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This $700,000 program will support the research and development of viable food production methods such as cell culture, precision fermentation, tissue engineering, scaffolding and hybridizing production capabilities.
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As part of the Ontario government’s plan to connect every Ontario community to broadband internet by the end of 2025, construction is underway on a new infrastructure network in Stoney Point.
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Signatories are calling for urgent government action to address ongoing supply chain disruptions with impacts to food systems, economies, and ultimately individuals and families across the continent.
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The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
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Everyone knows that vitamin D is good for you. But there’s only one item in the produce aisle that naturally contains it: mushrooms. Studies have shown that mushrooms grown outside can contain three times the amount of vitamin D2 of mushrooms grown in the dark. AAFC’s Suqin Shao recently shined a light on this problem. Specifically, a radiation lamp.
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What do growers look for when hiring staff? How important are soft skills compared to technical skills? What role does formal education play, and what should be taught through real-life experience? In the third video of our series, our panellists share their thoughts on the qualities that make up the ideal candidate, and how education and on-farm training play a part.
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