After several months of staying in, meteorological summer has arrived, and people are ready to get out of the house and responsibly enjoy time with loved ones. Barbeques, picnics, bonfires, camping, and other food-focused outdoor gatherings provide an excellent way to gather safely, but if you aren’t careful, your long-anticipated time with family and friends could result in miserable memories of a foodborne illness.
We asked four of our IFT Food Science Member Experts – Christine Bruhn, PhD, Robert B. Gravani, PhD, CFS, Aurora Saulo, and Don Schaffner, PhD – for their tips on keeping food safe this summer.
There are plenty of health guidelines to consider in the wake of COVID-19. Incorporating these tips into your plans for outdoor gatherings will help you ensure your plans remain safe and your food isn’t spoiled.
Christine Bruhn, PhD, is the cooperative extension specialist emerita at University of California, Davis.
Robert B. Gravani, PhD, CFS, is professor emeritus of food science at Cornell University.
Don Schaffner, PhD, is an extension specialist in food science and distinguished professor at Rutgers University.
Aurora Saulo is a professor and extension specialist in food technology University of Hawaii.
As part of its commitment to cultivate the knowledge of its network to pursue food and nutrition solutions for those in need, Feeding Tomorrow partnered with global non-profit Engineering for Change (E4C) and the University of Missouri in Columbia, Mo., to support research regarding the mango value chain in Kenya.
It’s been three years since the U.S. Food and Drug Administration (FDA) announced updates to the Nutrition Facts label on packaged goods.
Recently, the U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA), and the U.S. Food and Drug Administration (FDA) released a federal interagency strategy to address food waste.