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.
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.
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.
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.
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.
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.
Questions About the Science of Beer
Sure, there’s an art to brewing – but there’s science as well.
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.
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.
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.