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On November 10, 2023 the Rutgers Center for Lipid Research (RCLR) held its 8th annual symposium under the theme, “The fat-soluble vitamins strike back.” 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 100 participants. The annual event drew […]
Food Science
Two Rutgers Graduate Students Awarded for Best Oral Presentations at ACMAP Conference
In mid-October, graduate students Tomiwa Oyedokun (Ph.D. student, Nutritional Sciences) and Jeffrey Douyere (MS student, Food Science) won first and second place, respectively, for Best Graduate Student Oral Presentation at the 12th Annual Conference of the American Council for Medicinally Active Plants (ACMAP). The conference took place in West Virginia from October 18 to October […]
A Conversation with Rutgers Grad Student, Katrina Nguyen-DeMary, on Vegan Food Science
November 1st is World Vegan Day! Veganism has become a phenomenon in the United States over the last few decades, with Americans making adjustments to their diets for either health or ethical reasons. According to a study done in 2021, New Jersey was ranked the 6th “most vegan state” based on the vegan population, the […]
SEBS Professor Explains Why We Love Pumpkin Spice
Grocery store shelves are overrun by everything pumpkin spice this time of year from Pop-Tarts to cereal and even cream cheese. But what makes pumpkin spice a winning combination? We asked Beverly Tepper, graduate program director and a professor in the Department of Food Science, in the School of Environmental and Biological Sciences, why the combination of […]
Food Science Professor Among the Women Changing the New Jersey Wine Industry
The future of NJ wine has a new force and Beverly Tepper, professor in the Department of Food Science where she directs the Sensory Evaluation Laboratory, is among the nine women featured in Edible Jersey. The state seal of New Jersey, created in 1777, depicts Ceres, the Roman goddess of agriculture, holding a cornucopia overflowing […]
Food Science Professor Karl Matthews Receives Fulbright U.S. Scholar Award
Karl Matthews, chair and professor in the Department of Food Science, was awarded a Fulbright U.S. Scholar Program award in Food Science/Food Microbial Safety for the 2023-2024 academic year by the U.S. Department of State and the Fulbright Foreign Scholarship Board. Matthews’ award will take him to Mauritius where he will teach and conduct research […]
Rep. Frank Pallone Jr. Visits Rutgers to Call for More Transparency in Food Labeling
On June 20, Rep. Frank Pallone, Jr. (NJ-06) held a press conference at Rutgers School of Environmental and Biological Sciences (SEBS) on the New Brunswick campus to call for more transparent food labels and better guidance for consumers. “Consumers have a right to know what’s in the food they are buying,” said Pallone. “We’ve all […]
In Bid to Make Child Cancer Treatments Safer, Scientists Find Possible Warning Signs of Severe Reaction
Rutgers researchers show importance of low vitamin A levels as harbinger of adverse event Scientists seeking a way to eliminate an adverse reaction to treatments for acute lymphocytic leukemia, a common childhood cancer, have found what they believe to be an early warning indicator. Mouse studies conducted by Rutgers researchers as part of a larger […]
Want Healthy Valentine Chocolates? We Can Print Them.
Rutgers food scientist Qingrong Huang uses 3D printing to introduce the first in a line of what he calls “functional foods” A Rutgers scientist has developed a formulation of low-fat chocolate that can be printed on a 3D printer in pretty much any shape a person can conceive, including a heart. The work heralds what […]
Spice Containers Pose Contamination Risk During Food Preparation
A government-funded study on the potential for cross-contaminating kitchen surfaces with pathogens during food preparation has pointed to an unlikely culprit for spreading sickness: spice containers Detailing findings in the Journal of Food Protection, Donald Schaffner, a Distinguished Professor in the Department of Food Science at the Rutgers School of Environmental and Biological Sciences who co-authored the study in collaboration with […]
