Lactose is broken down by lactase

Lactose (the sugar in milk) is broken down by ...

Human digestive system

The main organs of the human digestive system ...

Selection of foods

We need energy to enable growth and repair of ...

Campylobacter bacteria

Campylobacter bacteria have a distinct spiral ...

Escherichia coli bacteria

Escherichia coli (E. coli) is a rod-shaped ...

Caffeine and adenosine structure

Caffeine and adenosine have a similar ...

Characteristics of Gouda cheese

Traditional Gouda cheese is a hard-style ...

Genotypes of lactose tolerance and ...

Most people in the world are lactose ...

The Sea Cucumber: Innovation in Iwi ...

Māori investment groups want to find ways ...

The FOODBOWL story

This video story explores how The FOODBOWL ...

Genetic modification public protest

An understanding of the nature of science can ...

Cheese: a molecular view

This animated video shows how the molecular ...

Red-fleshed apple

The flesh of the new apple cultivar is red ...

Cross-pollinating apples

Cross-pollination is a method of mating 2 ...

Kiwifruit varieties

Plant & Food Research has worked ...

Microencapsulating fish oil

Fish oil can be microencapsulated and added ...

Marker-assisted selection in apples

DNA markers can be used to determine whether ...

Salad bar

The human eye has an important role in the ...

Unlocking ATP energy

Conversion of ATP to ADP releases energy in a ...

Daily requirement of vitamin C

Dr Sean Bulley from Plant & Food Research ...

Describing food characteristics for ...

People involved in consumer testing of foods ...

Phytochemicals – plants’ chemical ...

Dr David Stevenson, a senior scientist with ...

Challenges for innovation in NZ ...

New Zealand food companies face unique ...

Maasdam cheese

Meyer Gouda Cheese’s Maasdam cheese is a ...

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