The World Institute of Kimchi has confirmed in a new study that bacteriophages, which were previously considered a "nuisance" ...
Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.
The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...
Researchers have developed a metabolism-based model of cell culture to help improve biomanufacturing analytics.
The rise of ultra-processed foods (UPFs) in human diets is harming global public health. However, policy responses are still ...
Texas A&M study shows probiotic processing byproduct safely reduces salmonella on fresh produce Food scientists in the Texas ...
As nonalcoholic beverages take off, CSU's fermentation and food science program bubbles up new ideas
Denver7 has followed the trend of nonalcoholic drinks and went up to Colorado State University to find out how they are ...
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