ISAAA Inc.’s Post

Plant science is essential for improving crop yields and securing food sources. RNA-seq offers a powerful tool for plant scientists to explore plant transcriptomes, thereby allowing them to gain a better understanding of plant responses to stress and environmental changes. It has been widely used in plant science, driving advancements to meet the demands of a growing population. Click here for further information：https://lnkd.in/e3-ETrXM

📢 The #deadline for the #specialissue: "Analysis of Agricultural Food Physicochemical and Sensory Properties" has been extended till 15 February 2025. 📝 Guest Editors: Dr. Chang Shu and Dr. Xiuxiu Sun 🔍 More Info: https://lnkd.in/g8GrvT58 #foodtechnology #physicochemicalanalyze #sensoryevaluation #consumerpreference #ediblecrops #shelflife #postharvesttechnology

Finally the left hand talk to the right hand: Soil health & Human Health. at Flor.es.Sens System, we take it from the root side of things: soil health, i.e. soil microbiology and how to execute at field, supporting farmers.

Minerals and Microbes is what will make high quality food!

Recent scientific advances have spurred interest in how microbial communities can support #soilhealth, food quality, and #humanhealth. A new publication by The National Academies of Sciences, Engineering, and Medicine is available for download and/or purchase. Entitled, "Exploring Linkages Between Soil Health and Human Health". A PDF is available of the full publication for subscribers (requires a simple signup) at no cost. Check it out:  https://lnkd.in/evnF2fns

Can we have our beef (equivalent) and eat it too? 🌱 Alternative proteins introduce a brave new world of environmentally and animal-friendly proteins, produced by microbes in industrial vats or cell division in laboratories. But what does a shift to alternative proteins mean for farming systems and landscapes in countries where animal protein production sectors are a significant element of rural economies? For some critics, questions remain as to who benefits, who is substituted out of existence, who captures value and who gets left behind? The findings of the project provide much food for thought 🐮 Read the full article published in The Conversation by Dr Christopher Rosin and Professor Hugh Campbell https://lnkd.in/gCUNVrdk.

I'm excited to share results of a research study I conducted with Alexa Lamm, Joy Rumble, Jason Ellis, and Abraham Tidwell exploring public perceptions of critical agricultural and food system issues! Understanding the complexities of public decision-making is key to shaping effective communication strategies. Explore our blog to learn how we can bridge the gap between science and public understanding. #Agriculture #FoodSystem #PublicPerceptions #CommunicationStrategy #scicomm https://lnkd.in/dYmnG6WX

Infants and children have higher protein needs than adults, and eggs are rich source of digestible protein. But what prevents children from accessing such valuable food? Researchers from ILRI, International Food Policy Research Institute (IFPRI), the The Global Academy of Agriculture and Food Systems investigated barriers to access in #Ethiopia, and how to overcome them: https://lnkd.in/dCsKkfre #WorldFoodDay #RightToFood #OneCGIAR #SolutionsWithLegs

Not a surprise to anyone following the biology for the last several years but it’s always a relief to finally get the white paper to prove what many of us already knew. I always get so frustrated when I buy something and look at the ingredients, only to see dye added to something like salad dressing. I think there’s a lot of research lacking in the long term safety of “food safe” preservatives. Almost all the literature demonstrating safety was done in vivo or in vitro on intestinal cells to determine if they are damaged. Sure, this proves it may not directly cause mutations in cells or damage them when consumed in small concentrations. But we’ve failed to consider its impact on our microbiome. A bit of potassium sorbate here and there likely won’t do much, but consistent, daily exposure to these antimicrobial compounds will invevitably impact our microbial diversity and the total microbial mass. While I 100% believe food dye is disrupting our microbiome, I think the greater cause for the loss of biodiversity and biomass is the constant exposure to antimicrobial preservatives found in food. This makes sense when we compare the genetic diversity and biomass of the North American microbiome vs middle eastern. Diets that consist of more fresh, unpreserved foods, definitely positively impact these perameters.

ONLY 3 DAYS LEFT TO REGISTER! Stay up-to-date on the latest in plant and alternative proteins research from expert researchers like Amy Rowat, professor at the University of California, Los Angeles, who will be presenting "Towards Scalable Processes for Culturing Meat". Register here: https://lnkd.in/gpkSAX4s #altproteins #plantproteins #plantproteinresearch #proteinresearch #culturedmeat #scalableprocesses