Food Science News Source

Friday 29-Apr-2016

Recent Research

Love of Eating… Fear of Food: How to Empower Consumers in an Age of Mistrust

Trust in our food supply and nutrition information is critical to the health of our nation, yet consumers are more skeptical than ever. What can we do to regain their trust and bring the credibility back to the profession?

–Society for Nutrition Education and Behavior |2016-04-28

Building on Shells: UGA Interdisciplinary Study Starts Unraveling Mysteries of Calusa Kingdom

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Centuries before modern countries such as Dubai and China started building islands, native peoples in southwest Florida known as the Calusa were piling shells into massive heaps to construct their own water-bound towns.

–University of Georgia|2016-04-28

Leading Nutrition Experts Speak Up About Malnutrition

In an effort to explore the evolving landscape of hunger and malnutrition, the May issue of the Journal of the Academy of Nutrition and Dietetics offers insights from leading registered dietitian nutritionists and other health professionals, providing a comprehensive look at malnutrition.

–Academy of Nutrition and Dietetics|2016-04-27

Recipes: The Secret World of the Early Modern Kitchen

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Shakespearean-era recipes offer much more than the history of puddings and pies. They also capture a surprisingly creative and intellectually-rich world of the early modern English housewife, according to a new book by Northwestern University’s Wendy Wall.

–Northwestern University|2016-04-27

IFT16 Profile: Bev Postma Addresses Pseudoscience

Food professionals from all over the globe will gather together at McCormick Place South for IFT16: Where Science Feeds Innovation, July 16-19 in Chicago. Bev Postma, an international policy specialist with more than 25 years of experience in the agri-food sector, will deliver a featured session titled Taming Dragons in the Age of Pseudoscience. In an interview with IFT, Bev outlined what attendees can expect to learn from her session.

–Institute of Food Technologists (IFT)|2016-04-27

How Dark Chocolate is Made

The botanical name for the cacao tree is Theobroma cacao, which translates to “food of the gods.” In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT) contributing editor Tara McHugh, PhD, explains the steps taken to create our modern day version of the food of the gods: dark chocolate.

–Institute of Food Technologists (IFT)|2016-04-27

Top Ten Functional Food Trends for 2016

The April 2016 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top 10 functional food trends for 2016. Sloan gathered data from a multitude of industry resources to come up with the following trends.

–Institute of Food Technologists (IFT)|2016-04-27

Institute of Food Technologists and Institute of Food Science and Technology to Offer Joint Membership

With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (IFST) announced a new joint-membership program.

–Institute of Food Technologists (IFT)|2016-04-27

Filling Nutrient Gaps in Specialty Diets

Paleo, high-protein, low-carb, gluten-free, vegetarian and vegan eating lifestyles have all exploded in popularity in the last few years. Whether people adopt these diets in order to lose weight or maintain overall wellness, consumers that follow them may be missing out on some essential nutrients. In the April issue of Food Technology Magazine, Linda Mila Ohr writes about the nutrient gaps in these various diets and how consumers can make sure they get the nutrients they need.

–Institute of Food Technologists (IFT)|2016-04-27

Pinellas County a Model for Mosquito-Borne Disease Surveillance, Scientists Unravel the Genetic Evolution of Zika Virus, Worm Infection Counters Inflammatory Bowel Disease and more in the Infectious Diseases News Source

Pinellas County a Model for Mosquito-Borne Disease Surveillance, Scientists Unravel the Genetic Evolution of Zika Virus, Worm Infection Counters Inflammatory Bowel Disease and more in the Infectious Diseases News Source

– Newswise|2016-04-27

Magnifying Smartphone Screen Apps For Visually Impaired, Online Anti-Bullying Programs, A One Atom Engine and more in the Technology News Source

Magnifying Smartphone Screen Apps For Visually Impaired, Online Anti-Bullying Programs, A One Atom Engine and more in the Technology News Source

– Newswise|2016-04-26

Fermentation Festival Leads to Rapid Response System at UC San Diego Center for Microbiome Innovation

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While technological advances have made it easier to map our microbiomes and metabolomes, these studies typically take too long for that data to be medically useful. Researchers at the University of California San Diego Center for Microbiome Innovation used the 2016 San Diego Fermentation Festival as a test case for a novel rapid response system. In the study, published in mSystems, the team collected samples, analyzed data and reported conclusions in an unprecedented 48 hours.

–University of California, San Diego Health Sciences|2016-04-26

Hamburg, Shalala, Glickman Headline Food Law Conference at Georgetown University

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Former FDA Commissioner Margaret Hamburg, Clinton Foundation President and former U.S. Secretary of Health Donna E. Shalala, and former U.S. Secretary of Agriculture Dan Glickman headline a unique conference focused on food issues, “Vote Food 2016: Better Food, Better Health,” on June 3 in Washington, DC.

–O'Neill Institute for National & Global Health Law|2016-04-26

The Origin of Wheat

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This latest IWGSC infographic illustrates the origin of today's wheat used to make bread and pasta (and other delicious wheat-based foods).

