New Job Posting – Senior Microbiologist, Midwest

Our client is a global, broad-based health care company. Every day, their global team of scientists is working hard to discover and develop nutritional and related health care products that advance the quality of life for people of all ages.Health care professionals and their patients trust our client to provide cutting-edge nutrition products that meet changing nutrition needs. They deliver on those expectations—providing a vast array of nutritional and therapeutic products that help babies and children grow, work to keep bodies strong, and support the unique needs of patients with chronic illnesses.

Lactic acid fermentation in food

Lactic acid fermentation in food

Yogurt, sauerkraut, marinades , none of these commodities would prevail without lactic acid fermentation. This is a series of chemical reaction that transforms your ingredients into something fairly different( and delicious) thanks to lactic acid bacteria. In this...

New Job Posting – Research Microbiologist/Scientist, Dallas Area

For more than four generations, our client company has been a family-owned and run company committed to providing the freshest, most wholesome dairy products. Their dedication to pure ingredients with no preservatives makes for great-tasting products and sets them apart from others. They currently have a new opportunity for a Research Microbiologist at their new, state-of-the art R&D lab in the Dallas area.

Rodolphe Barrangou talks award-winning genome research

Rodolphe Barrangou, an associate professor in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, will be receiving the 2018 NAS Prize in Food and Agriculture Sciences for his work with Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)

UMass Amherst Food Scientists Developing New, Low-Cost Tool for Detecting Bacteria in Food and Water

UMass Amherst Food Scientists Developing New, Low-Cost Tool for Detecting Bacteria in Food and Water

Food scientist Lili He and colleagues at the University of Massachusetts Amherst report that they have developed a new, rapid and low-cost method for detecting bacteria in water or a food sample. Once commercially available, it should be useful to cooks using fresh fruits and vegetables, for example, and aid workers in the field responding to natural disasters, He says.