School of Agriculture, Biomedicine and Environment, La Trobe University’s Post

🐛 I'm pleased to share that my fifth and final article of my PhD has been published in "Current Research in Food Science"! This research, titled "Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation", explores pulsed electric field processing as an innovative mild processing techniques for edible insect protein, contributing important insights to the field of sustainable food solutions. 🔬 Our study investigated the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries while preserving protein structure. We found that high-intensity PEF achieved up to 5 log microbial reduction but increased temperatures, affecting protein structure. Low-intensity PEF preserved protein conformation but was less effective for microbial inactivation. 📖 You can find the results in the open-access article here: https://lnkd.in/eUkerUjh 🤝 A sincere thank you to my co-authors: Maryia Mishyna, Lilia Ahrné, Remko Boom, Vincenzo Fogliano, Tiffany Patra, PhD, Catriona Lakemond, and Julia Keppler. Special thanks to Lilia and Tiffany from Department of Food Science, University of Copenhagen for hosting me in their lab! 🎓 After I successfully defended my PhD (https://lnkd.in/eBEG29BB) in November, the publication of the last article of my PhD fully marks the end of my PhD. As I enjoyed working in Denmark for this article, I have returned to Denmark! I am excited to continue my academic journey as a post-doc at SDU FOOD MATTERS. Laboratory of Food Process Engineering Food Quality and Design Department of Food Science, University of Copenhagen #PEF #PulsedElectricField #PhDCompleted #EdibleInsects #SustainableProtein #FoodScience #ResearchPublication

#analyticalchemistry news In the ever-evolving field of #chemistry, technological advancements continually reshape our capabilities, especially in ensuring food safety. An exciting development has emerged in this arena, focusing on the detection of kasugamycin, a critical antibiotic used to protect crops from bacterial infections. Researchers have employed molecular imprinting technology, paired with electrochemical sensing, to develop a highly sensitive method for detecting traces of kasugamycin in food products. The study, published in *Analytical Methods*, explores the efficacy of this technology based on the stripping current of copper ions, Cu2+/Cu+,, highlighting a significant leap in precision and reliability. Kasugamycin, while beneficial for agriculture, raises concerns when residues enter the human food chain. The need for accurate, efficient detection methods is urgent, and the integration of molecular imprinting with electrochemical sensors can fulfil this demand. This innovative approach effectively mimics the binding sites of the antibiotic, enabling precise interaction and identification at a molecular level. The implications of this research are profound. By enhancing the accuracy of antibiotic detection, we not only ensure compliance with food safety standards but also protect public health by limiting exposure to potentially hazardous residues. This method is not just a technological leap; it’s a commitment to safer and more sustainable food production practices. With food safety being a cornerstone of public health concerns, advancements like these underscore the vital role that scientific innovation plays. By implementing such methods, we inch closer to a future where food quality is uncompromised, and consumer confidence is guaranteed. To delve deeper into this significant advancement, read the full study [here](https://lnkd.in/eFQdeMxV,. #MolecularImprinting #FoodSafety #CupricDetection #AntibioticResidues #AnalyticalMethods #Chemistry, If you want to know more about #analyticalchemistry news, follow me: https://lnkd.in/d29pbjb9

There is much more to be discovered in different fields, for teams with an excellent understanding of how active compounds evolve and are shaped by evolution.

Our language matters. We set a tone with how we present things. The Proceedings of the National Academy of Sciences has a series of articles on high-protein foods. Instead of calling both flora and fauna food, they refer to animals as foods and plants as alternatives. Nope, they are both foods, not second or alternate to anything. I've rewritten this for them: There are a series of articles available on *Sustainability of Animal-Sourced and Plant-Based High-Protein Foods*, which reports some of the newest scientific evidence from various relevant fields and geographical contexts to contribute to a constructive research and policy debate around the sustainability of meat, other animal-sourced foods, and plant-based *high protein foods*. The authors of this feature explore technical, environmental, nutritional, health, and socioeconomic dimensions. The articles also address the challenges of building up supply chains for alternatives to classical animal-sourced foods and assess the acceptability and accessibility of these alternatives across various global social and cultural contexts. Proceedings of the National Academy of Sciences (PNAS) of the United States of America https://lnkd.in/dWiQFxzn

