Sentences with phrase «how food scientists»

The Glycemic Load is how food scientists rate the effect a certain food has on blood sugar based on actual serving sizes.

Issue 7 January 2014 Space technology for the food lab, the Inside Food Awards 2014, vacuum microwave dehydration vs traditional freeze drying, how food scientists are tackling obesity with smart ingredients, boosting the appeal of vegetarian sausages, an excursion into the world of fine honeys, the sweet success of the gourmet confectionery market, and more

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.

At this week's Rework Deep Learning Summit in Boston, Google research scientist Kevin Murphy unveiled a project that uses sophisticated deep learning algorithms to analyze a still photo of food, and estimate how many calories are on the plate.

As a Christian Scientist said recently in response to a medical student's question as to how she would help starving children in Africa: «I suspect if I were there I would do what you would do — cradle as many as I could and feed them with all the food I could lay my hands on.

BI's VP of Marketing and Certified Food Scientist give pointers on how to select the appropriate ingredients for...

Jill Frank, Food Champion and Certified Food Scientist at UL (Underwriters Laboratories), talks about the challenges and opportunities involved in launching successful products in difficult, saturated markets — and how one particular ingredients database can help to accelerate product development cycles.

«For refrigerated and frozen dairy applications, how sugar dissolves and melts, in addition to the mouthfeel and texture it provides, is also quite unique,» explained Ben George, senior food scientist — dairy for Kerry, Beloit, Wis..

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.

Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln's food scientists.

Learn About the Science Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln's food scientists.

How and when do you interact with other Nestlé Professional food scientists and nutritionists?

Eventually, scientists might even be able to learn how to re-modify damaged genes to reduce the risk for diseases, and the finding could help researchers identify chemical compounds and foods that fight disease by repairing those genes.

Scientists have used coyote and red fox fur trapping records across North America to document how the presence of wolves influences the balance of smaller predators further down the food chain.

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.

Citizen scientists will be enlisted to collect data on birds and aquatic insects for Jackson's project, which seeks to quantify how contaminants such as mercury move through the food chain: from aquatic insects to the riparian birds that feed upon them.

Porcine reproductive and respiratory syndrome virus is one of the latest examples of a condition that scientists believe they can beat with genetic engineering, and one that's caught up in a disagreement between the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) over how quickly such methods should be approved, and by whom.

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.

Measuring the ratio, Gibson says, can help scientists understand changes in primary productivity; that is, how much food there is for more complex forms of sea life, like crustaceans or fish, to «graze» on.

Bees seem to know how far they must fly to get to sources of food that they have visited before, and some scientists have argued that bees measure distance by evaluating the energy they have used in flying there.

What scientists haven't known is how food falls get colonized.

Scientists are still exploring the links between food deserts and health by investigating how the nonavailability of fresh food may spur obesity, diabetes and other diet - related conditions.

Now a team of scientists at Beth Israel Deaconess Medical Center (BIDMC) has shed light on how the needs of the body affect the way the brain processes visual food cues.

The scientists are now starting to investigate exactly how the organ aided rorquals in scoring enough food to reach and sustain their immense size.

«Obesity can not be totally pinned on food stamps,» says Jay Zagorsky, a research scientist at The Ohio State University's Center for Human Resource Research and lead author of the study, «but it certainly is related to how the program is structured.»

Though the scientists don't know if such individual and pack behavior is a common occurrence, observations like these on Isle Royale provide insight into how animal societies function as well as the vicissitudes of the food chain cycle on Isle Royale, also helping to inform other models of the natural world.

At an advisory panel meeting today, scientists discussed why it matters how the food you eat is produced.

Earlier this week scientists studying fossilized teeth from a hadrosaur revealed how the duck - billed dinosaur chewed plants for food.

They draw on their backgrounds — Durrani is a physicist, Kalaugher a materials scientist — to explain how animals exploit sound, light, electricity and magnetism, among other things, in pursuit of food, sex and survival.

