College of Science, KNUST’s Post

We have registered for the IFT conference this month in Chicago! We are excited to meet all the other attendees! If you are going to be at IFT and are looking for support with you nutritional analysis, mineral and heavy metal testing, microbiology or custom method development send us a DM. We will ensure we are able to meet with you and learn more about how we can better support your products and your goals. #microbiology #foodtesting #nutritionalanalysis #mineraltesting #heavymetaltesting #beaconpointlabs #thistimeitsperson

I wanted to share something fascinating with you all today on LinkedIn. Have you ever wondered about the incredible journey that our food takes from the farm to our plates? Well, let me take you on a little trip through the captivating history of Food Science and Technology! 🍴✨ Let's dive in and explore how this field has evolved over time, from ancient food preservation techniques to the cutting-edge innovations of today. It's truly amazing to see how science has played a vital role in ensuring the quality, safety, and sustainability of our food supply. So, get ready to discover the secrets behind your favorite meals and the incredible minds behind them. 🌽🔬 Food Science and Technology has come a long way over the years. Did you know that it dates back to ancient times when people discovered various methods of food preservation? From drying and smoking to fermenting and pickling, our ancestors were already using science to extend the shelf life of food. But it wasn't until the 19th century that Food Science really started to take off. With advancements in chemistry and microbiology, scientists began to unravel the mysteries behind food spoilage, nutrition, and safety. They developed new techniques for processing, packaging, and preserving food, which revolutionized the industry. Fast forward to today, and Food Science plays a crucial role in ensuring the quality, safety, and sustainability of our food supply. From developing new food products and flavors to improving food safety standards and addressing global food challenges, Food Scientists are at the forefront of innovation. So, the next time you enjoy a delicious meal, take a moment to appreciate the incredible journey that food has taken from farm to fork, thanks to the fascinating field of Food Science and Technology! 🌽🔬 Stay tuned for more in my upcoming LinkedIn post, where we'll delve into the captivating history of Food Science and Technology. Don't forget to like and share if you find it as fascinating as I do! Let's spread the word and celebrate the wonders of food together. 🎉🥦 #FoodScience #FoodTechnology #FoodInnovation #FoodSafety #FarmToFork #FoodJourney #HistoryOfFood #ScienceAndFood #FoodIndustry #SustainableFood #FoodQuality #FoodHistory

Be part of the transformation! This year’s theme is Collaboration Innovation: How Can Food Science and Technology Transform the Food System?  

If you're looking for an absolutely fascinating interview with one of geniuses in molecular farming, check out The Cell Base interview with Raya Liberman-Aloni, co-founder and CTO of PoLoPo. She discusses many interesting topics, including how their SuperAA platform can eventually be used to replicate additional animal products such as dairy. Thank you Phoebe Fraser! What motivated the establishment of PoLoPo, and what led the company to focus on molecular farming? "Molecular farming is emerging as a major pillar of food technology. It is a sky-is-the-limit field with the ability to radically rewrite how humanity is nourished and how our planet’s finite resources are used. This has been a long-time passion for our co-founder and CEO, Maya Sapir-Mir, and me. We both worked in plant science and genetics for more than a decade after our PhD studies and post-doctoral work at the agricultural R&D institute, The Volcani Center, in Israel." Maya Sapir-Mir Ido Eliashar Ⓥ Kezia Jauron Evolotus PR https://lnkd.in/gTYcGBHT

