There are useful insights aplenty in the public talk sessions and post-Summit blogs from global alt-protein advocate The Good Food Institute’s inaugural APAC-focused summit.
In this panel discussion hosted by Food&Beverage Industry News, keynote speakers from industry discuss COVID-19’s likely impact on food and beverage manufacturing going forward.
The Faculty of Engineering’s Professor Joe Dong has been shortlisted for the prestigious Global Energy Prize for his work on creating a stable, sustainable power supply for Australia – and potentially, the world.
With plant-based food and beverage formulations trending, UNSW food scientists’ comparison of the emulsifying properties of dairy and plant proteins – or a mix of the two – is timely.
World-leading ANPC scientists are investigating metabolic pathways and inflammatory profiles in pregnant women, infants and young children as a way to predict future disease and conditions such as allergies, obesity and mental health.
AgFunder’s mid-year investment report has found that ‘innovative food’ start-ups, notably those in the alt-protein space, attracted more investment capital in the first half of 2020 than in the entire previous year.
Australia’s National Farmers’ Federation has pledged to cut the agriculture sector’s greenhouse gas emissions to zero within 20 years, with Chief Executive Tony Mahar citing the risk of adopting ‘a passive approach’ to combating climate change.
World-leading ANPC scientists have found metabolic evidence of multi-organ dysfunction in blood-plasma samples from COVID-19-infected WA patients. Now they’re running large-scale analyses and looking at potential long-term effects.
UNSW has rocketed upwards in this year’s ARWU global research rankings to #74, and now outranks all other Australian unis with its across-the-board research performance.
As British farmers struggle to provide fresh food for the UK’s citizens, grappling with labour shortages and complex export supply chains, vertical farm facilities are attracting increasing interest.