A team of scientists from the Plants for Human Health Institute has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.
A recent study has shown that consumption of blueberries, long considered a “super food,” may protect human brain performance and reduce the risk of contracting Parkinson’s disease. In the United States, it is estimated that one million people suffer from Parkinson’s, which is the 14th leading cause of death in the country, according to the National Parkinson Foundation.
The North Carolina Value-Added Cost Share (NCVACS) program and the N.C. Tobacco Trust Fund Commission (NCTTFC) this week announced the recipients of 2013 equipment cost share awards. Coordinated by N.C. Cooperative Extension, NCVACS awarded $311,938 to 20 agricultural operations across the state.
The North Carolina Cooperative Extension component of N.C. State University’s Plants for Human Health Institute (PHHI), in partnership with the university’s Department of Agricultural and Resource Economics, has secured more than $400,000 in funding through two major grant programs to assist the state’s growers and agricultural operations in 2013.
Dr. Jeremy Pattison, strawberry breeder and geneticist with the N.C. State University Plants for Human Health Institute at the N.C. Research Campus, is working on two grant-funded projects to support work in transferring the latest research to strawberry growers in North and South Carolina and Virginia to maximize yields and profitability.
On the fifth leg of his statewide tour, Dean Richard Linton visited the North Carolina Research Campus in Kannapolis and had meetings in Charlotte and Winston-Salem.
N.C. State University’s Plants for Human Health Institute continues its expansion efforts by adding another established scientist to its team at the N.C. Research Campus in Kannapolis. Dr. Tzung-Fu Hsieh (pronounced: “Zung Foo Shay”) joined the institute in August 2012 and is developing a research program centered on the biological systems of flowering plants, including fruits and vegetables. With the addition of Hsieh, N.C. State now employs nearly 50 faculty and staff in Kannapolis.
As food safety issues continue to garner national attention, N.C. State University is helping farmers in North Carolina take steps to manage food safety risks. N.C. State has developed two portable hand-washing station prototypes as customizable models for local growers in an effort to help them provide quality hand-washing facilities in their fields and at their market stalls.
KANNAPOLIS, NC – Two scientists with the N.C. State University Plants for Human Health Institute at the N.C. Research Campus in Kannapolis are studying more than 300 cabbage varieties as part of the initial phase in a cabbage breeding program.
N.C. State University’s North Carolina Value-Added Cost Share (NCVACS) program provided more than $100,000 in matching funds to help N.C. agricultural producers apply for and secure nearly $1.2 million in U.S. Department of Agriculture (USDA) grants. The USDA last week announced the recipients of its Value-Added Producer Grant (VAPG), eight of which are N.C. businesses that were assisted by NCVACS.