October/November 2021 features:

Featuring in the October / November 2021 issue:

WE 'FEED' 40 MILLION. CAN WE FEED OURSELVES?

The power and potential of Whole Genome Sequencing

Feast – modern facilities for contemporary consumer and sensory science

Latest developments in ingredients

Research: Plant protein from pasture - AgResearch project

Reducing FODMAPs in bread

Research: Process for the production of starter cultures for food fermentation