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The phyllosphere is essential for plant health and fitness. This Review examines the relations between phyllosphere microbiota and the host plants and constructs a framework to engineer the phyllosphere microbiome for sustainable crop production.
Computer-aided food engineering (CAFE) drives high-level innovations in food safety and quality. The multiscale structure of foods requires novel modelling paradigms. This Review explores current CAFE modelling frameworks and computational approaches and the challenges to introducing computer-aided engineering in food-manufacturing processes.
Hedonic responses to food odour may be rooted in evolution, associated learning or the physiochemical structure of odorants. Here, vanilla is used to study these mechanisms in an effort to understand why some flavours are universally liked and how that might be advanced in food science.
When plants are under stress, the over-accumulation of reactive oxygen species (ROS) leads to phytotoxicity and growth inhibition. This Review examines the current approaches of applying ROS-scavenging and ROS-triggering nanomaterials to plants to enhance stress resistance and explores their delivery pathways.
