Food & Beverage
Consumers and regulatory agencies are expressing more and more interest in the true amount of sodium contained in food products. Sodium has traditionally been indirectly tested using a silver nitrate precipitation reaction.
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The University of Massachusetts Amherst on April 8 opened its new $5.6 million, state-of-the-art Clydesdale Center for Foods for Health & Wellness, with support from...
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A nanotechnology-based biosensor being developed by Kansas State University researchers may allow early detection of both cancer cells and pathogens, leading to increased food safety and reduced health risks...
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The Institute of Food Technologists (IFT) and CanolaInfo announced on March 25 the winner of the inaugural Heart-Healthy Product Development Competition at Wellness 11 held in Rosemont, Ill. The winning student team from the food...
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The Food Network, celebrity chefs, diet-related health issues and a heightened awareness of contemporary food movements (organic, local and sustainable) appears to be translating into more college students choosing to major in food science...
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Colorado State University, Cornell University, Purdue University and Silliker, Inc. to hold Fourth Annual Molecular Methods in Food Microbiology Symposium and Workshop SeriesAvailable on Demand
Using nano-scale materials, a University of Massachusetts Amherst food scientist is developing a way to improve food safety by adding a thin anti-microbial layer to food-handling surfaces. Only tens of nanometers thick, it chemically...
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Harrisburg University of Science and Technology and The Hershey Company (NYSE: HSY) are joining forces to develop a sensory science and consumer research program at the schools campus located in downtown Harrisburg, Pa. The initiative includes creati
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Thermo's Global Food Safety Response Center in Dreieich is now monitoring the dioxin crisis in Germany where animal feed additives may have been tainted with industrial fats containing the toxic chemical.
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The requirements for sophisticated instruments and well-trained, experienced analysts in food safety laboratories are essential factors in making certain that food is safe from chemical contamination.
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A scientific first can be claimed by Kansas State University's David Wetzel, professor of grain science and industry, and Yong-Cheng Shi, associate professor in grain science and industry, and their colleague John Reffner, professor of chemistry at John Jay College, City University of New York.
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The role of food labs in the development of new flavours, textures and products.
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