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Moderated by Chief Science and Technology Officer Dr. Brendan Niemira, the four-part series will discuss the science behind emerging food technologies and innovations, from sustain...
U of A Food Scientists Ubeyitogullari and Kaur Earn AOCS Research Awards - Arkansas News
The global food industry is undergoing a technological revolution Rapid urbanisation changing consumer preferences increasing food safety concerns and the demand for sustainable pr...
In this bonus episode of Food Safety Matters, we speak to MilliporeSigma food regulatory compliance experts about how regulators, laboratories, and manufacturers are responding to...
In a world where the demand for nutritious and environmentally sustainable food continues to surge, the food industry faces a formidable challenge. Traditional food innovation has...
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In this episode of Food Safety Matters, we speak to exposure scientist and toxicologist Dr. Alex LeBeau about the generation, interpretation, and responsible communication of food...
The Institute for the Advancement of Food and Nutrition Sciences’ (IAFNS’) Annual Summer Science Symposium will take place June 24–25 in Washington D.C.
Breweries sell craft kombucha on tap. Fruit vinegars and cultured chile pastes are featured on five-star restaurant menus. Walmart and Target stock kimchi and kefir.Fermented foods...
Emily Whitest, Research Fellow If you’ve ever read an ingredient list on the back of a bottle of salad dressing or...
Human civilization has made remarkable progress in science, technology, agriculture, medicine, and communication. There was a time when many countries faced severe scarcity of food...
The transition to sustainable proteins will require scientific breakthroughs that make products tastier, more affordable, and easier to scale. Yet many of the most important resear...
"We want to encourage kids to get excited about science and be curious about the world around them."
In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life pr...
Scientists are beginning to explore a hidden world of thousands of food chemicals that go far beyond the nutrients listed on nutrition labels. This “nutritional dark matter” may ho...
This episode of Food Safety Five discusses new research on the use of cold plasma technologies for biofilm inactivation and reducing allergenic risk, deriving more accurate “sell b...
—Sensory scientists at Agriculture and Agri-Food Canada’s Summerland Research and Development Centre are training humans to evaluate fruit quality metrics and studying what consume...
See how simulation software has been used in optimizing food testing, drying and packaging.
Sprinkles may seem like a minor decorative detail on a birthday cake or holiday cookie, but they sit at the intersection of several fast-moving regulatory concerns: the phaseout of...
The resources were produced through the Cell-Cultivated Products Sandbox Program and cover hygiene requirements; identity, production, and microbiology; product applications; and n...
This episode of Food Safety Five covers a novel detection method for Clostridium botulinum and a potential new processing approach to mitigate contamination, as well as growing dis...
IAFNS-supported researchers have developed a low-moisture cleaning solution that is not only effective and less of a hazard for workers and plants, but also has the potential to sa...
The hub will help researchers and students bridge the gap between scientific discovery and product development, says Professor Sujeeva Setunge. The post RMIT University launches F...
The knowledge paper, titled, “The Future of Food Safety,” was developed in partnership with a top FAO food safety official and written by a former Codex Chair.
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