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.
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.
Nutrition Grad Finds Ways to Promote Wellness, from Virtual Reality to YouTube
A passion for food and fitness motivates Yue “Gabby” Xiong.
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.
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…
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.
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.
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.
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.
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.