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UrduA research team has identified a promising method for extending the shelf life of perishable produce in response to the growing global concern over food sustainability and the urgent need to reduce waste.
Tag: Food Science
Novel study uncovers health benefits of red clover seed oil
A research team has identified a wealth of bioactive compounds in red clover (Trifolium pratense ) seeds and their oil, positioning them as a promising source for functional ingredients in food and health care products.
Turning plants into workout supplement bio-factories
It’s important to eat your veggies, but some essential vitamins and nutrients can only be found in animals, including certain amino acids and peptides. But, in a proof-of-concept study published in ACS’ Journal of Agricultural and Food Chemistry, researchers developed a method to produce creatine, carnosine and taurine — all animal-based nutrients and common workout supplements — right inside a plant. The system allows for different synthetic modules to be easily stacked together to boost production.
Food safety gets a digital upgrade: mapping the path to global hygiene compliance
A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.
Don’t let foodborne illness spoil your tailgate
Another school year has begun, and for Hokie sports fans that means the start of a new football season and a lot of tailgating. But tailgating brings unique food safety challenges that you don’t necessarily have to worry about when eating at home.
Los investigadores desarrollan una versión instantánea de la leche dorada de moda a base de cúrcuma
La leche “dorada” de cúrcuma se ha convertido en un elemento esencial de cualquier cafetería de moda. Ahora, los investigadores han desarrollado un método eficiente para hacer una versión instantánea y vegetal que mantiene las propiedades beneficiosas de los ingredientes al tiempo que prolonga la vida útil. Presentarán sus resultados en la ACS Fall 2024.
Researchers develop an instant version of trendy, golden turmeric milk
“Golden” turmeric milk has become a staple of any trendy café. Researchers have now developed an efficient method to make a plant-based, instant version that maintains the ingredients’ beneficial properties while also extending its shelf life. They will present their results at ACS Fall 2024.
Virginia Tech food scientist dispels the myths behind cast iron pan use
There’s no quicker way to anger a cast iron pan fan than to suggest scrubbing one with soap. Anyone who has ever been in a conversation with die-hard users of the cookware has undoubtedly heard the neverending list of rules surrounding their care. Season your pan. Don’t cook acidic foods in it. Don’t put it in the dishwasher.
Register Today for Food and Nutrition Institute’s Fourth Annual Conference on Science, Regulation
Registration is open for what promises to be an exciting scientific program with important technical updates for those curious about science in the food and beverage sector.
Better kombucha brewing through chemistry
These chemists are investigating ways to reliably minimize alcohol and tailor taste profiles during the kombucha fermentation process to help home and commercial producers optimize their funky brews. They will present their results at ACS Spring 2024.
The many flavors of edible ants
Ants are commonly eaten in some parts of the world, roasted and eaten whole or ground and used to add flavor and texture to dishes. Each species has its own unique flavor, and researchers now report the aroma profiles of four species of edible ants. They will present their results at ACS Spring 2024.
It’s Hearty, It’s Meaty, It’s Mold
Fungi naturally produce all the ingredients needed for a cruelty-free meat substitute. Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental footprint.
Tomato juice’s antimicrobial properties can kill salmonella
Tomato juice can kill Salmonella Typhi and other bacteria that can harm people’s digestive and urinary tract health, according to research published this week in Microbiology Spectrum, a journal of the American Society for Microbiology.
Making gluten-free, sorghum-based beers easier to brew and enjoy
Beer is usually made from barley, leaving those with a gluten allergy unable to enjoy. Sorghum could be an alternative, but complex preparation steps hamper its adoption. A team reporting in ACS’ Journal of Proteome Research has uncovered an enzyme that could improve sorghum-based beers’ future.
Trick or treat – how long is Halloween candy safe to eat?
Every year, millions of kids go to houses for ubiquitous trick-or-treating. To ensure what’s put into each trick-or-treater’s bag is a safe treat when eaten, Alexis Hamilton, an assistant professor of food processing microbiology in the College of Agriculture and Life Sciences’ Department of Food Science and Technology, has some tips and tricks.
New study finds global climate change could impact the flavor and cost of American beer
There are few things tastier than the crisp bite of a cold IPA…for now. A recent study published in the journal Nature Communications found the changing global climate may be affecting the flavor and cost of beer. A warmer and drier climate is expected to lower the yield of hops — the aromatic flowers of the Humulus lupulus plant that give beer its signature bitter flavor — in Europe up to 18 percent by 2050.
