![[Subscribe via RSS]](https://sebsnjaesnews.rutgers.edu/wp-content/uploads/2013/06/rss-subscribe-button.png){kind=small}
Rutgers researchers shed light on key enzyme’s role in human health. George M. Carman, director of the Center and Board of Governors professor in the Department of Food Science, along with research assistant professor Gil-Soo Han, have found that the fat enzyme, known as phosphatidic acid phosphatase, plays a critical role in in making membrane […]
Food Science
Donald Schaffner Says Salmonella Strain Could Hold Key to Beating Cancer
Bacteria typically blamed for serious food poisoning Salmonella is now being used to fight cancer. Scientists have found a way to manipulate the powerful bacteria, and they say it’s showing promise. Donald Schaffner—extension specialist, distinguished professor in the Department of Food Science—has studied the dangerous germ for more than a decade. “It’s responsible for many, […]
Cool Water as Effective as Hot for Removing Germs Says Professor Donald Schaffner!
Rutgers study indicates that hand washing for 10 seconds eliminates harmful bacteria Donald Schaffner, distinguished professor and extension specialist in food science, says their study found that cool water removes the same amount of harmful bacteria as hot. In the study, published in the June issue of the Journal of Food Protection, high levels of […]
Alumni are Honored with George H. Cook and Dennis M. Fenton Awards
Alumni, friends, and family gathered to honor six graduates selected by the Cook Community Alumni Association (CCAA) for their career accomplishments, community service, and leadership. The ceremony was held on April 30, 2017. Undergraduate alumni receiving the George Hammell Cook Distinguished Alumni Award were Michael Hlubik CAES’70; Kerry Kirk Pflugh CC’80; and Marc Kollar CC’95, freelance media and […]
The Center for Digestive Health of the New Jersey Institute for Food, Nutrition, and Health at Rutgers University and ProDigest (Belgium) Join Forces to Advance Digestive Health Research
The New Jersey Institute for Food, Nutrition, and Health (IFNH) and ProDigest, a company that develops unique laboratory models of the complete gastrointestinal tract of humans and animals in Belgium, announced a new strategic collaboration in the area of “digestive health.” As part of this collaboration, ProDigest’s Simulator of Human Intestinal Microbial Ecosystem (SHIME®) was […]
From Rutgers Environment & Public Health Program to Industry-Leading Start-Up: How Two EPH Graduates Are Keeping Food Safe at Blue Apron
Gary Dorsi Gary Dorsi loves working at the ground level of a young start-up company. “There are lots of opportunities to learn and gain great work experience here,” he explained. But without a few key decisions, Gary’s career could have easily headed in a very different direction. Narrowing His Focus: From Biology to Food Science […]
In Memoriam: Paul A. Lachance
The Rev. Dr. Paul A Lachance, professor emeritus of food science, passed away on January 21, 2017, in Somerset, NJ. He was 83. Prior to his 40-year career as a Rutgers professor, Lachance was responsible for establishing the hazard analysis and critical control points system (HACCP) to make food safer. He was also responsible for […]
Rutgers Center for Lipid Research Hosts Inaugural Big Ten Academic Alliance Lipids Symposium
On November 10, 2016, the Rutgers Center for Lipid Research hosted the inaugural symposium of the Big Ten Academic Alliance (BTAA) Lipids entitled “Lipids and Metabolic Diseases II”. The goal of the symposium was to bring together the lipid community from across the BTAA to discuss the state of science in the role of lipids […]
Distinguished Professor and Extension Specialist Donald Shaffner Debunks the ‘Five-Second Rule’
Donald Schaffner and graduate student, Robyn Miranda, conducted research looking into the widespread practice of scooping up food and eating it within a ‘safe’ five-second window. Schaffner and Miranda tested four surfaces, four different foods and four different contact times and found out that sometimes bacteria can transfer in less than a second, concluding that […]
Rutgers Food Innovation Center Helping to Launch Two New Jersey Food Industry Centers
[Rutgers Food Innovation Center (FIC) recently completed a feasibility study for a business incubation program for the City of Paterson and another study for the City of Bridgeton designed for its FIC “graduate” clients. Business Facilities magazine covered these two projects in its July/August issue.] The City of Paterson is gearing up towards the launching […]
