Food Science News Source

Thursday 28-Jul-2016

Recent Research

Plasma Technology Can Be Tapped to Kill Biofilms on Perishable Fruit, Foods

Seeing fruit “turn bad and going to waste” inspired a team of researchers in China to explore using atmospheric pressure nonequilibrium plasma -- already widely used for medical purposes -- as a novel solution to extend the shelf life of fruit and other perishable foods. Now they report in Physics of Plasmas about their computational study of how air plasma interacts with bacterial biofilms on an apple’s surface suggests that plasma technology could be used to decontaminate food in the future.

–American Institute of Physics (AIP)|2016-07-26

When Tasting a Favorite Beer, Are You in Your ‘Right’ Mind?

According to researchers at the Indiana University School of Medicine, you might be. Drug-seeking behavior can be prompted or cued by certain kinds of drug-associated stimuli. Prior research shows that this behavior likely depends on interactions between the brain’s frontal activity and release of the neurotransmitter dopamine in the ventral striatum (a structure deep inside the brain that is related to motivated behavior and reward). Previously, the authors of this study, using positron emission tomography (PET), found that beer flavor alone (from small, non-intoxicating amounts of beer) elicited dopamine release in beer drinkers. Here, the authors examined a subset of…

–Research Society on Alcoholism|2016-07-25

A Novel Way to Produce Two-Dimensional Nanosheets, New Material Property May Lead to High Temp Superconductivity, Scientists Harness CO2 to Consolidate Biofuel Production Process, and More in the DOE Science News Source

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– Newswise|2016-07-25

Salad Days – Tomatoes That Last Longer and Still Taste Good


The precise mechanisms involved in tomato softening have remained a mystery until now. Research led by Graham Seymour, Professor of Plant Biotechnology in the School of Biosciences at The University of Nottingham, has identified a gene that encodes an enzyme which plays a crucial role in controlling softening of the tomato fruit.

–University of Nottingham|2016-07-25

Students Try to Overcome the 'Yuck' Factor in Bug-Eating 101


Food security is an issue of major concern along with climate change, as water supplies become scarce and the world’s population continues to grow.Combined, these factors are expected to stress the world’s agricultural capacity. But one solution may be right underfoot, so to speak.

–University of California Los Angeles UCLA|2016-07-22

Brain Activity and Response to Food Cues Differ in Severely Obese Women, UT Southwestern Study Shows


The brain’s reward centers in severely obese women continue to respond to food cues even after they’ve eaten and are no longer hungry, in contrast to their lean counterparts, according to a recent study by a multidisciplinary team at UT Southwestern Medical Center.

–UT Southwestern Medical Center|2016-07-22

U.S. Land Capacity for Feeding People Could Expand with Dietary Changes

A new “food-print” model that measures the per-person land requirements of different diets suggests that, with dietary changes, the U.S. could feed significantly more people from existing agricultural land.

–Tufts University|2016-07-22

Maternal Intake of Past-Its-Prime Fish Oil Linked to Newborn Death, Rat Study Finds

Nearly 30 percent of newborn pups born to pregnant rats fed highly-oxidized (“off”) fish oil died within two days after birth, finds a new study by researchers at the Liggins Institute at the University of Auckland in New Zealand. The research is published in the American Journal of Physiology—Regulatory, Integrative and Comparative Physiology.

–American Physiological Society (APS)|2016-07-22

Sexual Minority Youth Have Higher Rates of Disordered Eating Behaviors

Sexual minority boys and girls are more likely to purge or take laxatives, use diet pills, or fast to lose weight than their straight peers, and those disordered eating trends may not be improving, according to new research from the University of British Columbia.

–University of British Columbia|2016-07-21

Tips to Keep Fit Over Summer Break


Many students view summer vacation as a time be lazy and relax, but it’s important for kids to keep up their physical activity year-round. Here are some fun physical exercise tips from P.E. coaches affiliated with UCLA Health Sound Body Sound Mind.

–University of California, Los Angeles (UCLA), Health Sciences|2016-07-21

Godfather of Concrete Discusses How Extreme Weather Affects World’s Most Used Product (and Whether You Can Fry an Egg on It)


–University of Wisconsin-Milwaukee|2016-07-21

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.

