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A Food Scientist Breaks Down the Pumpkin Spice Phenomenon

Author: D'Lyn Ford

Fred Gould in front of magnolia

Apr 2, 2025

Fred Gould: Lessons in Science and Humanity

Colleagues and former students credit renowned NC State scientist Fred Gould for teaching them about life as well as science. 
Margaret Bloomquist in front of clouds and mountains

Mar 14, 2025

Margaret Bloomquist: Rebuilding Together After Helene

Margaret Bloomquist, a research scholar with the NC Alternative Crops and Organics Program, has helped organize workdays to assist growers of new, woodland, and organic crops in western North Carolina as they recover from damage caused by Hurricane Helene. 
a hen eats corn in a barn

Feb 26, 2025

Avian Flu: How Scientists and Farmers are Working to Adapt

Matt Koci, a virus expert and professor with NC State University’s Prestage Department of Poultry Science, sheds light on what's driving the current outbreak of avian flu and how scientists are working around the clock to find solutions. 
Portrait of Stephanie Coppola

Feb 7, 2025

Fueling Super Bowl Athletes: Q&A With Stephanie Coppola

NC State alumna Stephanie Coppola is on the Super Bowl sidelines for a second time, supporting the Eagles as head dietitian. 
Clyde Sorenson laughs with students

Feb 5, 2025

Multitudes of Memorable Teaching Moments

Entomology professor and mentor Clyde Sorenson earns a top honor: the UNC Board of Governors Award for Excellence in Teaching for NC State University. 
milk processing facility with jugs and tubes

Jan 7, 2025

What’s the Difference Between Raw and Pasteurized Milk?

Two NC State experts explain the difference between raw and pasteurized milk and the science behind pasteurization. 
Steve Lommel in a university laboratory

Nov 21, 2024

Lommel Honored for Land-Grant Research Leadership

Steven Lommel, director of the North Carolina Agricultural Research Service, was recently honored for his leadership at the regional and national levels. 
Rodolphe Barrangou and Ph.D. student Echo Pan in the lab.

Nov 6, 2024

Future-proofing Food and Agriculture: NC State’s Genome Editing Center

How will genome editing benefit food and agriculture? We asked CRISPR expert Rodolphe Barrangou, an NC State faculty member and co-founder of five companies. 
A boudin sausage cut in half with a plastic fork

Oct 23, 2024

Fishing for a New Sausage Recipe

A new recipe for boudin, a beloved Louisiana sausage, calls for smoked salmon and expertise from seafood scientists with NC State University. 
Food scientist Keith Harris with three team members at 321 Coffee

Oct 15, 2024

A Food Scientist Breaks Down the Pumpkin Spice Phenomenon

Coffee with notes of cinnamon, nutmeg and ginger — starting in August? A food scientist explains pumpkin spice's origins and its lasting appeal.