Arkansas Agricultural Experiment Station’s Post

>What is a food scientist? A food scientist is someone who studies the nature and quality of food, often researching new and innovative ways to improve nourishment for people and our planet. What does a food scientist do? Food scientists work across multiple areas in agriculture and food science. In many ways, they are the magicians behind our modern advancements in food production, from vertical farming to plant breeding, alternative proteins to microbiome-friendly beverages, conduct Research and development (R&D) to help produce safe food that is as nutritious, delicious and sustainable as possible. To get a true sense of the innovative work they do each day, several food scientists gave us snapshots into their worlds. Worth reading https://lnkd.in/dkgE5Sgb https://lnkd.in/dBeMEwjB #foodscience #foodscientist #foodresearchers #food_processors #quality_experts

Class 9 Biology Improvement in Food Resources Notes. Are you a class 9 biology student looking for comprehensive notes on improvement in food resources? In this article, we will delve into the definition and importance of food resources, types of food resources, sustainable agriculture, modern techniques in agriculture, role of biotechnology, impact of climate change, and case studies. Whether you're studying for an exam or simply seeking to deepen your understanding of biology, these notes will provide valuable insights into this crucial topic. Improvement in food resources is a fundamental aspect of biology that focuses on enhancing the quality and quantity of available food for human consumption. As a class 9 student, understanding the significance of efficient food resources is vital not only for academic purposes but also for real-world applications. Food resources can be categorized...

Quality-Related Descriptors to Increase Fresh Blueberries Purchase - Evidence from a Basket-Based Choice Experiment — MediaContacts.co — AAEA #members #release new #research in JAAEA MILWAUKEE, May #21 #2024 The demand for #fresh #blueberries with the #label #stay fresh" experienced the smallest decline after a one percent increase in #price compared to the #labels #crunchy and "Sweety". A new #study #finds #useful insights for #blueberry growers, retailers, and marketers that could #help inform the #development of strategies to increase the #per capita consumption of fresh blueberries. In the #article "Quality-Related Descriptors to Increase Fresh Blueberries #Purchase - Evidence from a Basket-Based #Choice Experiment" #published in the #Journal of the Agricultural #Amp Applied Economics Association by Xueying Ma and R. Karina Gallardo from Washington State University , Elizabeth Canales from Mississippi State University, and Massimo Iorizzo from North Carolina State University. The study identify which sensory and hedonic quality descriptors of fresh blueberries will likely increase the likelihood of purchasing. The authors say, "The study revealed that fresh blueberries containing a "Stay Fresh" descriptor on the package had a smaller price elasticity relative to packages with no descriptors or "Sweety" and "Crunchy" descriptors. This suggests consumers are less sensitive to price changes when the package of blueberries have trigger words that communicate a longer shelf-life." If you are interested in setting up an interview, please contact Allison Ware in the AAEA Business Office. ABOUT AAEA: Established in 1910, the Agricultural & Applied Economics Association

In the past five weeks or so, I have been digging deep to understand about food systems? What is food system? How can I analyse food systems? What tools do I need to analyse food systems? How do governance contribute to food systems? These and many more questions lingered in my mind in the beginning of this course. Out of 2000 plus people who had applied to undertake this course, I am glad #wur ( Wageningen University and research) gave me the chance to learn and interact with people from all over the world. It has been 5 weeks of intensive learning, relearning, and unlearning. I am confident to say that I am more knowledgeable and wiser than I was before beginning the course. WUR is known for indulging in life sciences focusing more on agriculture, technical, and engineering subjects. It has supported many countries including Africa in coming up with working food systems. I am looking forward to learning more and practicing on food systems. #Food systems #Wageningen University

I'm an IB student at The Hague University, I'm in my last year of university and currently conducting a survey on Dutch consumer preferences and behaviors towards sustainably sourced candy, particularly focusing on Winegum for my thesis research. This survey aims to gain more insights into whether Dutch consumers are willing to pay more for winegum made with sustainably sourced sugar, cultivated through regenerative agriculture farming methods. These methods significantly contribute to enhancing soil health, water retention, and reducing CO2 footprints, etc. The aim of my thesis survey is to delve deeper into consumer preferences and willingness to pay for candies produced with sustainably sourced sugar. This survey will only take 2-3 minutes of your time but will provide valuable insights for my research. It's highly appreciated if you could spend a few minutes to help me fill in the survey share it to your network and you will have a chance to win a mystery candy box! Link to the survey: https://lnkd.in/epMBx6Nt You can participate in the survey up to and including 1 April 2024. So be quick! 😉 Thank you in advance for your help! #SustainableCandy #TheHagueUniversity #ThesisResearch #Sustainability

For those interested, I recently published another article on how to use a Bayesian approach in food science, this time on contrast analysis, a method to find out how various factors affect variation. The method is applied on the weight-diameter relation of apples and how that is affected by harvest year, orchard, tree, cultivars. A simple problem as such but a possible blueprint for more complicated problems in food science. Happy new year and happy reading!

It’s always inspiring to be part of such innovative work at the DTU National Food Institute, done in a close collaboration with other academic institutions from @UCPH food René Lametsch and Lilia Ahrné and many more good people👏 and industry partners Thise Mejeri, FOSS, KMC Amba, Novonesis, Nordzucker AG, MicroBiota Food, PerfectSeason, Rootly have been involve in the below projects. . I’d like to highlight the tremendous support and funding that make these projects possible: AgriFoodTure for funding our REPLANTED project 🌱 Mejeribrugets ForskningsFond for supporting the SusCheese project 🧀 GUDP - Grønt Udviklings- & Demonstrationsprogram for backing the MycoProtein project 🍄 Looking forward to the impact these projects will have! 👏🚀 for more information you can read the below article published in DYNAMO. #Innovation #DTU #Collaboration #Sustainability

What is Food Science all about? Often times when people are like “what did you study” and I’m like “I studied food science and technology “ the next question I’m asked is wow so you must be a good cook, most times I try explaining that my department is not really about cooking but about the other aspects involved in food processing/production Many people don’t realise that food science is present in our everyday life, from the food we eat, to the beverages we drink, food science is all around us. It involves the biology, chemistry, processing and the engineering that goes into the production processes of the food we eat. Just think about all of the behind the scene of how food is grown, developed, packaged and eventually seen in markets and grocery stores. There are so many layers in the food industry and in food science as a subject and I must tell u, it is a very interesting field and relatable to every aspect of our life that concerns food. I’ll be posting more about food science for those that are interested in learning more about it I’m happy to be among the family of Food Scientists and it’s a decision that even if I’m given the opportunity to go back in time and pick a field of study, I’ll still pick food science and technology 🥰 Proud Food Scientist 👩🔬 #foodscienceandtechnology #foodscienceandnutrition #foodscientist

Class 9 Biology Chapter Improvement in Food Resources Notes. Are you searching for comprehensive notes on Class 9 Biology Chapter Improvement in Food Resources? Look no further, as we delve into the significance of food resources in biology and explore the different types of food resources available. This article aims to provide a detailed understanding of sustainable farming practices, the role of agriculture, livestock and poultry farming, and the impact of technology and climate change on food production. In Class 9 Biology, students learn about a wide range of topics related to improvement in food resources. It is crucial for students to understand the importance of these resources and how they directly impact our lives. From basic agricultural practices to advanced biotechnology, this chapter covers a broad spectrum of topics that are essential for students to comprehend. One key aspect expl...

This is where you learn the economics of the agriculture, nutrition and health nexus! Wonderful resource from ANH Academy - Agriculture, Nutrition and Health