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).
The butcher was curious – Why so many bones? The neighbors were befuddled – You’re making soup in the garage? Friends raised their eyebrows – Do you realize your clothes smell like beef broth?
My teeth pierce the crisp outer shell and sink through a fine layer of honey-infused dough, allowing the creme fraiche with its precious cargo of glossy caviar to spill over my tongue. The little black pearls pop like starbursts between my teeth, each sending a salty hit into the creamy, crispy, fluffy mix.
Chef Eduard Xatruch of Disfrutar in Barcelona likes to call this dish “the best sandwich in the world.” I choose to fondly remember it as a fried pillow of joy sent from heaven to save my tastebuds from yet another plate of patatas bravas.
Our client is a well-known and loved quick-service restaurant chain with over 3,000 restaurants worldwide. They have a new opportunity for a Food Scientist/Product Development & Innovation Manager at their corporate headquarters located in the Southeast.
Scientists have come up with a new way to prepare these animals for consumption, improving on a centuries-old technique. And they say that eating these creatures would both help us battle jellyfish blooms in certain parts of the world, and diversify our food chain.
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.