Dr. Josip Simunovic, research associate professor in the Department of Food, Bioprocessing and Nutrition Sciences, has been honored with the Marvin A. Tung Achievement Award given by the Institute for Thermal Processing Specialists.
Dr. Todd Klaenhammer, university distinguished professor and William Neal Reynolds professor of food, bioprocessing and nutrition sciences, is the 2012 recipient of the Harris Award for Excellence in Food Science and Technology given by the Ohio State University Department of Food Science and Technology.
The “Acidified Foods Better Process Control School” will be held in Asheville Feb. 22-24. This entrepreneurs’ workshop will be led by the N.C. State University Department of Food, Bioprocessing and Nutrition Sciences Extension Program, in cooperation with the N.C. Department of Agriculture and Consumer Services.
The chief executive officer of the Center for Foodborne Illness Research and Prevention has joined the North Carolina State University faculty.
The Plants for Human Health Institute will receive funding through the Grand Challenges Explorations program designed to enable researchers to test unorthodox ideas that address persistent health and development challenges.
Dr. Julio César Calvo Alvarado, rector (president) of Instituto Tecnologico de Costa Rica, will deliver the 2011 Borlaug Distinguished Lecture on Global Service to Society and Environment at N.C. State University on Oct. 31. The event is open to the campus community and will be followed by a reception and an open circle discussion with Calvo.
Student volunteers help low-income, low-resource parents and their children learn about the importance of good nutrition and healthy eating through a program called Nutrition NUTS. Developed by Suzie Goodell, assistant professor of food, bioprocessing and nutrition sciences, Nutrition NUTS (which stands for “Nutrition Understanding Through Service”) focuses on obesity prevention.
The N.C. Strawberry Project is a joint venture of N.C. State’s Plants for Human Health Institute at the N.C. Research Campus in Kannapolis and Johnson & Wales University, an internationally recognized culinary institution with a campus in Charlotte.
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.
The Carolina Meat Conference in Concord brought together more than 250 players in the meat industry from 13 states.