Newsroom

EU project YPACK develops innovative biodegradable food packaging extending food shelf life

Plastic pollution and disposal of single use plastic packaging is a huge sustainability issue in need of innovative solutions: latest results from the EU-funded project YPACK show that an innovative formulation of active ingredients could allow this biodegradable food packaging to prolong the shelf life of foods and therefore reduce food waste.

Laura Fernández Celemín about scientific accuracy, integrity and accessibility

Cibo e Covid-19: le verità della scienza

“No se recomienda lavar los alimentos con desinfectantes”

Coronavirus: Can we still live sustainably?

Coronavirus, dalle confezioni alle banconote: a cosa stare attenti quando facciamo la spesa

Coronavirus and Nutrition: What to Eat and Don’t Eat While At Home

Esercizi a casa? I consigli per non farti male

How to make nutrition science more accessible? Three top facts & tips for effective communication

In a webinar hosted by the Nutrition Society, Dr. Milka Sokolović shared her best practices and tips to educate nutritionists and practitioners on the role of communication in science.

Plant-based protein alternatives pave the way for sustainable food patterns

The EU-funded PROTEIN2FOOD project, will present today their final results in the wider context of Europe’s protein transition at the conference: “Food for the future: Accelerating the protein transition”.