food

Dec 1, 2016

Study: Restaurants Not Good At Explaining Risks of Undercooked Meat to Customers

A recent study finds restaurants don’t do an effective job of communicating with customers when it comes to addressing risks associated with eating undercooked meat – specifically hamburgers. 

Nov 22, 2016

Cooking Stuffing This Holiday? Here’s a Simple Way to Help Ward Off Foodborne Illness

Some food safety tips to help you avoid making loved ones sick this holiday season — because nothing ruins a get-together like projectile vomiting. 

Oct 19, 2016

Help With Hurricane Relief Efforts

There are multiple ways faculty, staff and students can help neighbors near and far who have been affected or displaced by the flooding of Hurricane Matthew. Check out all the resources available to the campus community, including what donations are needed for the Feed the Pack food pantry and the Food Banks of Central and Eastern North Carolina. 

Jun 8, 2016

Living High on the Hog at Barbecue Camp

Twenty-five lucky future pitmasters were among the inaugural participants at the Department of Food, Bioprocessing and Nutrition Sciences two-day Barbecue Camp, where they learned the science of low and slow. 

Jun 6, 2016

5 Things You Should Know About Grilling Burgers (To Avoid Getting Sick)

To help you avoid barfing this grilling season, a food safety expert gave us these five things to remember when it comes to making a delicious (and safe) burger. 

May 12, 2016

Woodson to Chair APLU Food Security Commission

NC State Chancellor Randy Woodson has been named chair of The Challenge of Change: Engaging Public Universities to Feed the World, a commission convened by the Association of Public and Land-Grant Universities. 

May 10, 2016

Why Do Strawberries Have Their Seeds on the Outside?

This is a tricky question because: one, those "seeds" aren't seeds; and, two, we're not really sure. 

Jan 6, 2016

State Club Open to All at Lunch

The State Club, the full-service restaurant at the Park Alumni Center on Centennial Campus, is now being operated and managed by Campus Enterprises. Lunch is now open to all staff, faculty, students, alumni and the general public. Dinner and other special events will continue to be for members only. 

Dec 2, 2015

Questions About the Science of Beer

Sure, there’s an art to brewing – but there’s science as well. 

Nov 2, 2015

Scientists Evaluate Food Safety Practices to Help Support Nonprofit Food Pantries

Researchers have done an in-depth analysis of food safety at nonprofit food pantries to determine how food safety experts can help these pantries best meet the needs of their clients. 

Sep 15, 2015

Tequila, Mezcal and Social Science: Q&A With Sarah Bowen

Sarah Bowen knows a lot about tequila and mezcal. Her new book, Divided Spirits: Tequila, Mezcal, and the Politics of Production, explores the complex web of relationships – from farmers to bartenders – involved in transforming agave grown in Mexico into high-end spirits and cocktails consumed around the world. 

Jul 14, 2015

Public Response to New Technologies in Food Depends on the Type of Tech

A recent study highlights the complexity of determining how the public will respond to incorporating nanotechnology or genetic modification into food products. 

May 1, 2015

Study Finds Guidance Improves Food Safety Practices at School, Community Gardens

School and community gardens have become increasingly popular in recent years, but the people managing and working in these gardens are often unfamiliar with food safety practices that reduce the risk of foodborne illness. Now researchers have developed guidelines that address how to limit risk in these gardens – and a pilot study shows that the guidelines make a difference. 

Apr 13, 2015

Foodborne Illness: Consumer Costs, Consequences and Choices

Changes to our food system have increased the availability and variety of foods for U.S. consumers, but these changes have also introduced food safety challenges that can have significant impacts on human health and the economy. 

Apr 7, 2015

Seafood Safety 101: Vibrio in Shellfish

Seafood consumption is on the rise -- but so is the most important pathogen found in seafood: Vibrio bacteria.