2010 K-State Food Science Italy Trip
Spring Break Trip to Italy for Food Science study abroad trip!
Researchers Develop Gluten-Free Food Using Kansas Grain
Researchers at Kansas State University have developed several new gluten-free products using the grain sorghum. Fadi Aramouni, professor of food ...
K-State study showcases beef quality assessment tool
Kansas
A recent study by Kansas State University's Beef Cattle Institute indicated that most Kansas feedlots are handling cattle in a low stress, humane manner and have protocols in place designed to ensure beef safety.
"Last year the Beef Cattle Institute and the Kansas Beef Council partnered to host seven meetings across the state, which resulted in nearly 1,200 beef producers and veterinarians becoming Beef Quality Assurance Certified," said Dan Thomson, professor in K-State's College of Veterinary Medicine and director of the BCI.
During the sessions, participants were trained in areas of low-stress cattle handling, antibiotic residue avoidance, cattle comfort, food safety, downed animal care, preconditioning practices and other areas of feedlot, cow-calf and stocker cattle production. The participants also took part in a necropsy wet lab, which led to discussions on disease control and treatment programs for cattle.
"This program has developed into an annual event and we are already planning the sessions and locations for next summer. We are very thankful for the support and partnership with the Kansas Beef Council and the Kansas Livestock Association," said Thomson, who serves as the animal welfare adviser to McDonald's and the Food Marketing Institute and has chaired the World Organization for Animal Health's Beef Cattle Production and Animal Welfare Committee.
WORLDmag.com | Sewage burgers and the human future | D.C. Innes
Are Japanese sewage burgers the future of food? As the Asian continents grow more prosperous and consume more beef, and as beef cattle release volumes of greenhouse gasses that dwarf the interstate highway system in climatological significance, scientists are looking for a dinner table alternative to hoofs on the ground.
Enter Japanese scientist Mitsuyuki Ikeda, who is reported to have developed a way to turn (brace yourself) human feces into simulated beef. He takes “sewage mud,” which is high in protein on account of its bacteria content, adds soy proteins and food coloring, puts it through his machine, and out comes chuck.
Now, there is reason to believe that this story might be a hoax , but Douglas Powell , a food safety expert at Kansas State University, views it as technologically plausible. So it’s worth considering the idea.
Though it appears to be mad science, it is actually the natural trajectory of our modern conquest of nature. You see, this story is not fundamentally about beef—it’s about Bacon … Francis Bacon, the 17th century philosopher of science....
KANSAS - bites - Safe Food from Farm to Fork - Kansas State ...
John D. Floros will begin his new role Aug. 1. He comes to Kansas State University from Pennsylvania State University, where he is a professor and head of the department of food science. His past experience includes working as an international industry consultant for more than 25 years and serving as a professor at Purdue University. "Kansas State University's College of Agriculture and K-State Research and Extension have a proud history and a bright future," Floros said. "Together, they make a dynamic, well-respected academic entity with an enviable reputation for supporting the state's agricultural industry and contributing to a safer, healthier and more sustainable food supply throughout the nation. I feel honored, delighted and proud to be the next dean and director, and ready to lead such a fine institution." "As Kansas State University works to become a top 50 public research university, we must build on our strengths in animal health and food safety," said Kansas State University President Kirk Schulz. "John is highly respected as a researcher in the international community and brings a tremendous network of global connections to our university. He has developed strong academic programs at all levels." "John Floros brings a distinguished career of research, teaching, service and administration to the position of dean of the College of Agriculture," said Kansas State University Provost April Mason. "His experience at top-ranked land-grant institutions provides an excellent foundation to support K-State’s outreach mission through our extension service. Dr. Floros is no stranger to the Midwest having been at Purdue University for 12 years." Floros earned a combined bachelor's/master’s degree in food science and technology from the Agricultural University of Athens, Greece, and a doctorate in food science and technology from the University of Georgia. His research specialties include the application of chemical engineering science, applied mathematics and industrial statistics to the field of food process engineering and packaging. He has written more than 120 peer-reviewed articles, book chapters and other publications. Floros' research has been funded by the U.S. Department of Agriculture and private industry. He has been a member of several professional organizations, including the American Society of Agricultural and Biological Engineers and the American Society for Quality Control. He served as president for the Institute of Food Technologists, the leading professional organization in the food science discipline.
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