Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.
August 23, 2019
Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.
The 6-acre property will accommodate a public visitor center, faculty offices, laboratories, classrooms and housing linked to CAFE.
August 5, 2019
The University of Idaho (U of I), Moscow, Idaho, is now home to The Idaho Center for Agriculture, Food and the Environment (CAFE) education and outreach complex at the Crossroads Point Business Center.
The goal is to work collaboratively with start-ups and universities to identify sustainable and scalable science and technology solutions to accelerate the innovation of products that meet local consumer needs.
May 28, 2019
Nestlé S.A., Switzerland, kicked off a research and development (R&D) innovation challenge in Sub-Saharan Africa as part of the company’s efforts to contribute to the local innovation ecosystem.
The U of I College of Agricultural and Life Sciences (CALS) modernizes the processing, research and education options.
April 29, 2019
The University of Idaho (U of I), Boise, Idaho, announced plans to build a new meat science and innovation center that will house Vandal Brand Meats, which are produced by students, faculty and staff from the College of Agricultural and Life Sciences Department of Animal and Veterinary Science, on the Moscow campus.
The Future Food Initiative brings together Swiss academic and industrial partners leading in nutritional science and food technology.
February 4, 2019
Nestlé USA, Arlington, Va., launched the Future Food Initiative, a joint research program between Swiss universities and industrial partners that will support Nestlé in the development of trend-based, nutritious and sustainable food and beverage products.
Nestlé’s researchers collaborate with scientists at local and international academic institutions, enabling them to make scientific discoveries and to advance the quality of Nestlé’s products.
May 24, 2018
Nestlé S.A., Switzerland, announced plans to bring together its two scientific discovery units, the Nestlé Research Center and the Nestlé Institute of Health Sciences, to build one organization called Nestlé Research.
Check out the September 2019 edition of Refrigerated & Frozen Foods: 2019 Foodservice Distributor of the Year, cold storage construction guide, food hygiene protective clothing, AS/RS Technologies and much more!