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In this article, we explore the use of hackathons and open data in corporations’ open innovation portfolios, addressing a new way for companies to tap into the creativity and innovation of early-stage startup culture, in this case applied to the food and n ...
Background: Skin lightening products containing dangerous levels of chemicals pose a serious health concern for consumers. However, to date, the extent of these products in Europe has not been extensively studied. The aim of this study was to determine whe ...
Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harnes ...
Capsules are often employed to prolong the shelf-life of active ingredients such as many drugs, food additives, or cosmetic substances because they delay their oxidation or prevent interactions with molecules contained in the surrounding. If designed prope ...
The sustainable development goals (SDGs) challenge markets, regulators and practitioners to achieve multiple objectives on water, food and energy. This calls for responses that are coordinated and scaled appropriately. Learning from water-energy-food nexus ...
At current emission level, humanity would have used up their remaining carbon footprint budget from now to eternity within four years or less, when compared to the emissions compatible with keeping global warming within a limit of 1.5°C. Therefore, zero ne ...
Paul Scherrer Institute, World Resources Forum2019
Food is a critical global resource that impacts all 17 of the UN Sustainable Development Goals, and a huge contributor to both problems (climate, environment, health) and solutions. The Food Action project engaged 5 countries in developing and testing a pr ...
Paul Scherrer Institute, World Resources Forum2019
Sorbitol is a sugar alcohol commonly known as D-glucitol. It is synthesized from glucose by a reduction reaction altering the aldehyde group to a hydroxyl group. The body slowly metabolizes sorbitol, minimizing the possibility of increasing the insulin lev ...
Capsules often prolong the shelf-life of active ingredients, such as many types of drugs, food additives, or cosmetic substances, because they delay oxidation of these substances or prevent their reactions with molecules contained in the surrounding. If ca ...
In this Progress Report some recent trends and future perspectives towards the use of nanomaterials for smart food packaging and quality control of food are given. The examples and discussion are meant to illustrate the potential use of nanotechnology for ...
