The Beef Podcast Show • by Wisenetix’s Post

Excited to share our last scientific article published with Chiara Nervo and Michele Ricci in Food Research International! We investigated the consumer affective response to specific edible insect species, the sensory properties characterizing the tested insects, and their role in driving preferences and food pairing: https://lnkd.in/dhG4peg6

Our Chief Science Officer, Dr. Julie Daoust, gave an amazing talk at the Functional Mushrooms: Sources, Standards, Species & Science Session at SupplySide West last month! "Julie Daoust, PhD, Chief Science Officer for M2 Ingredients, Vista, Calif., gave examples of questions manufacturers should ask. Have tests been done to ascertain the identity of the mushrooms? What elements are in the mushroom ingredients? Have the ingredients been spray-dried? The mushrooms were grown on what substrate? Where were the mushrooms grown?" Check out this overview by Food Business News to learn more! 🍄 https://lnkd.in/gGYNhuU6

The second paper of my PhD is out. If you are interested in learning more about the potential of future objective beef carcass grading, you can read it here: https://lnkd.in/dHukzAME Thanks to the FutureBeefCross project and to Mette Christensen, Jakob Esberg, Thomas Lauridsen, Anders Fogh, Jette Feveile Young and Margrethe Therkildsen for your valuable contributions!

Is your herd full of different personalities? Dr. Trevor DeVries is unraveling how dairy cow personalities, from the curious to the cautious, influence milking performance. Their innovative approach evaluates cows' reactions to new stimuli, offering insights into optimizing automated milking systems through understanding cow temperament. To learn more, read the full article by Guilherme Madureira in Farmtario.  Looking for tailored solutions to enhance your dairy operation? Our experts are here to help – get in touch today!

Scientist and polymath Francis Galton discovered that not all crowd behaviour was negative. Indeed he found that if you asked enough people the same question, they might come up with better answers than even the experts. It was in 1906 that Galton made his discovery of what is known as the wisdom of crowds. He attended a farmers' fair in Plymouth where he was intrigued by a weight guessing contest. The goal was to guess the weight of an ox when it was butchered and dressed. Around 800 people entered the contest and wrote their guesses on tickets. The person who guessed closest to the butchered weight of the ox won a prize. After the contest Galton took the tickets and ran a statistical analysis on them. He discovered that the average guess of all the entrants was remarkably close to the actual weight of the butchered ox. In fact it was under by only 1lb for an ox that weighed 1,198 lbs. This collective guess was not only better than the actual winner of the contest but also better than the guesses made by cattle experts at the fair. It seemed that democracy of thought could produce amazing results. However, to benefit from the wisdom of crowds several conditions must be in place. First each individual member of the crowd must have their own independent source of information. Second they must make individual decisions and not be swayed by the decisions of those around them. And third, there must be a mechanism in place that can collate these diverse opinions. Source: Derren Brown #delphimethod https://lnkd.in/gndyKHq7

🌍 Highlighting Diverse Cultural Narratives in Pork Consumption at the 2024 Agriculture, Food, and Human Values Conference! 🐷 Elisabeth Ramsey, a graduate student with the RPTC, recently presented her study, "Pork on the Plate: A Content Analysis of African American Pork-Centric Recipes," at the Agriculture, Food, and Human Values Conference in Syracuse, NY. Elisabeth’s research dives into the cultural contexts and food rituals where pork holds significant value within the African-American community. By analyzing recipes from cookbooks like “Sweet Home Cafe,” “An African American Cookbook,” and “Jubilee,” she traced the historical connections of pork from slavery to the present day, highlighting its cultural significance in soul food and Black southern culinary heritage. The presentation received enthusiastic feedback, with many expressing excitement about understanding and preserving diverse cultural narratives in pork consumption. Next steps include exploring additional literature, expanding the study to include more cookbooks, and analyzing pork's cultural significance in other underrepresented communities. A big thank you to the conference organizers and participants for your support and constructive feedback! Read more about Pork on the Plate here: https://lnkd.in/e7tTRuPF #RPTC #transparencyinpork #porktrust #sciencebehindpork #scienceofraisingpigs #porkresearch #pigsandpeople #swineresearch

Did you know that the waste molt from edible insects could be more than just a byproduct? On August 8, discover how this overlooked resource can be transformed into products with significant applications in healthcare and agriculture as Dr. Kayla Snyder discusses "Bug Molt: A Potential Source for Medical and Agricultural Innovations"! 🪲 Register today! https://lnkd.in/gUYAGkkz

Milk! What's the first thing that came to mind? Cow milk? Soy? Oat? Goat? Human? In this episode of #IdiomsOfNormality on traces&dreams, I interview Dr Andrea Wiley about her work on the production, distribution and consumption of cow milk! This fascinating interview is a great explainer of her work, and a really mind-opening look into a global industry that is... well... rather abnormal when you come to think about it... https://lnkd.in/g9C8usny

Proud to have been one of the candidates to present at the 51st Annual Food Science and Technology Conference Teagasc , for Food Systems in a Changing World: the Science, Challenges and Opportunities in Dublin, Ireland. 🇮🇪 Presenting my research on: " Comparison of trypsin and chymotrypsin inhibition in different fava bean (Vicia faba) varieties"

🌟 Exciting Advances in Carbon Dot Nanozymes for Aquatic Product Freshness Monitoring 🌟 The future of food safety and quality control is looking brighter with the recent publication by Huan Liu et al., showcasing a novel approach to monitoring the freshness of aquatic products using advanced nanozymes. 🔬📊 In their groundbreaking article, "Preparation of Fe, Co, P-Codoping Peroxidase-like Green-Emitting Carbon Dots and Its Application in Monitoring the Freshness of Aquatic Products," the team explores the synthesis of Fe, Co, and P codoped Carbon Dot