Mukund Karwe, professor of food engineering and chair of the Department of Food Science at Rutgers, was one of two keynote speakers at the First Kuwait International Conference on Life Sciences, held April 6-8 in Kuwait. Karwe’s talk on “New and emerging food processing methods,” addressed how the traditional method of heat processing to destroy pathogenic and spoilage microorganisms in foods also destroys nutritional, nutraceutical and some sensory properties of foods. Karwe discussed new food processing techniques such as ultra-high pressure, pulsed electric field, pulsed light, UV, power ultrasound, oscillating magnetic field, cold plasma and combinations of these techniques. New and emerging technologies, which involve minimal or no heat processing, offer an alternative to traditional methods and can maintain the quality of processed foods without sacrificing safety. [Read more...]
Lisa Beirn is one of three recipients of a $5,000 postgraduate grant by the Golf Course Superintendents Association of America, as part of the Watson Fellowship Program. Beirn, a Ph.D. candidate in the Department of Plant Biology and Pathology, also recently won a 2013 Gerald O. Mott Scholarship for Meritorious Graduate Students in Crop Science, awarded by the Crop Science Society of America and the Agronomic Science Foundation. Read more about Beirn’s Watson Fellowship.
The dramatic loss of sea ice in the Arctic Ocean due to rapid Arctic warming has altered the polar-region jet stream and helped to bring on extreme weather events of recent years, including the Midwest drought of 2012, record flooding rains of 2013, and the harsh, cold 2013-2014 winter, according to a climate-change expert at Rutgers University. Jennifer Francis, an atmospheric research professor at Rutgers University’s Institute of Marine and Coastal Sciences, said, in the past 30 years, climate change has dramatically altered the Arctic Ocean, with sea ice volume now just one-fourth of what it was in the 1980s.
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The next time you go into a Taco Bell, look for the poster promoting the Doritos Locos Taco and thank alumnus Steve Gomez for his role in making this wildly popular taste treat a reality.
An article in Business Insider describes it this way: “The Doritos Locos Taco is one of the most successful food innovations of all time. Taco Bell released the product in 2012 and sold more than a billion units the first year. The fast food company had to hire an estimated 15,000 workers to keep up with the demand.”
The distinctive orange shell – mimicking the Nacho Cheese Doritos corn chip – is filled with the traditional seasoned ground beef, lettuce and cheddar cheese in the “regular” version, and topped with chopped tomatoes and sour cream in the “supreme” edition. It looks like a very simple dish. But don’t tell that to Steve, who worked in test kitchens in Taco Bell’s Irvine, California, headquarters and manufacturing plants around the country for years to perfect it. [Read more...]
When 40 climate experts huddled in a small conference room near Washington, D.C., last September, all eyes were on an atmospheric scientist named Jennifer Francis. Three years ago, Francis proposed that the warming Arctic is changing weather patterns in temperate latitudes by altering the behavior of the northern polar jet stream, the high, fast-moving river of air that snakes around the top of the world. The idea neatly linked climate change to weather, and it has resonated with the press, the public, and powerful policymakers. But that day, Francis knew that many of her colleagues—including some in that room—were deeply skeptical of the idea, and irritated by its high profile.
Read the entire article at ScienceMag.org »