Food scientists explain how processed foods contribute many nutrients to our diet, how they enable today's busy lifestyles and why they are essential to feeding a growing population.
This column offers information about deeper analysis of foodborne bacteria by sequencing, going directly to nucleic acids such as DNA and RNA for identification.
This column offers information about how milk products can be contaminated by Bacillus cereus, which can lead to foodborne illness.
The enemy of my enemy is my friend: How bacteriophages are being used to reimagine food and water safety.
This column offers information about different methods of assessing infectious dose responses to help prevent foodborne illnesses.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.