NCSU food tech spinoff Aseptia raises $ 6M in venture funding | The CALS spinoff based on technology developed by Dr. Josip Simunovic & Dr. Ken Swartzel, keeps foods such as milk, soups, juices and sauces fresh without refrigeration.
The best of food safety education: Food safety expert, Dr. Ben Chapman; food scientist, Dr. LeeAnn Jaykus, who is currently researching noroviruses; food safety advocate, Dr. Barbara Kowalcyk; and food safety authority, Dr. Richard Linton, Dean of the College of Agriculture & Life Sciences at NC State, were named among best by the industry journal, Food Safety News.
Researchers refine science of brewing: Food scientist, Dr. John Sheppard launched CALS' brewery, which created 3 of 4 top quaffs in 2012 NC Brewer's Cup. Read more | http://www.technicianonline.com/features/campus_and_capitol/article_0cc9563c-c35e-11e2-8a0c-0019bb30f31a.html | AND we're also working on hops! | http://www.cals.ncsu.edu/specialty_crops/ and We're working on hops! Read more | http://www.cals.ncsu.edu/specialty_crops/
Arborvax's dengue vaccine is now ready for clinical trials The core technology was developed by Dr. Rachel Hernandez & Dr. Dennis Brown of CALS' Department of Molecular and Structural Biochemistry. They focus their research on how a virus enters a cell to produce infection. Read more: http://wraltechwire.com/arbovax-s-dengue-vaccine-is-now-ready-for-clinical-trials/12242329/
Tractor gives students access to latest technology: The gift of a no-cost lease of a Massey Ferguson tractor with state-of-the-art GPS technology to CALS' Lake Wheeler Field Lab will allow Dr. Gary Roberson to teach students with the newest tools for precision agriculture. | Read more | http://www.cals.ncsu.edu/agcomm/news-center/media-releases/tractor-gives-students-access-to-latest-technology/
A single challenge, a suite of experts | CALS' plant biologist, Dr. Terri Long, joins two computer engineers & an environmental engineer in a multidisciplinary team. The group will create computer models of how plants will respond to future stress, such as nutrient deficiencies & climate change, to address world food security. Read article | http://www.ncsu.edu/features/2013/04/a-single-challenge-a-suite-of-experts/
NCSU researchers create fruit, vegetable-infused ingredients for US army rations: NCSU has Army support to create functional food ingredients from fruits/vegetables that will be used to develop healthier, portable rations. Researchers with CALS' Plants for Human Health Institute, PHHI, at the NC Research Campus, are infusing protein powders & flours, the kinds found at health/nutrition stores, with health-promoting compounds from kale & muscadines…
The Plants for Human Health Institute, of the College of Agriculture & Life Sciences at NCSU, and the Univ. of Tennessee are developing a fresh produce wash for organic food use. The wash is intended to reduce foodborne illness caused by E. coli, Salmonella and Listeria. Read more here: http://southeastfarmpress.com/vegetables/north-carolina-tennessee-scientists-teaming-improve-organic-produce-safety