Mainebiz reported the University of Maine will offer a 12-credit Graduate Certificate in Food Technology for aspiring entrepreneurs, current professionals and those with a science or engineering background who wish to work in the food industry. The program aims to prepare graduates for careers in health food markets, brewing, product development, agricultural processing, food safety […]
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The University of Maine’s School of Food and Agriculture will offer a new online graduate program for food and brewing industry professionals starting in January 2020. The 12-credit Graduate Certificate in Food Technology was developed for aspiring entrepreneurs, current professionals and those with a science or engineering background who wish to work in the food […]
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The University of Maine’s School of Food and Agriculture will offer a new online graduate program for aspiring registered dietitians and other food or health professionals. For registered dietitian nutritionists who want to earn a master’s degree, the new online programs provide convenient educational access. Maine’s dietitians prevent and treat malnutrition, food insecurity and obesity […]
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Do you make kombucha at home, or are you interested in learning how to make the beverage? Researchers at the University of Maine are seeking Maine residents who are at least 18 years old and want to ferment their own kombucha. Kombucha-makers and those interested in the fermented beverage made with tea will be asked […]
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A Bangor Daily News reporter wrote about an event hosted by the Maine Animal Club at the University of Maine’s J. Franklin Witter Teaching and Research Center. The student club has hosted the Milk-a-Cow event at the farm for the past three years, according to the article. “We thought it was a good idea because […]
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The Bangor Daily News reported on research at the University of Maine that aims to make invasive green crabs more palatable. Denise Skonberg, associate professor of food science at UMaine, has been working with green crabs for more than 15 years, the BDN reported. “There’s tons of money [in selling] softshell green crab, but only […]
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Seaweed, which is gaining popularity as a superfood in the United States, has several health benefits, but whether they are retained in products that have been processed in different ways remains unclear. Research by an international team including the University of Maine aims to develop and optimize processing and preservation techniques for seaweed to retain […]
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Soil bacterial communities influence crop success and agricultural sustainability by interacting with plants in a variety of ways, from exchanging nutrients to influencing plant susceptibility to infection. Sue Ishaq, an assistant professor of animal and veterinary sciences in the University of Maine’s School of Food and Agriculture, recently participated in a project that examines how […]
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University of Maine Cooperative Extension will offer a workshop on slow-smoked meats 6:30–8 p.m. Friday, Nov. 15 at UMaine’s Pilot Plant and Commercial Kitchen in Hitchner Hall on the Orono campus. An opening reception begins at 6 p.m. “Barbecue 101” participants can learn about the science of slow-smoked meats, how to set up a barbecue […]
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American Heart Association (AHA) News interviewed Mary Ellen Camire, a professor of food science and human nutrition at the University of Maine, for the article, “Meat Alternatives Have Gone Mainstream, But How Can They Fit in Your Diet?” Plant-based meat alternatives are growing in popularity, and Nielsen data shows 98% of people who buy meat […]
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