With the Food and Drug Administration's recent approval of GM salmon (SN Online: 11/19/15), for example, scientists agree that there is a slim possibility that escapees could harm native fish populations; that risk could be curtailed, however, with strict oversight about where and how such fish are farmed.

Hanna and Cardillo also found that rats» impact was most pronounced on small mammals — those weighing less than 2.7 kilograms — although the scientists are unsure how much of this influence was due to direct predation as opposed to competition for food and other resources or disease spread.

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 chef in the lab and a scientist in the kitchen, Raphaël Haumont explains how molecular gastronomy allows him to marry his passion for materials science, with his love for food and cooking.

Price also advocated streamlining the Food and Drug Administration's approval processes for new antibiotics and medical devices, and giving scientists more discretion in how federal research dollars are allocated.

To address the issue of health risk from eating raw oysters, Texas A&M University graduate student Chandni Praveen, along with Texas A&M AgriLife Research scientist Dr. Suresh Pillai and a team of researchers from other agencies and institutions, studied how electron - beam pasteurization of raw oysters may reduce the possibility of food poisoning through virus.

Researchers want to know what lives there, understand the food supply for its denizens and how they evolved, Tim Shank, an associate scientist in Woods Hole's Biology Department, said at the event.

10.30 - 11.00 Stackebradt, Erko (Professor, Leibnitz Institute, DSMZ - German Collection of Microorganisms and Cell Cultures; Coordinator, MIRRI - Microbial Resource Research Infrastructure, Braunschweig, Germany): Scientists and (their) microbial resources: responsibilities revisited 11.00 - 11.30 Balázs, Ervin (Member of HAS, Professor, Director - general, Centre for Agricultural Reserch, Hungarian Academy of Science, Martonvárár, Hungary): Microbes serving agri - food industry 11.30 - 12.00 Coffee break 12.00 - 12.30 Nagy, Károly (Professor, Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary): How science supports management of emerging infections 12.30 - 13.00 Rajnavölgyi, Éva (Professor, Department of Immunology, University of Debrecen, Debrecen, Hungary): Human life in invisible company - The significance of preventive vaccination

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.

In this case, scientists are hoping to design new algorithms based on how ants move when foraging for food.

Tiny «Organ Chips» Promise Big Boost to Testing of Food, Drugs: Scientists at the FDA hope to use «organs on chips» to study how certain chemicals from foods, cosmetics and supplements affect organs in the body.

Scientists taking a close look at how a dangerous food - borne bacterium invades the gut have identified a new culprit — a molecule that normally helps hold the intestinal lining and other sheets of...

French scientists have learned how Listeria monocytogenes, which causes a major food - borne illness, commandeers cellular transport machinery to invade cells and hide from the body's immune system...

Scientists taking a close look at how a dangerous food - borne bacterium invades the gut have identified a new culprit, a molecule that normally helps hold the intestinal lining and other sheets of epithelial cells together.

About BIOACID: Since 2009, more than 250 BIOACID scientists from 20 German research institutes have investigated how different marine organisms respond to ocean acidification and increasing carbon dioxide concentrations in seawater, how their performance is affected during their various life stages, how these reactions impact marine food webs and elemental cycles and whether they can be mitigated by evolutionary adaptation.

Working in fruit flies, Howard Hughes Medical Institute scientists have discovered a command center in the brain that controls how much insects eat and how quickly they consume their food.

The newly revealed information about the growth of phytoplankton in polynyas could provide scientists with improved insights into how the marine food web in the Antarctic works and how this could be impacted by climate change.

The study done by scientists from the University of Grenoble - Alpes in France managed to find a relation between how much spicy food a man likes and his tendency for aggression, social dominance and risky behaviors.

As a chef and culinary scientist (literally, he has a PhD in Food Biochemistry), Ali knows exactly how food works and Food Biochemistry), Ali knows exactly how food works and food works and why.

In recent years scientists and researchers have become more and more interested in how different foods can protect our bodies and minds.

Food scientists are just beginning to understand how valuable these phytochemicals actually are.