Caregivers and family members often tell me that they are concerned about the diet of their aging loved ones.
“They just don’t seem to eat like they used to” is a common stated observation.
While proper nutrition is important at any age, there are many factors that interfere with older adults’ ability to access nutritious food. Fortunately, there are some simple steps you can take to help your aging loved ones maintain proper nutrition.
Many believe that baking is a science while cooking is a forgivable endeavor because it doesn’t require as many scrupulous calculations. However, Harvard University would beg to differ. In fact, Professors Pia Sörensen, Preceptor in Science & Cooking, Harvard Paulson School of Engineering and Applied Sciences; and Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics, Harvard School of Engineering and Applied Sciences, assert that approaching a recipe from both a chef and a scientist’s perspectives are the keys to unlocking some phenomenally tasting dishes.
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center will hold its annual Research Symposium to highlight food and agricultural products research and kick off its 20-year anniversary celebration.
Sponsored by the Institute of Food Technologists-Oklahoma section and Oklahoma Association for Food Protection, the symposium will take place Feb. 21 in room 201 of FAPC from 8 a.m. to 4 p.m. and will feature oral and poster presentations, a keynote presentation, and 20-year celebration and reception.
Tweaking texture could give us healthy versions of our favorite junk foods—and that’s just the beginning
There could be a future where we eat incredible, sustainable, engineered foods—3D-printed or lab-grown meals, chemically optimized to unleash the perfect combination of flavor and nutrients to fit our bodies and our tastes. Better tasting hot dogs with harmful fats removed! Healthier snacks with accurate expiration dates! Or, we can continue on our present path, and Americans will keep eating the same foods we always have, including foods that make us sick and obese. If the United States would like a say in the future of food, the government and the people need to start paying attention to our food scientists.
Our client is a family-owned global food company defined by innovation and an unparalleled commitment to treating its customers, associates, and communities the same way… like family. They have a new opportunity for a Quality Assurance Manager in their Southern Texas facility. The plant has 300 employees, and produces appetizers and frozen seafood items.
Pressure kills bugs. Anyone who’s ever stepped on a creepy crawly and heard that familiar crunch knows that.
Cornell high-pressure pathogen killerIt takes a lot more pressure than a pair of penny loafers, though, to kill microscopic pathogens like E. coli and Listeria, and Cornell University is proving its heavy-weight status as a food safety leader with its new high-pressure food processor.
DiscGrease-proof packaging has helped make pizzas, burgers and tacos on-the-go a less messy proposition. However, a new study in the ACS journal Environmental Science & Technology Letters has found that some fast-food packaging from across the U.S. contains a variety of fluorinated compounds — a few of which have been linked to potential health effects.overies is produced by the American Chemistry Society. Its website is acs.org.
Our client is one of the country’s largest and most well-known producers, distributors and marketers of premium quality, branded food and pet products for the U.S. retail market. The Company also produces and distributes private label food and pet products.
They currently have a new opportunity for a Safety Manager at their plant located in the Northeast.
Following inspections, the Food and Drug Administration issued warning letters, recently made public, to a seafood processing facility in Nicaragua, a juice processing facility in Iowa and a tofu production facility in Washington D.C.