Honeybees are smarter than people may realize.
They can do a dance to tell the others where they’ve found pollen. When the hive gets too populated, the queen takes a group and leaves to start a new colony, and the ones left behind know when their queen is gone and get busy choosing an egg to create into a new queen.
A team of researchers in Germany has analyzed a set of stinky and fruity chemical ingredients and found that the overall odor of durian pulp could be mimicked by only two compounds: fruity smelling ethyl (2S)-2-methylbutanoate and roasted onion-like smelling 1-(ethylsulfanyl)ethane-1-thiol.
Our client is one of the largest diversified suppliers to the foodservice industry, with proven performance in superior quality and customer service in both manufacturing and distribution. Their core businesses include: processing and distribution of liquid products, meat products, produce, bakery and other services, providing a variety of networked solutions for the total supply chain spectrum. They currently have a new opportunity for a Food Technologist II at their facility in the Southeast.
Have you ever wondered why an avocado turns brown after just a few hours after it’s sliced open? Or if coffee can be good for more than just giving you a morning jolt?
The faculty of Chapman University’s graduate Food Science program have the answers to these questions and many more food-related conundrums.
The program was established over 30 years ago at the request of executives in the local food industry who needed qualified people to work for them. There are close to 2,000 food companies in the region, said program Director Anuradha Prakash.
The program focuses on chemistry, microbiology and processing to teach students how to make and process high-quality food that is safe and affordable for the public, Prakash said.