Catherine (Chengchu) Liu, PhD, a distinguished figure in the field of food science and a tenured professor at the University of Maryland, has been recognized as a 2024 IFT Fellow
The U.S. Food and Drug Administration has awarded the University of Maryland’s (UMD) Joint Institute for Food Safety and Applied Nutrition (JIFSAN) with a five-year, $41 million cooperative
A recent study may be the first one to link a warming trend in sea surface temperatures to the spread of vibrios and the human diseases which can be caused
If you’ve ever tried to find a recent inspection report for a particular restaurant, you’ll know that the ease of accessing and understanding that information can depend on
Earlier this week, the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) announced the recipients of its latest round of food safety research grants. The
Eating the skinless inner kernels of peanuts may improve a person’s gut biota and its ability to ward off E. coli and Salmonella, according to a new study by
Saying it will be one of the most comprehensive studies of fresh produce ever conducted, the University of Maryland Center for Food Safety and Security Systems on Thursday announced an
The University of Maryland is offering a new strategy for improving the safety of imported foods: train the foreign experts who test these goods in the U.S.’s standards
A new public-private initiative aims to advance the U.S. strategy of defending against contaminated food imports at the source rather than at the border.
In an effort to increase
Alan and Kristin Hudson, fourth generation Maryland chicken farmers, want to know why tax-supported law students should be allowed to represent environmental groups while they must hire their own attorney.
