Near-Infrared Spectroscopy Could Improve Flu Vaccine Manufacturing
Recent research outlines how near-infrared spectroscopy could be used to make cell-culture-based flu vaccine manufacturing faster and more efficient.
From Process to Pint Glass
There’s something brewing in the basement of Schaub Hall. The hoppy aroma can be traced to the NC State Brewing Lab, which plans to increase production later this year.
Could Insects Help Us Find New Yeasts for Big Business?
Yeasts are tiny fungi – but they play key roles in producing everything from beer and cheese to industrial chemicals and biofuels.
Novel System Aims to Improve Biomanufacturing Processes
A novel approach integrates existing technologies to improve biomanufacturing processes used to make everything from pharmaceuticals to fuels.
Technique Gives Brewers Data to Improve Fermentation Control
New technique lets brewers monitor fermentation to better control brewing time and quality of future beers.
Healthy Eating Campaign Targets Mothers of Young Children
A new social marketing campaign launched by NC State’s SNAP-Ed Steps to Health program encourages mothers to model healthy eating for their young children.
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.
New Tools Allow Rapid ID of CRISPR-Cas System PAMs
CRISPR-Cas systems are widely heralded as a new generation of genetic tools. But development of these tools requires researchers to identify the protospacer-adjacent motifs (PAMs) that unlock each system’s functionality. A new set of techniques expedites PAM identification — and early testing finds that many CRISPR-Cas systems actually have multiple PAMs of varying strength.
Vomiting Device Offers First Direct Evidence That Vomit Aerosolizes Norovirus-Like Particles
Using a vomiting device of their creation, researchers are reporting the first direct evidence that vomiting can aerosolize virus particles similar to human norovirus.
Say Cheese: Dairy Research Recognized
Dr. Allen Foegeding, professor of food, bioprocessing and nutrition sciences, was recognized for decades of research benefiting the dairy industry and consumers.
The Examined Life
Nutrition Professor Sarah Ash, NC State's winner of a Board of Governors Award for Excellence in Teaching, drives her students to get personally involved with issues such as hunger.
Blue Ribbon Barbecue
For the die-hard North Carolina barbecue lover, there is no in-between. It’s either eastern vinegar-based or western tomato-based sauce. But NC State students proved that east and west can be a winning combination.
Green Elected Fellow
Dr. David Green, professor and department extension leader in food, bioprocessing and nutrition sciences, has been elected a fellow of the Institute of Food Technologists.
Klaenhammer Named AAAS Fellow
Dr. Todd R. Klaenhammer, distinguished university professor, has been elected a fellow of the American Association for the Advancement of Sciences (AAAS), the world’s largest scientific society and publisher of the journal Science.
Team Wins Again
Faculty members and graduate students in the Department of Food, Bioprocessing and Nutrition Sciences have been honored a second time for developing a food processing technology.