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Articles by Topic - General Food Science
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University of Toronto scientists have found that chemicals used to line fast-food wrappers and microwave popcorn bags are migrating into food and being ingested by people where they are contributing to chemical contamination observed in blood.
After the U.S. Food and Drug Administration Food Safety Modernization Act (S. 510) passed in the U.S. Senate by a bipartisan vote of 73-25 on Nov. 30, the next step was supposed to be a quick trip back to the House of Representatives, which would vote to adopt the Senate’s version of the legislation. Instead, the bill is languishing after a last-minute rules snafu.
The demand for large animal veterinarians in the food industry is rising much faster than the supply, according to the American Veterinary Medical Association (AVMA).
Each plate of food served in the U.S. probably contains ingredients from many different countries, raising the risk of contact with pathogenic bacteria and other contaminants, according to a new report from the American Academy of Microbiology.
Features: Food Safety Goes to School
In October, food safety history was made with the opening of the Eurofins Analytical Testing Center located at the Institute for Food Safety on the downtown campus of Florida State College.
Like turning lead into gold, making mayonnaise out of yogurt has presented scientists with some challenges. But unlike alchemists of old who failed to achieve transmutation, Utah State University doctoral candidates Subash Shrestha and Ranjeeta Wadhwani prevailed in their quest to produce a tasty, dairy-based sandwich spread. Their achievement netted them a $10,000 prize in the New Product Development Competition at the Idaho Milk Processors Association’s annual conference, held August 11-13 in Sun...
Montreal’s McGill University will open a new culinary and product development facility in January that is expected to be the first to offer all the components needed to develop a new food product, according to a faculty member.
Of the 734 foodborne disease outbreaks with known etiologies in 2007, Norovirus and Salmonella accounted for the lion’s share of reports, according to new data from the Centers for Disease Control and Prevention (CDC), reported in the Aug. 13 edition of Morbidity and Mortality Weekly Report (MMWR) .
In the 1980s, the microwave oven prompted the creation of new food products, and in the 1990s and early 2000s, consumers’ desire to prepare their food in seconds prompted the creation of off-the-shelf, ready-to-eat products. These trends demonstrate how food science has been influenced by the times.
Eating ice cream makes millions of people happy, so why not sprinkle in more healthful ingredients? That’s exactly what scientists at the University of Missouri College of Agriculture, Food and Natural Resources are doing in early experiments to add fiber, antioxidants, and probiotics to ice cream.