From deli counters to dinner tables, food safety relies on careful research and strict sanitation. As a multistate Listeria monocytogenes outbreak linked to deli meats raises concerns, researchers continue to work behind the scenes to ensure food safety standards…
As controlled environment agriculture and vertical farming gain a greater foothold in modern agriculture, a new $300,000 grant aims to enhance hydroponic lettuce production. Kristen Gibson…
Mahfuzur Rahman, food scientist and grain processing engineer, is among the most cited authors for scientific papers published by the Institute of Food Technologists…
Phi Tau Sigma, the honor society of food science and technology, has honored an Arkansas Agricultural Experiment Station researcher with its Early Career Accomplishment Award…
While half the global population relies on rice as a staple, about 15 percent of rice produced each year is contaminated by potentially fatal aflatoxins…
Bacteria can easily hibernate in low-moisture ingredients such as flour and spices, and food scientists have been working on ways to make them safer with novel technologies…
Terry Siebenmorgen, known around the globe for his work in rice processing, is being honored by an endowed scholarship launched at the 30th annual Industry Alliance Meeting held by the program he founded in 1994…
Ali Ubeyitogullari, assistant professor of food engineering for the Arkansas Agricultural Experiment Station, is part of the team that recently won a new Outstanding Early Career Researcher Award…
Starting a food or beverage business is a dream for many entrepreneurs but knowing where to begin can be challenging, says Darryl Holliday, executive director for the Arkansas Food Innovation Center at The Market Center of the Ozarks…
Arkansas Agricultural Experiment Station researchers were recently recognized by the University of Arkansas Office of the Provost and the Office for Faculty Affairs for providing outstanding mentorship to their colleagues and for completing professional development programs.
Sometimes the processing that makes food safe can compromise flavor and nutrients, but food scientist Jennifer Acuff is looking for a way to make food safe and minimize loss of quality.
Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification — a change some consumers…
Rice is showing potential to play a more prominent role in beer brewing, and it helps that Arkansas produces a lot of it. Arkansas grows about half of the rice in the United States…
Sinking Mississippi River levels in recent years have caused grain shipping disruptions, prompting farmers to pursue on-farm grain bins to preserve quality and market potential…
Griffiths Atungulu, director of the Arkansas Rice Processing Program, was recently honored for his contributions to science with the 2024 Andersons Cereal and Oilseeds Award of Excellence…
Even with all of our sanitization technology, we shouldn’t underestimate foodborne pathogens, says food microbiologist Yuan Fang. Fang joined the UADA’s food science department…
As the global population grows, food scientists like Samira Feyzi are exploring the world of plant proteins to broaden their use in human nutrition. Feyzi recently joined the AAES…
Federal regulations say growers and packers must keep their produce packing areas clean and sanitary but don’t offer specific guidelines on how to do it. That’s where Arkansas food science …
Feb. 9 will see a celebration of Korean-American relations as the new Global Center for K-Food hosts an inaugural event to celebrate the Lunar New Year. Han-Seok Seo, professor of sensory and consumer science…
Poultry scientists with the Arkansas Agricultural Experiment Station are unraveling the complexities of bird brains and finding less expensive ways to do it…
University of Arkansas students in multiple disciplines presented beers they crafted in a new brewing course last fall, some using ingredients grown or developed by the AAES…
Food scientist and food processing engineer Sun Ferreira’s diverse background and international experiences will aid him in all three areas of the land-grant mission: research, extension and teaching.
In the coming year, toolkits that provide education on nutrition and physical activity will make their way out to Arkansans through the Cooperative Extension Service as part of a University of Arkansas System Division of Agriculture program supported by a nearly $1 million grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
Ozone can be a powerful and safe sanitizer when infused in water for food processing. However, in a recent AAES study looking at its use in raw pet food processing, scientists found that ozonated water sanitation’s…
The 2024 Future of Food: Opportunities and Careers for Undergraduate Students session is open for application through Feb. 2. Dubbed F2OCUS for short, the UADA program offers undergraduates opportunities to develop…