We are looking for a talented
food scientist who has a specific set of skills.
Suhasini Mudraganam is a leading
food scientist who has helped design the Truweight Food plan.
After an hour - long phone conversation with him and multiple exchanges of emails, I developed great respect for
this food scientist who works for the USDA because of his dedication to his research, his genuine heart to serve people, and his patience in explaining details to me.
While studying synthetic organic chemistry for his Master's, he met
a food scientist who told him about how cherished chemists are in the food industry, where «you can work on products that people can feel, see, and touch,» he recounts.
Glenn Cochrane is
a food scientist who worked for some of the biggest names in the food industry before starting Create - A-Pack Foods in 1997.
Peppers Unlimited has two dedicated
food scientists who develop formulas and ensure every batch meets specifications.»
«Our core business is in contract manufacturing — we have a team of
food scientists who help our customers commercialize their product ideas,» Chilton says.
Not exact matches
It was 1917, and although the calorie had been used in chemistry circles for decades — and is often credited to
scientists such as Wilbur Olin Atwater and Nicolas Clément — it was Peters
who was responsible for popularizing the idea that all we need to become healthier is knowing how much energy is in our
food and fervently cutting back the excess.
«But that has to be pure, it can not be burger,» Mansour Samadpour, a
scientist at IEH Laboratories
who tests
food products including hamburger meat, told Tech Insider.
Thomas Malthus was the 18th century demographer and dismal
scientist who argued that agricultural output grows only linearly, while population grows geometrically, suggesting widespread famine when the population outstripped the
food supply.
«All of the harmful effects on the environment and on health needs to be priced into
food products,» said Hajer,
who is a member of U.N.'s International Resource Panel, which comprises 34 top
scientists and 30 governments.
Key staff members
who help the company's operations run smoothly include General Manager Sherry Hibshman,
who carries out company policies and supervises other managers;
Food Scientist Brandy Kendig,
who tests flour to make sure it conforms to government regulations; and Mike Gingrich,
who is in charge of the milling operations.
Well now there is, according to
scientists in France,
who have developed a new device that could help improve the taste of
foods low in fat, sugar and salt.
I'm a
scientist, and a perfectionist, and a
food blogger
who wants to make sure I get my measurements right and that it looks pretty.
You'll discover that our coconut recipes not only produce great meals, they also encourage a higher quality of life by helping you get away from processed
foods found in grocery stores, and back in the kitchen participating in the age - old community of
scientists and artists
who love to create excellent meals from scratch using whole
food ingredients.
A mother of 4 grown children, Fran seems to have one of the coolest jobs around; she works with flavor
scientists and technologists
who develop flavors for
food companies!
By attending this conference I was fortunate to meet passionate eminent
scientists from around the world
who are doing their utmost to solve the issue of
food security.
The book is an essential resource for
food scientists and technologists
who use vegetable oils in
food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel.
«A very high percentage of Australians didn't meet their dietary fruit intake recommendation by eating fruit alone *,» said Malcolm Riley, Research
Scientist at CSIRO
Food and Nutrition
who led the analysis of the Australian Health Survey 2011 - 2012 data.
Miranda is a
food scientist working in R&D for the natural
foods industry
who has won several new product awards, including a Vegetarian Times Foodie Award.
The Soil Association was founded in 1946 by a group of farmers,
scientists and nutritionists
who were concerned about the way our
food was produced.
About Dr. Jekyll's Craft Beer Dr. Jekyll's was born in an old constable station turned brewery by three friends united in beer and health, an all - natural bodybuilder - research
scientist, filmmaker - entrepreneur and master brewer
who teamed with a biotech firm to brew super
foods into specialty beers.
The juice was first created by
food scientists at Cornell University
who not only uncovered the benefits of tart cherries, but also developed a proprietary juicing process so all the flavor and nutrients could be delivered into a great tasting juice.
About Cheribundi Cheribundi, the most widely distributed brand in fresh tart cherry juice, was first created by
food scientists at Cornell University
who not only uncovered the benefits of tart cherries, but also developed a proprietary juicing process so all the cherry - goodness and nutrients could be delivered in a great tasting juice.
U.S.
scientists are exchanging information with their counterparts in Arabic - language regions
who have a keen interest in water desalination,
food security, drought response and other cross-border environmental issues.
«I know personally dozens of academic
scientists... who have unanswered questions about the risk issues,» said Doug Gurian - Sherman, a senior scientist in the Food and Environment Program at the Union of Concerned Scientists, in an interview after the Lyn
scientists...
who have unanswered questions about the risk issues,» said Doug Gurian - Sherman, a senior
scientist in the
Food and Environment Program at the Union of Concerned
Scientists, in an interview after the Lyn
Scientists, in an interview after the Lynas speech.
