Posts Tagged ‘food’
Simunovic honored with Tung Award
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.
Klaenhammer honored with Harris Award
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.
Acidified foods workshop offered in Asheville
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.
Food safety leader joins N.C. State faculty
The chief executive officer of the Center for Foodborne Illness Research and Prevention has joined the North Carolina State University faculty.
Institute gets Grand Challenges Explorations grant
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.
Costa Rican institute president will deliver 2011 Borlaug Lecture
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.
NUTS for Nutrition
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.
Better berries for a better economy
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.
Breakthrough functional food technology to be showcased
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.
Choice Cuts
The Carolina Meat Conference in Concord brought together more than 250 players in the meat industry from 13 states.
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North Carolina’s economy and quality of life are linked inextricably with natural resources — the air, land and water upon which we all depend. To help protect the environment today and into the future, CALS faculty members have wide-ranging expertise they put to use through teaching, research and extension programs. Read More >>
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