The aim is also to provide entrepreneurs in the food industry with ideas on innovation and growth opportunities through informative and insightful articles.
Changes in European Union legislation, subsidy and regional protection for food products are among topics the magazine addresses.
More than 70% of the 400,000-plus food producing SMEs (small and medium enterprises) in the EU have less than 10 employees.
Yet, these companies are responsible for 49.6% of the total turnover and for 63.3% of employment in the food and drink industry.
Dr Helena McMahon, commissioning editor, Institute of Technology Tralee, said keping in mind the time demands of running a business, Taste of Science provides a high return on time invested.
“It connects, informs, and supports food entrepreneurs with technological and business intelligence that is application ready,” she said.
Taste of Science is an initiative of the European Union funded TRADEIT Network led by the Institute of Technology Tralee alongside nine European hubs.
It is in association with the European Federation of Food Science and Technology(EEFoST), which pushes sustainable and healthy food production by facilitating knowledge exchange.
Editor-in-chief, Jeroen Knol, said food production is challenged with globalisation, resource scarcity and changing demands.
On top of tasty and safe foods, consumers want food to tell a story, have natural ingredients and be prepared in a transparent and sustainable way.
He said the free online magazine Taste of Science presents solutions that inspire and enable food producers like bakeries, cheese and sausage-makers to meet these demands.