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https://foodscience.psu.edu/news
Finalists announced for Graduate School Three Minute Thesis competition March 23
https://foodscience.psu.edu/news/20240311-finalists-announced-for-graduate-school-three-minute-thesis-competition-march-23
Eleven graduate students have been selected for the final round of the inaugural Penn State Three Minute Thesis (3MT) competition. The final in-person round will be held at 10 a.m. on Saturday, March 23, both live-streamed online and in person at the Penn Stater Hotel & Conference Center. The event is free and open to the public, and advance registration is required.2024-03-11T17:29:00ZNews ItemTeaching excellence recognized in College of Agricultural Sciences
https://foodscience.psu.edu/news/20240307-teaching-excellence-recognized-in-college-of-agricultural-sciences
Penn State's College of Agricultural Sciences has recognized seven faculty members for outstanding teaching in 2023.2024-03-07T22:10:00ZNews ItemLecture to discuss behavioral factors that drive what, why and how children eat
https://foodscience.psu.edu/news/20240222-lecture-to-discuss-behavioral-factors-that-drive-what-why-and-how-children-eat
Kathleen Keller, professor of nutritional sciences and food science at Penn State, will deliver the 2024 Pattishall Research Lecture on March 20. Her lecture will discuss brain and behavioral factors that drive what, why and how children eat, and how these eating behaviors predict the development of childhood obesity.2024-02-22T15:07:00ZNews ItemSugar-reduced chocolate with oat flour just as tasty as original, study finds
https://foodscience.psu.edu/news/20240212-sugar-reduced-chocolate-with-oat-flour-just-as-tasty-as-original-study-finds
The secret to making delicious chocolate with less added sugar is oat flour, according to a new study by Penn State researchers. In a blind taste test, recently published in the Journal of Food Science, 25% reduced-sugar chocolates made with oat flour were rated equally, and in some cases preferred, to regular chocolate. The findings provide a new option for decreasing chocolate’s sugar content while maintaining its texture and flavor.2024-02-12T14:14:00ZNews ItemProteins in milk — not just fat — may help reduce oral burn from spicy food
https://foodscience.psu.edu/news/20240131-proteins-in-milk-not-just-fat-may-help-reduce-oral-burn-from-spicy-food
Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks. A new study conducted by Penn State food scientists, however, suggests that protein plays a role in cooling the heat sensation, too.2024-01-31T13:08:00ZNews ItemFoodborne-pathogen Listeria may hide from sanitizers in biofilms
https://foodscience.psu.edu/news/20240124-foodborne-pathogen-listeria-may-hide-from-sanitizers-in-biofilms
An estimated 1,600 people in the U.S. contract a serious infection from Listeria bacteria in food each year and, of those individuals, about 260 people die, according to the Centers for Disease Control and Prevention. Penn State researchers may now better understand how the bacteria, called Listeria monocytogenes, survive and persist in fruit-packing plants by evading and surviving sanitizers. 2024-01-24T09:01:00ZNews ItemNovel, interdisciplinary training program launched for doctoral degree students
https://foodscience.psu.edu/news/20240116-novel-interdisciplinary-training-program-launched-for-doctoral-degree-students
A team comprised of faculty from five departments in the Penn State College of Agricultural Sciences and the Department of Biology in the Eberly College of Science, funded by a $262,500 grant from the U.S. Department of Agriculture, has created a novel program to train doctoral degree students to conduct interdisciplinary research on the relationship between soils, plants and consumers. 2024-01-16T15:58:00ZNews ItemStudy of sourdough starter microbiomes to boost bread quality and safety
https://foodscience.psu.edu/news/20231121-study-of-sourdough-starter-microbiomes-to-boost-bread-quality-and-safety
People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. Sourdough contains less gluten than other breads, making it more tolerable for people with gluten sensitivities. Now, Penn State and Colorado State University researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.2023-11-21T16:59:00ZNews ItemCollege of Ag Sciences recognizes faculty, staff for research achievements
https://foodscience.psu.edu/news/20231121-college-of-ag-sciences-recognizes-faculty-staff-for-research-achievements
Penn State’s College of Agricultural Sciences lauded outstanding accomplishments in research during the 2023 Research Awards Ceremony, held Nov. 1 at the Hintz Family Alumni Center on the University Park campus.2023-11-21T14:05:00ZNews ItemEnsuring that your first Thanksgiving feast is food-safe
https://foodscience.psu.edu/news/20231115-ensuring-that-your-first-thanksgiving-feast-is-food-safe
Hosting your first Thanksgiving gathering can be a challenge, whether it is for a party of four or 20. Planning and preparation are key, and as part of that, first-time cooks should be sure to incorporate good food safety practices, according to a food safety expert in Penn State’s College of Agricultural Sciences.2023-11-15T20:34:00ZNews ItemFood Science Club spotlight: A community-based program
https://foodscience.psu.edu/news/20231103-food-science-club-spotlight-a-community-based-program
The Food Science Club is a student-based group in the College of Agricultural Sciences that offers opportunities for students to advance their academic and professional careers.2023-11-03T15:29:00ZNews ItemGrants awarded to Penn State faculty for tropical ecosystems research in Belize
https://foodscience.psu.edu/news/20231016-grants-awarded-to-penn-state-faculty-for-tropical-ecosystems-research-in-belize
A collaboration among scientists from Penn State and the Belize Foundation for Research and Environmental Education is aimed at developing agroforestry systems for Belize and Central America to support sustainable development while conserving the rainforest. As part of the initiative, three teams were awarded seed grants to pursue research on agricultural and ecological sustainability, preservation of tropical rainforest ecosystems and sustainable development in Belize.2023-10-16T18:06:00ZNews ItemResearchers aim to reduce antimicrobial resistance in Puerto Rico dairy industry
https://foodscience.psu.edu/news/20230922-researchers-aim-to-reduce-antimicrobial-resistance-in-puerto-rico-dairy-industry
Funded by a $1 million grant from the U.S Department of Agriculture, a Penn State-led research team will assess levels of antimicrobial-resistant microorganisms in Puerto Rico's dairy industry and train farmers and students to mitigate the health threat they pose in the U.S. territory.2023-09-22T11:54:00ZNews ItemDairy-free sorbets arrive at the Berkey Creamery
https://foodscience.psu.edu/news/20230919-dairy-free-sorbets-arrive-at-the-berkey-creamery
Consumers looking for dairy-free options at the Berkey Creamery are in luck — two flavors of the creamery’s brand-new sorbets are now available in the store and online.2023-09-19T16:45:00ZNews ItemOne Health Microbiome Center honors creativity and mentoring with award series
https://foodscience.psu.edu/news/20230907-one-health-microbiome-center-honors-creativity-and-mentoring-with-award-series
The One Health Microbiome Center (OHMC) in the Huck Institutes of the Life Sciences at Penn State has named eight recipients for its 2023-24 Inaugural Award Series, which reflects on a profound year of impacts and achievements and recognizes the talents of the OHMC community.2023-09-07T19:12:00ZNews Item