A transformation in our food production system is being enabled by the convergence of
advances in genome-based technologies and traditional fermentation. Science at the …

Polyunsaturated fatty acids (PUFAs) of the ω-3 and ω-6 class (eg, α-linolenic acid, linoleic
acid) are essential for maintaining biofunctions in mammalians like humans. Due to the fact …

Biotechnologically useful yeast strains have been receiving important attention worldwide
for the demand of a wide range of industries. Rhodotorula mucilaginosa is recognized as a …

The food consumption trends have long since shifted from demanding simple calories and
essential nutrients in order to support the basic human body functions to demanding a …

Background Growing evidence points to a link between specific fatty acids ingested through
the diet and human health. Chain length, saturation degree, and position of double bonds in …

In order to explore some potential insect sources of food lipids, the lipid compositions of
three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) …

The agri-food industry annually produces huge amounts of crops residues and wastes, the
suitable management of these products is important to increase the sustainability of agro …

Recently, there has been a great upsurge of interest in studies related to several aspects of
microbial lipid production, which is one of the top topics in relevant research fields due to the …

Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically,
enzymatically, or genetically modifying the composition and/or distribution of fatty acids in …

Concerns regarding food security arise from population growth, global warming, and
reduction in arable land. With advances in synthetic biology, food production by microbes is …