The plant nutrition team at Compass Minerals grows with the additions of Sean Knapp, vice president of North America; Ron Restum, strategic account director; and Cole Hansen, marketing and product strategy director.
Severe weather events can mean power outages, floods and other problems that can affect the safety of food. Knowing what to do after a weather event can help you reduce your risk of illness
Each fall, as leaves turn golden and the crisp autumn air carries the scent of pine, Catherine Franssen waits for her husband to bring home the latest pumpkin spice-flavored concoction he has discovered at the grocery store.
Why the science of healthy eating appears confusing—but isn’t
Isabel Hoffman, Mark Bloore, Behafarid Darvish and Zoltan Kovacs of Canada and UK-based Tellspec describe a new, miniaturised food sensor able to detect compounds in food at a molecular level. They explain the potential of the sensor for detecting melamine adulteration of foods.
Joanne Burke describes the aims of the recent Food Science Summer School at the University of Leeds and the activities undertaken by participants.
Anchorage bartenders and waiters may have to start using gloves or utensils to make mixed drinks with lemons, limes, olives or other garnishments if city health officials move forward with a recently unveiled update to local food safety laws.
It may well turn out, as technologists are already suspecting, that AI makes everything better. But plenty of startup founders are still in the experimental phase of figuring out whether — or maybe how much — machine learning can improve an existing app category.
Our client is a new division of a $20 billion Korean conglomerate that was established in 1953. They have developed their business portfolio into four core sectors, Food and Food Service, Bio and Pharma, Entertainment and Media, and Retail and Logistics. Based in Brooklyn, NY, the new division seeks a Director of R&D to develop new Asian products sold B2B in the US.
A friend of mine is trying to lose weight and wanted to check whether her strategies were sound. She said she counts every calorie, avoids nuts because of the high fat content and snacks only on sugary (but fat-free!) foods. Was she on track?