Small but mighty: the hidden power of broccoli sprouts
Broccoli sprouts have been discovered to contain seven times more polysulfides than mature broccoli
Iowa State professor honored for efforts to boost Ethiopian milk production
A research facility in Ethiopia now bears the name of Curtis Youngs, recognizing the Iowa State University animal science professor’s pivotal contributions to ongoing programs to enhance dairy cattle genetics in the region. The overarching aim is to increase food security in Africa’s top livestock-producing nation by boosting milk production.
Yogurt may be the next go-to garlic breath remedy
A new study conducted in a lab – with follow-up human breath tests being planned – showed that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic’s pungent scent from escaping into the air.
Power meals: Child care-provided meals are associated with improved child and family health
Very young children who attend child care and receive onsite meals and snacks were more likely to be food secure and in good health.
Gotcha! New technology speeds up bacterial testing in food
It is said that there is waste in haste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively.
ACS Fall 2023 media briefing schedule
Recordings of media briefings will be posted by 10 a.m. Eastern Time on each day. Watch recorded media briefings at: www.acs.org/ACSFall2023briefings.
What makes those pandemic-era sourdoughs so deliciously, uniquely, sour?
Sourdough bread-making took over amid lockdown boredom. Today, scientists report the 21 key chemical compounds responsible for its one-of-a-kind taste and smell. They will present their results at ACS Fall 2023.
3D-printed vegan seafood could someday be what’s for dinner (video)
To create desirable and healthful vegan seafood mimics, researchers have 3D-printed an ink made of microalgae protein and mung bean protein. They air-fried their proof-of-concept calamari rings for a tasty, quick snack. They will present their results at ACS Fall 2023.
Be wary of low-acidity vinegar options when preserving food at home, Virginia Tech food safety experts say
Pickled vegetables in a mason jar. Homemade salsa. Craft ketchup. Each summer, people use a variety of home food preservation methods to make their garden harvest last all year, and many of them involve acidifying food with vinegar. But with low-acidity vinegars becoming increasingly prevalent, consumers can’t just grab any bottle from the shelf.
Choose the right brews for your Fourth of July cookout: Virginia Tech food chemist offers beer and food pairing tips
Peanut butter and jelly. Fireworks and the Fourth of July. A juicy burger and a crisp German lager. Some things just go together. With the recent rise of craft beer in the U.S., Americans now have more beer choices than ever before. While it’s tempting to serve your favorite adult beverage with every dish, pairing the right beer style with your dish of choice can elevate your Independence Day meal.
Fourth of July story ideas: grilling safety, beer & food pairings, pets & fireworks, sun safety
Ahead of the July 4th holiday, Virginia Tech experts can speak on a variety of topics, including food & beer pairings for cookouts, pets & fireworks safety, grilling safety tips, and more. To schedule an interview, please contact the media relations office at [email protected]. Safeguarding pets on the 4th of July Summer heat and holiday travel can always be dangerous for pets, and so can the noise of fireworks.
Meeting Preview: Hot Topics at NUTRITION 2023
Reporters and bloggers are invited to join top nutrition experts for a dynamic program at NUTRITION 2023. The annual flagship meeting of the American Society for Nutrition runs July 22-25 at the Sheraton Boston and features research announcements, expert discussions, and more.
Program Announced for NUTRITION 2023 to be held July 22–25 in Boston
Join us July 22-25 in Boston for an exciting lineup of scientific symposia, educational sessions, hot-topic discussions, and award lectures covering the latest developments in nutrition science.
Too much water can make whiskies taste the same
While adding a little water is popularly thought to “open up” the flavor of whisky, a Washington State University-led study indicates there’s a point at which it becomes too much: about 20%.
Want Better Kimchi? Make It Like the Ancients Did
In a combined experimental and theoretical study, Georgia Tech researchers measured carbon dioxide levels in onggi during kimchi fermentation and developed a mathematical model to show how the gas was generated and moved through the onggi’s porous walls. By bringing the study of fluid mechanics to bear on an ancient technology, their research highlights the work of artisans and provides the missing link for how the traditional earthenware allows for high quality kimchi.
Press passes now available for NUTRITION 2023 to be held July 22–25 in Boston
Complimentary press passes are now available for NUTRITON 2023, the annual flagship meeting of the American Society for Nutrition. Join us July 22-25 in Boston to hear about the latest developments in nutrition research, practice, and policy.
ACS Spring 2023 Media Briefing Schedule
Recordings of media briefings will be posted by 10 a.m. Eastern Time on each day. Watch recorded media briefings at: www.acs.org/ACSSpring2023briefings.
