Microbial Metabolic Engineering and Bioproduction
A review assesses how biotechnology moves into food production, because laboratory results alone do not ensure viable manufacturing. It synthesises research on precision fermentation, engineered microbes, enzymes, waste-stream use, scale-up, safety, regulation and public acceptance. Findings show that biological output must be considered alongside feedstocks, product recovery, food function, consistency and cost. Fermentation can make proteins, flavours, pigments, vitamins, enzymes and microbial biomass, while variable waste inputs hinder standardisation. The authors call for early life-cycle and economic analysis from organism design to market.
11 October 2026
Rhetoric and Communication Studies
Cultivated meat has become a focus of cultural conflict, shaping whether the public sees it as morally desirable or a threat to society. The authors analyse discourse from supporters and opponents through a framework of narrative worlds organised around time. They find that both camps invoke tradition, identity and autonomy, but place these values in opposing accounts of continuity and change. The paper argues that this lens can explain disputes over legitimacy in climate policy, reproductive technology and artificial intelligence governance.
11 October 2026
Proteins in Food Systems
Fusarium venenatum and Nectria protein extracts had opposing effects in hybrid yoghurt, making source, dose and culture central to lower-dairy gel performance. Researchers replaced 0%, 20%, 60% or 100% of milk protein and used either L. helveticus or VIBE starter cultures. They tracked fermentation, rheology, viscosity and water loss during cold storage. Nectria raised elasticity and water retention, though high doses reduced viscosity. High Fusarium substitution weakened elasticity and increased water loss. VIBE improved viscosity and retention, but full replacement constrained L. helveticus acidification. Formulation choices therefore remain decisive.
11 October 2026