Dr. Sam Nugen, Associate Professor of Food & Biosystems Engineering, Dept. of Food Science at Cornell University in Ithaca, NY, USA, will be presenting at Pittcon 2018, in Orlando, USA, next February. Nugen previously worked in the food industry as a research engineer prior to returning to Cornell for his doctorate. His first faculty position was at the University of Massachusetts, Amherst, then in the summer of 2016, he returned to Cornell and set up his lab. In this interview, SelectScience® finds out more about Nugen’s research on food and water safety, and about why he’ll be attending Pittcon.
Mushrooms may contain unusually high amounts of two antioxidants that some scientists suggest could help fight aging and bolster health, according to a team of Penn State researchers.
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).
Lopez and Boutcher are food science chemistry majors at Mount Mary University in Milwaukee, a program of study on which the school has placed a major new emphasis.
On Wednesday, the school unveiled a new food science technology lab on the campus.
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.
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.