January 2015 News
Food safety fumble: Research finds 90 percent of home chefs contaminate food
New research from Kansas State University finds that despite receiving food safety messaging, a majority of home chefs still contaminate their food because of poor food-handling techniques.
Where you can find new labels and why it's not all about the numbers
A Kansas State University nutritionist explains a new regulation requiring calorie labeling at restaurants and why it's not just the numbers that put weight on your waistline.
Monsanto Executive and 2013 World Food Prize recipient addresses food security
Robert Fraley, the executive vice president and chief technology officer for Monsanto Company who was part of a team of scientists to first genetically modify plants, spoke at the inaugural Henry C. Gardiner Lecture at Kansas State University on Jan. 26. Fraley addressed the challenges facing agriculture in the coming decades and the resources needed to achieve food security.
Researchers introduce macrosystems approach to study stream ecology
Walter Dodds, Kansas State University distinguished professor of biology, has led researchers in creating the Stream Biome Gradient Concept, which is a way to compare streams in different climates and different continents. The concept can improve how researchers study streams worldwide.
Grant extends research of Kansas State University's child food safety center
The Center of Excellence for Food Safety Research in Child Nutrition Programs at Kansas State University has received an $800,000 grant from the U.S. Department of Agriculture's Food and Nutrition Services.
Research finds mandatory meat labels economically not worth the fight
A little label is causing a big stir among the U.S., Canada and Mexico, but research from Kansas State University finds the majority of consumers don't even know it exists.