Grass could be used to produce biofuels. The advantage of using grass crops is that they can be grown in marginal lands that would otherwise not be used .

Diamonds are sometimes considered as a girl’s best friend. Now, this expression is about to have a new meaning. Indeed, nanometric scale diamond particles could offer a new way to detect cancer far earlier than previously thought.

The scientific community now widely recognises that salt, sugar and fat in excess in food lead to health issues . Among these are obesity, hypertension and cardiovascular diseases.

Bernard Kloareg is the director of the Station biologique de Roscoff , a major science facility for marine research located in the Brittany region of France.

One litre of sea water contains about one billion bacteria.

Making decision that may affect the environment is not that simple. For example, if a EU policy maker believes that biofuels can reduce CO 2 emissions.

Algae are an interesting natural resource because they proliferate quickly. They are not impinging on food production. And they need nothing but sunlight and a bit of waste water to grow on.

It is not obvious when examining a wrapped lettuce or a microwavable bowl of Chinese soup. But plastic food packaging is made of multiple layers designed to act as a barrier for oxygen or bacteria .

Householders do not always know how much energy they consume. To help improve their awareness, the EnergyLife app was developed through BeAware , a EU funded project, led by the Helsinki Institute for Information Technology (HIIT), in Finland.

Designing environment-friendly compostable food packaging is the challenge that Daniel Ribera, the coordinator of the EC-funded Ecopack , tells youris.com about.

It all started when the  Irish Food Standard Authority  realised, mid-January, that some of the burgers sold in the country (and in the UK) contained about 29% of equine DNA, upon testing.

A French veterinary surgeon and former researcher at the Toulouse National Veterinary School , Philippe Baralon is the founder of Phylum , a consultancy specialised in food safety working for the food industry.

Ragnar Löfstedt is an expert on risk management at King’s College London , UK, and the editor-in-chief of the Journal of Risk Research . He spoke to youris.

Sea bass or sea bream, by far the most consumed fish species around the Mediterranean area, increasingly originate from aquaculture.

British porridge, Dutch pea soup snert, Italian risotto or Spanish paella are only a small sample of the diversity of diets across Europe .