The Francis College of Engineering, Department of Chemical Engineering, invites you to attend a Doctoral Dissertation defense by Elif Kurt on: "Integrating Continuous Fermentation and Carbon-Efficient ...

You walk past a bakery window and see it displayed like a trophy. A jar containing a century-old sourdough starter, fed daily ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Discover proven strategies and innovative technologies to streamline microbial development, from early studies to GMP readiness. Learn from industry experts how to boost productivity, overcome ...

In a pine forest on Michigan’s Upper Peninsula, the only active nickel mine in the US is nearing the end of its life. At a ...

The plant accelerates the development and scale-up of microbial biosolutions from laboratory to industrial production, ...

The report examines how food manufacturers worldwide are transitioning to natural alternatives derived from plants, animals, ...

Reflecting on the progression of the gut-health ingredients market, Shivani Srivastava shares landmark next-generation innovations from recent months that indicate future direction and focus for the ...

We know that efficency of growth in the rumen varies dramatically, nearly two-fold. Microbes can use one-third of their ...

Acetic acid, the chemical compound that gives vinegar its pungent taste and aroma, is a natural by-product of the ...

Fermented foods can help support beneficial gut bacteria, Glick-Bauer said, and are often associated with dietary patterns rich in foods that nourish those microbes. "This is an oversimplification, ...