A new global food safety partnership will provide technical support for the food industry through research, scholar exchange, collaborative teaching and outreach activities.

Research by the University of Manchester into food fraud is one of five successful projects to be awarded grants by the Economic and Social Research Council (ESRC) and the Food Standards Agency (FSA).

A K-State meat scientist discusses the implications for the proposed rule at the retail level, and also how it could affect beef producers, packers and consumers.

The shocking news of an Ohio teen who died of a caffeine overdose in May highlighted the potential dangers of the normally well-tolerated and mass-consumed substance.

Officials from China’s Northwest Agricultural and Forestry University in Shaanxi province, and the University of California, Davis, today signed a memorandum of agreement that lays the groundwork for establishing the Sino-U.S. Joint Research Center for Food Safety in China.

He calls himself the bug hunter, but the target of his work consists of viruses that can only be found and identified with special methods and instruments. Benjamin Hause, an assistant research professor at the Kansas State Veterinary Diagnostic Laboratory at Kansas State University, recently published an article about one of his discoveries, porcine enterovirus G, which is an important find in the United States.

New York is on the front lines of detecting foodborne pathogen outbreaks, thanks to a partnership between public health scientists and Cornell researchers.

A major new study from the United Kingdom finds conclusive evidence that organic crops, and the food made from them, are nutritionally superior to their conventional counterparts, corrects many of the shortcomings of earlier studies and should put to rest any doubts about the benefits of organic, said the lead scientist of The Organic Center in responding to the landmark study.

Kansas State University diagnosticians are helping the cattle industry save millions of dollars each year by developing earlier and accurate detection of E. coli.

As the human population grows, it is critical that the drain on the planet’s resources be lessened by decreasing consumption of animal protein. According to two panel discussions on June 23 and 24 at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans, insects are a promising, economically viable alternative source of high quality protein that leave a substantially smaller environmental footprint.