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Newswise - News for Journalists

Newswise Special Wire
Wednesday, October 28, 2015

Public edition |

NEWSWISE Food Science Wire with IFT 28-Oct-2015

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

Global Marine Analysis Suggests Food Chain Collapse

A world-first global analysis of marine responses to climbing human CO2 emissions has painted a grim picture of future fisheries and ocean ecosystems.

(Embargo expired on 12-Oct-2015 at 15:00 ET)


– University of Adelaide

Queen’s University Belfast Research Could Revolutionise Farming in Developing World

A brand new technology developed by researchers at Queen’s University Belfast, Northern Ireland, has the potential to reduce crop losses across the developing world and boost the incomes of subsistence farmers. The technology is designed to combat parasitic ‘nematodes’ - microscopic worms which infect crop plants from the soil, and are responsible for a 12.3% reduction in global agricultural productivity, a loss of around £100 billion annually.

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– Queen's University Belfast

Exotic Berry Skin and Pulp Found to Have High Antioxidants Levels

The exotic Ceylon gooseberry fruit is an attractive purple berry that is produced in the southwest tropics of Brazil and is often used in jams and drinks and also sold as a fresh fruit. The authors of a recent study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), discovered that gooseberry skin and pulp contained higher antioxidant activity than other berries such as blueberries and cranberries.

– Institute of Food Technologists (IFT)

U Researchers Create Light Emitting Diodes From Food and Beverage Waste

Most Christmas lights, DVD players, televisions and flashlights have one thing in common: they’re made with light emitting diodes (LEDs). LEDs are widely used for a variety of applications and have been a popular, more efficient alternative to fluorescent and incandescent bulbs for the past few decades. Two University of Utah researchers have now found a way to create LEDs from food and beverage waste. In addition to utilizing food and beverage waste that would otherwise decompose and be of no use, this development can also reduce potentially harmful waste from LEDs generally made from toxic elements.

 • Image(s) embedded • 

Physical Chemistry Chemical Physics, Oct-2015

– University of Utah

Shrimp May Grow Faster, Bigger, Healthier and Tastier on Sea Urchin Droppings Diet

New research from UAB’s Department of Biology shows how one species can fully support the development of another species in a sustainable system.

 • Video / Image(s) embedded • 

– University of Alabama at Birmingham

Pumpkin Spice 101

In this fact sheet and the associated video, food scientist Kantha Shelke, PhD, CFS answers questions about the science behind the popular fall drink, the pumpkin spice latte.

 • Video embedded • 

– Institute of Food Technologists (IFT)

Obesity, Nutrition, & Public Policy

National Philanthropic Roundtable on Native American Nutrition Deemed an “Historic, Breakthrough Moment”

The American Heart Association (AHA) and the Shakopee Mdewakanton Sioux Community (SMSC) convened representatives from 41 national philanthropic organizations last week in Minneapolis. Participants focused on the grave problem of Native American nutritional health and agreed on key steps and planning to develop solutions.

 • Video / Image(s) embedded •  (Embargo expired on 26-Oct-2015 at 11:00 ET)

– Voices for Healthy Kids

High-Fructose Diet Slows Recovery From Brain Injury

A diet high in processed fructose sabotages rat brains’ ability to heal after head trauma, UCLA neuroscientists report. Revealing a link between nutrition and brain health, the finding offers implications for the 5.3 million Americans living with a traumatic brain injury, or TBI.

Journal of Cerebral Blood Flow and Metabolism

– University of California, Los Angeles (UCLA), Health Sciences

Although It’s a Niche Market, Guava Can Be Profitable

Asian guava orchards can bring nine times the profit as mango and avocado, all staples of South Florida’s agricultural sector, a new University of Florida study shows. But Edward “Gilly” Evans, a UF/IFAS associate professor of food and resource economics, cautioned that guava is a niche market that can easily be oversupplied.

Journal of Extension

– University of Florida Institute of Food and Agricultural Sciences

8 Fresh Ways Fruits and Vegetables Are Getting Into Your Diet

Half of Americans are determined to eat more fruits and vegetables this year according to Innova Market Insights. Because fruits and vegetables are now in just about every food and beverage category, consumers shouldn’t have a problem doing so. In the October issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay looks at eight different ways fruits and vegetables are turning up in unexpected places.

– Institute of Food Technologists (IFT)

Pumpkin Foods May Not Live Up to Healthy Reputation

Pumpkin products proliferate this time of year — and not just for traditional pies and breads, but for whimsical goodies that may not live up to the pumpkin’s healthy reputation.

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– Baylor University

IFT Appoints New Chairs and Members of the International Food Science Certification Commission

The Institute of Food Technologists (IFT) today announced the appointment of Ivette Bassa (Mondelēz International) as chair and Brenda Knapp-Polzin (Cargill) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, new commissioners Norma Dawkins (Tuskegee) and Gaurav Ghai (FDA) were appointed to serve three-year terms on IFSCC.

– Institute of Food Technologists (IFT)

@AmericanU #CookingChemistry Prof Matt Hartings Discusses Risks of Consuming Processed Meats

– American University

Roswell Park's Dr. James Marshall Available to Interpret, Comment on Who Statement on Processed Meats and Cancer Risk

– Roswell Park Cancer Institute

Nutritional Epidemiologist Dr. Marian Neuhouser Available to Discuss Red Meat and Cancer Risk

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– Fred Hutchinson Cancer Research Center

Baylor dietitian available to discusses myths, pros and cons about pumpkins as a health food

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– Baylor University

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