Innovations

Certain liquids, such as wine, are sensitive to contact with oxygen and may be degraded by oxidation, so winemakers usually take steps to limit or entirely prevent oxygen from contacting the wine. For example, inert gases may be used to displace oxygen. In reductive winemaking processes, oxygen is

Many of the commonly used food preservatives and microbial agents are synthetic compounds. In recent years, there has been an increased interest in avoiding or eliminating the use of synthetic compounds and in developing and promoting the use of natural materials for use as antimicrobial agents

A novel bioreactor system that uses membranes to create a compartmentalised system where two or more species can be co-cultured without mixing of species, while ensuring rapid exchange of metabolites and proteins between compartments and shared medium composition. The system operates continuously

The CSIR has established a bioconversion platform that focuses on alternative pathways for chemical production. The platform is geared towards local production and replacing imports of bio-based platform chemicals, including lactic acid. This shift will have a direct impact on the bioeconomy. The