Automated inspection systems are able to guarantee top product quality and safety – no exceptions allowed. In-line vision inspection technologies comprehensively inspect 100% of the products throughout the entire manufacturing process.
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’…
In industrial production, the modulation of fermenting microbiota is the most critical stage. Understanding how it responds to processing conditions is essential to guarantee product quality.
NASA awarded 11 grants for new Space Biology research that will advance NASA’s understanding of how exposure to lunar dust/regolith impacts both plant and animal systems. The research will test the ability of lunar soil to act as a growth substrate for crop-producing plants including grains.
Carbon emissions can be significantly lowered by replacing chicken with beef, and plant milk with cow’s milk, new research finds – which also means a healthier diet. According to a new study co-authored by a Tulane University researcher and published in the journal Nature Food, making such simple substitutions could reduce the average American’s carbon footprint from food by 35%, while also boosting diet quality by between 4-10%.
Bread-making is a scientific symphony of physical, chemical, and rheological processes. Beyond the apparent simplicity of mixing flour, water, and yeast lies an intricate web of molecular and mechanical changes that transform these raw materials into bread.
