India, June 16 -- Innovations like genetic modification of microalgae and nanoemulsion technologies enhance the nutritional value and shelf life of blue foods, tackling global nutrient deficiencies

The Research and Development Cell of the Biotechnology Department at Manav Rachna International Institute of Research and Studies has announced a scholarly contribution addressing global food security and sustainability. In a research paper titled 'Exploring the significance of emerging blue food processing technologies for sustainable development," Dr Vinay Kumar Pandey presents a comprehensive review of breakthrough approaches to improve blue food processing systems. The study emphasises the evolution, comparison, and potential of cutting-ed...