Our results suggest, in specific circumstances, there may be a potential benefit to eating more soy
foods as part of an overall healthy diet and lifestyle,» said Zhang,
who is also the 2016 - 2017 Miriam E. Nelson Tisch Faculty Fellow at the Jonathan M. Tisch College of Civic Life and an adjunct
scientist in nutritional epidemiology at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts.
The 15 AACR
scientists,
who were already in Washington, D.C., to meet with the U.S.
Food and Drug Administration on genetic testing for cancer patients, tossed around ideas including expanding NCI's tumor genome - sequencing efforts and getting the government to cover the costs of genomic tumor profiling.
Analyzing small intestine biopsy samples from
food allergy patients (
who gave authorized consent) the
scientists looked for molecular signatures of MMC9 cells.
Smolka's first pictures for Discover appeared in the May 2001 issue, with an article about a
scientist who promoted the idea of eating only
foods grown within 250 miles of his home.
«It is not a big surprise,» said Peter Ben Embarek, a
WHO food safety
scientist.
«The media has certainly portrayed the University of East Anglia situation as a crisis,» said Bob Watson, a former IPCC chairman
who is now the chief
scientist for the U.K. Department for Environment,
Food and Rural Affairs.
Its membership is comprised of
scientists and technologists in industry, government and academia
who are committed to advancing
food science and technology.
The burgeoning world population (predicted to be 9.3 billion by 2050), changing consumer demand in third - world countries, the gradual depletion of prime agricultural land, the use of innovative technologies, and
scientists who view plants as a source of industrial products as well as
food all contribute to the good prospects for the ag - biotech industry, particularly in Canada.
But even
scientists who have doubts about the new research say it still provides
food for thought.
Plant breeding research elsewhere in the world has benefited from advances in genomics and molecular markers, but plant breeding
scientists in China do not work closely with researchers in those areas, says Carl Pray, an agriculture,
food, and resource economics expert at Rutgers University in New Brunswick, New Jersey,
who has worked in China.
Now in a study appearing in the Journal of Agricultural and
Food Chemistry,
scientists report that people
who can easily taste salt have differing amounts of certain proteins in their saliva than those
who are less sensitive.
Today, «whether you've had yogurt in Tel Aviv or nachos in California, you've eaten a CRISPR - enhanced dairy product,» says Barrangou,
who is now a
food scientist at North Carolina State University in Raleigh.
It's a very important question for
scientists who are trying to address the increasingly acute problem of obesity: we need to understand much better than we now do the biological processes underlying
food selection and preferences.
The plant
scientist,
who has been working on apomixis for a number of years with molecular geneticist Peggy Ozias - Akins, also at Georgia, says, «If one could clone the genetic mechanism [of apomixis] and introduce it to maize, rice and wheat, it would revolutionize
food production.»
Parents brought the
food, ran the projectors and catered to the few
scientists who showed up.
The controversy in Britain over genetically modified
food reached a new high today, after 21 European and American
scientists released a memorandum supporting a
scientist who was suspended last year for sounding a premature alarm about the health threat of genetically altered potatoes.
The new findings aren't surprising in light of previous studies on bacteria, says
food scientist Donald Schaffner of Rutgers University in New Brunswick, New Jersey,
who was not involved in the new work.
Curry lovers may be physically addicted to their favourite
food, claims a
scientist who has studied capsaicin, the «hot» ingredient in chilli.
Fully 88 % of AAAS members in the sample believe that genetically modified
foods are safe to eat; is there agreement on this issue among active research
scientists and AAAS members
who have not recently received research grants?
Earth
scientists who hold the same view.3 Similarly, 88 % of all the AAAS members in the sample say it is safe to eat genetically modified
foods, as do 90 % of Working Ph.D..
The two - day meeting of the
Food and Drug Administration panel is focused on a procedure that
scientists think could help women
who carry DNA mutations for conditions such as blindness and epilepsy.
«This effort helped rescue the
food security and livelihoods of more than 271,000 rural households and 1.6 million individuals in Ethiopia's Amhara, Oromia, Tigray, and SNNP regions, and strengthened seed systems to address future climate, disease, and pest crises,» said Bekele Abeyo, CIMMYT wheat
scientist who led the seed relief initiative.
The Green Bank Observatory has a rare combination of assets: 1) A laboratory where frontier research is an ongoing activity; 2) a professional staff of
scientists and engineers
who are also heavily involved in education and outreach; 3) facilities such as the Green Bank Science Center, radio telescopes, housing and
food services, all available for formal and informal educational programs.
Scientists found that unless the
food was specifically forbidden by their diet, people
who were trying to watch their weight ate more of the fitness snack than the trail mix.