Glad to share our recent open access paper published in Advanced Science

🤔 Have you tasted cultivated meat? How is cultivated meat/seafood made? Are there jobs in such an industry for me? 🥩 🐟 🧫 If you seek answers to the above, check out Nanyang Polytechnic's (NYP) two-day course on cultivated meat/seafood technologies. 👇 What’s the course about? 🔬 Introduces the science, bioprocess, scaling considerations, economics, and challenges behind cultivated meat technologies.  ⚖️ Discusses the regulatory and safety concerns of cultivated proteins. 💡 Highlights skills and expertise of adjacent fields (biotechnology, material science, etc.) needed for cultivated meat science.  🧑🔬 Who’s the course for? This short course is targeted at food science and technology industry professionals who are curious to learn more about the cultivated meat industry, as well as mid-career professionals seeking to enter this new and fast-growing industry. If you are interested in the course, sign up now, as the registration deadline is 26 September. 👉 https://lnkd.in/g9yYhBmv Arin Naidu

Join us as we dive into the inspiring journey of Sheldon Viviers, a final-year Master's student in Biotechnology at the University of Pretoria . From overcoming challenges to achieving remarkable milestones, Sheldon shares:  1) How he tackled obstacles on his academic path. 2) His proudest accomplishments in food safety research. 3) Secrets to balancing work, life, and passion. 4) Insights into the exciting future of food safety! Be inspired by his determination, resilience, and vision for safer food systems in Africa and beyond. Don’t miss this story of growth and hope for the future! #FoodSafety #Biotechnology #StudentSpotlight #Inspiration Watch now and share your thoughts below!

We’re pleased to share that our Environmental Scientist Langping Wu has published a paper in the Journal of Hazardous Materials. Titled ‘Tracking the transformation of persistent organic pollutants in food webs using multi element isotope and enantiomer fractionation’, its results were gathered after a series of field experiments at two sites using stable isotope and enantiomer fractionation concepts. Highlights from the paper: • Isotope and enantiomer fractionation are applied to characterize the fate of POPs. • Transformation of α-HCH was identified in plants, trees, and livers of wild animals. • Enantiomer specific uptake of α-HCH was showed in brain and liver. • Different transformation mechanism was revealed in different levels of food webs. • The initial expose of HCH in wild animals are higher than the measured concentration. Explore Langping’s paper in full by clicking below. https://lnkd.in/ggTMi4Zh

Excited to share my undergraduate research publication in the Nutrition & Food Science International Journal. ⭐⭐ "Chemical and Functional Properties of Banana pseudo-stem Flour-incorporated Composite Flour and its Application in Veggie Balls." This study assessed the chemical and functional properties of composite flour containing banana pseudo-stem flour (BPSF) and explored its potential use in veggie ball production, aiming to reduce bioresource waste and promote plant-based meat alternatives. A huge thank to my supervisor, Dr. Samanthika for the invaluable guidance and support throughout this journey. 🔗 Check out the full paper: https://lnkd.in/eTJn_PZP

🔬 Exciting Research: Unveiling the Origins of Spirits Through Advanced Analytics 📊 Thrilled to share the latest publication by the Natural Resources Institute's Xi He in the Journal of Food Chemistry on using comprehensive two-dimensional gas chromatography to classify the botanical origins of raw spirits! 🧪 This study analysed 45 spirit samples from different plant sources (corn, sorghum, rye, wheat, and potato) using GC × GC-TOFMS with HS-SPME technology. ✨ Key findings: 🎯 100% accurate classification of spirits by botanical origin 📈 High model performance (R2Y = 0.924, Q2Y = 0.895) 🔍 Detailed volatile compound profiling This breakthrough demonstrates the power of advanced analytical techniques in food authentication and quality control! #Analytical Chemistry #FoodScience #Research #Innovation #Science #ChromatographyScience #QualityControl Nazanin Zand Parag Acharya Vahid B. Elsevier Medway Food Innovation Centre