Sentences with phrase «in food science research»

We're confident that in many diets, pasture - raised eggs can provide key nutrient benefits and lower your disease risk, despite some of the confusion that we've come across in the food science research.

Quick Steaming; mdash; similar to Healthy Sauté and Quick Boiling, our other recommended cooking methods — follows three basic cooking guidelines that are generally associated in food science research with improved nutrient retention.

Quick Steaming — similar to Healthy Sauté and Quick Boiling, our other recommended cooking methods — follows three basic cooking guidelines that are generally associated in food science research with improved nutrient retention.

Not exact matches

Overview: The Good Food Institute (GFI) seeks a graduate (or exceptional undergraduate) student in the social sciences who would like to apply their research skills to the context of consumer acceptance of plant - based and clean meat.

Platforms like the Canada - China Joint Committee on Science and Technology have been facilitating the exchange of knowledge and technological expertise between the two countries, prioritizing research and development in agri - food and genetics and genomes.

Animal welfare activists remind us that hundreds of millions of animals are used each year as idols for questionable research in science and as victims of inhumane treatment in industry, including food industries that rear and slaughter animals for meat.

Arguing against the motion is Charles Benbrook, a research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University and program leader of Measure to Manage: Farm and Food Diagnostics for Sustainability and Health, and Margaret Mellon, a science policy consultant in the areas of antibiotics, genetic engineering and sustainable agriculture.

Based in Livermore, Calif., the consulting and testing firm provides creative, practical and science - based insights for food and beverage companies in the areas of food safety and quality, product and process development, and consumer and sensory research.

Arguing against the motion was Charles Benbrook, a research professor at the Center for Sustaining Agriculture and Natural Resources at Washington State University and program leader of Measure to Manage: Farm and Food Diagnostics for Sustainability and Health, and Margaret Mellon, a science policy consultant in the areas of antibiotics, genetic engineering and sustainable agriculture.

She acts as research leader at the Niagara College Food Innovation Centre, where she and her colleagues provide technical, regulatory and product development support to the food and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemakFood Innovation Centre, where she and her colleagues provide technical, regulatory and product development support to the food and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemakfood and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemakfood science, brewing and winemaking.

IFIS produces FSTA ®, also known as FSTA ® — Food Science and Technology Abstracts, a specialist database enabling precise, efficient research in the sciences of food and heaFood Science and Technology Abstracts, a specialist database enabling precise, efficient research in the sciences of food and heafood and health.

About DuPont Nutrition & Health DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, combines in - depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage, pharmaceutical and dietary supplement industries.

DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, combines in - depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage, dietary supplement and pharma industries.

The research has been highlighted in many publications including the Food Chemistry Journal (www.elsevier.com) titled «Comparison of the phenolic - dependent antioxidant properties of coconut oil extracted under cold and hot conditions» by Prof. Kapila Seneviratne, Chamil D. Hapuarachchi and Sagarika Ekanayake; Food Science and Technology of Sage Publications titled «Antioxidant activities of the phenolic extraction of seeds and seed hulls of 5 different species»; International Journal of Food Science and Technology of the United Kingdom; and the International Food Research Journal of Mresearch has been highlighted in many publications including the Food Chemistry Journal (www.elsevier.com) titled «Comparison of the phenolic - dependent antioxidant properties of coconut oil extracted under cold and hot conditions» by Prof. Kapila Seneviratne, Chamil D. Hapuarachchi and Sagarika Ekanayake; Food Science and Technology of Sage Publications titled «Antioxidant activities of the phenolic extraction of seeds and seed hulls of 5 different species»; International Journal of Food Science and Technology of the United Kingdom; and the International Food Research Journal of MResearch Journal of Malaysia.

It is essential to undertake GM research in an environment where there is a science - based safety assessment of GM products and foods, and we look forward to the robust and effective safety assessment of Golden Rice under these well - tested procedures.

Recognises the contribution to food science and technology by members who publish research and technical papers in honour of Jack Kefford.

Acknowledges members» achievements within the food industry in the areas of science, technology, research, industry and education, and their contributions to advancing the Institute in honour of Keith Farrer.

It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredieFood Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingrediefood science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingrediefood equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients.

Kantha Shelke, PhD, is a principal at Corvus Blue LLC, a Chicago - based food science and research firm specializing in industry competitive intelligence, expert witness services, and new product / technology development and commercialization of foods and food ingredients for health and wellness.

DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, combines in - depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage, pharmaceutical and dietary supplement industries.

Our food innovation centre is one of only a handful of research organisations in the world with specialist pilot - scale food processing expertise and facilities in food science and manufacturing, including extrusion technology.

Dr Steve Lapidge, Director, Science Partnerships, South Australian Research and Development Institute RETAINING NUTRIENTS FOR GLOBAL FOOD SECURITY: Everyone has a role to play in establishing the circular food economy, 29 August FOOD SECURITY: Everyone has a role to play in establishing the circular food economy, 29 August food economy, 29 August 2016

This research is also teaching us more about how food allergies develop and the science behind what needs to change in the immune system to treat them.»

DuPont Nutrition & Health combines in - depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries.

About DuPont Nutrition & Health DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, combines in - depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries.

And perhaps even more importantly, research published in both the Food Control and Meat Science journals found that conventional meat contains more antibiotic - resistant bacteria than organic.

