A newly renovated food science teaching laboratory, made possible by a charitable contribution from Mary A. Kelleher Nelson and R.W. Nelson and Kemin Industries, will be dedicated July 12 at Iowa State University.
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 leading snack food manufacturer. They currently have an opportunity for a Senior Food Scientist at their facility in the Northeast.
The candidate will be responsible for leading all aspects of new product development from concept to commercialization. This individual will work closely with several cross-functional groups including manufacturing, sales and marketing.
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.
Our client is a food and beverage company founded in 1982, which carries the commitment to use all the money it receives for charitable purposes. As of May 2017, they have donated over $490 million to thousands of deserving organizations around the world.
They seek a Senior Manager, Product Development, of both human and pet foods to work in their corporate headquarters in the New York Metro area. The individual will be working with co-manufacturers who formulate the products for our client based on the specifications provided.
We think of onions as harmless root vegetables, but they’re actually clever bulbed bombs ready to defend themselves against all would-be consumers. They quietly lie waiting in farmer’s fields and grocery bins, but spring to action when a hungry critter bares its teeth or the chef’s blade comes down. The attack is a familiar one. After the first cut, an onion transforms itself into a terrorizing weapon of tear production. But why do onions make us cry? And how can we protect ourselves from this onslaught of tears?