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Michele Mazzocco
Michele Mazzocco | food technologist | enthusiastic of food science, fun-mixed nutrition, new flavor sensations and nature inspired functional design
”New” lactic acid bacteria can make African camel milk safe
Strong markets for cultured meat across meat-reducing Germany and France
Ribeye-eating pigs demonstrate protein quality for humans
New study from Bayreuth: Even cooked carrots can trigger allergic reactions
The future of food in a changing climate
‘Front of Package’ nutrition labels improved nutrition quality
Secret of plant dietary fibre structure revealed
Evoluzione e malattie: gli adattamenti genetici ad una dieta a base di riso riducono il rischio di obesità e diabete
Some but not all U.S. metro areas could grow all needed food locally, estimates study
Uncovering the science of indigenous fermentation