Beyond Bacon & BBQ: 11 Foods Associated With North Carolina
North Carolina has many unique meat products that deserve recognition.
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.
The 150th N.C. State Fair
The 150th NC State Fair begins today and runs for the next 11 days. Check out NC State's participation at the fair, from the Food Science Club's Howling Cow tent to the Animal Science Club's State Fair Ark and cow-milking exhibit.
At 100, Retired Prof Recalls Postwar Campus
In the boom years after World War II, Emmett Dillard joined thousands of veterans crowding NC State to earn their college degrees. The one-time mayor of Trailwood and longtime professor of animal science turns 100 this week.
Questions About the Science of Beer
Sure, there’s an art to brewing – but there’s science as well.
From the Lab Bench to the Beer Glass
A team of NC State scientists is using wild yeasts to brew new beers -- and the results are both surprising and delicious.
Seafood Safety 101: Vibrio in Shellfish
Seafood consumption is on the rise -- but so is the most important pathogen found in seafood: Vibrio bacteria.
When a Norovirus Expert Got Norovirus
Norovirus affects millions of people each year, costing the U.S. billions of dollars. This year, one of those people was a norovirus researcher.
Food Safety 101: What Is Campylobacter (and What Are We Doing About It)?
Researcher Hannah Bolinger explains what campylobacteriosis is, why it's important, and what researchers are doing to tackle the problem.
Listeriosis and Produce: What’s the Connection?
How NC State researchers are trying to understand and address the health risks associated with listeriosis and fresh produce.