The EU decision on insect consumption was a catalyst for social discussions. Entomophagy, i.e., the practice of eating insects as a source of nutrition, has a long and rich history in human culture. Nevertheless Europeans are not willing to eat insects. Can edible insects be the future of human nutrition or just an experiment? Let’s consider the topic from the scientific perspective and average people's reaction to such an idea. Do insects have a high nutritional potential? We will look at the issue from multiple perspectives, discovering its possibilities and challenges

The Smart villages concept implementation has been completed

Professor Hazem M. Kalaji conducts research on creating a biological mechanism that allows for identifying nutrient deficiency in plants. This is a real revolution in agriculture and horticulture. The advantage of the system over other similar ones is the fact that the received signals indicate the plants' demand for minerals long before these deficiencies become visible to the naked eye.

Thaumatin is a sweet tasting protein with an intensity approximately 1,600 - 2,000 times greater than sucrose (it is even about 7 times sweeter than stevia). Some sources say that it is approximately 3000 times sweeter than sucrose. The thaumatin protein consists of a single polypeptide chain of 207 residues, and It elicits a sweetness 100,000 times higher than that of sucrose on a molar basis even at a low concentration of 50 nM.

SGGW scientists together with scientists from the University of Texas Southwestern Medical Center, Dallas, USA, have identified an interesting biochemical mechanism of one of the Legionella pneumophila bacterial effector proteins. The discovery was described in the Science journal. Will it contribute to the invention of a cure for legionellosis and it will no longer be an incurable disease?