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Archive for March, 2016

How Natural Food Science and Technology Processing Can Improve Taste and Nutrition

March 29, 2016

The challenge of preventing foods from spoiling isn’t a new one. In fact, some researchers say that food processing is as old as humanity itself. Whether the food makers of the past were cooking meat to halt bacterial growth, freezing meals to stall breakdown from enzymes, or fermenting products with the help of beneficial bacteria, […]


Enrolled in Food Production Studies? 3 Ways to Help Reduce Water Use in Our Food Supply

March 15, 2016

  It’s hard to overstate just how important water is to the food industry. Without water, even the most drought-resistant crops fail to grow, manufacturing plants fail to function, and the food industry as we know it grinds to a halt. To help keep up food production during periods of drought, farmers and other food […]


To be Gluten Free or Not? A Top Food Technology Studies Question

March 1, 2016

Few food trends have taken off as quickly in recent years as the push for gluten-free products. In fact, as many as one in 10 new food products launched in 2014 were gluten-free, nearly double the rate of two years before. In the United States, where the trend has truly taken off in full force, […]