Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the ...

When we evaluate the technical precision of a professional kitchen, we tend to hyper-fixate on luxury ingredients like ...

So you've tried it multiple times but with no effect. You just cannot make those soft, fluffy melt-in-your mouth idlis that Ma makes. But you’re doing everything that the recipe says! Wondering what’s ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

In a major stride towards sustainable industrial fermentation, a team of researchers at Delft University of Technology (TU Delft) in The Netherlands, has unveiled pioneering advancements in the ...

Bioethanol, a renewable alternative to fossil fuels, is principally produced by fermenting sugars derived from biomass feedstocks. Conventional routes employ sugar‐rich crops such as sugarcane or ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Instead of throwing away byproducts of food processing, fermentation is making them valuable.

Thermophilic fermentation processes harness heat-tolerant microorganisms to convert lignocellulosic and sugar-based biomass into ethanol at elevated temperatures (45–70 °C). Operating at such ...