Articles by Topic - General Food Science

Listing articles 61 to 70 of 72

News: Decline in Farm Animal Vets Threatens Food Safety

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).

Features: AAM Report Calls for Systems Approach to Food Safety

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.

News: Yogurt = Mayonnaise = $$$

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...

News: McGill University to Open Food Lab

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.

thumbnail image: thumbnail for: CDC Lists Food Pathogens for 2007

News: CDC Lists Food Pathogens for 2007

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) .

Features: Food Science Focus Evolves as Enrollment Thrives

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.

News: Making Ice Cream 'Functional'

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.

Columns: Editor's Letter

These are times of change. The economic turmoil of the last 18 months has shaken global confidence, and many wonder what the future will bring. It has also been a challenging time for the food industry. Numerous food recalls and scandals in this country and other parts of the world have led people to question things that were once unassailable, such as the quality and safety of their food.

Departments: What’s in Your Mug

Regulated chemicals show up in toys, food, and other places in our daily lives. Many of us start each day reaching for our handy travel mug for that first wonderful sip of caffeine. But do we ever think about which plastics went into that mug? Did the manufacturer who specified the design of the mug delve into the formulation of the plastic? What is the composition of the lid and the body of the cup? These questions may never have been asked. In many food packaging applications, these questions are never...




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