Department of Food Bioprocessing and Nutrition Sciences
CALS Employees Step Up to Help Colleagues Feel Safe
Home delivery of handcrafted hand sanitizer. A patiently 3D-printed mask. Two ways CALS people show they care about co-workers.
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.
Coming Up: Healthier Foods, With Less Food Loss
A partnership rich with Wolfpack DNA leads to a winning new food for health-conscious consumers. And more products are on their way, made largely from leftovers from farms and food processors.
Day in the Life: Monica Richmond
Our new video series "A Day in the Life" kicks off with food science senior Monica Richmond, who took us around campus for a glimpse into her day as a College of Agriculture and Life Sciences student.
Student Spotlight: Juan Ascencio Makes His Mark In Meat Contest
Juan Ascencio heads to Germany in May after winning seven medals in an international charcuterie contest.
Beyond Bacon & BBQ: 11 Foods Associated With North Carolina
The U.S. Department of Agriculture estimates North Carolina livestock, poultry and food products at $8 billion each year. These meat products not only have a positive impact on the state economy, but they taste great – and provide an affordable, safe and wholesome source of nutrition for a growing population.
The Beer Episode
In this episode of Audio Abstract, we talk beer brewing with John Sheppard, director of the NC State brewery (yes, we have a brewery here). Sheppard discusses exotic yeast species, sour beer, and shares his thoughts on craft brewing in North Carolina.
The CRISPR whisperer
NC State researcher Rodolphe Barrangou considers himself an apostle of the miraculous gene-editing tool CRISPR. But he doesn’t want to spend all his time at the pulpit. Read more from NC State magazine.
Introducing the NC Food Innovation Lab
The North Carolina Food Processing Innovation Center, a soon-to-be hub for plant-based food science and manufacturing advancement, is undergoing some change. For starters, a new name: the North Carolina Food Innovation Lab.
From Process to Pint Glass
There’s something brewing in the basement of Schaub Hall. The hoppy aroma can be traced to the NC State Brewing Lab, which plans to increase production later this year.