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Tag: Food Science
New strategies to save the world’s most indispensable grain
Plants — they’re just like us, with unique techniques for handling stress.
Featured Speakers Announced for NUTRITION 2022 LIVE ONLINE
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.
Designing the perfect piece of chocolate
We like some foods, and dislike others.
Waking up to an interactive coffee cup of data
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?
The ethics of digital technology in the food sector – the future of data sharing
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.
New bacteria ID will help apple juice producers avoid spoilage
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.
Children’s dislike of cauliflower, broccoli could be written in their microbiome
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.
Food Science Meets Cell Science in Bid to Explain Inner Workings of Membrane-Free Cell Compartments
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.
Compounds that give coffee its distinctive ‘mouthfeel’
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.
Food claiming to have ‘wild mushrooms’ rarely does
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.
Traditional Japanese Food May Hold Building Blocks of COVID-19 Treatments
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.
Untrained Beer Drinkers Can Taste Different Barley Genotypes
When it comes to craft beer, the flavor doesn’t have to be all in the hops.
The seeds that give: retired WVU plant pathologist donates tomato seeds to developing nations
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.
Scientists on the scent of flavor enhancement
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.
Breeding a better chickpea
Genomics research helps develop high-yielding, drought tolerant lines of chickpea
Helping stevia brave the cold
The popular stevia sweetener comes from a tropical crop. New research is helping find the varieties that can grow in colder climates.
Rutgers Expert Available to Discuss Coronavirus Risks a Year After Lockdowns Began
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.…
Making wheat and peanuts less allergenic
Research uses plant breeding and biotechnology to remove proteins associated with food allergies.
Using candy to sniff out probable cases of COVID-19
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.
Stealing the spotlight in the field and kitchen
New dry beans from UC Davis combine desirable qualities for both farmers and consumers
Canadian researchers create new form of cultivated meat
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 scientists mentor international COVID-19 task force
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.
Food safety lab grants $2.9M for new global projects
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.
Gut check: Teff grain boosts stomach microbiome health
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.
Research helps improve a key ingredient in vegetable oil
Plant breeding advances will help farmers growing oil palm, an important oilseed crop
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.
Rutgers Expert Available to Discuss Coronavirus Risk from Surfaces, Groceries, Food, Airborne Exposures
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…
More healthful milk chocolate by adding peanut, coffee waste
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.
Understanding the Why of Potato Virus Y
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.
How adding green tea extract to prepared foods may reduce the risk for norovirus
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.
Food science professor’s ‘instant ice cream’ gains patent
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.
Researchers Identify Seasonal Peaks for Foodborne Infections
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.
Eating Whole Grains Could Help Lower Diabetes Risk
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.
Do Warning Labels Help People Choose Healthier Drinks?
Warning labels on sugary drinks lead to healthier drink choices, according to new analysis of more than 20 studies examining these warnings.
Featured research from NUTRITION 2020 LIVE ONLINE
Press materials are now available for NUTRITION 2020 LIVE ONLINE, a dynamic virtual event showcasing new research findings and timely discussions on food and nutrition. The online meeting will be held June 1–4, 2020.
Chocolate ‘fingerprints’ could confirm label claims
The flavor of a fine chocolate emerge from its ecology, in addition to its processing. But can you be certain that the bar you bought is from the exotic locale on the wrapper? Researchers developed a method for determining where a chocolate was produced by looking at its chemical “fingerprint.”
Relying on ‘local food’ is a distant dream for most of the world
Globalisation has revolutionised food production and consumption in recent decades and cultivation has become more efficient As a result, diets have diversified and food availability has increased in various parts of the globe.
Think all BPA-free products are safe? Not so fast, scientists warn
Using “BPA-free” plastic products could be as harmful to human health — including a developing brain — as those products that contain the controversial chemical, suggest scientists in a new study led by the University of Missouri and published in the Proceedings of the National Academy of Sciences.
The Chemistry of Chocolate
Chocolate is a hallmark of Valentine’s Day and a favorite treat for many. People even say it has health benefits and serves as an aphrodisiac. A look into chocolate’s chemistry explains the science behind the claims and why we crave this sweet indulgence.
Guy and Naomi Woodroof: They made Georgia’s crops possible
The Woodroofs developed methods still used today to grow, harvest and store crops. Also pioneers in their own right, they faced Depression-era economic difficulties, and later traveled to underdeveloped countries around the world to teach others how to process and preserve food.
Your gums reveal your diet
Sweet soft drinks and lots of sugar increase the risk of both dental cavities and inflammation of the gums – known as periodontal diseases – and if this is the case, then healthy eating habits should be prioritised even more.
The cause of chewy chicken meat
Wooden breast syndrome hurts the poultry industry by making chicken meat chewy. Researchers found gene expression irregularities suggesting it’s a metabolic disorder and could lead to short-term solutions. The findings may also inform human health research on metabolic syndromes such as diabetes.
Rutgers Experts Can Discuss Red Meat Controversy
New Brunswick, N.J. (Oct. 1, 2019) – Rutgers University–New Brunswick professors Daniel J. Hoffman and Donald W. Schaffner are available to comment on research in the Annals of Internal Medicine about the health risks of eating red and processed meats.…
Study suggests French ban on food additive may be premature
Michigan State University and University of Nebraska Medical Center researchers are refuting an earlier French government-funded study that claims titanium dioxide, a common food additive used worldwide, causes digestive inflammation and lesions in rats.
Small units help people eat more veggies
Research shows food presentation can affect eating behaviors
New, healthier ‘butter’ spread almost entirely water
Cornell University food scientists have created a new low-calorie ‘butter’ spread that consists mostly of water. A tablespoon of this low-calorie spread has 2.8 grams of fat and 25.2 calories. Butter, on the other hand, which is 84% fat and about 16% water, has about 11 grams of fat and nearly 100 calories.
Dairy Food Science Program Promotes Safety, Quality
ITHACA, N.Y. – Eileen Bonville was a senior at Binghamton University in 2013 when her microbiology professor said the two words that would change her life: Greek yogurt. “He told me the industry would be taking off in upstate New…
IFT Takes Inclusion to a Whole New Level at IFT19
By Randy Kreienbrink, CFS I always look forward to attending the IFT Annual Event and Food Expo, and I especially love when it takes place in New Orleans. Being a food town, it’s always fun to convene there with my…
Decoding the Updated Nutrition Facts Label
June 18, 2019 By Farida Mohamedshah, MS, CNS It’s been three years since the U.S. Food and Drug Administration (FDA) announced updates to the Nutrition Facts label on packaged goods. In the time that’s passed, many manufacturers have started implementing…