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Food and Water Safety

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Dirty to Drinkable

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A team of engineers at Washington University in St. Louis has found a way to use graphene oxide sheets to transform dirty water into drinking water, and it could be a global game-changer.

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Columbia Researchers Find Biological Explanation for Wheat Sensitivity

Researchers from Columbia University have found that people with non-celiac wheat sensitivity have a weakened intestinal barrier, which leads to a systemic immune response after ingesting wheat and related cereals.

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Let the Games Begin: Legal and Health Dramas Off-Field Risk Overshadowing Rio

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With the Olympic Torch Run on day 80 of 95 on its way to Rio, this summer’s Olympic Games have already shaped up to be an incredibly dramatic event with political overthrows, violence in the city’s favelas, fears about rio’s water quality and the ever present threat of the Zika virus, all of which have somewhat overshadowed enthusiasm for the games themselves and have left some calling to have the games cancelled.

Life

Social and Behavioral Sciences

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Why Americans Waste So Much Food

Even though American consumers throw away about 80 billion pounds of food a year, only about half are aware that food waste is a problem. Even more, researchers have identified that most people perceive benefits to throwing food away, some of which have limited basis in fact.

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Managing an Endangered River Across the US-Mexico Border

A new study from the International Institute for Applied Systems Analysis (IIASA) shows how improving communication and involvement could bring consensus solutions for the embattled Rio Grande/Bravo, which is shared between the USA and Mexico.

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UC Riverside Researchers to Study Health Impacts of Drought

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The University of California, Riverside has been awarded $284,680 by the Robert Wood Johnson Foundation to determine whether drought and adverse weather conditions cause health problems, and whether water policy affects the link between extreme temperatures and health.

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New Surface Coatings for Food Facilities Hold Promise for Food Safety

One of the keys to preventing food-borne illness and food waste is making sure that the surfaces at production facilities remain free of contamination between scheduled cleanings.So researchers are investigating special new coatings that are more resistant to bacteria and other microbes than the food contact surfaces that are used now, according to a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Emotional Appeal Is a Crucial Ingredient for a Product's Success

Many new food products fail, but that might not be the case if manufacturers better understood the emotions behind consumer choices, says psychologist Herb Meiselman, an expert in the fields of sensory and consumer research. Product developers need to think about how foods make people feel when they’re creating new products, according to Meiselman, a speaker at a July 19 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Brain Stimulation to Reduce Food Cravings? Milk Works Best to Extinguish the Heat From Chile Peppers, Popularity of Healthy Oils and More in the Food Science News Source

Click here to go to the Food Science News Source

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New Sensors on Packages Can Detect Spoiled Foods

It’s just a matter of time before many different foods have “intelligent packaging,” a term used to describe package features that communicate information such as shelf life, freshness and quality, according to a presentation at a July 18 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

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Innovation Awards Address Clean Label, Sustainability, and Food Safety

At a special presentation on Sunday morning at IFT16: Where Science Feeds Innovation, IFT Immediate Past President Mary Ellen Camire announced and presented three companies—Bavaria Corporation, CSIRO, and Weber Scientific—with the 2016 IFT Food Expo Innovation Award. The winning entries offer solutions to today’s food issues and trends of clean label, sustainability, and food safety.

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There Is Something About Those Energy Drinks

Energy drinks combined with alcohol (AmEDs) were once available for purchase as a premixed beverage, until 2010 when the U.S. Food and Drug Administration determined that the combination was unsafe. However, the popularity of AmEDs continues to rise, fueled by private consumers and bartenders. There are a variety of risks associated with AmEDs, including a greater chance of binge drinking than with alcoholic beverages alone. This study investigated whether consuming high-caffeine energy drinks mixed with alcohol results in a greater desire to drink alcohol than alcohol alone.

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Cornell Experts Applaud House Passing GMO Labeling Bill Which President Is Expected to Sign

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UK Researchers Partner With Kentucky Bourbon Distillery to Convert Waste Into Useful Products

Researchers at UK’s Center for Applied Energy Research (CAER) are always on the lookout for abundant and sustainable materials that can be converted into value-added products. In this case, CAER has partnered with Wilderness Trail Distillery in Danville, Kentucky to convert stillage, a by-product left over during the bourbon production process, into materials that can be used in batteries, capacitors and water filtration systems.

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Federal Grant Helps UC San Diego Program Bring Healthy Food to Low-Income Families

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The University of California San Diego School of Medicine Center for Community Health recently received a $3.4 million grant from the U.S. Department of Agriculture (USDA) to increase affordable food access to low-income community members who are part of the Supplemental Nutrition Assistance Program (SNAP).

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Upstream Trenches, Downstream Nitrogen

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Researchers reduce the amount of nitrogen that moves downstream from fields with woodchip-filled trenches, bioreactors. Bacteria that live in them neutralize the nitrogen threat to downstream waters.

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Low Snowfall, Missing Rain Making NY’s Creeks Run Dry

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Not All ‘Front-of-Package’ Nutrition Information Produces the Same Effect

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Marketing researchers at the University of Arkansas compared different types of front-of-package nutrition information labels and found that a "one-size-fits-all" label is not suitable for all shopping scenarios.

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Food Allergy Research & Education Expands FARE Clinical Network

Food Allergy Research & Education (FARE), the leading nonprofit organization working on behalf of the 15 million Americans with food allergies, today announced the expansion of the FARE Clinical Network, which now comprises 28 centers of excellence across the country. The FARE Clinical Network, dedicated to changing the face of food allergy care, is the only collaborative network of its kind.

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Study: Water Intake Overlooked in Obese Individuals

People who are obese and have a higher body mass index (BMI) are more likely to be inadequately hydrated and vice versa.