A study published in Emerging Infectious Diseases shows that the diphyllobothriosis (an infection caused by tapeworms of the Diphyllobothrium genus) is reemerging because of global importation and increased popularity of … Continue Reading →
The board of directors of the Seafood Industry Research Fund (SIRF) have funded research for the development of a fast, cost-effective identification of edible fish and fish products to prevent … Continue Reading →
In the past year, Columbia University mechanical engineering professor Hod Lipson and his students have been developing a 3-D food printer that can fabricate edible items through computer-guided software and … Continue Reading →
In a study published in Annual Review of Nutrition, researchers suggest a rethinking of human nutrition science through a new framework called “nutritional geometry,” which considers how mixtures of nutrients … Continue Reading →
A research team led by Bryan Chin, director of the Auburn University Detection and Food Safety Center, has developed a cheap, portable, and easy-to-use new screening tool to test fresh … Continue Reading →
A study published in the journal Gut may explain why people who do not have celiac disease or wheat allergy nevertheless experience a variety of gastrointestinal and extra-intestinal symptoms after … Continue Reading →
A team of researchers at Kansas State University, in collaboration with Garcia-Sastre of the Icahn School of Medicine at Mount Sinai, has developed a vaccine that protects poultry from multiple … Continue Reading →
In a paper published in Food Chemistry Journal, Michigan State University (MSU) researchers provide a definition of the term “food fraud” and offer system-wide strategies to fight it. IFT Daily … Continue Reading →
Scientists at the University of California, Davis, have for the first time sequenced the genome of a commercial walnut variety. IFT Daily News
Kansas State University (KSU) researchers have developed a new testing method to help millers assure wheat flour purity, according to a study published in Cereal Foods World, the official publication … Continue Reading →
