Our Consortium Members
Level 5: Seattle King County Public Health Level 1: Tyson Dominos ...
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
present in the fermented cacao beans. Roasting brings them together under high heat, which causes the ... also what creates the flavor of freshly baked bread, roasted meat and coffee. The similarity between ...
FoodSURE and UG research
department supports and encourages student research at every level. ...
Feed the Future's EatSafe: Evidence and Action Towards Safe, Nutritious Food
food safety-related risks, attitudes, knowledge, and practices of consumers, vendors, and other ...
Data Analytics in Production Agriculture
actionable spatial and temporal management recommendations at the sub-field level. Laboratory exercises ...
early. Through high school, Kendall was involved in the FFA where his projects included custom grain ...
CONTACT's Clarify The Confusing: Rarely Consumed Raw
scientific challenges and cost-effective management of risks associated with the implementation of produce ...
Interdisciplinary Colloquium on Food Safety; Current Topics in Food Safety- Guest Lecture Tuesday (1/23) with Juan Leon
veterinarian, clinician and food scientist with 23 years of experience at all levels of the food protection, ...
Advances in High Throughput Phenotyping
FABENG 5335 High-Throughput Phenotyping (HTP) is an emerging field that integrates remote sensing ... High Throughput Phenotyping provides an overview of the sensing and modeling tools that are being ...
FABENG 5330 Environmental Biophysics provides an overview of the interactions between the physical ...