Dr. Jonathan C. Allen, professor of Food, Bioprocessing and Nutrition Sciences, has received the 2012 Gilbert A. Leveille Award given by the Institute of Food Technologists.
Dr. Tyre Lanier, professor of Food, Bioprocessing and Nutrition Sciences, has been named a Fellow of the Institute of Food Technologists.
Each year, foodborne microbes make millions sick, lead to hundreds of thousands of hospitalizations and kill more than 3,000 people in the United States alone. In her Schaub Hall laboratory, N.C. State University’s Dr. Sophia Kathariou works to reduce that toll by unraveling the molecular mysteries of two particularly problematic pathogens.
CALS graduate student Amanda Draut and fellow Kannapolis Scholars host conference to improve communication about childhood obesity.
Dr. Christopher Daubert has been named head of North Carolina State University’s Department of Food, Bioprocessing and Nutrition Sciences.
Nutrition Leaders come together one last time as they wind up decades of service to N.C. State University’s seafood extension education program.
For the first time publicly, N.C. State and Rutgers University will disclose information about a major new development that allows health-protective anthocyanins and other fruit components to be naturally concentrated in a shelf-stable, low calorie, highly nutritious and good-tasting food product.
N.C. State University food scientist Dr. Mary Ann Lila will be a guest on “The People’s Pharmacy,” which airs on National Public Radio stations nationwide, on Saturday June 25. The show will also air on Sunday June 26.