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Groundbreaking PNAS research reveals a new pathway regulating vitamin A mobilization from the liver—independent of vitamin A status. Researchers at Rutgers University have discovered that amino acid scarcity—whether caused by diet or chemotherapy—impairs the liver’s ability to release vitamin A into the bloodstream, revealing a previously unrecognized mechanism for controlling vitamin A availability in the […]
Food Science
From Uncertainty to Understanding: Gabrielle Alli’s Freshman Year Journey
Freshman year in college is a time of growth marked by both hardship and joy. For Gabrielle Alli, a freshman from a small magnet school in Freehold whose major is microbiology and food science, growth has meant building confidence through the friendship and mentorship that comes with finding community in the ocean of New Jersey’s […]
Students in Food Development Class Unveil Plant-Based Beverage Creations
The lobby of the Food Science building on the George H. Cook campus was transformed into a teeming taste-testing venue on May 1 as students enrolled in the three-credit “Food Product Development” course showcased the plant-based beverages they created over the course of the semester. Taught by associate professor of food engineering Paul Takhistov, the […]
Food Science Celebrates 70th Anniversary of its Undergraduate Program
Hundreds of Rutgers–New Brunswick students gathered on the George H. Cook Campus to enjoy free food, live music and prizes at an event celebrating the 70th anniversary of the Food Science undergraduate program at the School of Environmental ad Biological Sciences (SEBS). Held on April 11, the event was jointly coordinated by the Food Science […]
Food Science Professor Karl Matthews Appointed a Fulbright Specialist
Karl Matthews, professor in the Department of Food Science, was appointed as a Fulbright Specialist by the U.S. Department of State’s Bureau of Educational and Cultural Affairs (ECA) and World Learning. In September, Matthews went to Mariano Marcos State University (MMSU) in the Philippines to evaluate culinary and food processing programs and to engage in […]
Rutgers Center for Lipid Research Holds 9th Annual Symposium
On November 8, the Rutgers Center for Lipid Research (RCLR) held its 9th annual symposium under the theme, “Lipids in Membrane Organization and Translational Medicine.” The symposium, which was held at the New Jersey Institute for Food, Nutrition, and Health on the Rutgers–New Brunswick campus, was attended by more than 120 participants. The annual event […]
Food Safety Expert and Distinguished Professor Donald Schaffner Discusses Recent Food Recalls
Food recalls seem to be filling our news feeds recently. The Centers for Disease Control and Prevention is investigating an E. coli outbreak linked to McDonald’s Quarter Pounders that has resulted in one death and made 49 people sick. The news followed a deadly listeria outbreak in Boar’s Head deli meat and a recent voluntary recall of frozen waffles due to potential […]
Generous Gift from Rutgers Food Science Alumnus Will Support Scholarships for Graduate Students
Working as a chemist at a research institute in India in 1961, R.G. Krishnamurthy learned that Rutgers Professor Stephen S. Chang, renowned for his outstanding contributions to food technology and his work on flavors and lipids, was looking for student researchers. Krishnamurthy GSNB’65—the first in his family to earn a college degree, starting with his […]
Three SEBS Faculty Among Those Honored with 2023-2024 Universitywide Excellence Awards
SEBS faculty Mukund Karwe, Holly Grace Nelson and Troy Roepke were among the Rutgers faculty recognized with 2023-2024 Faculty Excellence Awards, which honor outstanding members of the Rutgers community selected by their colleagues for exceptional contributions to teaching, research, or public service through a program of seven awards. For each award, the recipient receives a commemorative […]
Paying it Forward: Food Science Alumnus’ Gift Will Support Next Generation Graduate Students
Ramanathapur Gundachar Krishnamurthy arrived in the United States in August 1961 from his native India to pursue an advanced degree in Food Science at Rutgers University. Fueled by discipline, a firm sense of duty and a scholarship, he turned this academic opportunity into a life-changing stepping stone for himself and his family. Krishnamurthy completed his […]
