food

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.

Dec 2, 2015  |  The Abstract

Questions About the Science of Beer

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

Nov 2, 2015  |  Research and Innovation

Scientists Evaluate Food Safety Practices to Help Support Nonprofit Food Pantries

Researchers have done an in-depth analysis of food safety at nonprofit food pantries to determine how food safety experts can help these pantries best meet the needs of their clients.

Sep 15, 2015  |  The Abstract

Tequila, Mezcal and Social Science: Q&A With Sarah Bowen

Sarah Bowen knows a lot about tequila and mezcal. Her new book, Divided Spirits: Tequila, Mezcal, and the Politics of Production, explores the complex web of relationships – from farmers to bartenders – involved in transforming agave grown in Mexico into high-end spirits and cocktails consumed around the world.

Jul 14, 2015  |  The Abstract

Public Response to New Technologies in Food Depends on the Type of Tech

A recent study highlights the complexity of determining how the public will respond to incorporating nanotechnology or genetic modification into food products.

May 1, 2015  |  Research and Innovation

Study Finds Guidance Improves Food Safety Practices at School, Community Gardens

School and community gardens have become increasingly popular in recent years, but the people managing and working in these gardens are often unfamiliar with food safety practices that reduce the risk of foodborne illness. Now researchers have developed guidelines that address how to limit risk in these gardens – and a pilot study shows that the guidelines make a difference.

Apr 13, 2015  |  The Abstract

Foodborne Illness: Consumer Costs, Consequences and Choices

Changes to our food system have increased the availability and variety of foods for U.S. consumers, but these changes have also introduced food safety challenges that can have significant impacts on human health and the economy.

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.