Sentences with phrase «food scientists develop»

Ph.D nutritionists, veterinarians, technicians and food scientists develop Science Diet ® and Prescription Diet ® brand pet foods for all circumstances of health or illness.

Ph.D nutritionists, veterinarians, technicians and food scientists develop Science Diet ® and Prescription Diet ® brand foods for all circumstances of health or illness.

Not exact matches

This San Francisco - based startup is a group of scientists and engineers working to develop new technologies for people with Essential Tremor and Parkinson's disease, a demographic that includes millions of people whose hands shake so much that just getting food into their mouths is a challenge.

The discovery may help scientists develop new wheat varieties and strategies that protect the world's food crops against the wheat stem rust pathogen.

For those latter cases, the company maintains an in - house team of veteran food scientists capable of developing new food items for its customers.

In addition to dodecenal, eight other antibiotic compounds were isolated from fresh coriander, inspiring the food scientists to suggest that dodecenal might be developed as a tasteless food additive to prevent foodborne illness.

WASHINGTON, D.C. - As part of its ongoing effort to improve the safety and security of the nation's food supply, the Grocery Manufacturers Association (GMA) today gathered over 200 of the industry's top scientists and quality assurance experts to assess its current food safety practices, share successful practices and develop a comprehensive plan for preventing food - related health outbreaks.

«Smartest Food Scientist on Earth» Researchers at the Not Company (NotCo), a food - tech startup based in Chile, have developed food products that are made completely of plants but tastes like animal fFood Scientist on Earth» Researchers at the Not Company (NotCo), a food - tech startup based in Chile, have developed food products that are made completely of plants but tastes like animal ffood - tech startup based in Chile, have developed food products that are made completely of plants but tastes like animal ffood products that are made completely of plants but tastes like animal foodfood.

Peppers Unlimited has two dedicated food scientists who develop formulas and ensure every batch meets specifications.»

The company also hired a food scientist recently to help it develop new products.

«AnestasiA Vodka is made from a formula developed by food scientists that reduces the burn inherent in alcohol, especially vodka, making it more pleasant to consume,» Mamontova says.

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.

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!

Scientists have developed what they describe as a «low - cost, portable, paper - based sensor» that could be used produce «smart labels» that detect food spoilage and contamination.

Scientists at the Institute of Food Research (IFR) and John Innes Centre in the UK have developed a heart disease and cancer - fighting broccoli.

Our food scientists will work with you to develop a recipe you can call all your own with the right ingredients at the right price!

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.

A panel of award - winning executive chefs, food scientists and culinary experts contributed their food, their experience and their palates to develop the ultimate flavor of each product.

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.

But other scientists have developed matchbox - sized smartphone attachments that detect fluorescence, which people could use to check packaged food at home before opening it, Filipe says.

As a result, plant scientists have researched ways to develop drought - resistant strains of various crops, such as a variety of corn that agriculture giant Monsanto Company and chemical company BASF have submitted to the U.S. Food and Drug Administration for approval.

As Congress develops public policy, I will continue to engage and seek counsel from our world class scientists and technicians working at the National Institutes of Health, the Food and Drug Administration, the Department of Energy, the National Science Foundation, the National Aeronautics and Space Administration, the National Oceanic and Atmospheric Administration, the National Institute on Standards and Technology, and other federal agencies.

Food scientists at the University of British Columbia have developed a faster and cheaper way to quantify antioxidant levels in chocolate.

Understanding how fluid affects particle flow might also help engineers develop better industrial processes that use powders to make food or drugs, the scientists report November 2 in Physical Review Letters.

The new method, first developed for automated food safety testing and then adapted by Cornell scientists for a wider range of sample types, can detect the bacteria from environmental and clinical samples, including swabs, feces, milk and blood.

For the past 200 years, scientists have developed rules to describe chemical reactions that they've observed, including reactions in food, vitamins, medications and living organisms.

Scientists have developed an endoscope that uses near - infrared light to spot early warning signs of esophageal — food pipe — cancer, according to research published in the Journal of Biomedical Optics today.

Contingency plans to fight rabies are based on a model developed for the Ministry of Agriculture, Fisheries and Food in 1991 by Stephen Harris, also based at the University of Bristol, and Graham Smith, a ministry scientist.

Within 40 seconds of frying, the texture of gently fried processed foods like crackers is fully developed, the scientist said.

«Scientists develop a trait and have something that works and they're excited about, and they simply can't afford to get the testing through,» says Terri Raney, a senior economist at the Food and Agriculture Organization in Rome.

The scientists developed a mixotrophic model of the global ocean food web, at the scale of marine plankton, in which they gave each plankton class the ability to both photosynthesize and consume prey.

