Frequent family meals have consistently been associated with better health outcomes in children. It should come as no surprise that USDA nutrition employees were one of the first groups within our Department to formally convene around our new USDA Strategic Goals. That’s why USDA’s Office of the Chief Scientist (OCS) hosted a first-of-its-kind USDA Intra-Departmental Nutrition Workshop Series. More than 70 staff from across the Department participated, with the goal of maximizing USDA nutrition-relevant agencies’ individual and collective abilities to ensure data-driven approaches to provide Americans with safe, nutritious, and secure food.read more
Bill Marler knows all too well what kind of damage tainted food can do. The Seattle attorney has represented victims of foodborne illness for 25 years — people who came close to death just by eating a hamburger. Marler’s work hasn’t put him off from eating in restaurants, but he’s more wary when he eats out.read more
Our client is well known in the food industry as a supplier to leading retailers, branded confectionery manufacturers and food service chains. The Company has four divisions, with a common purpose and commitment to providing superior levels of quality, product innovation and excellent service to customers. They currently have an opportunity for a Sr. Food Technologist in their division that services the confectionery, ice cream/dairy, bakery and food service sectors located in the Boston area.read more
UMass Amherst Food Scientists Developing New, Low-Cost Tool for Detecting Bacteria in Food and Water
Food scientist Lili He and colleagues at the University of Massachusetts Amherst report that they have developed a new, rapid and low-cost method for detecting bacteria in water or a food sample. Once commercially available, it should be useful to cooks using fresh fruits and vegetables, for example, and aid workers in the field responding to natural disasters, He says.read more
Hortense Dodo, a food scientist and entrepreneur based in North Carolina, has been on a mission to develop a hypoallergenic peanut for over a decade. This aspiration blossomed from Dodo’s lifelong fascination with food science, beginning with her upbringing in Côte d’Ivoire, where she often wondered about how agricultural patterns impacted crop supplies at local markets.read more
I am a graduate student in nutritional science at Iowa State. Following Edan Lambert’s response to your opinion piece “Hays: Eat Less Meat,” I would like to offer the food science and human nutrition perspective. Your claims are worrisome and misleading, so I would like to fill in some missing details.read more
In many respects, the world of nutrition doesn’t change as much as some headlines would have you believe. Vegetables have always been good for you, and there are very, very few paradigm shifts of the “everything you thought you knew about nutrition is wrong” sort. Very few. That said, here are six interesting shifts that may change how you shop and eat in 201read more
Mushrooms may lack the deep green or brilliant red hues consumers have come to associate with nutrient-rich fruits and vegetables, but they are a “powerhouse of nutrition” and not a white food to be avoided, said Angela Lemond, a registered dietitian nutritionist and spokeswoman for the Academy of Nutrition and Dietetics.read more
More than 500 people have gotten sick from norovirus in the Tacoma-WA area. Public health officials say two El Toro restaurants in the area are linked to the outbreakread more
Investment in China will target specialised, socially responsible industries this year, with renewable energy at the forefront, according to experts at the Asia Private Equity Forum.
Environmentally-friendly fields like clean energy, food safety and health care, will offer key investment opportunities in the mainland, as technology boosts their profitability and climate change becomes a focus following the 2015 Paris climate accord.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.