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From now on, don't miss a thing: Our newsletter for the food & beverage sector brings you up to date every Tuesday and Thursday. The latest industry news, product highlights and innovations - compact and easy to understand in your inbox. Researched by us so you don't have to.
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29-Sep-2017 - A new generation of microsensors could provide the vital link between food products and the Internet of Things. ETH researchers have developed an ultra-thin temperature sensor that is both biocompatible and biodegradable. Nowadays microsensors are already used in many different applications, such ...
09-Aug-2017 - ETH researchers have developed a new rice variety that not only has increased levels of the micronutrients iron and zinc in the grains, but also produces beta-carotene as a precursor of vitamin A. This could help to reduce micronutrient malnutrition, or «hidden hunger», which is widespread in ...
11-Jul-2017 - “Naturalness” is a construct – but according to a new study from the ETH Consumer Behavior group, a product’s success on the food market is primarily defined by whether or not consumers perceive it as natural. The increasingly artificial and virtual nature of everyday life has now achieved broad ...
13-Jun-2017 - ETH researchers have created an effective weapon against the plant disease fire blight and a new method for detection of Salmonella. Both are based on particular viruses that attack only one species of bacteria. The plant disease fire blight, caused by the bacterium Erwinia amylovora, is dreaded ...
27-Apr-2017 - Whey protein nanofibrils loaded with iron nanoparticles: ETH researchers are developing a new and highly effective way of fortifying iron into food and drinks. Around 1.2 billion people worldwide suffer from iron deficiency, with women worse affected than men. In Europe, one in five women around ...
Zukunftsblog | ETH Zürich
15-Mar-2017 - From the wealth of agricultural biodiversity in Switzerland, only a few old fruit and vegetable types find their way to the major distributors. However, these old crops could help overcome the genetic bottleneck in farming. Fusarium oxysporum is the name of the fungus endangering the worldwide ...
24-Feb-2017 - As a result of climate change, concentrations of the trace element selenium in soils are likely to decrease. Because the selenium content of crops may also be reduced, the risk of selenium deficiency could be increased in many regions of the world. This was shown by a recent study which used ...
31-Jan-2017 - Worldwide about a third of all food gets lost before it reaches our stomachs. For Swiss potatoes this is even more – half of the total harvest. Which measures can reduce the loss, and what effect do they have? Food production puts a significant strain on the environment. Firstly, it demands many ...
18-Jan-2017 - How will digitalisation, artificial intelligence and robotics change the world of work? This question was discussed by numerous experts from business and academia at the “Global Talent Summit” before an audience of more than 300 in the Audi Max room at ETH Zurich. “What will the world look like ...
12-Dec-2016 - In the midst of today’s organic food boom and romantic glorification of nature, plant breeding is in a difficult position: one often forgets that we as humans owe our very survival to the supply of food. Almost nothing that we eat today was originally found in the natural world. Humans can do ...
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