Dec 23, 2016
Ever wonder how to make your own egg nog at home? NC State University's Dr. Ben Chapman has a few tips for how to safely prepare this holiday staple on your own.
Dec 1, 2016
Extension specialist Ben Chapman offers food safety tips to help ensure that foodborne illness isn't on your holiday menu this season.
Nov 29, 2016
Associate professors Ben Chapman and Dana Hanson dished up sliders -- and food safety tips -- during NC State's Ag Day.
Jul 12, 2016
NC State University food scientist Clint Stevenson is harnessing the power of virtual reality to keep contaminants off your dinner plate.
Jun 6, 2016
Grilling is a great opportunity to have fun with friends and family. But do it wrong, and you could get sick. Extension food safety expert Ben Chapman provides five tips for safe grilling.
Nov 2, 2015
Researchers from NC State and UNC-Chapel Hill have done an in-depth analysis of food safety at nonprofit food pantries that distribute food directly to people in need. While the work has identified shortcomings at many such pantries, the goal was to identify how food safety experts can help these pantries best meet the needs of their clients.
May 1, 2015
People managing and working in school and community gardens are often unfamiliar with food safety practices that reduce the risk of foodborne illness. Now researchers have developed guidelines that address how to limit risk in these gardens – and a pilot study shows that the guidelines make a difference.
Mar 13, 2015
Food-borne illnesses pose a global health problem, claiming 2 million lives each year. This year's World Health Day, April 7, focuses on food safety, so NC State University's Abstract is taking an in-depth look at the topic through a series that highlights university work that's making a difference.
Jan 9, 2015
A certificate program for food safety managers, developed NC State's DELTA distance learning group, helps develop employees trained to ensure the safety and quality of the food we eat.
May 22, 2014
A team of scientists from the Plants for Human Health Institute has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.
