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Optimization of cell cultivation processes using plant-based antifoam agents
A research project of Leibniz Universität Hannover in cooperation with Cultimate Foods
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No more applications possible: Scholarships for the Spice Sommelier/ière® 2024 qualification
Certified further training for the food and catering industry: Apply for the 2024 qualification round by March 3, 2024!
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Molecular Sensory Guided Flavor Improvement of Plant-Based Egg
A research project of the Zurich University of Applied Sciences (ZHAW) in cooperation with Lovely Day Foods
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Sustainability challenges for spices and other vegetable raw materials
Digital workshop series with the ZNU
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