling and regulations for marketing #nanofoods to enhance consumer acceptance. It stresses the need for managed and regulated use to enhance food processing and product quality, benefiting human health and well-being. Moreover, it underscores the potential risks of nanomaterials entering the food chain and the necessity for #invivo studies to comprehend their impact on human and animal health. Properly managed and regulated, the use of nanotechnologies can significantly enhance food processing and product quality, thereby benefiting human health and well-being. You are welcome to get in touch with me at your convenience. #InvHosseinHasannezhad #foodscienceandtechnology https://lnkd.in/dddi6YQt

Join the discussion tomorrow on European consumer perceptions of plant-based protein at our VALPRO Path project webinar!

💡 Fantastic new work on 📝 𝘾𝙤𝙣𝙨𝙪𝙢𝙚𝙧 𝙥𝙚𝙧𝙘𝙚𝙥𝙩𝙞𝙤𝙣 𝙤𝙛 𝙧𝙞𝙨𝙠 𝙩𝙤𝙬𝙖𝙧𝙙𝙨 𝙣𝙚𝙬 𝙨𝙪𝙨𝙩𝙖𝙞𝙣𝙖𝙗𝙡𝙚 𝙣𝙤𝙣-𝙩𝙝𝙚𝙧𝙢𝙖𝙡 𝙛𝙤𝙤𝙙 𝙥𝙧𝙤𝙘𝙚𝙨𝙨𝙞𝙣𝙜 𝙩𝙚𝙘𝙝𝙣𝙤𝙡𝙤𝙜𝙞𝙚𝙨: 𝘼 𝙘𝙧𝙤𝙨𝙨-𝙘𝙪𝙡𝙩𝙪𝙧𝙖𝙡 𝙨𝙩𝙪𝙙𝙮 𝙗𝙚𝙩𝙬𝙚𝙚𝙣 𝙋𝙤𝙧𝙩𝙪𝙜𝙖𝙡, 𝙂𝙚𝙧𝙢𝙖𝙣𝙮, 𝙖𝙣𝙙 𝙩𝙝𝙚 𝙐𝙆 🥗 by our GreenUPorto and Faculdade de Ciências da Universidade do Porto | FCUP researchers from GreenUPorto's Research Line «#Valorization, #Consumption, and Human #Nutrition», where they examine how #consumer concerns about new #food #technologies can be mitigated, analyzing factors like trust and technology neophobia across different cultural contexts! 🍽️ Read it all here 👉 https://lnkd.in/dzQXjZan Congratulations to all!! 👏

In its search for impactful sustainability solutions from around the world, the Liveability Challenge (TLC) 2024 saw more than 1000 submissions from over 100 countries. Out of the 1000 submissions, Associate Professor David Leong (NUS Chemical and Biomolecular Engineering) and his team, tHEMEat Company, were one of seven finalists that made it to the Grand Finale. Noting the current low demand for alternative protein meats, the multidisciplinary team, which included faculty from the NUS Department of Food Science and Technology and the NUS Department of Chemistry, sought to find an innovative solution to fill this gap. The team came up with a vegan, non-Genetically Modified Organism (GMO) ingredient VEME™. Apart from being more affordable than animal meat, alternative meats containing VEME™ are able to replicate the look, cook, smell and taste of animal meat. Read more about this special ingredient at: https://lnkd.in/dm-TpmFB #nus #nuscde #CDE #ForgingNewFrontiers #NationalUniversityofSingapore #Singapore #Education #research #NUSCollegeofDesignandEngineering ]#CDEResearch #CDEImpact

Proud to share that I've successfully completed the ACS College and EIT-organized workshop on 'Deeptech Revolution in AgriFood.' Grateful for the valuable insights and looking forward to applying digital twin solutions in the Agri-Food sector. Many thanks to ACS Asomi College of Sciences and EIT Food for this enriching experience! 🌾🔗 #ProfessionalDevelopment #AgriTech #DigitalTransformation #CertificateOfCompletion"