Greater sustainability and improved nutrition through smart technology and supply chain logistics
Hilmer Building E10, UNSW Sydney
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Students from the Netherlands’ Wageningen University & Research entered a video challenge to showcase a science or tech-based solution to a current food challenge – 10 years into the future. Check out the winning videos.
UK scientists have developed a tomato variety that is naturally rich in L-DOPA, the key bioactive ingredient in a synthetic drug commonly used to treat Parkinson’s disease.
Peel Development Commission’s soon-to-be-published digital Peel Food and Beverage Capability Guide will promote an array of products unique to Western Australia’s bucolic Peel region.
In response to the economic and social challenges impacting Sydney’s west, the region’s largest university has re-launched its Centre for Western Sydney.
The federal government’s Supply Chain Resilience Initiative, part of its Modern Manufacturing Initiative, has been canvassing industry views on supply-chain vulnerabilities. It will use these to develop roadmaps for each identified ‘priority area’.
The COVID-19 pandemic has highlighted the need for shorter, more resilient supply chains and for diversified, fresh and locally-grown food, says a recent story in the Financial Times.
In a world-first, chicken meat created from cultured live chicken cells by US-based company Eat Just has been approved for commercial production in Singapore.
Confectionery and dairy giant Nestlé has decided to ‘go greener’, releasing a roadmap for making substantive changes to its operations worldwide to shrink the footprint of agriculture.
A new semi-conducting material developed by an Australia-China team at Queensland University of Technology will make smart devices used in IoT systems faster, more effective and less pricey to produce.
In a recent Nature paper, researchers at Murdoch University’s Australian National Phenome Centre have found that incorporating ‘wrinkly’ peas into your diet could reduce your risk of diabetes.