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