Intercontinental Study Sheds Light on the Microbial Life of Sourdough
In a study of 500 sourdough starters spanning four continents, scientists have garnered new insights into the environmental factors that contribute to each sourdough starter’s microbial ecosystem, and how different types of microbes influence both a sourdough’s aroma and how quickly the sourdough rises.
Small Business Administration Honors NC State Spinoff SinnovaTek
SinnovaTek, a spinoff company co-founded by Josip Simunovic, professor in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, won an award for its international impact from the Small Business Administration. SinnovaTek produces nutritious, shelf-stable foods that don’t require refrigeration, working with food processing partners around the world, most recently in Kenya.
Shedding Light on the Secret Reproductive Lives of Honey Bees
Research at NC State and the University of British Columbia shows that there are trade-offs between sperm viability and the expression of a protein involved in the insect’s immune response.
Measuring Agricultural Trade Costs: Findings and Recommendations
In a new publication, “Agricultural Trade Costs”, current and former Department of Agricultural and Resource Economics faculty analyze international trade barriers.