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.
Boubou Sangho and Gladys Freeman, recipients of the prestigious Mandela Washington Fellowship for Young African Leaders, spent six weeks of professional development at Penn State's University Park campus in August and September.
Maya Alcalá, a student in Penn State's College of Agricultural Sciences, is on her way to becoming a seasoned professional thanks to a summer internship with McCormick & Co.
Nearly 15 percent of all chewing gum varieties sold promise to provide health-enhancing supplements to users, so Penn State researchers studied whether two vitamin-supplemented products were effective at delivering vitamins to the body. Their results validate the concept of gum as an effective delivery system for at least some vitamins.
Penn State's College of Agricultural Sciences has awarded funding to three individuals and two teams to support the development of innovative curricula under the college's Harbaugh Faculty Scholars program.
Kerry Kaylegian, assistant research professor of dairy foods and extension specialist in Penn State's College of Agricultural Sciences, was inducted into the Guilde Internationale des Fromagers New World Chapter on July 28 in a ceremony held in association with the American Cheese Society's annual meeting in Pittsburgh.
