Danielle Beurteaux

Oct 11, 2024 | hakaimagazine.com | Danielle Beurteaux

On a fall day in 2023, a juvenile Atlantic yellow-nosed albatross was lying listless in southeastern Brazil’s Santos Basin. Beach monitors found the young bird in the sand, weak and hypothermic. The cause of the albatross’s misery was evident: it was caught in a weather balloon. The balloon’s string, still attached to a radio transmitter, had gouged into the bird’s flesh—fracturing bones, killing tissues, and cutting off circulation to the bird’s feet.

Aug 19, 2024 | globalseafood.org | Danielle Beurteaux

Now with millions of dollars at stake, a pilot project looks to establish affordable aquaculture insuranceThis year’s hurricane season is predicted to be the most active on record – the (U.S.) National Oceanic and Atmospheric Administration (NOAA) has forecast up to 25 storms. How many of those will reach the Maritime provinces of Canada to any degree isn’t known, but the region’s aquaculture businesses are rightly concerned.

Jun 25, 2024 | ift.org | Danielle Beurteaux

In coffee circles, it’s long been taken as gospel that the presence of different acids in coffee are dictated by where the beans were grown, says Christina Birke Rune, a doctoral student at the University of Southern Denmark. “They say that you can specifically know where the coffee is from on the basis of which acidity you can taste in the coffee,” she says.

Mar 19, 2024 | perishablenews.com | Michele Hurtado |Danielle Beurteaux

Canadian researcher Maneka Malalgoda has identified ingredients and processing approaches that make use of ancient grains in bakery product formulations more feasible. Bread wheat dominates the bakery industry because of its versatility and functional properties that mean doughs rise, crumb forms, and crusts brown the way consumers like.

Feb 28, 2024 | ift.org | Danielle Beurteaux

Bread wheat dominates the bakery industry because of its versatility and functional properties that mean doughs rise, crumb forms, and crusts brown the way consumers like. Modern grains, including wheats, have been bred for high yields, but that’s left them vulnerable to pests and diseases and has also lowered their nutritional content.