Sentences with phrase «food scientists who»

«Our core business is in contract manufacturing — we have a team of food scientists who help our customers commercialize their product ideas,» Chilton says.

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

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.

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.

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.

Suhasini Mudraganam is a leading food scientist who has helped design the Truweight Food plan.

We are looking for a talented food scientist who has a specific set of skills.

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 Lynscientists... 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 LynScientists, 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.