Scientists in Singapore have devised a method to turn brewery waste into a nutritious liquid that can be used to grow brewer's yeast.
Trans-fatty acids can directly promote cell death leading without increasing the levels of reactive-oxygen species, study shows.
Drinking iced tea has been linked to outbreaks of cholera in Vietnam.
Scientists in India have discovered a greener method to producing vanillin, the main flavor compound in vanilla.
The huge growth in sales of fast food and drinks has major health implications for people in Asia, researchers say.
Good news for Asia's rice-loving diabetics: scientists may have found a way to increase rice's content of resistant-starch.
The NTU Food Technology Center will research key issues in food security such as antimicrobial resistance in food microorganisms and the sustainability of food production.
The National University of Singapore is collaborating with a food manufacturer on food and drink products made from eucheuma, a type of seaweed with an array of health benefits.
Universities and partner institutions in Europe and Southeast Asia are partnering on the Erasmus Plus program to further knowledge in agriculture, food science and technology.