Whistler Center for Carbohydrate Research’s Post

Individuals with ulcerative colitis are often advised to not to consume dietary fiber because it can exacerbate their symptoms. Edward Moncada, a Ph.D. candidate in Dr. Lavanya Reddivari's lab, is conducting research to identify fibers based on their physical-chemical properties that these individuals can consume without having adverse effects. Learn more about the impact of Edward's research and why he chose Purdue Food Science for graduate school: https://lnkd.in/gFJrmh7U

Join Amaru J. Sanchez, JD, MPH in this episode of “Food for Thought and Thoughts on Food” as he sits down with Sanah Baig, the U.S. Department of Agriculture’s (USDA) Deputy Under Secretary for Research, Education, and Economics. Tune in to discover how USDA is using science to feed, power, and clothe the world more sustainably, equitably, and prosperously than ever before. #USDA #Nutrition #FoodSecurity https://lnkd.in/eUPX6hMu

Sweet news or sour truth? The world of sugar alternatives is buzzing with innovation, but also raising questions. From a coca-derived ingredient cutting sugar by 40%, to the rise of tagatose—a rare sugar with fewer calories—these new options aim to satisfy our sweet tooth without the calories. Yet, concerns linger about their environmental impact and potential health risks, with the WHO recommending caution. What’s your stance on these sugar substitutes? https://lnkd.in/eY3GmSps #healthyeating #sweetener #foodinnovation #sugaralternatives

Campylobacter is the predominant bacteria responsible for human gastroenteritis worldwide 🌍 Given that chicken is the primary reservoir of Campylobacter: does cross-contamination occur from retail chicken to other meats? To address this question a research project funded by FSRN and led by London Metropolitan University aims to investigate the extent of Campylobacter cross-contamination to other meats within butcher shops and supermarkets. ➡️ https://buff.ly/3JobWYI

High sensitivity in pathogen detection is crucial for protecting public health. Even a small number of pathogenic bacteria cells (less than 10) can pose a significant risk to human health. Regulatory agencies require zero tolerance for certain bacterial strains in food products. Highly sensitive sensors can detect contamination early in the supply chain. To updated knowledge on fundamentals and applications of aptasensors in food science, get to the reference book “Aptasensors for Food Safety”, CRC Press. Thanks of my PhD student Atiyeh Mehrzad for contribution in Chapter 9: Aptamer-Based Sensors Diagnostic for Food Pathogen https://lnkd.in/eeYKzSA4

💥A new study conducted by HAS University of Applied Sciences for #RESTRUCTUREproject highlights that Dutch consumers have a neutral but nuanced view of industrial food processing. Key findings from the questionnaire include: 👉 51% neutral, 23% positive, and 26% negative attitudes. 👉 Food professionals had more positive views, underlining the role of education and profession (P = 0.008). 👉 Despite health concerns, 75% say food processing has little influence on their food choices. 👉 60% indicated that they would like to have more information about food processing. Participants: 463 surveyed through the questionnaire & 11 semi-structured interviews Read more: https://lnkd.in/eecuG67C Topsector Agri & Food, Institute of Food Technologists (IFT), The European Federation of the Associations of Dietitians (EFAD), European Association for the Study of Obesity (EASO),FoodDrinkEurope, Wageningen University & Research Sylvie Huybers, Annet Roodenburg

🌍 Join Us for a Special Webcast: "How Your Food Choices Affect the World" 🌱 Hello, food enthusiasts and eco-conscious individuals! Are you curious about the impact of your food choices on the world around us? Join us for an eye-opening webcast that explores the fascinating connection between what we eat and the health of our planet. In this upcoming webcast, we'll embark on a journey with Dr. Bruce, a highly educated individual, is known for his extensive knowledge and expertise. who discovered the profound effects of his food choices on the environment and beyond. Through Dr. Bruce`s story, we'll uncover how everyday decisions—like choosing certain foods over others—can influence climate change, biodiversity, and social justice. 🍽️ Discover the Link Between Food and Sustainability Learn how large-scale farming practices and food production contribute to deforestation, greenhouse gas emissions, and water pollution. Explore the benefits of sustainable agriculture and plant-based diets in reducing our environmental footprint. 🌱 Empower Yourself with Knowledge Gain insights into how ethical food choices can promote social justice and support communities worldwide. Understand the importance of fair trade and responsible sourcing in creating a more equitable food system. 💡 Take Action for a Healthier Planet Be inspired to make informed food choices that benefit both your health and the environment. Find out practical steps you can take to embrace sustainable eating habits and contribute to positive change. Join us for this engaging and empowering webcast as we delve into the impact of our food choices and discover the transformative power of mindful eating. Together, we can make a difference—one delicious bite at a time! Don't miss out on this opportunity to learn, connect, and be part of a movement towards a healthier, more sustainable future. Watch the replay video Here! https://lnkd.in/d_pR7qQZ Let's nourish ourselves and our planet with purpose. #FoodChoices #Sustainability #ClimateAction #Webcast #MindfulEating #JoinTheMovement #HealthyEating #Sustainability #FarmToFork #FreeWebinar #RSVPToday #HealthAndWellness

I’m pleased to share that my first research has been published in the International Journal of Molecular Sciences. Our review article, "Multimodal Biosensing of Foodborne Pathogens," investigates advanced techniques for detecting microbial foodborne pathogens to enhance public health and food safety. Thanks Dr Najeeb Ullah , Tracy Ann Bruce-Tagoe and Prof Michael Danquah for the opportunity to contribute to this review. 🔗 [Link to the full article](https://lnkd.in/eAkGfpxW) #Research #Biosensing #FoodSafety #PublicHealth

▶️ NEW on YouTube: Our diet and our understanding of food are changing. Above all, the origin of protein sources in terms of ethics and ecology is currently the focus of our society. To be able to continue to supply the world's growing population with vital nutrients and at the same time use the available resources sparingly, technical solutions are required. The solution? Alternative proteins. 🫛 When it comes to alternative proteins, we at Krones think of vegetable proteins, but also of products based on fermentation - e.g. cell-cultured meat. In this series, we discuss the numerous topics that we see are directly related to alternative proteins at Krones. Take a look at our first three videos knowing there is more to come! ➡️https://lnkd.in/e8tG7sHf

It's almost time for the Spring 2024 Food Science Review! The semester is coming to a rapid close, and now is the perfect time to submit any news you want to be shared in our upcoming newsletter! Click the link in our bio to submit!