New Job Posting – Senior Microbiologist, Applied Research, Columbus, Ohio

Our client’s nutrition business develops science-based nutrition products for people of all ages, from helping babies and children grow, to keeping adult bodies strong and active. Millions of people around the world count on their leading brands to help get the nutrients they need to live their healthiest life. 

They currently have an opportunity for a Senior Microbiologist Applied Research.  In Research & Development (R&D) their ambition is providing innovative high-quality products, creating sustainable value, delivering superior user experience, and enhancing health outcomes at all stages of life.

Lactic acid fermentation in food

Lactic acid fermentation in food

Yogurt, sauerkraut, marinades , none of these commodities would prevail without lactic acid fermentation. This is a series of chemical reaction that transforms your ingredients into something fairly different( and delicious) thanks to lactic acid bacteria. In this...

New Job Posting – Research Microbiologist/Scientist, Dallas Area

For more than four generations, our client company has been a family-owned and run company committed to providing the freshest, most wholesome dairy products. Their dedication to pure ingredients with no preservatives makes for great-tasting products and sets them apart from others. They currently have a new opportunity for a Research Microbiologist at their new, state-of-the art R&D lab in the Dallas area.

Rodolphe Barrangou talks award-winning genome research

Rodolphe Barrangou, an associate professor in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, will be receiving the 2018 NAS Prize in Food and Agriculture Sciences for his work with Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)

UMass Amherst Food Scientists Developing New, Low-Cost Tool for Detecting Bacteria in Food and Water

UMass Amherst Food Scientists Developing New, Low-Cost Tool for Detecting Bacteria in Food and Water

Food scientist Lili He and colleagues at the University of Massachusetts Amherst report that they have developed a new, rapid and low-cost method for detecting bacteria in water or a food sample. Once commercially available, it should be useful to cooks using fresh fruits and vegetables, for example, and aid workers in the field responding to natural disasters, He says.

Microbiology 101 Part Two

Microbiology 101 Part Two

In the second part of this series, Dr. Kathy Knutson discusses some of the usual suspects and tools for mitigating the growth of these harmful microorganisms.