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The innovation lab provides Cargill with a pipeline of software engineering and data science students and graduates ready to modernize agricultural supply chains and food systems across the globe.
Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.
Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.
Nestlé USA, Arlington, Va., launched the Future Food Initiative, a joint research program between Swiss universities and industrial partners that will support Nestlé in the development of trend-based, nutritious and sustainable food and beverage products.
Researchers at Canadean say obesity and health issues, in addition to taxes on sugary beverages, have caused countries to look toward natural sweeteners
Food Chemistry Meet 2019 takes immense pleasure to invite all the Researchers, Front-liners and Food industries and Food regulatory bodies to participate in the biggest meet of 2019 which is going to be held on October 17-18, 2019 in Abu Dhabi, UAE. Read More
Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas. Read More
The Food Engineering Congress provides an ideal platform for interaction between specialists around the world and aims to accelerate scientific discoveries, share expertise, foster collaborations across the trade, and assess rising technologies around the world. Read More
This FOODCON 2020 cautiously curated conference highlights more than 200 participants involved in the recent trends and research in food and nutrition industries. Read More
This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices. Read More
