Red Sorghum: The Super Grain Revolution! #sciencefather #researchawards ...

Comments

Post a Comment

Popular posts from this blog

Tea Tradition Taste Culture Health Rituals

Image
                                              Tea — the humble, steaming cup beloved around the world — carries a legacy deeper than flavor alone. From ancient whispers of herbal medicine to modern mugs that comfort in cold mornings, tea unites history, health, and harmony in every sip ☕🌿. In this journey through its origins, evolution, types, and benefits, we explore how tea became more than a beverage — a global ritual, a wellness booster, a cultural cornerstone. For more on the journey of food and beverages, you can check this source or explore the award-nomination page . Tea traces its roots back thousands of years to ancient China; according to fossil records and botanical studies, the ancestors of today's tea trees originated in southwest China some 60 to 70 million years ago. PubMed +2 SpringerLink +2 By around 2737 BC, legend says a scholar-herbalist accidentall...
Read more

Kiwi food scientist wins prestigious international award

Image
  Natalie Ahlborn’s research focuses on how processing methods affect milk digestion and nutrient absorption, a topic critical for enhancing the nutritional value of dairy products. Her studies have shown that UHT (ultra-high temperature) milk proteins digest the fastest, which has significant implications for producing specialized dairy products tailored to different health needs. Ahlborn's work has the potential to shape the development of milk products designed for athletes, older adults, and other specific demographic groups who may benefit from quicker digestion or enhanced nutrient delivery.   Her award, the IDF Professor Pavel Jelen Early Career Scientist Prize, is significant not only because it is a prestigious international recognition in the dairy science field, but also because it positions Ahlborn among emerging leaders in dairy technology and research. As part of her prize, she will present her findings at the IDF World Dairy Summit 2024, showcasing how different...
Read more

Food Waste Reduction

Image
Food waste is one of the most pressing challenges in the global food system. Each year, about one-third of all food produced—approximately  billion tons—is wasted, according to the Food and Agriculture Organization (FAO). This waste occurs at every stage of the supply chain, from farms and factories to supermarkets and homes. The consequences are severe, affecting food security, economic resources, and the environment. While millions of people go hungry, perfectly edible food ends up in landfills, producing methane—a potent greenhouse gas. Reducing food waste isn’t just an environmental necessity; it’s also a moral and economic imperative. Governments, businesses, and individuals all have a role to play in addressing this issue. By increasing awareness and adopting smart practices, we can significantly reduce waste and make better use of the food we already produce. A more sustainable and efficient food system is within reach if we all take action. Food waste occurs for differen...
Read more