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.@ColoradoStateU #Algae Bloom Expert Available to Speak About #Toledo Water Pollution

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EMBARGOED

A reporter's PressPass is required to access this story until the embargo expires on 28-Aug-2014 1:00 PM EDT

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UW-Madison Chosen for Federally Funded Cloud Computing Research

Cloud computing, which allows users of technology to tap into remote, shared infrastructure and services, is a major facet of today’s world. The University of Wisconsin-Madison has been chosen to be part of a National Science Foundation-funded project called CloudLab — a joint effort of university and industry teams for the development of cloud infrastructure and fostering the high-level research that it supports.

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CSU Nanoparticle Research Could Enhance Oil Recovery, Tracing of Fracking Fluid

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Two Colorado State University researchers are examining how nanoparticles move underground, knowledge that could eventually help improve recovery in oil fields and discover where hydraulic fracking chemicals travel.

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Ice Cream Goes Southern, Okra Extracts May Increase Shelf-Life

While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ice cream.

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Colorado State University Hosts Cookstove Testing Marathon as Part of Climate Study

Colorado State University is hosting an intensive laboratory testing campaign for biomass cookstoves this month as part of a $1.5 million study on the air quality, climate and health effects of cookstove smoke.

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ORNL Scientists Uncover Clues to Role of Magnetism in Iron-Based Superconductors

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New measurements of atomic-scale magnetic behavior in iron-based superconductors are challenging conventional wisdom about superconductivity and magnetism.

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When It Comes to How Pizza Looks—Cheese Matters

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated the pizza baking performance of different cheeses (mozzarella, cheddar, colby, Edam, Emmental, Gruyere, and provolone) in conjunction with a new quantifiable evaluation technique to see how their composition and functional differences affected browning and blistering.

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Science Behind Ice Cream Revealed

Maya Warren, PhD student at the University of Wisconsin-Madison and member of the Institute of Food Technologists Student Association (IFTSA) explains how food science plays an important role in the creation of ice cream. From coming up with different ingredients and flavors, to making sure it stays fresh in your freezer, food scientists are hard at work creating a product that is fun and tasty.

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Institute of Food Technologists Student Association and Partners in Food Solutions Announce Developing Solutions for Developing Countries Competition Winners

Two food science student teams—one international, one domestic—were named winners of the Institute of Food Technologists Student Association Developing Solutions for Developing Countries Competition during the IFT 2014 Annual Meeting & Food Expo. The competition, sponsored by Partners in Food Solutions through its corporate partners – General Mills, Cargill, DSM, and Buhler – is designed to promote the application of food science and technology and the development of new products and processes that are targeted at improving the quality of life for people in developing countries.

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