2020

Dec 22, 2020

Sweet Additions for Your Favorite Ice Cream

The NC State Food Science Club has created original sauce toppings for your favorite scoop of Howling Cow. 

Dec 21, 2020

Vision and Value: The Scoop on Gary Cartwright’s Dairy Career

Curious about how NC State’s Howling Cow ice cream got its start? Here’s the origin story from an alum and longtime dairy innovator. 

Dec 7, 2020

Nutrition Grad Finds Ways to Promote Wellness, from Virtual Reality to YouTube

A passion for food and fitness motivates Yue “Gabby” Xiong. 

Nov 23, 2020

Online Graduate Found Inspiration at NC State to Expand the Reach of Her Work

Lauren Nolley shares her story as a student at NC State as she prepares to graduate from the nutrition program. Nolley plans to use her to degree to help alleviate the effects of food insecurity. 

Nov 10, 2020

NC State Researchers Take On COVID-19

While COVID-19, the disease caused by SARS-CoV-2, has brought much of the world to a standstill, it hasn’t stopped research at NC State. Faculty and the staff at the university have pivoted from their customary research to study COVID-19, using their expertise in battling the pandemic. Their research has covered a large scope, from how the… 

Sep 1, 2020

CALS Alumna Works To Prevent Food Waste

As a production and quality manager at Ripe Revival, CALS alumna Trisha Bhatia’s mission is to reduce as much food waste as possible. 

Aug 3, 2020

The Economic Impact of Microwave Processing: From Greene County to Kenya

Josip Simunovic has a passion for improving the world. One food product at a time. His microwave processing technology to turn ugly produce into long-lasting puree has had a major economic impact on communities from eastern North Carolina to Kenya. 

Jun 1, 2020

NC State Spin-off TreeCo To Breed a Better Forest

TreeCo, start-up company founded by by two NC State researchers, is setting out to revolutionize the forestry industry by combining insights from tree genetics with the power of genome editing. 

Apr 10, 2020

Securely Studying Salmonella to Advance Produce Safety

NC State’s Phytotron has a specialized greenhouse for studying pathogens. Kellie Burris is using it to study how fresh fruits and vegetables — including cucumbers and cantaloupe — can become contaminated with Salmonella before harvesting. 

Jan 15, 2020

New Course Aims to Seek, Destroy Pathogens in Food Processing Facilities

Professionals needing to create and implement an environmental monitoring program (EMP) can do so with ease thanks to a new course being offered at NC State.