News & Publications
To find Campylobacter jejuni, look in the biofilms
The capture of C. jejuni could be correlated to the amount of biofilm present, said Irene Hanning, a post-doctoral associate in food science at the University of Arkansas System Division of Agriculture who investigated the issue for the Food Safety Consortium.
2007 Food Science Newsletter
Newsletter for Faculty Staff and Students of Food Science Department.
Food Scienctists develop healthy tans fat oil
Andy Proctor, Food Science, and graduate student Vishal Jain have modified a natural soy oil fatty acid (linoleic acid) to conjugated linoleic acid (CLA), which has well-documeented benefits.
Vanguard for Safe Foods
Dr. Steven Ricke and scientists at the forefront of food safety research, came together to focus on preventing contamination of meats before they reach the processors at the Food Safety Consortium Meeting.
Meullenet selected as holder of the Food Sensory Science Professorship
Gift will strengthen teaching and sensory science research program.
UA Center for Food Safety Ready to Fight the Enemy
The newly activated Center for Food Safetyy at the University of Arkansas is taking an aggressive approach to its mission and the director knows his plan: prevent the problem before it arises.