Food Testing Resources

Sorghum Bran Contains More Essential Minerals and Amino Acids Than Whole Grain Counterparts
Researchers at the University of Johannesburg have discovered that sorghum bran has higher levels of essential amino acids and minerals than whole grain or dehulled sorghum flour. The researchers believe that deliberate dehulling, or the reduction in bran particle size, negatively impacts the nutritional quality of the product. read more
How Mass Spectrometry Can Advance Alternative Proteins in the Food Supply
How can we feed the world’s growing population in a resource-responsible, sustainable, and safe way? A major part of the solution could be a push away from traditional meat products and toward alternative sources of protein. read more
Researchers 3D Print Scaffolds for More Sustainable Lab-grown Meat
The plant-based culture scaffolds are biocompatible and edible, and resulted in faster cell proliferation than synthetic scaffolds read more
Full Genome Sequence of ‘Orphan Crop’ Could Improve Food Security
The drought-resilient lablab bean could be more widely cultivated and improved using genome-assisted breeding and gene-editing methods read more
Speeding up Beer Brewing with Tiny Magnetic ‘Bots’
Self-propelled capsules containing active yeast, magnetic iron oxide nanoparticles and sodium alginate fermented sugars faster than free yeast read more
Research Suggests Genetically Modified Rice Could Grow in Martian Soil
Rice engineered to withstand stress such as drought and salinity was planted in basaltic rich soil designed to imitate Martian regolith read more