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WUR introduces course on precision fermentation

Starting March 10, Wageningen University & Research will offer a new master's course: Precision Fermentation. Over eight weeks, students will learn how to use microorganisms and cells to produce functional proteins f..

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Archive Archive

The power of meat

02 January 2014

Last year (2013), Izmir in Turkey hosted the Internal Congress of Meat Science and Technology. The theme of the congress was ‘The power of meat in the 21st century’, and it attracted close to 400 researchers from all ove...

Tailor made meat substitutes

02 January 2014

Shear cell technology offers the potential for a new generation of  meat substitutes to be produced which are more closely aligned with  consumer preferences in terms of their texture. This technology, which &n...