The final renovations have been made and the Food Science Lab is now open for use. This was a yearlong project estimating at more than $750,000, funded by an allocation from the University’s Board of Trustees and from the College of Applied Science and Technology. This Food Science Lab is in Turner Hall on the Illinois State University campus.
“For about fifty years, the Food Science Lab has looked the same as when the space was initially designed it was designed for homemakers, but now we are preparing people to work in commercial settings,” Dr. Ani Yazedjian, Family and Consumer Sciences department chair, said.
This space really gives a good forefront for the new Food and Nutrition Management majors who need the hands-on experience of the food industry, but still in a classroom speed and setting. Food and Nutrition Management is a new sequence option that just opened up last fall for students and now with the new renovations, they are equipped with all of the right tools to see the sequence grow.read more
Penny Marsh, global director of regulatory compliance at Sensient Flavors & Fragrances, recently completed her second master’s degree — a Master of Jurisprudence in Global Food Law from Michigan State University — when she decided she needed a new challenge. So, she is learning to play the violin through instructional videos she watches on her iPad.
“I like to be challenged and like to learn, so I said, ‘Why not take up an instrument?’” she explains.
That attitude serves Marsh well in her role at Sensient, which requires constant learning as she researches food-labeling regulations in countries around the globe.read more
martphones are so ubiquitous, and text messaging and social media activities so common in public places, that no one questions what anyone does with their phone. That pervasiveness allows a phone application to be used in direct, concealed observations without alerting the people being observed.
That is the conclusion of food science researchers in Penn State’s College of Agricultural Sciences, who studied whether phones could be used in place of the traditional clipboards to improve the quality of data collection related to food safety observations.read more
Our client develops and manufactures high quality, innovative fruit preparations for the international milk, bakery and confectionery industries. Their success is based on expertise and innovation. They have a new opportunity for a Product Development Scientist at their location in the Northeast.read more
How farmers can sustainably, and affordably, meet humanity’s growing demand for food, fuelread more
New findings published in the journal Environmental Science & Technology reveal that exposure to certain substances commonly found in food packaging can increase the risk of miscarriage.
During the study, researchers tested urine samples in 132 women who had miscarriages and 172 healthy pregnant women in China. Findings revealed that pregnancy loss was linked to higher levels of urinary phthalate metabolites from diethyl phthalate (DEP), di-isobutyl phthalate (DiBP) di-n-butyl phthalate (DnBP).read more
Our client, a major manufacturer of consumer products/foods with 18 power brands sold in almost 200 different countries and operations in 60 countries, is looking for an Operations Manager, Packaging for their plant located in the Midwest. Central to everything they do is a uniquely confident, entrepreneurial, can-do culture. It’s all about a passionate commitment to teamwork, competing to win in the marketplace and developing and rewarding talentread more
A popular adage states that it’s okay to eat food off the floor if it’s picked up within five seconds. But is it true? A food scientist investigates.
This urban food myth contends that if food spends just a few seconds on the floor, dirt and germs won’t have much of a chance to contaminate it. Research in my lab has focused on how food and food contact surfaces become contaminated, and we’ve done some work on this particular piece of wisdom.
While the “five-second rule” might not seem like the most pressing issue for food scientists to get to the bottom of, it’s still worth investigating food myths like this one because they shape our beliefs about when food is safe to eat.
So is five seconds on the floor the critical threshold that separates an edible morsel from a case of food poisoning? It’s a bit a more complicated than that. It depends on just how much bacteria can make it from floor to food in a few seconds and just how dirty the floor is.read more
The 4-H Food Science Club held a Food Showdown Contest on July 18, 2015 at the 4-H Jackson County Extension Office. Six 4-H club members participated in the contest: Amanda Coffman, Aubrey Coffman, David Dosher, Charisa Dosher, Jordan Howell, and Wyatt Jensen.
A contest has four secret ingredients to be featured in their cooking, and they can use items from the pantry to include in their dish to make it come together. For this contest, their four secret ingredients were ground beef, flour tortillas, shredded cheese, and iceberg lettuce. Each team has 40 minutes to cook, prepare, plate, cost out a serving, identify nutrition information, and write a recipe with a title. They had five minutes to present their dish to a panel of judges.
The Food Science and Agriculture Center at Plymouth High School opened with the start of school last week.
Construction on the $1 million facility began in April and was completed in August. The center, a 30-by-90-foot greenhouse attached to a 30-by-80-foot classroom, will provide students and community members with skills needed by local industries.
It will be used as a research facility, where students will have the opportunity to explore lighting needs and the proper balance between UV and fluorescent light, and to scout for pests and disease, among other things.read more