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.
The scientists found adding ‘red sea plume’ algae to dairy cows’ faeces dramatically reduced methane emissions from the manure.
New research from FFS partner institution UNE research shows that upcycling food waste into commercial chicken feed would save Australia’s poultry industry around $500m per annum and cut our total greenhouse gas emissions by at least five per cent.
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.
FFS partner Hort Innovation and grower-led upcycling venture Nutri-V teamed up to create healthy gelato using surplus cauliflower and pumpkin, thereby helping to combat on-farm food loss.
Tech-enabled solutions that streamline supply chains and curb food loss en route from farm to fork boost sustainability and food securiity, says Morris Guest, Australian operations lead for global logistics firm Lineage.
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.
This year, five top-ranked international teams compete to grow lettuces entirely without human intervention in Wageningen University’s high-tech experimental greenhouse.
This short film depicts the work of protected cropping experts at Western Sydney University’s Hawkesbury Institute for the Environment supporting India’s efforts to develop sustainable future food production solutions.
The latest freeze-drying techniques mean food manufacturers can eliminate the cost and carbon footprint of transporting food by eliminating water content, while retaining flavour and nutrients.