The University of Maine honored 261 student athletes on Tuesday, February 25, 2014, at a Scholar Athlete Recognition Ceremony. The group, which included 25 students from the School of Food and Agriculture, was recognized for outstanding achievements in the classroom and in their sports.
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Congratulations students! Your ability to balance a busy training and competition schedule with your academic studies is commendable and inspiring!
The U.S. Food and Drug Administration (FDA) recently announced that it is taking steps to further reduce artificial trans fat from processed food. University of Maine faculty member and Institute of Food Technologists President-Elect, Mary Ellen Camire, PhD, CFS explains what consumers need to know about trans fat.
Dr. Klimis-Zacas’s research on health benefits of wild blueberries featured in press release.
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Drs.Therrien and Klimis-Zacas offer nutritional advice in a story today about Halloween candy. Both Klimis-Zacas and Therrien said that it is not what you eat but the amount and how often that counts. Candy isn’t the enemy, and nutritionists are trying to get away from the concept of good food and bad food — all food can be enjoyed occasionally.
“If you crave sweet things, things like grapes, pears, apples and dry fruit are very good for you and provide nutrients to your body,” said Klimis-Zacas.
As a mother of two, Therrien provided some parental and nutritional advice for surviving Halloween without a bellyache.
Irwin Quintela, a MS graduate research assistant in the Pathogenic Microbiology Laboratory led by Dr. Vivian Wu, received the following two awards at the recent Institute of Food Technologist (IFT) meeting.
The title of his project is “Direct Detection of Various Shiga-toxin producing Escherichia coli (STEC) strains by an Optical Sensing Method using Oligonucleotide-functionalized Gold Nanoparticles (AuNps)” a USDA NIFA AFRI funded project.
As of July 18, 2013, the Hitchner Commercial Kitchen is licensed for production of non potentially hazardous foods!
The Commercial Kitchen in Hitchner Hall at the University of Maine in Orono is now licensed for commercial production of jams, jellies, cakes, fruit pies, breads, rolls, and fruits and vegetables, and maple syrup products. All food producers using the kitchen must have their product licensed by the USDA in order to use the Kitchen for production and resale of their product. Please contact Connie Young Johnson with any questions on how to schedule a tour and consultation on using the Hitchner Kitchen to produce your specialty food product.