food

May 24, 2018  |  The Abstract

It’s Not the Mayonnaise: Food Safety Myths & Summertime Food

Warm weather means picnics and outdoor get-togethers. Here are some tips on how to avoid making your friends and loved ones barf this summer.

Sep 7, 2017  |  Research and Innovation

Study: SNAP Benefits Aren’t Enough to Afford a Healthy Diet

A study finds that SNAP, formerly known as Food Stamps, only covers 43-60 percent of what it costs to consume a diet consistent with federal dietary guidelines.

Jul 6, 2017  |  Service and Community

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.

Mar 30, 2017  |  The Abstract

The Importance of Seeds: a Q&A with Rob Dunn

There is little genetic diversity among the crops that are most important for feeding people around the world. Rob Dunn's new book explores this issue and why it matters.

Mar 27, 2017  |  Research and Innovation

Cookbooks Give Readers (Mostly) Bad Advice On Food Safety

A recent study finds bestselling cookbooks offer readers little useful advice about food safety, and much of the advice they do provide is inaccurate and not based on sound science.

Mar 14, 2017  |  Research and Innovation

Money, Not Access, Key to Resident Food Choices in ‘Food Deserts’

A new study finds that, while access to healthy foods is a significant challenge, the biggest variable limiting diet choices in so-called “food deserts” is limited financial resources.

Dec 1, 2016  |  The Abstract

Don’t Trust Your Waiter for Food Safety Advice

"What the server didn’t know, and I did, was that my guest for lunch was a food safety expert – and her tableside manner was being judged."

Dec 1, 2016  |  Research and Innovation

Study: Restaurants Not Good At Explaining Risks of Undercooked Meat to Customers

A recent study finds restaurants don’t do an effective job of communicating with customers when it comes to addressing risks associated with eating undercooked meat – specifically hamburgers.

Nov 22, 2016  |  The Abstract

Cooking Stuffing This Holiday? Here’s a Simple Way to Help Ward Off Foodborne Illness

Some food safety tips to help you avoid making loved ones sick this holiday season — because nothing ruins a get-together like projectile vomiting.

Oct 19, 2016  |  Service and Community

Help With Hurricane Relief Efforts

There are multiple ways faculty, staff and students can help neighbors near and far who have been affected or displaced by the flooding of Hurricane Matthew. Check out all the resources available to the campus community, including what donations are needed for the Feed the Pack food pantry and the Food Banks of Central and Eastern North Carolina.

Jun 8, 2016

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.

Jun 6, 2016  |  The Abstract

5 Things You Should Know About Grilling Burgers (To Avoid Getting Sick)

To help you avoid barfing this grilling season, a food safety expert gave us these five things to remember when it comes to making a delicious (and safe) burger.

May 12, 2016  |  Faculty and Staff

Woodson to Chair APLU Food Security Commission

NC State Chancellor Randy Woodson has been named chair of The Challenge of Change: Engaging Public Universities to Feed the World, a commission convened by the Association of Public and Land-Grant Universities.

May 10, 2016  |  The Abstract

Why Do Strawberries Have Their Seeds on the Outside?

This is a tricky question because: one, those "seeds" aren't seeds; and, two, we're not really sure.

Jan 6, 2016  |  Campus Life

State Club Open to All at Lunch

The State Club, the full-service restaurant at the Park Alumni Center on Centennial Campus, is now being operated and managed by Campus Enterprises. Lunch is now open to all staff, faculty, students, alumni and the general public. Dinner and other special events will continue to be for members only.