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Shining a light on food
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Claire Pizzey of Diamond Light Source describes the potential benefits of using the UK national synchrotron...
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Augmented reality cuisine
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Mike Cadoux of QReal describes a future in which 3D augmented reality (AR) cuisine starts a revolution in...
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Making market research reliable
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Lauren Henry of Sensory Dimensions discusses the merits of psychological testing to explore the emotional impact...
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A big appetite for data
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Sandrine Pigat of Creme Global explains how to navigate big data by applying traditional predictive models to help...
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Supercharging your supper
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Eva Lewis of Devenish discusses advances in animal nutrition that offer the potential to improve both animal and...
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A blueprint for aquaculture in Scotland
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Sam Houston of the Scottish Aquaculture Innovation Centre describes recent trials of offshore salmon farming and...
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Keeping a cool head
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Marcus Stacey-Bradbury of Hanwell Solutions explains how monitoring solutions can help to reduce temperature...
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Using Tomatoes to study Environmentally-Friendly Farming Techniques
Share this story: Tweetsocial_buttonsAnonymous teaser: Mattia Doglio, student at the Department of Environmental Sciences and Policies of the University of Milan, introduces Project TomRes.Climate...
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The Farms of the Future
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Caroline Wood reports from the Future Farm Technology expo (FFT), held at Birmingham NEC 6-7th November, on some...
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Rheological characterisation of foods
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Daniel Ingo Hefft and Dr Federico Alberini of the University of Birmingham describe a new technology for the...
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