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North Carolina State University



Emerging technologies with automation

28 February 2013 | By David Green, Faculty of Food, Bioprocessing and Nutrition Sciences, North Carolina State University

With growing labour costs in Asia, a renewed focus on reducing food waste and worldwide demand for seafood due to its high protein content, health promoting omega-3s and rich source of micronutrients, seafood processors are looking for innovative ways to internally cut costs and automation may just hold the key.…


The role of microstructure in texture perception

13 May 2011 | By Fred van de Velde & H. Jan Klok, NIZO Protein Centre, NIZO food research and Tristan Laundon & E. Allen Foegeding, North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences

Foods are eaten not only for their nutritional value but also for the pleasure of eating. Food producers reformulate their products to comply with consumer trends on fat, salt and sugar reduction as well as to reduce the number of additives. The number one goal is to maintain consumer acceptance.…


IAFP 2010

11 August 2010 | By International Association for Food Protection

IAFP 2010 was another successful meeting for the International Association for Food Protection. The three-day meeting concluded August 4, 2010 with a record-breaking international audience of more than 2,170 food safety professionals...