Industries

This issue profiles using antioxidant-rich barley as a key ingredient for pita bread, water efficient crops to serve as biofuel feedstock, and a novel food thickener with probiotic characteristics.

This issue profiles a zero water factory for efficient water management, research that offers potential for production of solar cells from biomass, and an alternative protein-rich diet for pigs.

This issue profiles a technology to identify pathogens in food and beverages, a genetically engineered yeast strain that converts xylose to ethanol, and research that enables better understanding of electron uptake in methane production.

This issue profiles conversion of deadly algal blooms to valuable products; research enabling replacement of antibiotics in livestock; research for optimizing bacterial concentration in yogurt.

This issue profiles plant breeding practice improves flavor and nutrition of squash, an algae-based closed loop system for piggery effluents, and discovery of a gene for controlling melting point of cocoa butter.

This issue profiles studying yeast survival at high temperatures for good tasting beer, production of bio-based polymers from lignin, and a technique that enables elimination of rootstock regrowth.

This issue profiles using food waste as source of bioenergy; faster, improved biomass production enabled by gene manipulation; and engineered water nanostructures that can replace chemical detergents in the food industry.

This issue profiles rotten oranges that can boost Japanese biofuel production, cost-effective biofertilizers by rural Vietnamese farmers, and a novel milk product in the dairy industry.

This issue profiles genetic alteration of natural chloroplasts to produce valuable biotechnological products, a sugar-based biosurfactant that becomes market ready, and an optimized cocoa fermentation process for improved chocolate taste.