Science Cream’s Post

I was pleased to submit this manuscript for possible publication recently. I was especially pleased to motivate the sense of urgency for innovation in our understanding and optimization of food systems even as there is pushback against basic and evidence-based science. #FoodSystems #science

I am thrilled to share my latest #paper published in the #Journal_of_the_Science_of_Food_and_Agriculture (Wiley, Q1, IF=3.3). I am incredibly grateful to my PhD supervisor, Prof. ANNA LANTE, for her invaluable support throughout this project. This paper is part of my PhD thesis and explores the effect of #UV-A on #phenolic_extracts from #sugar_beet_leaves. Our research demonstrates that UV-A technology can effectively degrade #chlorophylls in these extracts. This is significant because the green color of chlorophylls can alter the sensory characteristics (e.g., color) of food products, making them less appealing. The UV treatment proposed in our study offers a potential solution to this challenge. Do you want to learn more? Read the full paper at: https://lnkd.in/dp_Z7U8R

#analyticalchemistry news In the world of #chemistry, innovative tools often bridge the gap between complex science and everyday applications. A recent publication in *Analytical Methods* by cutting-edge researchers introduces a ground-breaking method for detecting bacterial growth using diffraction-based sensing. This approach stands out by providing a low-cost, real-time solution, which could revolutionise how we monitor microbial activity in numerous settings. The study details a novel technique that leverages diffraction patterns to sense bacterial presence, offering a new level of efficiency and affordability. Bacterial growth monitoring is crucial not only in research but also in health and food safety sectors, where timely detection can mitigate potential risks. The use of diffraction methods allows for precise observation without the need for sophisticated or expensive equipment, making this technology accessible to a wider range of applications. What makes this discovery particularly intriguing is its potential to democratise bacterial monitoring processes. By reducing costs and simplifying equipment needs, we could soon see more widespread adoption of this technique in industries such as public health, agriculture, and even educational settings. This advancement underscores the vital role of #chemistry in solving real-world problems, enhancing our ability to safeguard health and improve quality of life. As technology continues to advance, such innovative methods promise to drive forward our capacity to efficiently manage and respond to bacterial threats, ultimately making our environments safer and healthier. Discover more about this significant development [here](https://lnkd.in/duR4yhe7,. #AnalyticalMethods #BacterialDetection #ScienceInnovation #PublicHealth #FoodSafety, If you want to know more about #analyticalchemistry news, follow me: https://lnkd.in/d29pbjb9

I am #thrilled to announce that, after successfully competing in the semi-final round, I have been selected as a #finalist for the Food Engineering Division Oral Competition in-person at #IFT FIRST: Annual Event & Expo. This prestigious event includes the #largest global food science and innovation expo. Last year, 70+ countries were represented at IFT FIRST, and more than 8,000 attendees visited the Scientific areas. I will give an oral presentation on my technical research paper "Non-Destructive #Characterization of Wheat-Based #Food #Microstructure Using X‐Ray Micro‐Computed Tomography and Image Processing Techniques". This achievement would not have been possible without the invaluable guidance and support of my advisor, Dr. Pawan Takhar. I appreciate his encouragement and insight throughout this research. #pore_network_modeling, #permeability, #porous_media, #image_processing, #CFD_simulation, #IFTfirst

As a consumer, I like to eat animal products. As a scientist, I admire the technological advances that make it possible to produce new foods. Want to learn about alternative protein? Take the Good Food Insitute's free, open-access online course on #alternativeproteins. I got my certificate of completition of the course "The Protein Transition: The science behind alternative proteins"

🌟 Excited to Announce Our Latest Publication! 🌟 I’m thrilled to share that our review paper titled "Innovative synthesis approaches and health implications of organic-inorganic nanohybrids for food industry applications" has been published in Food Chemistry! 🥼🔬 In this work, we dive into advanced synthesis methods for organic-inorganic nanohybrids and explore their potential applications in the food industry, along with crucial insights into their health implications. Highlights: The rapid advancement of nanomaterials in medicine, food, and environmental applications. The potential of nanohybrids to improve food safety, quality, and shelf life. Important discussions around the toxicological effects and safety evaluations of these materials in food applications. Check out the full article here: https://lnkd.in/gUmfUHNE Thank you to my co-authors and collaborators for their invaluable contributions. Looking forward to more advancements in this exciting field! #Nanotechnology #FoodIndustry #Research #Innovation #FoodChemistry #HealthImplications #OrganicInorganicNanohybrids #Publication #Science https://lnkd.in/gUmfUHNE

Research remains a pillar in any field of study, it further contributes to value addition and development of knowledge.

I am excited to share my latest paper published in the Journal of the Science of Food and Agriculture (Wiley, Q1, IF=3.3). I am incredibly grateful to my PhD supervisor, Prof. ANNA LANTE , for her invaluable support throughout this project. 👨🔬This research, which is a part of my PhD thesis, investigates the effect of UV-A on phenolic extracts from sugar beet leaves 🍃 , which are a rich source of phenolic compounds. We found out that UV-A technology can degrade chlorophylls in these extracts 🧪, which is crucial because the green color of chlorophylls can alter the sensory characteristics (e.g., color) of food products. Our proposed UV treatment offers a potential solution to this issue, making it easier to incorporate these extracts into food products without affecting their appearance. Do you want to learn more? Read the full paper at the following link: https://lnkd.in/dvwDRAPV #Chlorophylls #Phenolic_extracts #Sugar_beet_leaves #UV_A

Health and nutrition are converging in the life sciences industry, driving demand for innovative solutions. Discover how companies are bridging the gap between human biology and agricultural technology. Read Avison Young’s latest download on the life sciences sector’s future. https://lnkd.in/gKUBhfVh #lifesciences #technology #innovation

#mdpifoods 🌟Call for Contributions!🌟 "Influence of Physical #Processing Technology on #Physicochemical Properties and #Active #Components of #Agro-Products" Special Issue now open for submissions! 👩🔬 Guest Editors: Dr. Zeyu Wu & Prof. Dr. Xiuheng Xue 📚 Section: Food Engineering and Technology Key Areas: #PhysicalProcessing, #UltraHighPressure, #Ultrasound, #PulsedElectricFields, #ColdPlasma, #RadioFrequency Impact on: #FoodSafety, #FoodQuality, #FoodTexture, #FunctionalFoods, #MicrobialInactivation, #EnzymeInhibition, #ShelfLifeExtension ⏰Deadline: 31 January 2025 📌Submit your work: https://lnkd.in/gdAumVaT #FoodsMDPI #FoodResearch #ContributeNow