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A Food Scientist Breaks Down the Pumpkin Spice Phenomenon

Department of Food Bioprocessing and Nutrition Sciences

a woman in a red graduation cap and gown

May 2, 2025

Never a Linear Path

Beth Liles’ winding journey to NC State and CALS started at a community college, then as a psychology student, before she finally discovered her passion as a bioprocessing major. 
Driving a tractor through a course

Feb 17, 2025

CALS Competition Teams Level Up Your College Experience

Check out some of CALS competition teams, which provide students with real-world experiences that promote deeper college engagement and community. 
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. 
an outdoor market in Malawi

Jan 23, 2025

Transforming Malawi’s Agricultural Landscape Through Food Safety

Food science professor Fernanda Santos, along with seven other CALS faculty, recently traveled to Malawi seeking opportunities for research and extension to help build the country's agricultural sector. 
a hand holding milk in a grocery store

Jan 7, 2025

Maintaining Milk Safety

With recalls of raw milk in California making headlines, we asked two NC State University experts to explain the science behind pasteurization and its role in keeping milk safe. 
a young man wears a red cap and gown for graduation

Dec 9, 2024

Destination: Graduation

Four soon-to-be graduates from the College of Agriculture and Life Sciences reflect on their time at NC State and what comes next. 
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. 
Young woman in red top and shorts in front of butterfly painting

Nov 1, 2024

Spreading Their Wings

In honor of First-Generation Celebration Week, CALS cheers on our vibrant, dynamic students and shares their stories of pride, resilience and optimism. Meet a few of our first-generation go-getters. 
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.