food science

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.

Mar 10, 2015  |  The Abstract

Why Everyone Should Care About Food Safety

Food safety poses a global health problem. But it also causes millions of illnesses in the U.S. every year -- costing the country more than $14 billion annually.

Aug 22, 2014  |  Research and Innovation

NC State Startup One of the Fastest Growing

An innovative company founded by two NC State food scientists lands near the top of the Inc. 5000 list of fast-growing companies.

Apr 16, 2014

A Healthy Harvest

Mary Ann Lila travels the globe to discover and promote the disease-fighting properties of phytochemicals. Follow her from the North Slope of Alaska to the heartland of southern Africa in the new issue of Results magazine.

Feb 6, 2012

Daubert Named Department Head

Dr. Christopher Daubert has been named head of the Department of Food, Bioprocessing and Nutrition Sciences.