Tune in tomorrow for the first edition of the webinar series "Taking transformation seriously: Implications for CGIAR." Hosted by the CGIAR Initiatives on Low-Emission Food Systems and Nature-Positive Solutions, the first installment is "What is a food system — and can we actually transform it?" Register here: https://lnkd.in/egFCaCP7. Are you done with the buzz and want to learn about what food systems transformation means in theory and practice? Are you open to accepting the implications of transformation for your own work, mindset and possibly the culture of your institutions? Food systems transformation has become an important banner in international development and CGIAR. It is hailed as a different approach to finally address persistent and interconnected problems such as hunger, poverty, environmental degradation, and climate change, once and for all. But so far, there is not a clear sense in CGIAR that business is very different from usual. The CGIAR Initiatives on Low-Emission Food Systems and Nature-Positive Solutions are joining forces along with the Scaling Community of Practice to hold a series of webinars on “Taking transformation seriously: Implications for CGIAR.” In this series of webinars, we discuss with key scholars and practitioners what it means to incorporate food systems transformation in our work and what the implications are for research for development organizations. The series aim is to start a serious conversation on the topic of food systems transformation, which serves as the first step to meaningful actions and changes. Although we dive deep into the case of the CGIAR, we expect that the discussions and learnings are valid far beyond the CGIAR. We will kick off the series with a session titled “What is a food system —and can we actually transform it?” on 16 January 2024 at 09:00 EST. The session aims to provide clarity on what a food system is and the dynamics defining this system. Kristin Davis Louis Verchot Danielle Resnick Cees Leeuwis Lennart Woltering International Food Policy Research Institute (IFPRI) Alliance of Bioversity International and CIAT International Maize and Wheat Improvement Center (CIMMYT) Wageningen University & Research

🥕 What makes a carrot nutritious? what makes a chickpea a chickpea? what are all the compounds in milk? how do those components interact for human health, soil and plant health? ❓ Would it surprise you to know that despite being surrounded by it, and consuming it everyday, our scientific understanding of the nutritional compounds in foods is still rudimentary? 🥗 At most, 150 of foods’ biochemical components are measured and tracked in conventional databases, representing only a tiny fraction of the tens of thousands of biochemicals in food. 🌏  I recently learnt about the The Periodic Table of Food Initiative (PTFI) - a global participatory #datadriven project to comprehensively unlock the diverse composition of food eaten around the world. 🚀 Launched in May 2022, the initiative funders are the Foundation for Food & Agriculture Research, The Rockefeller Foundation, Seerave Foundation. The secretariat is the American Heart Association, and the Alliance of Bioversity International and CIAT (the International Center for Tropical Agriculture) 🌎 The PTFI's aim is to characterise and quantify more components in food to catalyse major breakthroughs in #nutrition and #agriculture for improving the #health of humans and our planet using #AI and #machinelearning. 🧠 the first step is developing a high-impact, low-cost mass spectrometry for food composition analysis. Working with Verso Biosciences, University of California, Davis, and Wageningen University & Research. Then to build a global public food biomolecule database, then to analyse 2000 foods to understand the cultural and biological diversity of food with leading researchers and centres of excellence. 🌴 one of the nine centres of excellence is the The University of the South Pacific in Fiji launched in August this year (https://lnkd.in/g35ejedW) 💡 Read more here: https://lnkd.in/gHMvgVKH and this will be a fascinating area to watch as it develops! https://lnkd.in/gwc3sv95

🐔 At Danish Technological Institute, we thrive on diversity and innovation, and our ongoing projects reflect just that! Step into our sensory lab and test center, where our projects transform the landscape of food research. 🔍 For one thing, we focus on the question: Is there a correlation between meat quality and animal welfare? Our sensory lab is buzzing with activity as we explore this connection, focusing on poultry. 🌍 Our work covers a wide spectrum, touching upon various areas within the food and production domain. It's safe to say; we do it all! From test facilities to diverse environments, we cover a lot! 👩🍳 What sets us apart is our professional team of top-notch taste testers. Our sensory panel comprises professionals who meticulously taste on a range of parameters which we analyze and evaluate upon. We engage both consumer panels and production-oriented taste panels, ensuring a comprehensive understanding of our findings. 📈 The impact of our work is tangible - our results contribute to enhancing meat quality and production processes. We take pride in the solidity of our findings and the positive influence these have on the food industry. Join us at DTI, where every day is a journey of discovery and innovation. Together, we're pushing the boundaries of what's possible in the realm of food science. 🚀 mEATquality Ecovalia 🍽️ #foodscience #sensorylab #foodresearch

Can't wait to meet old friends and make new ones at Food Tech Congress in May and so looking forward to talking about all things #upcycled. If you are interested in #upcycledfoods #innovation and #collaboration - then please do reach out. #EatUp #upcycledfoodsinc #zerowaste #foodwastereduction #upcycling #upcycledscience #foodsystems #foodsystemstransformation #circulareconomy