Social Media Ideas for Food Science

This Science Behind Cooking Will Make You A Better Cook

Underneath the intuition, cooking is a literal science. It’s chemistry, biology, and physics working together to transform your ingredients. The post This Science Behind Cooking Wi...

Texas A&M launches online Master of Food Technology and Leadership degree

Program prepares food industry professionals for leadership in a rapidly evolving global food system The post Texas A&M launches online Master of Food Technology and Leadership...

CSIR CFTRI sets up integrated oilseed processing unit

CSIR Central Food Technological Research Institute CSIR CFTRI Mysuru has now set up an Integrated Oilseed Processing Unit The facility according to the Mysuru based Institute marks...

Alamance Foods Launches AFI Labs to Accelerate Food and Beverage Innovation from Concept to Commercialization

The NRN editorial department was not involved in the creation of this content.

Food Safety Doctor Offers New Self-Paced Certificate Training Course for Food Industry Workers

The 60-slide course on food safety, personal hygiene, and Good Manufacturing Practices basics is designed to help food businesses efficiently meet FSMA training requirements for pe...

GradeCracker Expands Food Engineering Services for Processing Facilities

Function before format Future of food innovation

The food industry has become exceptionally good at launching products New flavours formats and claims appear constantly Yet launch volume is a poor measure of progress because a pr...

FAO Makes the Case for Strong Science, Clear Risk Communication for Food Safety Decision-Making

In a new publication, FAO authors argued that robust scientific evidence and clear risk communication are essential to effective food safety decision-making, and highlighted challe...

Oklahoma State FAPC Gives Food Industry Professionals a Hands-On Look at HPP Technology

The Hiperbaric Global Roadshow Oklahoma, hosted by Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center (FAPC) in September, will showcase FAPC’s newly...

Raw Milk Under the Microscope: Separating Safety Risks From Nutritional Claims

As consumer interest in raw milk grows, questions persist about its safety and purported nutritional and health benefits. Examining the evidence can help producers, consumers, and...

Scientists at Australia’s Flinders University helped create a plastic-like film from milk protein,…

Scientists at Australia’s Flinders University helped create a plastic-like film from milk protein,...

CSIR CFTRI opens secondary millet processing facility

CSIR Central Food Technological Research Institute CSIR CFTRI Mysuru has inaugurated a new secondary millet processing facility established with financial support from Milltec Mach...

GRB Dairy Foods highlights science behind pure ghee

GRB Dairy Foods has launched a new campaign that takes consumers behind the scenes of its quality assurance process highlighting the advanced scientific testing used to validate th...

Corn Silk Waste Protein Turned Into Solid Fat Alternative by pH Trick

Protein extracted from discarded corn silk can be restructured by alkaline pH treatment to stabilize emulsions and form oleogels that hold liquid oil in a solid-like network.

Ep. 226: Jules Shepard: From Celiac Disease Advocacy to Gluten-Free Food Manufacturing

In this episode of Food Safety Matters, we speak about gluten-free food safety from the perspectives of a person with celiac disease, a consumer advocate, and a food manufacturer,...

How forensic science opened a student’s eyes to agriculture

What started as a forensic science degree turned into a much bigger education The post How forensic science opened a student’s eyes to agriculture appeared first on AgriLife Today.

Science Sunday: The science behind Mixology

This Science Sunday shows us the science behind Mixology.

IFT Names New President, President-Elect

Dr. Gunnar Sigge, Stellenbosch University Associate Professor and Department of Food Science Chair, has assumed the role of President. Dr. Jeffrey Varcoe, Senior Vice President of...

We Taught It. But Can They Use It?

Food safety education must move beyond delivering knowledge to give learners opportunities to practice applying what they know.

Fermenta Biotech opens food fortification centre at NIFTEM T

Fermenta Biotech Ltd has inaugurated the Fermenta Centre of Excellence for Food Fortification at the National Institute of Food Technology Entrepreneurship and Management Thanjavur...

UK Food Safety Research Network Offers New Funding Opportunity for AI-Focused Projects

The FSRN Pilots Award is a rapid call for relevant short-term projects with funding needs from £2,000 to £10,000. Cross-sector and cross-disciplinary projects are encouraged.

Biosolutions gain ground in Indian F B industry

The Indian food and beverage industry is facing a combination of challenges ranging from rising raw material costs and food waste to evolving consumer expectations around health nu...

Scientists Turn Plastic Waste Into Protein-Rich Cookies

Specialized microbes convert inedible materials into protein-rich snacks. A cookie made partly from molecules derived from plastic waste sounds more like a warning than a food expe...

Novel Antimicrobial Peptide Inhibits Foodborne Pathogens, Delays Milk Spoilage

Postbiotin-E8, derived from Lacticaseibacillus, demonstrated antibacterial and antibiofilm activity against several foodborne pathogens, as well as the ability to extend the freshn...