–International Wheat Genome Sequencing Consortium|2016-04-26

Pollutants in Fish Inhibit Human’s Natural Defense System

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In a new study, environmental pollutants found in fish were shown to obstruct the human body’s natural defense system to expel harmful toxins. The Scripps Institution of Oceanography at UC San Diego-led research team suggests that this information should be used to better assess the human health risks from eating contaminated seafood. The study was published in the April 15 issue of the journal Science Advances.

–University of California, San Diego|2016-04-22

Say ‘Cheese’

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While many microbiologists build entire research careers around studies of a single microorganism, Rachel Dutton has taken her career in the other direction—examining collections of microbes, but with an unusual twist. She studies what grows on cheese.

–University of California, San Diego|2016-04-22

Hamburg, Shalala, Glickman Headline Food Law Conference at Georgetown University

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Former FDA Commissioner Margaret Hamburg, Clinton Foundation President and former U.S. Secretary of Health Donna E. Shalala, and former U.S. Secretary of Agriculture Dan Glickman headline a unique conference focused on food issues, “Vote Food 2016: Better Food, Better Health,” on June 3 in Washington, DC. Registration is now open.

–O'Neill Institute for National & Global Health Law|2016-04-22

Farming Amoebae Carry Around Detoxifying Food

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Humans aren’t the only farmers out there. Five years ago, the Queller-Strassmann lab at Rice University, now at Washington University in St. Louis, demonstrated that the social amoeba Dictyostelium discoideum — affectionately nicknamed “Dicty” — can maintain a crop of food bacteria from generation to generation, giving these farmers an advantage when food is scarce.

–Washington University in St. Louis|2016-04-21

Developing a Non-Invasive Test to Assess Esophagus Disease

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A non-invasive test to diagnose and monitor an inflammatory disease that injures the esophagus – called eosinophilic esophagitis or EoE – would replace the need for repeated endoscopy for a growing number of children and adults with this relatively new condition.

–Ann & Robert H. Lurie Children's Hospital of Chicago|2016-04-20

Mystery Solved: Traits Identified for Why Certain Chemicals Reach Toxic Levels in Food Webs

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Researchers have figured out what makes certain chemicals accumulate to toxic levels in aquatic food webs. And, scientists have developed a screening technique to determine which chemicals pose the greatest risk to the environment.

–US Geological Survey (USGS)|2016-04-20

Vitamins May Protect Against Nerve Damage in Breast Cancer Treatment, and more Cancer News in the Newswise Channels

click to visit the Cancer Channel

– Newswise|2016-04-20

Compound From Hops Lowers Cholesterol, Blood Sugar and Weight Gain

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A recent study at Oregon State University has identified specific intake levels of xanthohumol, a natural flavonoid found in hops, that significantly improved some of the underlying markers of metabolic syndrome in laboratory animals and also reduced weight gain.

–Oregon State University|2016-04-19

Mapping a Path to Improved Cassava Production

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Though cassava is easy to cultivate, it is particularly vulnerable to plant pathogens which can significantly reduce crop yields. With the help of genomics, researchers hope to apply advanced breeding strategies that can improve cassava’s resistance to diseases and improve crop yields.

–Lawrence Berkeley National Laboratory|2016-04-18

Florida Citrus Growers: 80 Percent of Trees Infected by Greening

“Even though the industry acknowledges that greening has reached epidemic proportions across the state, estimates of the level of infection and its impact on citrus operations are scarce,” the researchers wrote in the paper.

–University of Florida Institute of Food and Agricultural Sciences|2016-04-18

Maple Syrup Protects Neurons and Nurtures Young Minds

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Maple syrup protects neurons and prevents the development of amyotrophic lateral sclerosis in C. elegans worms, according to a study by college students, now students at the university level, and published today in the Journal of Agricultural and Food Chemistry. Supervised by PhD student Martine Therrien and by researcher Alex Parker, Catherine Aaron and Gabrielle Beaudry added maple syrup to the diet of these barely 1 mm-long nematodes.

–Universite de Montreal|2016-04-13

Researchers Find Key to Zinc Rich Plants to Combat Malnutrition

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The diet in many developing countries is lacking zinc, but researchers have just solved the riddle of how to get more zinc into crop seeds.

–University of Copenhagen|2016-04-11

UF/IFAS Study Finds Better Way to Keep Shrimp Juicy, Tasty

Normally, phosphate or table salt is used to retain moisture in meat and seafood. But adding salt to the food puts more salt in a person’s diet, and that’s unhealthy. Additionally, phosphates are relatively expensive. Phosphate alternatives such as polysaccharides – a type of carbohydrate often used as a food additive – can help retain water in shrimp.

–University of Florida Institute of Food and Agricultural Sciences|2016-04-11

Using Fungi to Decrease Need for Chemical Fertilizers

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Plants share their carbohydrates with arbuscular mycorrhizal fungi that colonize their roots and, in exchange, these fungi provide their hosts with nitrogen and phosphorous. By exploiting this relationship, scientists may be able to increase the biomass production of bioenergy crops and the yield of food crops and to reduce the required fertilizer inputs. This could improve the environmental sustainability of agricultural production systems according to professor Heike Bücking of South Dakota State University.

–South Dakota State University|2016-04-08

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