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A process that spins starch into fine strands could take the sting out of removing bandages, as well as produce less expensive and more environmentally-friendly toilet paper, napkins and other products, according to Penn State food scientists.
Penn State's Food Science Product Development Team recently was chosen as a finalist in the Student Culinology Competition, held in San Antonio, Texas, for creation of its "Spicy Chili Volcano Bites."
John Coupland, professor of food science in Penn State's College of Agricultural Sciences, recently was elected to the board of directors of the Institute of Food Technologists.
With so many reports in the news media about the dangers associated with certain food ingredients and packaging materials, the public is now understandably suspicious and distrustful of what they eat, according to a food-safety expert in Penn State's College of Agricultural Sciences.
Whether you call it "pink slime" or lean, finely textured beef, you can call it a much-maligned product at the heart of an emotional controversy fueled by misinformation, according to a meat expert in Penn State's College of Agricultural Sciences.
Bruce Ames, a prominent scientist in the fields of biochemistry, molecular biology and degenerative diseases, will present the first Healthy Lion Award Seminar, co-sponsored by Penn State's Center of Excellence for Plant and Mushroom Foods for Health and the Department of Food Science.
Pennsylvania supermarkets in coming years will continue to purchase fresh produce from local growers but increasingly will require them to show proof of employing good agricultural practices, or GAPS, according to a study by researchers in Penn State's College of Agricultural Sciences.
A food scientist in Penn State's College of Agricultural Sciences will be one of the judges for the 2012 World Championship Cheese Contest in Madison, Wis., March 5-7.
Obese mice that were fed a compound found in green tea along with a high-fat diet gained weight significantly slower than mice that did not receive the green tea supplement, says Joshua Lambert, assistant professor of food science.
Not all wines are created equal; neither are all wine tasters. A wine expert's acute sense of taste may mean that expert ratings and recommendations are irrelevant to wine consumers who were not born with the ability to discern small differences in a broad range of tastes, according to a team of international researchers. What we found is that the fundamental taste ability of an expert is different," said John Hayes, assistant professor, food science, and director of Penn State's sensory evaluation center.
The leading cause of foodborne disease is wreaking havoc this winter, according to a food-safety expert in Penn State's College of Agricultural Sciences, who says people should try to limit their exposure to Norovirus and try to minimize its spread.
It seems that hardly a week goes by without another reported case of some food being blamed for causing people to get sick. While it is unlikely that we can completely eliminate the risk of foodborne illness, we can certainly identify a few food items that pose a higher risk of making us ill and avoid them, advises a food-safety expert with Penn State's College of Agricultural Sciences.
Penn State's College of Agricultural Sciences has received a $238,000 grant from the U.S. Department of Agriculture to pay for the training of three doctoral fellows representing underserved minorities in food science.
A preference for fatty foods has a genetic basis, according to researchers, who discovered that people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene.
In light of all of the recent reports of foodborne illness, it is important to remember the fundamentals of food safety when you are preparing food during the holidays, according to an expert in Penn State's College Agricultural Sciences.
Humans are physiologically unprepared for the amount of sodium found in manufactured foods in the modern food supply, contributing to the diet-related diseases observed today. That's the conclusion of an article titled "Successful Sodium Reduction," recently published in The World of Food Ingredients. Coauthored by John Hayes, assistant professor of food science in Penn State's College of Agricultural Sciences, the piece outlines some basic strategies to reduce the sodium content in preprocessed foods.
Recent surveys show that a growing number of people are deciding to abstain from consuming animal products. But if they're not careful, that decision can result in deficiencies of certain nutrients needed for optimum health, according to a nutrition expert in Penn State's College of Agricultural Sciences.
Extreme couponing is becoming the hot trend for people looking to cut their food costs, but it can lead to increased waste, according to a food-safety expert in Penn State's College of Agricultural Sciences, who offers some savvy tips to save money in the long run.
Green tea may slow down weight gain and serve as another tool in the fight against obesity, according to Penn State food scientists. Obese mice that were fed a compound found in green tea along with a high-fat diet gained weight significantly more slowly than a control group of mice that did not receive the green tea supplement, said Joshua Lambert, assistant professor of food science in the College of Agricultural Sciences.
Listeriosis outbreaks like the current one traced to Colorado cantaloupes are extremely rare, according to a farm food-safety expert in Penn State's College of Agricultural Sciences. But Luke LaBorde, associate professor of food science, worries that melons present a heightened risk for spreading food-borne illnesses.