A Registered Dietitian’s Reaction to the New FDA Proposed Rule on Salt
According to the American Heart Association, roughly 90% of Americans are overdoing it on salt, consuming over twice the daily recommended amount. The U.S. Food and Drug Administration (FDA) announced recently it was proposing a rule to allow the use of salt…
Tart, sour, or sweet? Virginia Tech researchers create hard cider lexicon for accurate, shared descriptions
Citrus, caramelized sugar, vinegary, puckering, sour, and solvent. These are just a handful of the 33 terms that researchers in the Virginia Tech College of Agriculture and Life Sciences found after conducting a sensory descriptive analysis of hard cider. This lexicon didn’t previously exist for hard cider, and its development will aid producers in Virginia’s robust cider industry as well as anyone who chooses to enjoy these beverages. Producers will be able to describe their products with precision and clarity because of the study conducted in the Sensory Evaluation Lab at Virginia Tech.
IAFNS Looks Ahead at 2nd Anniversary with Focus on Food, Nutrition, Transparency
Advancing food science for public health benefit through transparency and collaboration.
High-Protein, Gluten-Free Pasta: Chula’s Research to Ensure the Good Health of Gluten-Intolerant People
A faculty member of Chulalongkorn University’s Faculty of Science has researched and developed high-protein, gluten-free pasta noodles for gluten-intolerant health-lovers.
Lubrication science: why does chocolate make you feel so good
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Chula Science Student Team Placed 2nd Runner-up from IUFoST Undergraduate Quiz Bowl Championship 2022
Congratulations to the team of Chula Science Student from the Department of Food Technology, Faculty of Science, for receiving the 2nd Runner-up at the IUFoST Undergraduate Quiz Bowl Championship 2022 competition held in Singapore on November 2, 2022
Blue light might be bad for humans — but good for mangoes
Plants can detect blue light, but instead of causing sleepless nights, it could help make their fruits taste better. Researchers now report in ACS’ Journal of Agricultural and Food Chemistry that mangoes can become redder, sweeter and more ripe when exposed to blue light over several days.
Blood-based metabolic signature outperforms standard method for predicting diet, disease risk
Researchers have found a method using molecular profiling and machine learning to develop blood-based dietary signatures that more accurately predict both diet and the risk of cardiovascular disease and type 2 diabetes. They say the metabolic snapshot could allow those studying food science to better understand the implications of diet and nutrition on health.
Chula Science Student Receives Two Awards from 2022 FameLab International
Our applause goes to Mr. Nuti Hutasingh, a Doctoral student from the Department of Food Technology, Faculty of Science, who received the 2nd runner-up award and the Audience Winner prize for receiving the most viewer votes at the 2022 FameLab International Competition.
The environmental footprint of food
In an age of industrialized farming and complex supply chains, the true environmental pressures of our global food system are often obscure and difficult to assess.
Call for Abstracts on Alternative Proteins, Next-Generation Topics for IAFNS Dec. 13-15 Science Innovation Showcase
Register and submit an abstract today!
Chula Science Students Wins 1st and 1st Runner-up from Food Science and Technology Competitions
Congratulations to the two teams of Chula students from the Department of Food Technology, Faculty of Science, for their exceptional performance in the food science and technology competitions this year.
Media Briefing Schedule for ACS Fall 2022
Media Briefing Schedule for ACS Fall 2022
Completing the micronutrient picture for plant-based milk alternatives
Plant-based milk alternatives are an attractive option for many people. But some minerals are required to be on the Nutrition Facts label only under certain circumstances. Now, researchers have analyzed plant-based beverages and report variability in mineral content. They will present their results at ACS Fall 2022.
The chemical secrets behind vanilla’s allure
Vanilla is one of the most popular spices. Today, scientists report a profile of 20 chemicals found in vanilla bean extracts, including several previously unknown ones. The work could help producers develop better-tasting vanilla. The researchers will present their results today at ACS Fall 2022.
Cooking up mealworms into a tasty, healthful, ‘meat-like’ seasoning
Mealworms are edible insects and a healthful alternative to traditional meat protein. Today, researchers report that they’ve cooked up mealworms with sugar, creating a “meat-like” flavoring for a tasty source of extra protein in convenience foods. They will present their results at ACS Fall 2022.
Food Safety Organizations Team Up to Strengthen Research, Education and Protections
IAFNS and IAFP establish new memorandum of understanding to strengthen collaboration on food safety issues.