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11/5/2009
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What is a home based vendor (HBV)? A home based vendor is a term that the state department coined within the guidance document to capture the intent of the new law. It simply means someone who prepares a non-potentially hazardous food in their primary residence and sells it only at a farmers market or a roadside stand. |
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10/26/2009
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Gebisa Ejeta didn't set out to receive worldwide acclaim for his agricultural research. The Purdue University Distinguished Professor of Agronomy's sole focus was on helping fellow Africans - especially those in his native Ethiopia - grow enough food to feed themselves. |
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10/16/2009
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Purdue University's College of Agriculture will host the fifth annual Townsend Debate on Oct. 29, when students will argue whether organic food is a better choice for consumers. |
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10/16/2009
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Each week, hungry participants line up at the Sensory Evaluation Laboratory in the basement of Purdue's Food Science Building.
There, good ideas go to be tasted and tested. And there, bad food experiments go to die. Companies use the lab to attract panelists with free food samples and treats in exchange for opinions. |
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10/12/2009
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"This is an excellent opportunity to make higher education even more accessible to Indiana students," said Dale Whittaker, associate dean and director of the Office of Academic Programs in Agriculture at Purdue. "We anticipate increased job demand in the future in fields in the life sciences, including agriculture, and this program will help provide more career-ready college graduates." |
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10/9/2009
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Those graduating with degrees in agricultural and biological engineering fields reported the highest average starting salary, at $47,817. Food science majors were second, at an average starting pay of $47,500 a year, while agricultural economics graduates ranked third, at an average of $43,307 per year. |
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10/7/2009
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2007 World Food Prize Laureate Dr. Philip Nelson will be speaking at the American Food Venture Forum in Des Moines, Iowa. |
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10/5/2009
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The radiant oven "fries" food without using additional oil, cutting fat and calories while producing a product that tastes and looks the same as products cooked in traditional oil baths. The radiant energy can be fine-tuned for each product to cook it precisely.
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10/1/2009
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The workshop will be from 8 a.m. to 4:30 p.m. EST Oct. 8 at the Allen County office of Purdue University Extension. Workshop sessions will include topics such as organics, processing and packaging, food safety, and regulation.. |
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9/17/2009
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"This model may be used as a pre-emptive screening tool at very little cost before you do expensive tests on animals or humans," said Ferruzzi, whose findings were published in the early online edition of the journal Food Research International. "If you want to get human screening off the ground, it takes months. If you want to use this model, it takes hours." |
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9/10/2009
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FDA believes the new regulation is an important step to prevent the estimated 79,000 – 142,000 cases of foodborne illness and 30 deaths caused by consumption of eggs contaminated with Salmonella Enteriditis each year. |
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9/3/2009
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The Food Processing Environmental Assistance Center's Web site, http://www.fpeac.org, is an all-encompassing source for small- and medium-sized food processors on environmental regulations. It contains federal and state regulations and publications aimed at helping processors address environmental issues related to the ir businesses. |
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9/1/2009
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"People have heard of Omega-3s, but they don't understand what Omega-3s are, the types of Omega-3s in food and how to use them for better health," Watkins said. "There are different types of Omega-3s needed throughout the lifetime. We're trying to help consumers with information that will help them make good decisions throughout their lives." |
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8/25/2009
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"This shows that reasonable and chronic consumption of these products may be the way to go, rather than single, high doses, similar to drugs," said Ferruzzi, who collaborated on the research with Mount Sinai's Dr. Giulio Pasinetti. "It's like eating an apple a day, not a case of apples over two days every month."
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8/17/2009
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8/16/2009
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The primary intent of the website is to provide information and training materials relative to food safety and safe food handling for retail food establishments and foodservice operations. The RFSC is dedicated to providing food safety information to regulator, educators, and food industry professionals who serve the retail food industry. At the annual Association of Food and Drug Officials meeting this past June, the new website was launched. To date, there are links to over 1000 different resources important to retail food safety stakeholders. |
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7/7/2009
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"The mystery of this situation is how this strain of bacterium, which normally lives in animals like cattle, deer and sheep, is connected with a product like cookie dough," says Bruce Applegate, a Purdue associate professor of food science and co-founder of a company in the Purdue Research Park that studies food-borne pathogenic bacteria.
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6/25/2009
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Dr. Ejeta is the second Purdue professor to receive the World Food Prize in three years. Dr. Philip Nelson, the Scholle Chair Professor in Food Processing and former head of Purdue's Department of Food Science, won the award in 2007 for developing aseptic bulk storage and distribution, a technology for transporting processed fruits and vegetables without product spoilage.
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6/12/2009
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6/11/2009
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Arun Bhunia, a professor the Department of Food Science, is the winner of the 2009 Research and Development Award from the Institute of Food Technologists, a nonprofit international society with more than 20,000 members. The Institute of Food Technologists recognized Bhunia's work in detection of food-borne pathogens, including the development of a biosensor that tests foods on-site for bacteria. He will receive a plaque and $3,000 at the institute's Annual Meeting and Food Expo on June 6 in Anaheim, Calif. |
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5/12/2009
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With equipment readily available to health officials and businesses, a Purdue University researcher Lisa Mauer has found a way to detect trace amounts of melamine in infant formula.
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4/30/2009
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Both the Centers for Disease Control and Prevention and the U.S. Department of Agriculture have indicated that influenza is not passed through food.
The biggest defense against catching the flu is to wash your hands.
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4/29/2009
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While it seemed as though E. coli O157:H7 and Listeria monocytogenes have captured much of the “foodborne pathogen limelight” during the past decade, Salmonella appears to be making a big comeback. There have been a number of well documented outbreaks in the past year, most notably peanut-containing products and fresh peppers. |
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4/29/2009
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As Olympic athletes earn their medals, it is with this specifically designed and cast Purdue Food Science Grand Cru medallion that we honor those students who have demonstrated the traditions of toiling in the vineyards of knowledge and truth.
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4/28/2009
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Kristin Burkenpas, a food science major in the College of Agriculture from Somerset, Ky., says not only was she prepared with the knowledge needed to work in her field, but she also had the tools to convey that knowledge during job interviews. |
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4/16/2009
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A "Eureka!" moment for food safety... |
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4/6/2009
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"We want to improve an individual's chance for success in starting a food business and get them thinking about all the different aspects of a specialty food business before they start," said Maria Marshall, Purdue Extension small business development specialist and workshop coordinator. |
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3/31/2009
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A tiny chip developed at Purdue University can detect harmful bacteria in food products more accurately and significantly quicker than more traditional tests. |
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3/30/2009
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Three teams of Purdue University students that created new uses for corn and soybeans – melt-away cupcake liners, biodegradable cork and toilet paper – took top honors Monday (March 23) in the Student Soybean and Corn Innovation Contests. |
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3/24/2009
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A Purdue University researcher Kevin Keener has found a way to eliminate bacteria in packaged foods such as spinach and tomatoes, a process that could eliminate worries concerning some food-borne illnesses. |
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3/2/2009
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A combination of epidemiological analysis and laboratory testing by state officials in Minnesota and Connecticut, the FDA, and CDC enabled the FDA to confirm that the initial sources of the outbreak were peanut butter and peanut paste produced by the Peanut Corporation of America (PCA) at its Blakely, Georgia, processing plant. Peanut paste is a concentrated product consisting of ground, roasted peanuts that are distributed to food manufacturers to be used as an ingredient in various commercially produced products including cakes, cookies, crackers, and ice cream. |
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2/26/2009
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