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UrduA research team has unveiled the unique chemical, microstructural, rheological, and flavor-related properties of four commercially available microalgal species—Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis.
Tag: Food Industry
Submit Abstracts by Oct. 31 for IAFNS 4th Annual Science Innovation Showcase
An exchange of science related to nutrition, innovative ingredients, products and processes across the food and beverage ecosystem.
Cultivating Growth with a Global Food Hero at the AgCareers.com Roundtable
Talent development and pipeline building are top priorities for people leaders in the agriculture and food industry. Spreading knowledge and exciting today’s youth about the industry’s difference-making opportunities are essential to creating a future workforce that will feed the world.
Could Ultra-processed Foods Be the New ‘Silent’ Killer?
Hundreds of novel ingredients never encountered by human physiology are now found in nearly 60 percent of the average adult’s diet and nearly 70 percent of children’s diets in the U.S. An emerging health hazard is the unprecedented consumption of these ultra-processed foods in the standard American diet. This may be the new “silent” killer, as was unrecognized high blood pressure in previous decades.
New study: Pig welfare outweighs climate concerns for consumers
Most consumers prefer animal welfare over climate impact when buying pork
Artificial photosynthesis for environmentally friendly food production
Ensuring the supply of food to the constantly growing world population and protecting the environment at the same time are often conflicting objectives.
A Recipe for 3D-Printing Food
Additive manufacturing of food involves designing, pre-processing, manufacturing, and post-processing, and each step is an opportunity to create innovative foods. In Physics of Fluids, researchers identify factors that affect the print quality and shape complexity of the food created. For example, changing the printing patterns and ingredients of the initial mix or paste can affect the food’s matrix and microstructures and therefore its texture. Accounting for these features can increase food quality, improve control, and speed up printing.
Can I come, too? How tourism can include people whose health conditions usually keep them at home
Following the disruption of COVID-19, the global tourism industry has largely opened up again; however, travelling remains a serious challenge for a large group of people.
Walmart adopts Cornell tool to quantify emissions in crop production
An important tactic for slowing climate change is for private companies to reduce their greenhouse gas emissions, but knowing exactly how much they’re emitting can be a challenge. Working with Walmart Inc., Cornell University researchers have developed an online greenhouse gas emissions accounting tool to help quantify these emissions in crop production.
Scientists to improve food plant worker safety, product supply
A Cornell University-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.
Grocery stores prepare for new wave of COVID-19 panic-buying
Grocery stores and food retailers are stockpiling products to prepare for another widespread outbreak of COVID-19 cases amidst the already busy holiday season rush. Edward McLaughlin is a professor of food industry management, interim Dean of the Charles H. Dyson School…
Rutgers Expert Can Discuss Ethnic or Exotic Crops in N.J., Mid-Atlantic
New Brunswick, N.J. (June 9, 2020) – Rutgers University–New Brunswick ethnic crop research specialist Albert Ayeni is available for interviews on growing non-native crops in New Jersey and the mid-Atlantic, including exotic peppers, okra, roselle (sorrel), tropical spinach (amaranths) and…
Rutgers Experts Can Discuss Food Shortages Amid COVID-19 Pandemic
New Brunswick, N.J. (April 21, 2020) – Rutgers University–New Brunswick experts William J. Bamka and Michelle Infante-Casella are available for interviews on food shortages and disruptions in the food supply chain during the COVID-19 pandemic. Both work in the New Jersey Agricultural Experiment…
Food scientists slice time off salmonella identification process
Researchers from Cornell and the Mars Global Food Safety Center can complete whole-genome sequencing to determine salmonella serotypes in two hours and the whole identification process within eight hours.
A self-cleaning surface that repels even the deadliest superbugs
A team of researchers at McMaster University has developed a self-cleaning surface that can repel all forms of bacteria, preventing the transfer of antibiotic-resistant superbugs and other dangerous bacteria in settings ranging from hospitals to kitchens.