A new guest post on food security from Ioannis Zabetakis, Assistant Professor of Food Chemistry, Lab. of Food Chemistry, Dept. of Chemistry, Univ. of Athens, Athens, Greece. Zabetakis also blogs here. In order to evaluate the functionality of food components or chemical compounds against the development of Cardiovascular Diseases (CVDs), we need to study the mechanism of [...]

“Do you remember the ‘tipping point’ (i.e. the temperature rise that would cause irreversible effects on Earth)?” asks guest blogger Ioannis Zabetakis of the University of Athens. Scientists had suggested few years ago that this tipping point would be a rise of 2 oC on the average temperature of our planet. Since then, a lot of research has [...]

In order to evaluate the most risky limiting factors for food production worldwide, we need to take into consideration the availability of raw ingredients for agriculture and aquaculture. In the previous food security post from Ioannis Zabetakis the value of oils and the need to identify novel lipid sources was discussed. With this post, the issue [...]