Taste of Science

Taste of Science is a FREE online magazine keeping SME food producers posted on new trends, scientific knowledge and technological developments in the industry.

[Taste of Science @TasteOfScience]

Welcome to Taste of Science! https://t.co/DdLTylMIGd

[Taste of Science @TasteOfScience]

EU 2020 OLEUM project is growing an olive oil stakeholder network, validating new and/or improved analytical methods, promoting the labs proficiency by giving trainings and establishing an olive oil databank. Read more at the new @TasteOfScience article.

https://t.co/PPleWeo9D6

[Taste of Science @TasteOfScience]

The gut microbiome consists of over 100 trillion microorganisms, such as bacteria, yeasts and viruses, that live in our large intestine. Read the new @TasteOfScience article for the latest research outcomes from @MyNewGut project.

https://t.co/jF0s8Quq9O

[Taste of Science @TasteOfScience]

Registration still open! Don't miss out!

[MyNewGut @MyNewGut]

Are you passionate about the #microbiome? Do you research in the field of nutrition and #guthealth? 👀Discover the results of #EUproject MyNewGut and join our final Conference! Register here 👉https://t.co/cYvMuhMLuz

#SaveTheDate
🗓️October 18
📍Brussels
⛔️Deadline: 10 Sept

[Taste of Science @TasteOfScience]

Read the new article of Taste of Science and learn about #foresight and the #future of #AgriFood sector.
https://t.co/cuOLvKEpGe

[Taste of Science @TasteOfScience]

#PulsedElectricField technology enables the development of innovative, cost-effective, and sustainable processing concepts to manufacture French fries, crisps and potato specialities. Read about the novel applications for potato processing https://t.co/JkrsG4daai #foodTech

[Taste of Science @TasteOfScience]

DSM about #personalized #nutrition https://t.co/MdbTT8QGJV

[Taste of Science @TasteOfScience]

PEF enhances olive oil yields https://t.co/yUnal9qWfp

[Taste of Science @TasteOfScience]

From waste to opportunities https://t.co/617dkuybuT

[Taste of Science @TasteOfScience]

https://t.co/GDX698XC2x
Pulsed Electric Field Application in Fruit Juices

[Taste of Science @TasteOfScience]

https://t.co/t21c5zM5ax
Steam peeling of tomatoes with Pulsed Electric Field technology

[Taste of Science @TasteOfScience]

Trust the ‘gut’ feeling https://t.co/bjdA59Q5o4

[Taste of Science @TasteOfScience]

Drying with supercritical CO2 https://t.co/eKR6yoG8k4

[EFFoST @EFFoST]

EFFoST is looking for a new Junior Communications Officer and a new Junior Project Officer. Please apply if you are solution-oriented and an initiative taker! #NVVL #VMT #FoodScience

[Taste of Science @TasteOfScience]

Blockchain benefits (Part 1): Partners could bypass retailers and wholesalers entirely, says INS founder https://t.co/2ml32KsI8C

[Taste of Science @TasteOfScience]

Executing Shopper Insights 2018 https://t.co/gPFizbci9N

[Taste of Science @TasteOfScience]

The supplier view - 2018 trends: industry remains confident on clean label outlook https://t.co/dlaNTzdHBJ

[Taste of Science @TasteOfScience]

Superfoods: Fermented foods tipped as top 2018 trend by dieticians https://t.co/h5QDa7j9S6

[Beotanics @Beotanics]

Body fuel of the future

[Martínez Somalo @MartinezSomalo]

Esta #navidad regala productos @MartinezSomalo #regalosempresa #amigos #familia #ilusion consultamos en [email protected]

[New Food Magazine @NewFoodMag]

Tomatoes turned into genetically-modified super fruits packed with antioxidants by researchers @HKUniversity https://t.co/PnLkM9viWz RT