[Pat Silcock is the Manager of the Product Development Research Centre in the Department of Food Science at the University of Otago.

The committee included an international group of academics with expertise in various aspects of food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelfood culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in BarcelFood Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in BarcelFood Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelfood components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in BarcelFood and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelona.

Through its Nutrition & Health business, a business unit of DowDuPont Specialty Products Division, DuPont combines in - depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage, pharmaceutical and dietary supplement industries.

«With Ginger's in - depth knowledge and experience in research, food science and sales, her appointment even further strengthens BENEO's continuing commitment to provide the highest level of expertise and service to our customers in developing innovative and healthy new products.»

The scholarship is awarded annually by the Land O'Lakes Foundation to graduate students who have shown exceptional aptitude in dairy related research of animal science or food science.

Science writer Annie Murphy Paul talks through new research that shows how much we learn in the womb - from the lilt of our native language to our soon - to - be-favorite foods.

So yesterday the SNA went to Capitol Hill for a «national day of action» to protest the block grant proposal, and it was joined by a number of prominent congressional Democrats, the Food Research & Action Center, the Center for Science in the Public Interest, the Center on Budget and Policy Priorities and other advocacy groups.

Similarly, James Weill, president of Food Research & Action Center, a leading anti-hunger group, referred to the bill in a press release as «ill conceived» and «deeply flawed,» while Margo Wootan, Nutrition Policy director for the Center for Science in the Public Interest, stated that the bill «would roll back key progress that schools, health advocates, and the Administration have worked so hard to achieve over the last six years.»

«Salmonella in meat products reduced by 90 percent in new research: Meat science program works on food safety, meat quality and animal welfare.»

«For NIH overall, funding rates were relatively similar among age groups» from 1980 to 2014, write study authors Misty L. Heggeness of the U.S. Census Bureau, Frances Carter - Johnson of the National Science Foundation, Walter T. Schaffer of NIH, and Sally J. Rockey of the Foundation for Food and Agriculture Research (formerly of NIH) in the paper.

Both the KUDOS (Kansas DHA Outcome Study), directed by Carlson and Colombo, and the DOMinO (DHA to Optimize Mother Infant Outcome) study directed by Maria Makrides, professor of human nutrition and Healthy Mothers, Babies and Children theme leader for the South Australian Health & Medical Research Institute, and Robert Gibson, professor of functional food science at the University of Adelaide, saw a small overall increase in gestation length, but this increase was found to be related to a decrease in deliveries at higher risk for early preterm birth.

In science news around the world, NASA's Cassini mission is about to take its final plunge into the atmosphere of Saturn after 13 years providing an unprecedented view of the planet and its moons, a fight over whether to preserve or develop of one Europe's oldest gold mining sites heats up again, the U.S. Food and Drug Administration approves the first cancer gene therapy for people, a U.S. court gives a green light to a $ 1 billion lawsuit brought by the Guatemalan victims and survivors of mid — 20th century syphilis experiments by research institutions including Johns Hopkins University, and more.

The research and development staff members at Ben & Jerry's usually come from culinary backgrounds, but Spors's formal education was scientific: He received a B.S. in food sciences at the University of Wisconsin, Madison.

Grilled or well - done beef, chicken or fish may raise the risk of developing high blood pressure among people who regularly eat those foods, according to preliminary research presented at the American Heart Association's Epidemiology and Prevention Lifestyle and Cardiometabolic Health Scientific Sessions 2018, a premier global exchange of the latest advances in population based cardiovascular science for researchers and clinicians.

Sarah Comstock, a co-author of the study and research fellow in the Department of Food Science and Human Nutrition, also indicated that the significance of the research is twofold.

Gale admits that the work in Britain has been reasonably well supported by the Department of Trade and Industry, the Biotechnology Directorate of the Science and Engineering Research Council, the Agricultural and Food Research Council, and by industry.

On the Monday following a big football game, fans of the losing team seem to load up on saturated fats and sugars, whereas supporters of the winning team opt for healthier foods, according to new research published in Psychological Science, a journal of the Association for Psychological Science.

Silsoe Research Institute (application of engineering and physical sciences to biotechnology, in particular for the agricultural, environmental, horticultural, and food industries)

As shown by the results of the study published in an article in the food science and technology journal Food Research International in February 2018, the production method developed at VTT is looking more promising than efood science and technology journal Food Research International in February 2018, the production method developed at VTT is looking more promising than eFood Research International in February 2018, the production method developed at VTT is looking more promising than ever.

«You should definitely pay attention to where you put your food waste, and you should feel good you live in a place where compost is an option,» said paper author Sally Brown, a UW research associate professor of environmental and forest sciences.

«Although there are advantages to living in cities, such as the access to food, they seem to be outweighed by the disadvantages, such as stress — at least in terms of how quickly the cells of the great tits age,» says biologist Pablo Salmón who conducts research in the field of evolutionary ecology at the Faculty of Science, Lund University.

Elizabete Carmo - Silva, LEC lecturer in plant sciences for food security, said: «Both jointed grass and barley are regarded as valuable genetic resources for improving wheat disease resistance, our research suggests that they can also be used to improve biomass production.»

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.

In addition to pharmaceutical and chemical companies, commercial operations based on science include producers of cosmetics, food, and medical devices, as well as clinical research and environmental organizations.