Category: Food Science
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Anita Rao, Georgetown University – The Impact of Voluntary Labeling
Labels on products showing ‘healthier’ information, may not be telling the whole story. Anita Rao, Beyer Family associate professor at the McDonough School of Business at Georgetown University, tells us why. Anita Rao, Beyer Family Associate Professor at Georgetown University’s McDonough School of Business, is an empirical marketing researcher. Her work focuses on causally measuring…
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Sarah Kakadellis, University of California, Davis – States Unlikely To Meet U.S. Food Waste Reduction Goal
Federal food waste reduction goals are proving hard for states to meet. Sarah Kakadellis, postdoctoral researcher in the Department of Food Science and Technology at the University of California, Davis, explains why. Kakadellis’ research addresses the significant yet mostly untapped potential of food loss and waste solutions for the design of sustainable, circular, and resilient…
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Angela Trude, New York University – A Click Too Far From Healthy Foods
On New York University Week: Online shopping for groceries can change browsing behavior. Angela Trude, assistant professor in the department of nutrition and food studies, explains why. Dr. Angela Trude is an Assistant Professor in the Department of Nutrition and Food Studies at New York University’s Steinhardt School of Culture, Education, and Human Development. She…
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Caitlin Clark, Colorado State University – Chocolate Flavor Through Fermentation
On this Student Spotlight: Fermentation isn’t just for alcohol. Caitlin Clark, Instructor and Ph.D student in the department of food science and human nutrition at Colorado State University, discusses another dietary favorite that makes use of this process. Caitlin is a Ph.D student and chocolate researcher at Colorado State University. Her research in the Food…
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Catherine Bondonno, Edith Cowan University – Leafy Greens and Heart Disease
Eat your leafy greens. Catherine Bondonno, research fellow at Edith Cowan University, discusses the link to staying healthy and eating green. Dr Catherine Bondonno is a research fellow in the Institute for Nutrition Research at Edith Cowan University. The overall aim of her research is to identify strategies that will form part of a dietary…
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Caitlin Clark, Colorado State University – Chocolate Flavor Through Fermentation
On this Student Spotlight: Fermentation isn’t just for alcohol. Caitlin Clark, Instructor and Ph.D student in the department of food science and human nutrition at Colorado State University, discusses another dietary favorite that makes use of this process. Caitlin is a Ph.D student and chocolate researcher at Colorado State University. Her research in the Food…