–Ohio State University|2016-07-21

Consumers Treat Superfoods As "Extra Insurance"


Consumers can be skeptical about new superfoods as they enter the market but still consume them for a bit of "extra insurance" for their health, according to new research from the University of Adelaide.

–University of Adelaide|2016-07-21

The Science Behind Beer and Food Pairings

Beer isn’t just for nuts and pretzels anymore. You can now find the perfect brew to accompany your favorite food, whether it’s picnic fare or haute cuisine, according to one of the nation’s top brewmasters. There are even beers that pair well with desserts, says Keith Villa, founder and head brewmaster of Blue Moon Brewing Company, a division of MillerCoors. In a July 18 presentation at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT), Villa offered insight into how to choose a beer to accompany different dishes on the menu.

–Institute of Food Technologists (IFT)|2016-07-20

Scientists Call for Replacement of Animals in Antibody Production

Routine scientific procedures using millions of animals are still being authorised when there is a tried and tested alternative, according to a group of scientists investigating the production of antibodies.

–University of Nottingham|2016-07-20

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).

–Institute of Food Technologists (IFT)|2016-07-20

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).

–Institute of Food Technologists (IFT)|2016-07-20

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

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– Newswise|2016-07-20

Home Cooked Meals for Infants Not Always Better Than Shop Bought Ones

Home cooked meals specifically designed for infants and young children, are not always better than commercially available baby foods. That’s suggested by research by the University of Warwick and the University of Aberdeen published online in the Archives of Disease in Childhood.

–University of Warwick|2016-07-19

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).

–Institute of Food Technologists (IFT)|2016-07-19

Processing Boosts Some Foods’ Nutritional Benefits

As Americans focus on fruits, vegetables and whole grains in order to eat a more healthful diet, they may overlook the fact that food processing can enhance the nutritional value of some foods. Many consumers in a recent survey agreed that processed foods can reduce costs and improve convenience, but they were unaware that that food technology can increase food safety and boost nutrition, said Roger Clemens, an adjunct professor of pharmacology and pharmaceutical sciences at the University of Southern California and a speaker at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

–Institute of Food Technologists (IFT)|2016-07-19

University of Massachusetts, Amherst Food Science Team Named Winner in The Disney-IFTSA Product Development Competition

The Institute of Food Technologists (IFT) announced the winner of the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT16: Where Science Feeds Innovation in Chicago is University of Massachusetts, Amherst.

–Institute of Food Technologists (IFT)|2016-07-19

Institute of Food Technologists Announces 2015 IFTSA Competition Winners

Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT16: Where Science Feeds Innovation in Chicago.

–Institute of Food Technologists (IFT)|2016-07-19

Brain Stimulation to Reduce Food Cravings? The Data So Far...

Available research suggests that noninvasive stimulation of a specific brain area can reduce food cravings—particularly for high-calorie, "appetitive" foods, according to a review in the Psychosomatic Medicine: Journal of Biobehavioral Medicine, the official journal of the American Psychosomatic Society. The journal is published by Wolters Kluwer.

–Wolters Kluwer Health: Lippincott Williams and Wilkins|2016-07-19

Researchers Say Milk Works Best to Extinguish the Heat From Chile Peppers


The next time you bite off more than you can handle in regard to a hot chile pepper, your best bet is to drink some milk. That’s according to research conducted by New Mexico State University’s Chile Pepper Institute.

–New Mexico State University (NMSU)|2016-07-18

Institute of Food Technologists Honors 2016 Achievement Awards Recipients at IFT16

The Institute of Food Technologists (IFT) honored the recipients of the 2016 IFT Achievement Awards Saturday, July 16 at IFT16: Where Science Feeds Innovation. The IFT Achievement Awards recognize team members or an individual for remarkable contributions in research, applications, and service in the food science and technology industry.

–Institute of Food Technologists (IFT)|2016-07-18

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.

–Institute of Food Technologists (IFT)|2016-07-18

Popularity of Healthy Oils, Clean Labels Heats Up

Consumers are reaching for healthy oils in the grocery store aisles, and they’re looking for food products with “clean labels,” according to market researcher David Sprinkle at a July 17 symposium at IFT16: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT).

–Institute of Food Technologists (IFT)|2016-07-18

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