Top Tweets for #CUFOODScience
Dr. J. David Miller was interviewed concerning the safety issues of dumpster diving for food. Dr. Miller indicated that there are a lot of variables to consider. You can read the story at https://t.co/CuKwVqoFqP #CUFoodScience #CUChem
Dr. Hu will also be giving a virtual Science Cafe lecture next Wednesday, October 19 at 2pm on the prevention of food fraud which you can register here: https://t.co/1MlJmmfBoL
#CarletonScience #FoodScience #CarletonFoodScience #CarletonU #CarletonResearch
Check out the results from the 2022 Food Health survey! Gen Z is more likely to purchase products labelled as plant based, among other things, compared to other generations. #FoodFactFriday #CUFoodScience
With the expected population increase, reducing beef consumption by 20% will lower deforestation rates as well as the carbon footprint due to the methane produced by cattle. #CUFoodScience #foodfactfriday https://t.co/GetODCcmUc
Foods may be functionalized to provide the body with more than just nutrients. Two of our food science professors have edited a special issue in the Journal of Food Biochemistry on antioxidants in functional foods. #CUFoodScience #foodfactfriday https://t.co/elRWlkQLuI
Flax seed & flax seed oil have been proven as excellent anti-inflammatories, reducing the effects of rheumatoid arthritis, prevention of coronary heart disease, and the growth of late stage tumours. #CUFoodScience #foodfactfriday https://t.co/YmrkmWvbBw
Saffron continues to be the most expensive spice in the world, fetching $1,500 and up per pound in some modern markets. Its potential to be grown in cold climates was recently studied by Food Science Prof. Farah Hosseinian, and Prof. Myron Smith #foodfactfriday #CUFoodScience
Laboratory studies suggest that piperine, the active component of black pepper, has potent antioxidant and anti-inflammatory properties. Black pepper may also help improve cholesterol levels, blood sugar, and brain & gut health. #CUFoodScience #foodfactfriday
Prof. Tyler Avis, one of the founding faculty members in the Food Science program, was featured in a story by @CUnewsroom about his research on using beneficial microorganisms to reduce food loss and waste. https://t.co/AITCQ8oU2s #CUFoodScience #reducefoodwaste #CUResearch
Did you know that some of your favourite vegetables derive from the same plant, ๐๐ณ๐ข๐ด๐ด๐ช๐ค๐ข ๐๐ญ๐ฆ๐ณ๐ข๐ค๐ฆ๐ข? Check out this website for recipes to make the most of the species: https://t.co/oAovyK3o04 #foodfactfriday #CUFoodScience
Justin Falardeau is a PhD Candidate at @UBC
Read Justin's profile to learn more about his research in foodborne pathogens, and how is love for food science started at #CUFoodScience
https://t.co/DdYIive7HK
Don't blame the airlines! The lack of humidity at higher altitudes decreases orthonasal and retronasal olfaction, which lowers our ability to taste and smell foods by about 30% #FoodFactFriday #CUFoodScience
It's important to know the difference between ๐๐จ๐ ๐ฝ๐ฎ and ๐ฝ๐๐จ๐ฉ ๐ฝ๐๐๐ค๐ง๐ labels to reduce food waste. ๐๐ฆ๐ด๐ต ๐๐ฆ๐ง๐ฐ๐ณ๐ฆ dates means just that, not that it has expired, and ๐๐ด๐ฆ ๐๐บ is a true expiration date! #FoodFactFriday #CUFoodScience #FoodWaste
Foods rich in potassium, amino acids, and sodium are the best foods to ingest after consuming alcohol. #FoodFactFriday #CUFoodScience
Foodborne illnesses are extremely common during the holiday season. Protect your family by following these food safety tips from Health Canada https://t.co/ZGY3hoXcdx #foodsafety #foodknowledge #CUFoodScience
Serine Ramlawi and Sawsan Abusharkh from the Avis Lab published the discovery of a new antimicrobial compound that might be part of the biopreservation ability of a beneficial bacterium against spoilage of fruits and vegetables.
(https://t.co/MonN92tDEE). #CUFoodScience
Check out these sustainable practices and tips for reducing food waste this holiday season from @stopwasteorg #CUFoodScience #HappyHolidays
Looking forward to reading more about these exciting new faces in @Carletonchem and #CUFoodScience !
We are pleased to welcome our four new faculty hires, who will all be joining us by July 2022! Stay tuned for more information about their research and their future plans at @Carleton_U ๐
Really?! ๐ฅฆ ๐
#CUFoodScience
Did you know? Broccoli contains more protein per calorie than beef, and has far less climate impact. #FoodFactFriday #CUFoodScience @CarletonScience
Did you know? Broccoli contains more protein per calorie than beef, and has far less climate impact. #FoodFactFriday #CUFoodScience @CarletonScience
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