Because patients with chronic obstructive pulmonary disease (COPD) are prone to weight loss and a compromised immune system, proper diet and nutrition is important.
Managed Healthcare Executive (MHE) asked Ilaria St. Florian, a registered dietitian at Stamford Hospital in Stamford, Connecticut, to share her thoughts.read more
Food safety practices that Americans take for granted — washing hands with soap, refrigeration, and not cutting raw meat and vegetables on the same surface without disinfection — are not widely practiced in other places around the world, and researchers in Penn State’s College of Agricultural Sciences want to change that.read more
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.read more
Excuses may be “eating at you” as to why you and your family are not enjoying healthy meals.
Area dietary experts give their advice on how to squash those excuses and peel away the not-so-healthy eating habits.read more
For many years, breweries have leaned on the assertion that there are no known pathogens (bacteria, viruses or other microorganisms that can cause disease) that can survive in beer. Brewers have often used this as justification for not implementing the same control measures found in other food manufacturing facilities.read more
Our client is known around the world as the founder of non-dairy food products and the leading supporter and solutions provider to the Food Service, In-Store Bakery and Retail marketplaces. They are one of the world’s premier family-owned food companies with more than $3B in sales. They currently have a new opportunity for a Senior Sensory Analyst at their location in upstate New York.read more
What would happen if U.S. farmers stopped producing animals for food and Americans went vegan? Some have called for a move in that direction to address increasing concerns about U.S. health, eating habits, and climate change. Researchers recently explored those questions and found surprising results.read more
Our client is a leading brand manufacturer of jams, fruit preparations, sweets and custard-based desserts worldwide. In North America, our client is the leading fruit processing company and has major facilities in Philadelphia, PA, Plymouth, IN and Gardena, CA. They specialize in fruit preparations for a variety of customers including yogurt, ice and bakery manufacturers. They are currently looking for a Regulatory Affairs Specialist at their location in Indiana.read more
One Health is a useful paradigm for framing complex public health issues. Applying its approaches contributes to improvements in animal and human health, addressing new global and public health challenges collaboratively and improving veterinary and human health education and training.read more
Raw seafood dishes have been popular and trendy in North America for the past few years. Celebirty chefs on cooking shows often prepare raw seafood dishes such as salmon tartare, poke, sushi, sashimi, ceviche, raw oysters and clams, tuna carpaccio, just to name a few. People with weakened immunity, elderly, pregnant women and young children are at higher risk for foodborne illness and should not eat raw or partially cooked food.read more
Moira is by far the best recruiter I have ever worked with. She goes beyond what’s expected of her, not only finding the perfect fit for both the candidate and the employer, but also making sure the candidate feels comfortable throughout the interview process. She was always up front with information and gave me tips on how to communicate with each person I interviewed with. She truly cares about the candidate and the employer and what’s best for each, not just filling a position and moving on.Sarah E.
I have known Moira McGrath since 1993. She is a true professional with a vast knowledge of the Food and Beverage industry. She is approachable, honest, trustworthy and a true pleasure to work with. She has placed me in two excellent roles and I am grateful for her “partnership” in the process.Mary M.