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.
Register and submit an abstract today!
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
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.
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.
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.
IAFNS and IAFP establish new memorandum of understanding to strengthen collaboration on food safety issues.
So-called “aromatic” blueberries taste better. With new research, University of Florida scientists now know why, and their findings will help future plant breeding efforts.
People who add extra salt to their food at the table are at higher risk of dying prematurely from any cause, according to a study of more than 500,000 people, published in the European Heart Journal today (Monday).
In a pilot study, researchers in ACS’ Journal of Agricultural and Food Chemistry report that compared to their pre-trial microbiome, men who drank either one alcoholic or non-alcoholic lager daily had a more diverse set of gut microbes, which can reduce the risk for some diseases.
A new study reveals that people browsing the popular social media platform TikTok for information about the diet are likely to find advice that is neither aligned with the Mediterranean diet nor particularly healthful.
Poultry is responsible for more than one out of every five cases of salmonella infection in the U.S. But traditional methods of testing the chicken you grab off the grocery shelf may not be enough to detect all strains of the bacteria, according to new research from the University of Georgia.
Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).
Dietary guidelines form the basis for nutrition advice and regulations around the world. While there is strong scientific consensus around most existing guidelines, one question has recently stirred debate: Should consumers be warned to avoid ultra-processed foods?
Limonene – a compound in orange peels – is used in flavorings, perfumes and cleaners. Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have treated limonene with electricity and ethanol, resulting in a mixture of fragrant aroma compounds, some of which haven’t been identified before.
Join top nutrition researchers and practitioners for a dynamic virtual program at NUTRITION 2022 LIVE ONLINE. The flagship meeting of the American Society for Nutrition features research announcements, expert discussions and more.
Plants — they’re just like us, with unique techniques for handling stress.
Get the latest insights from leading nutrition scientists and practitioners at NUTRITION 2022 LIVE ONLINE, the flagship online meeting of the American Society for Nutrition. Explore the meeting program for scientific sessions, special events and featured speakers.
We like some foods, and dislike others.
When coffee is sold as single origin or as the more expensive Arabica beans— do you really know whether you are getting what you’re paying for?
Imagine a world in which smart packaging for supermarket ready meals updates you in real-time to tell you about carbon footprints, gives live warnings on product recalls, and instant safety alerts because allergens were detected unexpectedly in the factory.
Apple juice lovers won’t be left with a bad taste, thanks to a new Cornell University study that identifies three new bacteria species, one of which fouls up the flavor.
Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found that levels of volatile, sulfurous compounds are similar in parent-child pairs, suggesting shared oral microbiomes. They also found that high levels cause children to dislike the vegetables.
Johns Hopkins Medicine researchers report that food science principles have helped them determine how unusual droplets within cells stay organized and avoid dissolving into the rest of the cell’s gelatinous interior.
Coffee drinkers can recognize a smooth, rich brew versus a watery one. Now, researchers report compounds in coffee that contribute to its mouthfeel, astringency and chalkiness, which could be used to tune processing conditions for specialty coffees. They will present their results at ACS Fall 2021.
Harvesting wild mushrooms requires an expert eye, making products containing wild fungi expensive. Due to minimal food regulations, it’s nearly impossible to know what species are actually contained within. Sequencing revealed food products labeled with wild mushrooms mostly contained cultivated fungi and some mushrooms poisonous to humans.
Natto, a fermented soybean dish often served for breakfast in Japan, originated at the turn of the last millennium but may hold an answer to a modern problem: COVID-19, according to a new study based on cell cultures.
When it comes to craft beer, the flavor doesn’t have to be all in the hops.
Mannon Gallegly, professor emeritus of plant pathology at West Virginia University, is donating tomato seeds to the World Vegetable Center, a global nonprofit institute for vegetable research and development.
With hopes to capitalize on the smell factor in flavor development, researchers are exploring how the route an aroma takes to get to the olfactory system, through the nose or the back of the throat, influences our response to the scent in question.
Genomics research helps develop high-yielding, drought tolerant lines of chickpea
The popular stevia sweetener comes from a tropical crop. New research is helping find the varieties that can grow in colder climates.
New Brunswick, N.J. (March 11, 2021) – Rutgers University–New Brunswick Professor Donald W. Schaffner is available for interviews on the likelihood of becoming infected by the SARS-CoV-2 coronavirus via shopping, groceries, surfaces and airborne/aerosol transmission after a year of lockdowns due to the global pandemic.…
Research uses plant breeding and biotechnology to remove proteins associated with food allergies.
Scientists have proposed that using a cheap and simple product – hard candy – to screen for the loss of taste and smell in populations at risk for COVID-19 exposure may help detect probable positive cases in otherwise asymptomatic people.
New dry beans from UC Davis combine desirable qualities for both farmers and consumers
Researchers at Canada’s McMaster University have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other alternatives to traditional meat from animals.
Food businesses and consumers coping with COVID-19 impacts in five countries in Asia and Africa now have access to customized resources, and experts mentored by the Institute for Food Safety at Cornell University.
The Feed the Future Innovation Lab for Food Safety, co-located at Cornell and Purdue Universities, has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and Senegal.
Cornell University food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
Plant breeding advances will help farmers growing oil palm, an important oilseed crop
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.
New Brunswick, N.J. (Oct. 26, 2020) – Rutgers University–New Brunswick Professor Donald W. Schaffner is available for interviews on the likelihood of getting infected by the SARS-CoV-2 coronavirus via surfaces, groceries, eating food and airborne/aerosol transmission. “Current evidence still indicates that risk from surfaces remains…
Milk chocolate is a consumer favorite, but it isn’t exactly health food. Now, researchers report a new way to combine milk chocolate with waste peanut skins to boost its antioxidant properties and present their results today at the American Chemical Society Fall 2020 Virtual Meeting & Expo.
Potatoes are a multi-billion-dollar crop in the US. Potato harvests can be reduced by up to 80 percent because of disease caused by Potato virus Y (PVY) that attacks both the tubers and leaves.
Infusing prepared foods with an edible coating that contains green tea extract may lower consumers’ chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.
One moment, you have a bowl of creamy chocolate liquid. Then, in an instant, it’s ice cream. Forget hocus-pocus: This is physics, engineering and a new Cornell University patent.
Using a newly developed approach, researchers have identified seasonal peaks for foodborne infections that could be used to optimize the timing and location of food inspections.
A new analysis of more than 200,000 people found that eating high-quality carbohydrates, such as whole grains, was associated with a lower risk for type 2 diabetes.