The Oregon Museum of Science and Industry turned the second floor of the SAGE Center into an experiment lab.
OMSI took over the space at the Boardman museum Saturday for its Celebrate Oregon Agriculture event, a chance to share some of their popular exhibits and further hone the food science exhibits they use in their outreach program.
With all the warnings to wear sunscreen and cover up, worries about skin cancer can cast shadows over even the nicest beach day. Now scientists researching how to prevent skin cancer have good news—at least for all the tomato lovers out there: Eating the red fruit may greatly reduce your risk of developing skin cancer.
Can a company that started as a tofu maker for the counterculture ease the sales struggles of soup giant Campbell?
Broth and soup maker Pacific Foods is being bought by Campbell Soup for $700 million, the latest example of a big packaged food maker acquiring a smaller maker of products that are seen as fresher or more wholesome. Though Campbell introduced some organic soups under its own name in 2015, it says Oregon-based Pacific Foods is more of a leader in that area.
Our client is a whole-food supplement brand with a focus on beauty. They currently have a new opportunity for an experienced R&D Food Technologist who can commute to their head office in the New York Metro area.
Food safety and sanitization don’t have to be scary. With these seven tips for food safety at home, keeping your family and guests healthy is very simple.
To get to the bottom of other widely believed food rules — and find out what’s true and what’s bogus according to the agency that regulates food safety — I reached out to an expert therein.
You wash your produce as soon as you bring it home from the grocery store—and if you don’t, get in the habit—but a quick cleanse under cool water won’t protect you from everything an apple or zucchini squash encounters from farm to table. And that’s why scientists from the Agricultural Research Service are working to develop a new packaging—that will contain chlorine dioxide—to make our produce even safer.
Dr. Sankar Devarajan has been appointed assistant professor in nutrition and food science for the University of Arkansas at Pine Bluff Department of Human Sciences. He will teach undergraduate courses in experimental foods, food chain safety, food microbiology, food processing and food policy and law.
Researchers at University of California San Diego School of Medicine have discovered differences in how the brain responds to food rewards in individuals with a history of bulimia nervosa (BN), an eating disorder characterized by frequent episodes of binge eating followed by efforts of purging to avoid weight gain. The findings further define specific brain mechanisms involved in eating disorders and could help lead to new treatment therapies.
Before you pass by those broccoli sprouts in the cooler at your local grocery store, you may want to add a few containers to your grocery cart. That’s because they help improve your blood sugar levels, particularly if you’re suffering from type 2 diabetes. That’s because research shows that sulforaphane found in broccoli sprouts as well as other cruciferous vegetables can help improve fasting glucose levels.