food science

Nothing Virtual About It: How Digital Tools Are Improving Farmers' Lives

by Liam Condon, Board of Management of Bayer AG and President Crop Science

From small farms to large-scale operations, digital tools are transforming agriculture and improving the way millions of farmers around the world protect their crops and their livelihoods.

Hershey Invests $1.5 Million In The Thurgood Marshall College Fund

Press Release

HERSHEY, Pa., Dec. 7, 2020 /3BL Media/ -- The Hershey Company (NYSE: HSY) today announced it will invest $1.5 million in the Thurgood Marshall College Fund (TMCF) to establish a scholarship endowment, with the goal to increase that to $3 million over the next ten years.  The endowment will be used for students pursuing degrees in food science in TMCF-member-schools, which include public colleges that provide advanced education for underrepresented populations.  

Griffith Foods' Ben Kroetsch as Guest Speaker on Webinar hosted by Avena Foods Limited: Healthy Innovations in Meat Products, Plant-Based Alternatives and Coatings


Register today to hear from Ben Kroetsch, Principal Food Scientist for Griffith Foods Canada, about new applications for pulse and oat ingredients in meat, plant-based alternatives, glazes and coatings that ramp up nutritional density without sacrificing flavor or texture, on this upcoming webinar hosted by Avena Foods Limited.

Cooking with Science

Food scientists explain the alchemy of food

By Ethan Watters

Culinologist isn’t a job title that most people are familiar with. So Brian Andrews and Joel Reiman, two resident practitioners at Hormel Foods, often find themselves answering variations on the question “What is it you do, exactly?”

Andrews has a simple answer. “Culinology is a blending of the science and the art of cooking,” he said. This is true, but somewhat modest.

Reiman has a slightly different spin.

Dark Chocolate Lovers Show Higher Tolerance for Bitterness in Chocolate Ice Cream

Findings reported in the Journal of Dairy Science®
Press Release

Philadelphia, PA, July 24, 2013 /3BL Media/ – To make the inherent bitterness of cocoa in chocolate ice cream more palatable, manufacturers add high levels of fat and sugar. Yet, bitterness is an integral part of the complex flavor of chocolate. In a new study published in the August issue of the Journal of Dairy Science®, investigators report that consumers who prefer dark chocolate in solid form tolerate twice the amount of bitter ingredients in chocolate ice cream than those who prefer milk chocolate.

Ecolab: Helping Keep Food Supplies Safe Through Science

By sharing our knowledge and expertise, Ecolab products and procedures make a positive difference in people’s lives every day

Food safety is critical to the well-being of society. The World Health Organization estimates that around the globe, about 2.2 million people die from food and waterborne disease each year. Data from the U.S. Centers for Disease Control and Prevention suggest that contaminated equipment or environments and poor personal hygiene contribute to nearly half of the foodborne illness in the U.S. This is where we excel — leading the way in reducing contamination so safe food can be enjoyed by all.

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