3D printing and personalized nutrition, boosted by AI, are reshaping food. Could custom 3D-printed pizza crusts become the next industry standard?
Tiny bacterial vesicles from probiotics may provide a safer way to treat gut inflammation. Could this be the next big thing in inflammatory bowel disease care?
Sufficient vitamin D improves post-exercise blood pressure regulation, giving athletes a natural edge in cardiovascular recovery and performance.
Understanding these interactions provides insight into the ways in which food composition influences our sensory experience.
Food waste contributes to greenhouse gas emissions, landfill pollution, and global food security issues. Addressing this is vital for sustainability, repurposing it as biofertiliser offers environmental and agricultural benefits.
Can balancing diet with probiotics and polyphenols offer anti-aging benefits, revolutionizing therapeutic approaches for age-related disorders?
A study by Brigham Young University has found evidence that links Alzheimerās disease to metabolic dysfunction within the brain, which may be exacerbated by an unhealthy diet.
My research at the University of Helsinki lays out future options for climate change 'meat-igation.'