Domestic resource mobilization must be elevated as a development priority With the adoption of the Sustainable Development Goals (SDGs) and consensus document from the Financing for Development ...

Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development? Flavour perception isn't just about ...

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Heinz Schandl receives funding from the United Nations Environment Programme (UNEP). The world is using its natural resources at an ever-increasing rate. Worldwide, annual extraction of primary ...

The objective of human resource manpower development is to provide a framework for employees to develop their competencies necessary for individual and organizational efficiency and productivity as ...

CHICAGO — Creamy turns curdy. Pliable becomes brittle. Smooth gets grainy. Thin thickens and glossy loses its sheen. These are ways the texture of dairy foods may change during shelf life when ...