Robotics, virtual reality and artificial intelligence could be game changers for poultry processors following promising results in research to integrate those technologies, according to Jeyam Subbiah, specializing in food safety engineering…
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Center for Food Safety Fills Gaps in Research on Hand Sanitizers
Hand sanitizers became ubiquitous during the COVID-19 pandemic, but scientists are still finding answers to questions about their efficacy. While hand sanitizers are considered a reliable alternative to soap and water when hands are not visibly dirty or greasy..
Arkansas Food Safety Scientists Share Latest Research on Noroviruses, Sanitizers, AI
Researchers with the Arkansas Center for Food Safety have made strides in studying human noroviruses in zebrafish that may help slow the spread of the leading cause of gastroenteritis worldwide…
Research Collaborative Announces Seed Grants to Interdisciplinary Teams
A University of Arkansas System research collaborative has awarded seed funding to eight interdisciplinary research teams that will enable them to pursue research ideas over the next year that have strong potential to secure future external funding…
Refining Nanotechnology To Enhance Absorption of Meds, Probiotics
Controlled-release systems deliver medication and other bioactive compounds to the ideal spot inside a body and over a specific time. New research from the University of Arkansas and the UADA…
Savor the Ozarks Dinner Series Will Showcase Culinary Arts, Support Local Food Entrepreneurs
A dinner series kicking off in August at the new Arkansas Food Innovation Center at the Market Center of the Ozarks, will blend local food, culinary artists and mentorship — all to promote community and raise funds for local food entrepreneurs…
Arkansas Research Alliance Awards Additional Funding for Essential Research
Four researchers with the University of Arkansas System were awarded bonus grants by the Arkansas Research Alliance for projects to develop innovative applications of rice, soybeans and lithium-ion batteries…
Sorghum Proteins Offer Resilient 3D Printable ‘Bioink’ Base
Food scientists are paving the way for 3D-printed food and pharmaceuticals based on drought-tolerant grain sorghum protein that won’t turn into a blob. The grain, which is capable of growing in contrasting climatic conditions…
Rice Rebels: Research Reveals the Grain’s Brewing Benefits
Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn’t belong in beer. Now they’ve got the research to upend that ancient bit of brewing snobbery…
Food Safety School Teaches Fundamentals, Regulatory Compliance to Small Businesses
Food safety basics and regulatory compliance are the focus of Food Safety School, an all-day workshop that will be held on June 17 at the Fayetteville Public Library by food scientists with the UADA and Virginia Tech…
Optimizing Rice Mill Lab Analysis Can Improve Yield, Consumer Qualities
Before it gets to your table in a steaming dish, rice has to go through the mill. More specifically, the unprocessed rice kernels that are encased in an inedible hull must undergo milling to reveal the white rice grain…
Trash Talk: As Plastic Use Soars, Researchers Examine Biodegradable Solutions
While biodegradable plastics currently account for a half percent of the hundreds of millions of tons of plastic produced annually, a growing demand for the alternative reflects consumer awareness and corporate response…
Nonalcoholic Beer Yeasts Evaluated for Fermentation Activity, Flavor Profiles
Small organisms can have a big impact. That’s why researchers explored nearly a dozen nontraditional yeast strains to find out which ones could brew the best nonalcoholic beers for a rapidly growing market…
Rahman Honored with Andersons Early-in-Career Award
Mahfuzur Rahman, a food scientist and grain processing engineer with the Arkansas Agricultural Experiment Station, is this year’s recipient of the Andersons Early-in-Career Award. Rahman joined the experiment station, the research arm of the UADA…
Training on Particle Size Analyzer set March 19 at Food Science Building
A new particle size analyzer, which is useful in many scientific disciplines, has been acquired by the University of Arkansas System Division of Agriculture through a U.S. Department of Agriculture grant.
Conference Explores Sensory Cues Beyond Food Preference
An international conference that explores the impact of sensory cues such as lighting and aroma will be hosted by the UADA’s Sensory Science Center at the end of February. Sensory cues can affect perceptions and behaviors…
Andrew Maust Wins 3-Minute Thesis Competition Breaking Down Non-Alcoholic Beer Research
Andrew Maust, a Ph.D. student in food science, recently won the University of Arkansas’s 3-Minute Thesis competition. The 3-Minute Thesis competition challenges graduate students to present a simple and compelling speech about their research…
Making Arkansas Wine Better with Time in Austria
A future chapter in Amanda Fleming’s story as a winemaker and researcher takes her to Graz University of Technology in southeast Austria. Fleming, a food science Ph.D. student in the University of Arkansas’s Dale Bumpers College…
Hot Water Best for Sanitizing In-Shell Pecans, Sanitizers Prevent Cross-Contamination
Before those sweet and savory pecans make their way into your pecan pie or other holiday treat, they may go through an antimicrobial wash to reduce pathogens. But why would that be needed? “In‐shell pecans are typically harvested after falling from trees to the ground…
USDA-NIFA Grant Aims to Bring More Job Possibilities for Neurodivergent Individuals
With the help of a nearly $500,000 grant, Arkansas food safety expert Kristen Gibson is working to increase job opportunities for neurodivergent individuals. Gibson, a professor of food safety and microbiology and director of the Arkansas Center for Food Safety, received the grant from the USDA…
Osage Ramen Fusion Dish Wins Mathis New Top Chef NWA Award
A recipe that paid homage to the Osage Nation won Chef Roni Mathis the title of 2024 Top Chef NWA. Mathis, a chef with the Arkansas Food Innovation Center at the Market Center of the Ozarks (AFIC@MCO), bested three other competitors in the event sponsored by the Rogers Public Library Foundation…
Plant-Based Protein Extraction Study to Look at Ultrasound, Fermentation Methods
Food science researchers with the Arkansas Agricultural Experiment Station are tapping into the power of soundwaves and fermentation to improve the quality of plant-based proteins…
Carrot Surplus Spurs BBQ Sauce for Chef Rios at Arkansas Food Innovation Center
A sweet-and-smokey barbecue sauce designed around surplus carrots is the newest product rolling out from the Expanding Farmers’ Opportunities in Northwest Arkansas program. Rafael Rios, chef at his family’s Yeyo’s El Alma De Mexico in Rogers…
Vitis Vinifera and Muscadines: Grape Breeders Seek the Best of Both Grapes
Muscadines may be the folksy American of the grape world, but they have many qualities like disease resistance and unique flavors that are desired in the more popular Vitis vinifera (bunch grapes) species…
Nutrition and Dietetics Researcher Joins Bumpers College, Division of Agriculture
Joanna Fiddler, whose research focuses on the role of micronutrients in maintaining health, joined the Dale Bumpers College of Agricultural, Food and Life Sciences and the UADA as an assistant professor of human nutrition and dietetics in August…