Making a difference with chemical engineering research: Personal career journeys
IChemE’s latest compilation of researcher interviews reveals the aspirations, experiences and philosophies that underpin progress in the chemical engineering field.
IChemE’s latest compilation of researcher interviews reveals the aspirations, experiences and philosophies that underpin progress in the chemical engineering field.
Should we believe a recent UC Davis study that concluded lab-cultured meat has greater ‘global warming potential’ than retail beef’? Dr James Ryall, CSO of Aussie alt-meat firm Vow, isn’t so sure – and argues there’s room for both types of meat in a protein-hungry world.
A new roadmap from Australia’s national science organisation, CSIRO, outlines ways to make our food systems more sustainable, productive and resilient.
A team of scientists at UNSW and ANSTO has shown that a blend of enzymatically cross-linked pea and whey protein plus maltodextrin can safely encapsulate lipidophilic bioactive compounds.
UNSW scientists including FFS’s Prof. Cordelia Selomulya have found a new way to protect lipophilic bioactive compounds in plant-dairy proteins.
A recent white paper from Cellular Agriculture Australia looks at challenges and opportunities in the cell-cultured and biofermented proteins space, recommending action in three areas to help this burgeoning sector reach its full potential.
Product terminology confusion is on the rise as plant-based milks, animal-free eggs and cell-cultured meats of various descriptions proliferate in markets worldwide.
Australian plant-based meat product company v2food, a joint venture between CSIRO, Main Sequence Ventures and Hungry Jack’s franchisee Jack Cowin, has expanded its export reach into China. The company is now valued at more than half a billion dollars.
Woolworths’ venture capital arm w23 is one of the backers in a bumper $4m funding round for Sydney-based premium proteins start-up Harvest B.
Increasingly, universities are picking up on the need for skills acquisiton in the alt-proteins space. From August, Singapore’s Nanyang Technological University will offer a two-year course exploring sustainable alternatives to conventional meat and key technologies in this emerging field.