SANBio at Science Forum South Africa 2017
SANBio at Science Forum South Africa 2017: Youth Involvement, Entrepreneurship and Innovation
11 December 2017
Last week NEPAD SANBio participated in the Science Forum South Africa 2017 (SFSA 2017). The SFSA is regarded as Africa’s largest “open science” event, aimed at stimulating debate on the role of science in society. The programme consisted of plenar...
NEPAD SANBio Participation at the Global Research Africa and Science Granting Research Initiative Annual Forum, 22-24 November 2017 in Livingstone, Za…
11 December 2017
The theme of this year’s Forum was Effective Public-Private Partnerships in Research and Innovation. The purpose of the Global Research Africa and Science Granting Research Initiative Annual Forum was for stakeholders to discuss the cutting-edge i...
Oyster mushrooms
Mushrooming opportunities
17 November 2017
Have you ever wondered why mushrooms are so expensive and seem like an elitist food? Why would a fungus cost more than beef and fish? How nutritious could this delicacy be? Well, wonder no more. All types of edible mushr...
MEL participants
Monitoring, Evaluation and Learning – Key to project success
8 November 2017
The SANBio/BioFISA II project portfolio currently consists of 15 collaborative projects in health and nutrition. The network brought in external experts for a Monitoring, Evaluation and Learning (MEL) visit in Cape Town on 23-27 October 20...
Microbiome. Image credit: Darryl Leja, NHGRI
Microbiomes in our Lives
8 November 2017
All plants and animals, from protists to humans, live in close association with microbial organisms that form microbiotas. A microbiota is an "ecological community of commensal, symbiotic and pathogenic microorganisms fo...
Food Co-creation & Innovation Workshop
Food Co-creation & Innovation Workshop held in Pretoria
12 October 2017
In order to develop products from indigenous resources and create new markets for them, it is important to empower women, farmers and relevant students with information which enables them to start thinking innovatively about food and food products...