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Newswise Special Wire
Wednesday, August 26, 2015

Public edition | newswise.com

NEWSWISE Food Science Wire with IFT 26-Aug-2015
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Food Science Wire with IFT

Food Science and Nutrition News Channel

...brought to you by Newswise in collaboration with the Institute of Food Technologists (IFT), a nonprofit scientific society bringing together food scientists, technologists and related professions from academia, government, and industry.

Food Science & Production

Change in Process of Disinfecting Spinach, Salad Greens Could Reduce Illness Outbreaks

Cross contamination in commercial processing facilities that prepare spinach and other leafy greens for the market can make people sick. But researchers are reporting a new, easy-to-implement method that could eliminate or reduce such incidences. The scientists will present their work at the 250th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

(Embargo expired on 19-Aug-2015 at 05:00 ET)

250th National Meeting & Exposition of the American Chemical Society (ACS)

– American Chemical Society (ACS)

Better-Tasting Grocery Store Tomatoes Could Soon Be on Their Way

Tomato lovers rejoice: Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavor of this popular fruit sold in the grocery store, according to researchers. They will present their new work on the topic in Boston at the 250th National Meeting & Exposition of the American Chemical Society, the world’s largest scientific society.

(Embargo expired on 19-Aug-2015 at 05:00 ET)

250th National Meeting & Exposition of the American Chemical Society (ACS)

– American Chemical Society (ACS)

Eliminating Water-Borne Bacteria with Pages From the Drinkable Book™ Could Save Lives

Human consumption of bacterially contaminated water causes millions of deaths each year throughout the world—primarily among children. A researcher at the 250th National Meeting & Exposition of the American Chemical Society today will discuss an inexpensive, simple and easily transportable nanotechnology-based method to purify drinking water. She calls it The Drinkable BookTM, and each page is impregnated with bacteria-killing metal nanoparticles.

 • Image(s) embedded •  (Embargo expired on 16-Aug-2015 at 05:00 ET)

250th National Meeting & Exposition of the American Chemical Society (ACS)

– American Chemical Society (ACS)

Trace Heavy Metals in Plastics Pose No Immediate Food Safety Threat but May Lead to Long-Term Environmental Problems

The trace amounts of toxic substances used to make plastics don’t contaminate the food or beverage products they contain at a significant level and pose no immediate threat to consumers, according to recent Iowa State University research. But the plastics may create environmental problems years after they’ve been used.

 • Image(s) embedded • 

Journal of Plastic Film and Sheeting

– Iowa State University

High Iron Intake May Increase Appetite, Disease Risk

Here’s one more reason to cut down on the amount of red meat you eat. Using an animal model, researchers at Wake Forest Baptist Medical Center have found that dietary iron intake, equivalent to heavy red meat consumption, suppresses leptin, a hormone that regulates appetite.

Journal of Clinical Investigation, Aug. 2015

– Wake Forest Baptist Medical Center

Pliable Plant Virus, a Major Cause of Crop Damage, Yields Its Secrets After 75+ Years

Edward H. Egelman, PhD, of the University of Virginia School of Medicine, has used the Titan Krios microscope to determine the structure of the bamboo mosaic virus, a flexible filamentous virus that has eluded researchers for decades.

 • Image(s) embedded • 

Nature Structural & Molecular Biology

– University of Virginia Health System

Cashiers May Have Higher Risk for BPA Exposure Than General Population

The use of Bisphenol A (BPA) in plastic has been on the decline amid growing concerns that the compound’s estrogen-mimicking properties may cause dangerous hormonal disruptions. Despite the reduction, BPA remains a ubiquitous substance, found in thousands of products. Cashiers who frequently handle thermal printed receipts may be exposed to higher levels of BPA than the general population. For the first time, researchers are studying this workforce segment to measure how their exposure may differ from that of the general population.

 • Image(s) embedded • 

1R21OH010332-01; UL1TR001070

– Ohio State University Center for Clinical and Translational Science

5 Reasons Why Sugar Is Added to Food

From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods.

