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Department of Food Bioprocessing and Nutrition Sciences

BBQ Campers in Schaub Hall's meat science laboratory.

Jun 20, 2016

Putting the Science in Low and Slow

NC State University's BBQ Camp takes participants back to school as they study the science behind the art that is barbecue. The two-day seminar was the first public offering of a university-level, science-based class of its type in the Southeast. 

Cavanagh and Melandar in a Polk Hall Lab.

Jun 7, 2016

Resistance Remedies

College of Agriculture and Life Sciences researchers John Cavanagh and Rodolphe Barrangou are among the NC State scientists working on different approaches to fighting antibiotic-resistant bacteria. 

Dr. LeeAnn Jaykus at seafood market.

Apr 20, 2016

Jaykus honored for graduate mentoring

Dr. Lee-Ann Jaykus of the Department of Food, Bioprocessing and Nutrition Sciences was among four senior NC State University faculty members recognized this week by the Graduate School for being outstanding mentors for graduate students. 

Foegeding headshot

Apr 18, 2016

Foegeding wins one of food science’s highest honors

Dr. Allen Foegeding recently won the Nicolas Appert Award, the highest award given by the Institute of Food Technologists, or IFT. 

fingers on a computer keyboard

Apr 4, 2016

Online nutrition master’s program rated top in U.S.

NC State University recently ranked number one in the nation when it comes to online master's of nutrition programs, according to 

Mar 23, 2016

Barrangou wins esteemed medical research prize

Rodolphe Barrangou, an NC State professor and pioneer of the discovery of the adaptive bacterial immune system known as CRISPR, has been named a recipient of the 2016 Canada Gairdner International Award, one of the world’s most esteemed medical research prizes. 

Mar 9, 2016

Barrangou selected for Warren Alpert Foundation Prize

Rodolphe Barrangou, an NC State professor and pioneer of the discovery of the adaptive bacterial immune system known as CRISPR, has been named a recipient of the 2016 Warren Alpert Foundation Prize. The prize comes with a cash award of $500,000, to be divided equally among Barrangou and four other recipients who have contributed “to the understanding of the CRISPR bacterial defense system and the revolutionary discovery that it can be powerfully adapted for genome editing.” 

Cartons of PowerPack travel through the packaging process in an NC State food processing facility.

Feb 8, 2016

PowerPack is the newest Howling Cow dairy product

Meet PowerPack, the newest member of the Howling Cow family of dairy products. 

Nov 18, 2015

CALS profs named NC State Innovators of the Year

Two College of Agriculture and Life Sciences professors have won NC State University's 2015 Innovator of the Year Award. Drs. Sylvia Blankenship and Todd Klaenhammer were recognized by university Chancellor Randy Woodson during the Office of Technology Transfer's 26th Celebration of Innovation and Entrepreneurship earlier this month. 

Aug 10, 2015

Barbecue camp brings university meat science to consumers

A first-of-its-kind workshop series may have been called North Carolina Barbecue Camp, but its topics went beyond the state’s traditional Eastern and Lexington styles, as presenters delved into the cuisine of other national barbecue hot spots such as Memphis, Kansas City and Texas.