Shilpa Samant, a Bumpers College doctoral student in food science, gets a hug from “Tony” the Tiger, the mascot for Kellogg’s Frosted Flakes. Samant was named Kellogg’s 2017 Outstanding Intern.
Food scientists and chefs have long been looking for ways to replicate the taste of meat without actually using meat. In China, for example, protein-rich tofu , bean curd, is a meat substitute. CGTN’s Mark Niu took a look at a new wave of startups, pushing the idea much further, by going to the “cellular level.”
The U of A Department of Food Science is tied for first in the nation in scholarly research and is consistently in Academic Analytics Database’s top five, so it’s no surprise students want to take advantage of research opportunities.
Popcorn is by far my favorite snack food. It’s easy to make, you can dress it up any way you want, and it’s chock full of gut-friendly fiber. But there are still some pitfalls lurking in the popping process: Stray too far from the rule book, and you might end up with burned corn or a sad cluster of unpopped kernels. Neither scenario is ideal, so we’ll help you avoid them.
Antioxidants are like warriors in your body, fighting against free radicals and oxidative stress. While not a new topic, antioxidants are often misunderstood and underappreciated. This time of year, as we are exposed to armies of bacteria and viruses, it is worth exploring the functions, benefits and food sources of these little powerhouses.
Moraru, professor of food science in Cornell’s College of Agriculture and Life Sciences, joined academic peers and the Supporters of Agriculture Research Foundation in Washington, D.C., Nov. 2 to highlight the importance of research funded by the U.S. Department of Agriculture’s Agriculture and Food Research Initiative (AFRI).