food science

Sep 6, 2018  |  The Abstract

Beyond Bacon & BBQ: 11 Foods Associated With North Carolina

North Carolina has many unique meat products that deserve recognition.

Mar 21, 2018  |  The Abstract

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.

Oct 12, 2017  |  Events

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.

Aug 10, 2017

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.

Dec 2, 2015  |  The Abstract

Questions About the Science of Beer

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

Sep 9, 2015  |  The Abstract

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.

Apr 7, 2015  |  The Abstract

Seafood Safety 101: Vibrio in Shellfish

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

Apr 1, 2015  |  The Abstract

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.

Mar 31, 2015  |  The Abstract

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.

Mar 30, 2015  |  The Abstract

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.