Comprehensive Reviews in Food Science and Food Safety

– Institute of Food Technologists (IFT)

Ocean Holds the Key to Superior Nutrition and Sustainability

Although 97 percent of the earth’s surface water is made up of oceans, humans use only a small percentage of the sea for food. Instead most people, especially those in Western cultures, rely heavily on land-based agriculture for food that result in deforestation, soil degradation, greenhouse gases, and depletion of freshwater supplies. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior editor/writer Toni Tarver writes about how the oceans are an untapped resource for food that is not only more eco-friendly but, in some cases, more nutritious than land-based foods.

Food Technology

– Institute of Food Technologists (IFT)

Get a Taste of the Science Behind Taste

Whether we’re eating breakfast, lunch, dinner or a bedtime snack, taste is something we experience every day. However, we rarely pause to think about the science behind why something tastes good or bad, or why we may like certain things others don’t. Robin Dando, PhD, Assistant Professor in the Department of Food Science at Cornell University, specifically researches taste and answers the following questions about the science behind taste.

 • Video embedded • 

– Institute of Food Technologists (IFT)

California Polytechnic State University, San Luis Obispo Food Science Team Named Winner in The Disney-IFTSA Product Development Competition

A team of food science students from the California Polytechnic State University, San Luis Obispo have been named the winner in the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT15: Where Science Feeds Innovation in Chicago.

– Institute of Food Technologists (IFT)

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 IFT15: Where Science Feeds Innovation in Chicago.

– Institute of Food Technologists (IFT)

McGill University Food Science Team Wins IFTSA & MARS Product Development Competition

A team of students from McGill University has been named the winner in the IFTSA & MARS Product Development Competition sponsored by MARS Chocolate North America held during IFT15: Where Science Feeds Innovation in Chicago.

– Institute of Food Technologists (IFT)

Iowa State University Food Science Student Wins IFT Global Student Innovation Challenge Sponsored by Tate & Lyle

Hanyu Yangcheng from Iowa State University has been named the winner of the inaugural IFT Global Student Innovation Challenge sponsored by Tate & Lyle at IFT15: Where Science Meets Innovation in Chicago.

– Institute of Food Technologists (IFT)

Theodore P. Labuza, PhD Appointed to Food Advisory Committee of the U.S. Food and Drug Administration

The Institute of Food Technologists (IFT) is proud to announce that IFT Past President Theodore P. Labuza, PhD has been appointed as a new member of the Food Advisory Committee of the FDA. IFT nominated Dr. Labuza for this position.

– Institute of Food Technologists (IFT)

Tips for reducing #BPA in diet, kitchen from Clinical Research Nutritionist Sarah Rusnak @thefactsmam @OSU_CCTS

 • Image(s) embedded • 

– Ohio State University Center for Clinical and Translational Science

Obesity, Nutrition, & Public Policy

Tulsa Takes New Strides to Improve Health

In Tulsa, Oklahoma, new rules for nutrition standards for city owned vending machines went into effect when the City Attorney signed an Executive Order on July 2, 2015. This ensures that vending machines on city owned and leased properties, such as public libraries, parks, nature centers, the convention center and the Tulsa Zoo all meet recommended nutrition standards and use calorie labeling to provide patrons with healthier options as well as basic education on what is available.

 • Image(s) embedded •  (Embargo expired on 25-Aug-2015 at 17:00 ET)

– Voices for Healthy Kids

Virginia Tech Researchers Find Biomarker for Pre-Diabetes

Researchers made the connection by analyzing blood samples taken from 40 participants enrolled in the diaBEAT-it program, a long-term study run by the Fralin Translational Obesity Research Center.

Clinical Epigenetics

– Virginia Tech

Nutrition Supplements Add Weight, not Longevity for Many Seniors

Nutritional supplements can help those who are malnourished or frail to function better and live longer, a Saint Louis University research review finds.l

 • Image(s) embedded • 

Current Opinion in Clinical Nutrition and Metabolic Care

– Saint Louis University Medical Center

IFT15 in Chicago Draws More than 23,000 Registrants

IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,000 people registered for the event held July 11-14 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor.

– Institute of Food Technologists (IFT)

Rutgers Tomato Reinvented with Even More Flavor

The New Jersey Agricultural Experiment Station is improving a variety thought to be lost to history.

 • Image(s) embedded • 

– Rutgers University

Food Safety Experts Available for Packed School Lunches

– Institute of Food Technologists (IFT)

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