The world's ability to grow food exploded 20 years later, when fellow German scientist Carl Bosch developed a scheme for implementing Haber's idea on an industrial scale.

Coffee - scented packets, edible wrappers and biodegradable containers: it's up to inventive scientists to develop food packaging that is smart, clean and appealing to the senses

If scientists can find a way to develop nonfattening foods that latch onto the fat receptors, they may be able at long last to develop fat - free snacks that can actually trick the tongue.

[Box 16] Federal Coordinating Council for Science, Engineering and Technology Federation of American Scientists Federation of American Societies for Experimental Biology Federation of Materials Society Foreign Service Institute Federation of Asian Scientific Academies and Societies Gas Research Institute Geological Society of Africa Gesellschaft Deutscher Chemiker Government Research Corporation The Heritage Foundation Hong Kong Association for the Advancement of Science and Technology India Science Congress Association India National Science Academy Industrial Research Institute Institute of Electrical and Electronics Engineers Institute of Food Technologies Institute of Gas Technology Institute of International Education Institute of Terrestrial Ecology Institution of Engineers of Ireland Intergovernmental Bureau for Informatics IBI publication - Agora International Association for the Advancement of Appropriate Technology for Developing Countries International Association of Professional Congress Organizers International Center for Developing Countries, Trieste International Centre for Insect Physiology and Ecology International Council of Scientific Unions International Development Conference International Development Research Centre International Foundation for Science International Foundation for Science, Technology and African Development International Life Science Institute International Organization for Chemical Sciences in Development International Organization for the Study of Group Tensions International Registry of Organization Development Professionals IREX International Society of African Scientists International Studies Association Japan Techno - Economic Society Max Planck Gesellschaft National Association of Professional Engineers National Association of State Universities and Land - Grant Colleges National Audubon Society National Coalition for Science and Technology National Council on Foreign Language and International Studies National Society of Professional Engineers New York Academy of Sciences New York State Energy Research and Development Authority Organization of American States Organization for Economic Cooperation and Development Overseas Development Council

Understanding how a person subconsciously decides how big a bite to take, or how many bites, could help scientists develop foods that encourage smaller meal portions, according to the team, which reports its results today in Flavour.

A technique to investigate the nitrogen cycle of streams, which was first developed at the Arctic LTER site, transformed scientists» understanding of the nitrogen cycle in relation to food webs in flowing waters.

Maybe one day when we know more about the microbiome in the human gut, scientists could develop a computer program to predict how the different types of food we eat, or antibiotics we take, affect the gut microbiome.

EL BATAN, Mexico (January 25, 2017)-- Scientists from two of the world's leading agricultural research institutes will embark on joint research to boost global food security, mitigate environmental damage from farming, and help to reduce food grain imports by developing countries.

Developed by scientists at the University of Sydney, the University of Queensland (UQ) and the John Innes Centre, the technique builds on research trialled by NASA more than a decade ago as a way of producing food during space missions.

Endocrinologists, toxicologists, epidemiologists, and environmental scientists must work together with federal agencies and legislators to develop comprehensive screening programs for all chemicals and regulations governing EDCs in manufactured products, the food supply, or the environment.

Furthermore, scientists and technologists working in the public sector have developed breakthroughs in disease resistance and resistance to drought and other stresses; some of these advances are being used to increase productivity of crops of importance in Africa and Asia and reflect a growing interest in food security around the world.

Publishing in JAMA a group of scientists have reviewed the evidence around food allergies and report that early introduction of egg or peanut to the diet of infants was associated with lower risk of developing allergies to those foods.

Beachy collaborated with Monsanto scientists to develop the first genetically modified food crop, a variety of tomato that was modified for resistance to virus disease.

The conclusion to be drawn is that scientists have developed very reliable methods with which they can identify food allergens.

It was also around this time scientists began to develop bomb calorimeters to measure the energy value of food.

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.

Also beware of so - called «scientists» trying to decouple coupled systems, or as you put it, «simultaneously developed a way to make foods that stimulate the pleasure centers in our brains without providing any nutrition.»

Work done by scientists in the early 20th century on identifying individual nutrients in food and developing ways to manufacture them raised hopes that optimal health could be achieved and diseases prevented by adding them to food and providing people with dietary supplements; while there were successes in preventing vitamin deficiencies, and preventing conditions like neural tube defects by supplementation and food fortification with folic acid, no targeted supplementation or fortification strategies to prevent major diseases like cancer or cardiovascular diseases have proved successful.

More than 30 years ago, scientists learned how to cheaply produce sugar from corn, and now it is loaded into nearly all processed foods and has become the number one source of calories in most developed countries.