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 by the Institute of Food Technologists (IFT). This honor is bestowed upon individuals who have demonstrated exceptional career achievements and
Continue Reading University of Maryland professor named 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 agreement.
The funds are given to support the institute’s work to provide scientific information to fight food-related illness and enable the development
Continue Reading FDA reinvests in UMD’s Joint Institute for Food Safety and Applied NutritionA 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 by pathogenic strains. “In this study, for the first time to our knowledge, experimental evidence is provided on the link
Continue Reading Study directly links increase in vibrio cases to global warming trend
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 what city or county you live in. University of Maryland Economics Professor Ginger Jin and UCLA Associate Professor of Business Management Philip
Continue Reading New Database of Food Safety Inspections Includes About Half of All U.S. Counties
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 nearly $19 million awarded to 36 institutions through the Agriculture and Food Research Initiative, which is authorized by the 2014 Farm Bill,
Continue Reading USDA Awards Food Safety Research Grants
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 researchers at the University of Maryland published in the Journal of Food Science. The findings suggest that skinless peanuts
Continue Reading Study: Peanuts May Help to Ward Off Some Foodborne Illnesses
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 ambitious, $9 million research project to provide scientific guidance on the safest ways to grow, pack, transport and store salad
Continue Reading Research Project to Determine How to Make Salad Safe
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 and protocol.
This week the school launched the first in a series of courses designed to teach methods of microbiological and analytical
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 the foreign scientific capacity needed to uncover contamination prior to commodities shipping, the University of Maryland and the Waters Corporation plan
Continue Reading New Center to Focus on International Food Safety
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.
The Waterkeeper Alliance and the Assateague Coastkeeper are suing Hudson’s chicken farm for allegedly polluting a ditch that drains into
