Sentences with phrase «food scientists work»

About 70 % of food scientists work in industry, according to the Institute of Food Technologists, and about 50 institutions around the United States have certified degree programs in food science.

Aside from making strategic acquisitions, DairiConcepts has enjoyed significant vertical growth due in part to the extensive technological experience maintained at a staff level and through food scientists working for DFA and Fonterra.

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.

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.

My brother - in - law, Troy, is a food scientist and has worked on our equipment since junior high school.

Together with her passion for creating yummy food allowed her to excel as a fearless, young engineer, working with heavy machinery, and integrating her work with scientists.

The indisputable dominance of a single food was made possible by the work of two devoted scientists working at New Mexico State University: Fabián García and Roy Nakayama.

The tractor - trailer is driven around the country to customers» locations so companies can work side - by - side Ardent Mills» chefs, food scientists and technical bakers to use its portfolio of ingredients to turn their ideas into reality.

The creator of Quinoa Queen is a food scientist and comes from the Andean mountains of Ecuador, where she works with her native community to harvest the quinoa used in her product.

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.

With Chauhan's work as a celebrated chef and Morse's reputation in Tennessee as being the «mad scientist» brewer, the focus of Mantra is on the creation of unique flavor characteristics that are food - friendly with the nuances and subtleties becoming conversation topics, much like a fine wine.

When asked to describe their title, 59 % of respondents self - identified as working in research & development (president / VP of R&D, food tech, chemist, scientist, chef, project manager, lab tech, etc.); or QA / QC (quality - assurance manager, quality - control manager, QA / QC personnel, etc.).

Some food scientists say only freshly milled flour works in a sourdough starter, but I just used what we had in the cupboard and it worked fine.

After college, she went straight into industry and works at Newly Weds Foods as a food scientist where her focus is on seasoning blends.

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!

Our skilled culinary experts and food scientists can work with you to incorporate Kerry's taste systems into any seafood product application in a cost - effective way.

CSIRO Agriculture and Food offers opportunities for postgraduate, undergraduate and high school students to work with our world - class scientists in varied research fields and roles.

We work closely with you, as well as inspirational growers, chocolatiers and food scientists to bring you a unique collection of cocoa extracts and chocolate flavours.

Through the work of the global network of food scientists and technologists in DuPont, the Danisco ® range is supported by a uniquely broad spectrum of know - how across applications and processing.

Many farmers, animal scientists, consumers and companies in the food service industry are working to phase out gestation crates and provide more humane breeding environments.

Our baristas, mixologists, technicians and food scientists are working on new ways to deliver the next wave of coffee and tea innovations.

On the International Day of Women and Girls in Science, we're talking to Marcia DeLonge, a senior scientist and agroecologist in the Food & Environment Program at the Union of Concerned Scientists (UCS) about working in environmental science.

Our scientists work with Australian industry to sustainably transform raw food materials into new, tasty and high quality everyday food products and ingredients for Australian and export markets.

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.

We are currently working with other nutrition scientists in improving global nutrition indicators that will reflect changing food quality and an evolving food environment.

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!

«47 In fact, Greer noted, «Scientists working on the effect of food on the body are proving that fresh vegetables are needed to make us healthy.

Young scientists interested in working in food research should be prepared to work with the private sector, says Clare Mills of the BBSRC Institute of Food Research (IFR) in Norwich, food research should be prepared to work with the private sector, says Clare Mills of the BBSRC Institute of Food Research (IFR) in Norwich, Food Research (IFR) in Norwich, U.K.

Traditionally, scientists doing similar work would try to link particular foods to particular diseases; for example, it has been believed for a long time that high - fiber foods reduce the risk of colon cancer, whereas saturated fats increase the risk of heart disease.

Young scientists interested in working in food research should be prepared to work with the private sector, Mills says.

That's been changing since the advent of molecular gastronomy, which has brought cultural cachet to the kinds of work industrial food scientists do all the time — albeit that many foodies would still rather their food came au naturel than highly engineered.

The findings will prove important for farmers and scientists alike as they work to maximize the potential growth of food while maintaining healthy soils.

There are analytical chemists, food engineers and scientists, soil scientists, computer programmers, microbiologists, post-harvest engineers, agricultural engineers, chemical engineers, and others, all working together in the field of biosystems engineering.

Decoding its characteristics and obtaining a better understanding of it is what scientists at the Central Institute for Nutrition and Food Research (ZIEL) at the Technical University of Munich (TUM) are working on.

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.

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.

Working together with Cedric Notredame (CRG) and Elena Martín - García (UPF), the scientists found that as well as becoming obese, the mice started very early to show the signs of addiction - like behaviour and binge - eating in response to these enticing foods.

Scientists working on crops in silico anticipate the growing potential of this young field, and what they will learn about foods essential to human survival.

But for food scientists, making sure that their work tastes good is an important and rewarding part of the job.

That might sound like a good deal to all kinds of American researchers and foreign scientists currently working in the U.S. in light of massive looming Trump budget cuts at the National Institutes of Health, the Centers for Disease Control and Prevention, the Food and Drug Administration, the National Science Foundation, NASA, the Department of Energy, the National Oceanic and Atmospheric Administration, the U.S. Geological Survey and, of course, the Environmental Protection Agency.

The study grew out of work the authors undertook in the Pacific, where scientists met with community members and local, regional, and national government experts to examine issues such as food security, access to fresh water, quality education, sustainable tourism, and protection of marine and terrestrial resources.

That swap could have great implications for the food industry, says Maria Fernanda Peyronel - Svaikauskas, a research associate working with food scientist Prof. Alejandro Marangoni.

The research will also aid scientists working with other «cereal crops,» including rice, wheat, rye, maize, millet, sorghum, oats and even turfgrass, which like the other food crops, is in the grass family, Close said.

Italian scientists tried to draw attention to their cutting - edge work by combining it with food

Thatcher could support the reforms, Agar argues, because she «had lived the life of the working research scientist, as a final - year chemistry student in Dorothy Hodgkin's x-ray crystallography laboratory, as an investigator of glues for BX [plastics company] and as a food chemist for Lyons & Co.... [I] t was precisely because Thatcher knew what scientific research was like that made her impervious to claims that science was a special case, with special features and incapable of being understood by outsiders, and therefore that science policy should be left in the hands of scientists.

Last month activists opposed to genetically modified food rattled academic scientists working in that field by submitting requests for their correspondence under state open records laws.

«Manufacturers and NIH have been working together to plan these studies,» chief scientist Jesse Goodman of the Food and Drug Administration said at the briefing today.

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.

«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.

Working across a set of 20 islands off the Finnish coast, a group of Finnish scientists found that a disproportionate number of small islands were lacking the highest levels of the food chain.