Yasmeen Siddiqui’s Post

New research has revealed shocking levels of cocaine contamination in Brazilian sharpnose sharks, marking a first in marine biology. Conducted by the Oswaldo Cruz Foundation, this study found concentrations up to 100 times higher than in other aquatic creatures. What does this mean for marine ecosystems and our food safety? Discover the sources, impacts, and why further research is crucial in our latest blog. #marinebiology #environmentalhealth #foodsafety #research #cocaine

🎧 Cultivated meat expert and molecular biologist Eric Schulze stopped by The Dave Chang Show for a fun deep dive into the science and future of cultivated meat. Listen now → https://bit.ly/4euuWla 👩🍳 As the cultivated meat industry continues to evolve and improve their products, increasing knowledge and understanding of cultivated meat among chefs—often the first to introduce new foods to consumers—will be a key component to its market success. 📝 For a comprehensive guide to all things #cultivatedmeat, check out → https://bit.ly/3Z4buax

👩🏫🦗 How can we rear insects with low environmental impact and contribute to a circular economy? What type of production design and facilities are needed to farm and process insects in an optimal way? And is it economically an interesting solution? This Wageningen Academy Summer School is designed for everybody who wants to learn about insects as food and feed. Professionals from the private sector and public sector are welcome as well as academics. You will learn about factors that affect all processes in the insect production and consumption chain. Rearing, handling, processing and consumption of insects as food and feed are discussed. Together you will explore challenges and opportunities and how to apply insights in your daily practice. 📅 Date: 1-5 July 2024 📍 Location: Wageningen Campus 💰 Fee: €2,750 and for PhD students €2,225 ✍️ Learn more and register: https://lnkd.in/eXfUADiM #insects #course #circularity #animalnutrition

🚨🐟 New Research Alert! 🐟🚨 ASF's Vice President of Research and Environment, Valérie Ouellet, recently published an exciting paper exploring how food availability impacts juvenile salmon growth in river networks. In this study, Val and her colleagues introduce the concept of a “foodscape,” a way of understanding rivers as interconnected habitats where fish find food. They highlight the challenges of quantifying food abundance, accessibility, and quality in streams, and how these factors influence the growth and survival of salmon. 📖 Read the full paper or check out the plain-language summary on our website: https://lnkd.in/edJk222W

📆 Deadline approaching 😲 Manuscripts on the #Rheology of Emerging #Plantbased #Food Systems can still be submitted to our Special Issue in Applied Rheology until February 28 Jack Yang 🟥 and I aim to gather a bunch of nice articles that use rheology to characterise the structure and mechanical properties of novel food systems made of emerging plant-based ingredients 👩🔬👨🔬 The three major topics are: 1️⃣ Meat analogues, including process-related issues 2️⃣ Plant-based gels 3️⃣ Interfacial behaviour of plant-based ingredients The first articles will be published soon! In order to contribute, just visit the journal homepage (https://lnkd.in/gmSN7aSZ) and submit a manuscript or two via the submission system (https://lnkd.in/dNPHuxW7) - and select the special issue "The Rheology of Emerging Plant-Based Food Systems"

A new insightful article published in Nature Food. #foodsystems #foodsytemtransformation #sustainablefoodsystems #agroecology #traditionalknowledge #indigenous #indigenousknowledge #democracy #dietitians #nutritionists #nutcitionistas #foodandculture

As our GRN Animals & Biodiversity Think Tank Programme research focuses on food sovereignty, we share this innovation article that highlights the, "urgent need for democratizing knowledge to not only revolutionize global food systems, but across every discipline.

It's almost time for the Spring 2024 Food Science Review! The semester is coming to a rapid close, and now is the perfect time to submit any news you want to be shared in our upcoming newsletter! Click the link in our bio to submit!

Delighted to share our recent paper on Rapid Authentication of Meat Provenance, published in Trends in Food Science and Technology. In this study, we reviewed recent advances in rapid spectroscopic/spectrometry techniques with potential to distinguish between meat from diverse production systems and geographical origins. We answered critical questions in relation to the current rapid authentication techniques, such as how compatible are these techniques with fast-paced industrial operations? and how fast can we go? Get a free access and read the full paper here: https://lnkd.in/e9nGMdWN Thanks to the great team for your diligent contributions. Raquel Cama Moncunill, Aidan Moloney, Nicholas Birse, Alessandro Ferragina, Peter Dunne, Simona G., Ruth Hamill, and Frank Monahan. UCD School of Agriculture and Food Science , UCD Institute of Food and Health, Teagasc, Institute for Global Food Security

🔬 New Study in Food Safety! 🐟 Thank you for the collaboration Raul Lucian Savin! Our new research article in, collaboration with USAMV Cluj-Napoca, Faculty of Zootechny, has been published in Foods journal, focusing on how different fish species and wood types used in smoking impact the levels of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish meat.  Key findings reveal that the type of wood and fish species significantly affect PAH concentrations, with certain woods like plum leading to higher contamination levels.  👉 Read the full study for detailed insights: https://lnkd.in/dKQ2CPR6 #FoodSafety #Research #PublicHealth #SustainableFishing #EnvironmentalScience Dorina Simedru Török Anamaria Iulia