Plenty has been said about insects as an alternative source of protein with environmental benefits. And for good reason. The Food and Agriculture Organization of the United Nations predicts that by 2050 the world population will be 9.1 billion, which they say will require us to increase food production by 70 per cent. And as early as 2013, the FAO started promoting insects as an “unexplored nutrition source that can help address global food insecurity.”
NASA astronauts Scott Kelly (R) and Kjell Lindgren get ready to eat the first food grown and harvested in space on the International Space Station on Aug. 10, 2015. What they’re eating was not made from human waste, but that could change in the future. NASA via Getty Images
Editorial Article: Pittcon 2018 – Designing First Generation Nanobots for Food Safety via Phage Engineering
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.