Food Science Professor Gregory R. Ziegler is exploring the commercial potential of a brilliant orange found in avocado pits as a natural food coloring.
Smartphones are so ubiquitous, and text messaging and social media activities so common in public places, that no one questions what anyone does with their phone. That pervasiveness allows a phone application to be used in direct, concealed observations without alerting the people being observed.
Scientists wonder why some people get so sick and even die after being infected by the foodborne pathogen E.coli O157:H7, while others experience much milder symptoms and recover relatively quickly. Now Penn State's College of Agricultural Sciences researchers believe they have discovered an explanation.
Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.
Research into anti-cancer compounds gives whole new meaning to the phrase "eat healthy."
As high doses of green tea extract supplements for weight loss become more popular, potential liver toxicity becomes a concern. In the last decade, dozens of people have been diagnosed with the condition. However, drinking green tea in the weeks before taking supplements likely reduces risk, according to researchers in Penn State's College of Agricultural Sciences.
A compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone, according to Penn State food scientists. The research could lead to treatments for oral cancer, as well as other types of cancer.
A novel method of altering a protein in milk to bind with an antiretroviral drug promises to greatly improve treatment for infants and young children suffering from HIV/AIDS, according to a researcher in Penn State's College of Agricultural Sciences.
How people perceive and taste alcohol depends on genetic factors, and that influences whether they "like" and consume alcoholic beverages, according to researchers in Penn State's College of Agricultural Sciences.
The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing, according to Penn State food scientists.
A unique method for delivering compounds that could positively impact the global battle against HIV and AIDS may be possible, thanks to researchers in Penn State's College of Agricultural Sciences.
Catherine Shehan, a graduate student in Penn State's Department of Food Science, will present her research on the ways parents influence children’s eating behaviors, at the 22nd Annual Meeting of the Society for the Study of Ingestive Behavior on Aug. 2 in Seattle, Wash. The study addresses how the amount of time parents spend on food preparation at home influences children’s food intake decisions made in the laboratory without parental supervision.
Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.
Bite into a juicy pear or a spicy hot pepper, and thousands of electrical impulses race to your brain. Taste buds pick up signals for basic taste qualities like sweet and sour, and your tongue also senses secondary taste components like astringency and numbness. These signals blend with your sense of smell to create a food’s flavor.
Mice on a high-fat diet that consumed decaffeinated green tea extract and exercised regularly experienced sharp reductions in final body weight and significant improvements in health, according to researchers in Penn State's College of Agricultural Sciences, who suggest that similar results could be realized by people.
Food science experts study why we love chips, chocolate and other famous Pennsylvania foods, and offer expertise to the state’s snack food industry.
An additive may help curb a chemical reaction that causes wine to look, smell and taste funky, according to food scientists.
Continuing research on Salmonella may enable researchers to identify and track strains of antibiotic resistant bacteria as they evolve and spread, according to researchers in Penn State's College of Agricultural Sciences.
Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes.
Quick zaps of ultraviolet light can boost the vitamin D levels in mushrooms in seconds, turning the fungi into an even healthier food, according to Penn State food scientists.