FLAVOURsome COST Action’s Post

FSM24 Session 12: CONNECTIVITY OF MICROBIOMES IN THE FOOD SYSTEM Chiara Traina "Microbial communities of Taggiasca fermented olives and olive tree: preliminary study combining culture-dependent and independent approaches." University of Turin 🎤 #FSM24 #MicrobiomeSupport #foodsystemmicrobiomes

💲 Let Biosolutions Improve Your Wine Production Numbers 💲 Are you getting the most out of the grapes you crush? Maintaining consistency in quality while striving for a better bottom line is a relentless challenge in the wine industry. Biosolutions can be your ally in overcoming this hurdle by enhancing various aspects of wine production. By harnessing the power of beneficial bacteria, particularly through controlled malolactic fermentation, you can achieve significant savings on costs and resources. This crucial step in winemaking not only saves energy and optimizes your workforce but also enhances the agility of your operations. All this, while still delivering the taste and experience your customers cherish. Dive deeper into the benefits of biosolutions in winemaking through a short video explanation from one of our fermentation experts. Discover how these innovative practices can transform your production efficiency and quality. Watch the Video - Wine Solutions I For Optimized Winemaking with Chr. Hansen (chr-hansen.com) Novonesis Food & Beverage #Viniflora #WineMaking #Biosolutions #MalolacticFermentation #WineryEfficiency #InnovationInWine Duncan Hamm Gusmer Wine

Make sure to watch the replay of our recent webinar on Lalbrew Pomona™. Don't miss the chance to learn more about our new strain selected for hazy and modern IPAs. Click on the link: https://lnkd.in/ec6WbCvD #lallemandbrewing #webrewwithyou #brewingyeast #ipa #pomona #webinar

The IFST are holding the below webinar, its worth attending if you can carve out an hour of your day! Institute of Food Science and Technology (IFST)

Check out some of the latest research and innovation taking place here in Kent to support the UK fruit sector. If you're interested in finding out more about the research in the Review, or you'd like to know how the research facilities & specialists at NIAB could support your sustainable innovation, get in touch. #fruit #innovation #research #horticulture

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"

As an appetizer of things to come in the world of sustainable food production, here is an interesting article from The Cell Base announcing the world's first cultivated Black Sea Bass from the Atlantic Fish Co. What goes into cultured fish protein? Well, you're going to need to ask a friend who has degrees in cell biology, molecular biology, biophysics, bioengineering, and chemical engineering to find out.

I’m so thankful that there are brilliant minds across the country working on this! Winter varieties are a great addition to a farmers toolkit of crop rotations. They are planted in the fall when there might be more spare time, and they quickly provide ground cover to help minimize soil erosion over the winter. The extra time spent in the ground lets the barley develop a deeper root system, which helps the plant grow if water becomes scarce. Winter varieties also reach maturity earlier, allowing farmers to harvest before late summer rains damage the crops. Yields can be on par if not better than spring varieties, so there is a lot to be excited over with winter barley. Breeding for winter survivability is still a challenge, as heavy rains can drown a crop, and a deep freeze can kill off the entire planting. Other external factors like predation from migratory birds poses another challenge for farmers. Adding 0 GN genetics is a great way to broaden the market for these varieties and give farmers more options to get a great crop like barley into their rotation! Keep an eye on the team responsible for this research, they are rock stars of the barley world 🤘

My published article title: Thermal and Non thermal Food Processing Technologies for Food Preservation and their Effects on Food Chemistry and Nutritional Values, that was published in Journal EC Nutrition 15 (7) 88-105 (2020) reached 6,000 international scientists citations and reads Abstract Food spoilage is a process where food products become unsuitable for consumption due to microbial contamination and biochemical reactions that change food color and texture causing unpleasant odor and taste. Food Preservation is the process to destruct (kill) or inhibit the growth of microorganisms in foods to maintain chemistry and quality of foods in the desired level and extend food products shelf life with maximum nutritional value for consumer health benefits. Drying, chilling and freezing are common methods for food preservation. Conventional methods for food preservation are thermal treatments such as pasteurization and sterilization, or chemicals such as the addition of organic acids or antimicrobial peptides to foods. In recent years food preservation became highly advanced technology by the application thermal and non thermal process such as irradiation, high pressure processing (HPP), pulse electric fields (PEF), microwave volumetric heating (MVH), and others technologies to impede microbial and chemical deterioration in foods while maintaining food products freshness, taste , color, flavor and nutritional value. Citation: Osama O Ibrahim. “Thermal and Non thermal Food Processing Technologies for Food Preservation and their Effects on Food Chemistry and Nutritional Values”. EC Nutrition 15.7 (2020): 88-105

If you are curious on the power of fungal fermentation, CPH:DOX this Sunday have the perfect set-up for you. Movie and talk including Matr Foods. Follow link below for tickets. #plantbased #fungalfermentation #cleanlabel #lowprocessed #retail #foodservice