Recent Posts
Elderberry research supports development of new food product possibilities
Marvin Moncada, PhD, came to NC State University to build an Extension research program that creates value-added products, starting with the processing of raw materials...Grant aims to improve purple carrot
NC State University awarded USDA grant to improve purple carrots for use in natural food colorants KANNAPOLIS, N.C. – The demand for natural food colorants,...Kay offers dietary phytochemical metabolome assay expertise to NIH-funded project
North Carolina State University and three partner universities at the North Carolina Research Campus will share a five-year, $19.2 million grant, pending the availability of...Data mining used to catalog watermelon compounds
Prior to the pandemic, the postharvest physiology lab of Dr. Penelope Perkins-Veazie was typically buzzing with activity processing fruits and vegetables to assess how plant...The Microbiome, Nutrition and Health: Assembling Pieces of a Complex Puzzle
Let’s get the bad news out of the way first. Superfoods are largely a myth. Kale, cocoa, blueberries, salmon, quinoa. Healthy? Yes. On their own,...From Seed to Gut: Digestion Models Reveal Bioavailability Through GI Tract
It’s not just the tools in Dr. Mario Ferruzzi’s lab that are innovative, he insists. After all, the models his lab has developed or adapted...How Science is Building a Better Berry
Blueberries and cranberries are two of today’s “it” foods. “Tiny, but mighty,” describes the health protective potential of the little blueberry and cranberry. They’re lauded...