Muscadine research by the AAES has been a collaboration between horticulture and food science to demonstrate that these folksy native grapes appeal to a vast consumer market…
Food Science
News by Department
News Archives
Researchers Use AI to Assist with Early Detection of Autism Spectrum Disorder
Could artificial intelligence be used to assist with the early detection of autism spectrum disorder? That’s a question researchers at the AAES and the University of Arkansas are trying to answer.
New President of American Society for Enology and Viticulture has Arkansas Ties
A former UADA fruit extension specialist was recently confirmed as the new president of the American Society for Enology and Viticulture, an organization that supports grape growers and winemakers.
‘Sustainable Sensory Science’ Method Offers Panelists Safe, Realistic Conditions
The director of the Arkansas Agricultural Experiment Station’s Sensory Science Center presented a new sensory testing method…
Microgreen Vulnerability to Pathogens Characterized by Researchers
Microgreens, though tiny, are packed with nutrients and flavor. Their use in salads has grown, but researchers have not yet focused on their susceptibility to foodborne disease outbreaks — common in the salad green industry.
Food Science Professor Wang Chosen as Fulbright Scholar for Rice Project in Brazil
Ya-Jane Wang, professor of carbohydrate chemistry in the Department of Food Science, has received a Fulbright U.S. Scholarship to teach and conduct research in Brazil.
Fellows Chosen for First F2OCUS Future of Food Undergraduate Summer Program
The first fellows of the Future of Food: Opportunities and Careers for Undergraduate Students (F2OCUS) Fellowship Program were recently chosen by directors…
Arkansas Agricultural Experiment Station Names Kristen Gibson Director of Center for Food Safety
The Arkansas Agricultural Experiment Station has appointed Kristen Gibson, professor of food safety and microbiology, director…
Arkansas Food Scientist Lands USDA-NIFA Grant to Investigate Low-Moisture Food Processing Safety
Helping keep dry foods safe for consumption is the goal of an Arkansas Agricultural Experiment Station researcher who was recently awarded a $200,000 grant…
Hettiarachchy, Renowned Food Chemist, Retires after nearly 30 Years of Research, Teaching, Service
Navam Hettiarachchy has an inborn passion for food chemistry research and teaching. Now, she is retiring after nearly 30 years…
Northwest Arkansas farmers market program helps growers expand sales opportunities
A new program will help northwest Arkansas fruit and vegetable growers to develop shelf-stable food products and business plans to expand sales opportunities at farmers markets…
Survey Finds Grape Variety an Important Factor in Wine Selection for Arkansas Wine Consumers
When it comes to choosing a wine, Arkansans look to three factors: cost, place of origin and grape variety, according to a survey conducted…
New Survey Open to Gauge Consumer Awareness, Use of Arkansas-Made Wines
The Arkansas Quality Wine program is rolling out a follow-up to its 2021 survey to help gauge consumer awareness and consumption of commercially produced, Arkansas-made wine.
Luke Howard Retires after 24 Years Investigating Hidden Health Benefits of Food
Luke Howard devoted his career to teasing out the hidden health-inducing properties of foods. He investigated the isolation and use of naturally occurring phytochemicals…
Future of Food Fellowship Program Seeks Food Science Crossover Undergraduates
Opportunities and Careers for Undergraduate Students (F2OCUS) Fellowship Program is a new 10-week, summer research….
Rice Processing Program Develops On-Farm Drying Guidelines to Maximize Quality, Reduce Energy
AAES’s Rice Processing Program has released new recommendations to guide on-farm, in-bin rice drying in Arkansas to maximize quality and energy savings.
Little Rock Brewery to Offer Beer Made with Arkansas Hops
It often takes something special to make something special. To wit: Arkansas hops — a rarity in their own right — will soon add a twist of flavor…
Food Scientist Threlfall Named ASHS Southern Region Distinguished Researcher
Renee Threlfall, a research scientist in enology and viticulture at the UADA and the Dale Bumpers College…
2022 Beginning Farmer Classes Start with New Focus
The Center for Arkansas Farms and Food will present a new round of Beginning Farmer Classes from Jan. 11 to March 1.
Food Scientist Hettiarachchy Named Fellow of American Oil Chemists’ Society
Navam Hettiarachchy, a professor and researcher with the AAES, has been named a Fellow of the American Oil Chemists’ Society.
Microbiology of Food Safety: What to Know to Keep You Safe This Holiday Season
While food safety is important year-round, the holidays bring the topic to the forefront as families gather to feast on a smorgasbord…
Nov. 2021: Farm Apprenticeships, Thanksgiving Food Safety, and Poultry Meat Quality
In the inaugural episode of the Arkansas Food, Farms and Forests podcast, Science Writer John Lovett spoke…
FlavAR Workshop will Shed Light on the Impacts of Flavor-Related Chemicals in Food Systems
A workshop hosted by the Arkansas Agricultural Experiment Station on Friday, Nov. 12, will discuss the impacts…
Nov. 17 Field Day Online: Healthier Cattle, Healthier Bottom Line
Researchers from the UADA and OSU will discuss their findings on bovine respiratory disease, anaplasmosis…
New Parboiling Method Saves Water, Improves Nutrient Content in Rice
Food scientists at the AAES have developed a new parboiling process that reduces water use up to 75%…