A food science doctoral student in Penn State’s College of Agricultural Sciences recently earned two honors, receiving a fellowship from the U.S. Department of Agriculture to fund her research and winning an award for teaching excellence from the University.
Charlene Van Buiten, of Wallingford, Connecticut, received a National Institute of Food and Agriculture Fellowship from the USDA’s Agriculture and Food Research Initiative. The fellowship program, which is intended to help prepare the next generation of scientists, will provide a $70,874 grant to fund her research project titled “Physicochemical Modification of an Immunodominant Gliadin Peptide with Dietary Polyphenols and the Potential Implications for Celiac Disease.”read more
Our client is a privately owned, fast-growing manufacturer of sauces, dressings and liquid condiments . They have 40 years’ experience making premium-quality, branded and private-label products. The Company is filled with passionate employees and provides “flexible” growth opportunities within a culture of collaboration and approachable leadership that craves honest feedback from employees. They currently have a new opportunity for a Director of Technical Services at their facility located in the Southeast.read more
Our client is a manufacturer of high-quality baked goods for the foodservice and in-store bakery market. They are a Company that values team loyalty, honor, excellence, enthusiasm, and most importantly, seeking Improvement every day. They challenge their team members to develop their talents, excel, and constantly contribute to the Company. They are looking for a positive, friendly person who flourishes in a high-energy environment where their contribution makes a difference. They are a company that thrives on diversity, and they want people who share their values and bring passion to their job. They have a new opportunity for a Director of R&D/Tech Services at their beautiful, state-of-the-art facility located in the Midwest.read more
You’d think food is out to get you, says Yvette d’Entremont. “We’re told “sugar is toxic, cheese is addictive, and GMOs… well they’re up to something right?”
The wild wired world serves up a gluttony of food information – and misinformation filled with large helpings of pseudoscientific BS, stresses d’Entremont, an edgy science blogger at SciBabe.com based in California who uses her chemistry and forensics degrees – and snark, swearing and researched facts – to expose bunk science, magical thinking and misleading blogs.read more
UW-River Falls is considering bringing back the food science major that was dropped five years ago.
Despite recent budget cuts, faculty and students Department of Animal and Food Science would like to see the food science major back by fall 2016.read more
The Cornucopia Institute, a trade organization representing small organic farming operations, has issued a ‘report’ critical of the stabilizing ingredient carrageenan, derived from red seaweed. This is the organization’s latest lobbying effort employed during the National Organic Standards Board (NOSB) hearings on the suitability of nonorganic substances allowed as ingredients in U.S. organic foods.read more
USDA Announces $4.7 Million Available in Grants for Food Safety Training, Outreach and Technical Assistance
The U.S. Department of Agriculture (USDA) today announced the availability of $4.7 million in grants for food safety education, training, and technical assistance projects that address the needs of owners and operators of small to mid-sized farms, beginning farmers, socially-disadvantaged farmers, small processors, small fresh fruit and vegetable merchant wholesalers, food hubs, farmers’ markets, and others. The grants, offered through the Food Safety Outreach Program and administered by USDA’s National Institute of Food and Agriculture (NIFA), are designed to help these stakeholders comply with new food safety guidelines established by the Food and Drug Administration under the Food Safety Modernization Act (FSMA).read more
Our client is a leading commercial, multi-product bakery with a large, national brand. They have a new opportunity for a Quality Assurance Director at their facility on the West Coast.read more
They’re finally letting the recipe obsessives over at Cook’s Illustrated, and its television spinoff America’s Test Kitchen, out of the, um, kitchen. Come July, the company will launch a new website, Cook’s Science, entirely devoted to stories about food science. The new venture will be headed by Molly Brinbaum and Cook’s veteran Dan Souza, a senior editor with the magazine, an America’s Test Kitchen cast member, and the test-kitchen experiment editor for the New York Times best seller The Science of Good Cooking.read more
The National Organic Standards Board (NOSB) is currently conducting a review of nonorganic substances that are allowed as ingredients for use in U.S. organic foods. One of those substances under review is carrageenan, often identified as Irish Moss. Food Science Matters is requesting your attention to this matter.
Carrageenan is a derivative of the same red seaweed that has been used as a thickener or stabilizer in foods for centuries.read more