Gabriele Berg researches - among other things - the microbiome of apples.
Gabriele Berg researches - among other things - the microbiome of apples. By Mag. Beate Mosing - How can we ensure that less food spoils - but without chemicals?. 45 per cent of the fruit and vegetables harvested worldwide spoil, according to statistics from the Food and Agriculture Organization (FAO). In the industrialized countries, this happens mainly during storage. How can these food losses be reduced - and without using huge amounts of chemicals - asked Professor Gabriele Berg of Graz University of Technology. She developed a biological way of preserving them.
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