The Dairy Products Evaluation Team in Penn State’s College of Agricultural Sciences won several awards during the National Collegiate Dairy Products Evaluation Competition held April 17 in Madison, Wisconsin.
Jasna Kovac, assistant professor of food science in Penn State’s College of Agricultural Sciences, recently was named recipient of the Institut Merieux Young Investigator Award in Antimicrobial Resistance from the International Association for Food Protection.
Improving food safety knowledge and practices in Africa is the focus of research conducted by Catherine Cutter, professor of food science in Penn State’s College of Agricultural Sciences.
A new technique to spin starch fibers using Lego pieces could have future applications for lab-grown "clean" meat, according to a team of food scientists from Penn State and the University of Alabama.
Brianna Elicker, of York, a senior majoring in food science in Penn State’s College of Agricultural Sciences, has had a passion for food and agriculture from an early age.
An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.
Consumer preference or aversion to wines made from native grapes — such as Concord, Niagara and Catawba, which are mostly grown in Eastern North America — may depend on early exposure to the fruits' sweet, ultra "grapey" taste and aroma, according to researchers who conducted sensory tests with wine drinkers in Pennsylvania and California.
Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria — Bacillus cereus — which cause foodborne illness, according to researchers who implemented whole-genome sequencing of a pathogen-outbreak investigation.
Penn State's College of Agricultural Sciences has recognized six faculty members for outstanding teaching in 2018.
As a food science major in Penn State's College of Agricultural Sciences, Andrew Cotter conducted research on the storage of coffee beans. He showed that storing roasted coffee beans in the freezer — a popular preservation method — can help preserve the aroma of certain varieties of beans.
A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.
Abigail Rule, a senior majoring in food science in Penn State's College of Agricultural Sciences, has gotten the inside scoop on product development, thanks to an internship with Penn State's Berkey Creamery.
A biodegradable, edible film made with plant starch and antimicrobial compounds may control the growth of foodborne pathogens on seafood, according to a group of international researchers.
According to a team of Penn State College of Agricultural Sciences livestock experts and food scientists focused on cellular agriculture, the progress of this technology requires thorough evaluation and discussion to address the multitude of questions surrounding it.
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase of an innovative five-year study.
