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Food Processing and Engineering
Article Item
PBS — Live in Virginia's Appalachia: Canning
, article
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Welcome to the new Food Digest
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Melissa Wright promoted to Assistant Director of FST Food Innovations Program
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4-H students visiting Virginia Tech Pilot Plant get a taste of food science
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How has consumer food changed since the pandemic
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Fact check: Cream of tartar may make you sick but won't cure migraines
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Tech on Tap: Farm-to-Glass: The Science of Beer
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Tech On Tap: Food Safety and Preservation During COVID-19
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Virginia Tech Alumna named to international advisory council that monitors food security impacts of COVID-19
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Forest resident studying food science spins cotton candy into business
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Virginia Tech's food science program receives national recognition
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Exploring South Africa through agriculture
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FST's Haibo Huang collaborates on $2 million DOE project to improve diesel fuel efficiency
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The Spring 2021 Edition of Food Digest is now available
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Sustainable Food Science: Converting Food Waste Into Useful Products
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Scientists turn beer waste into new protein sources, biofuels
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Safe food preservation practices with the Virginia Cooperative Extension
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Separating beer waste into proteins for foods, and fiber for biofuels
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How the Virginia Tech Food Innovations Program helps support food entrepreneurs and businesses
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Cultured Meat Advances Toward the Market
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Crab from a lab? Right along Hampton’s waterfront, researchers are working on the future of lab-grown meat
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Virginia Tech researchers among team awarded $10M from USDA to bring cultivated meat closer to dinner plates
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Spicing up your menu with pumpkins and squash
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How These Universities Are Incubating the Next Big Food Star
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The Summer 2021 Edition of Food Digest is now available
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The Winter 2022 Edition of Food Digest is now available!
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Serve your community by joining Virginia Cooperative Extension's Master Food Volunteer Program
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The importance of Virginia Tech’s Analytical Services Laboratory to the food and beverage industry
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National Institute of Food and Agriculture grant to support partnership between Virginia Tech and Tennessee State University
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No Bones, No Scales, No Eyeballs: Appetite Grows for Lab-Grown Seafood
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Virginia Tech researchers hunt for ways to bring cultivated meat closer to dinner plates
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The Roanoke Times — Allen and Banavar: Animal agriculture struggles show need for alternative protein sources
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Class of 2022: Tahjere Lewis shares a family legacy
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Sweet partnership brings Hokie-inspired ice cream to market
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Department of Food Science and Technology creates Hokie-inspired ice cream
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WSLS 10 — Virginia Tech expert explains: What makes hot sauce hot?
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WTOP — What a kick! Science behind hot sauce, for Super Bowl snackers
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CALS Magazine - Spring 2022
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From Pests to Protein: Edible insects emerge as a sustainable food source
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Food Waste: A $2.8 Trillion Loss or Golden Opportunity?
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VTx — This Super Bowl, understand the science of hot sauce
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ASABE — Virginia Tech's Haibo Huang announced as 2023 New Holland Young Researcher Awardee
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Food Digest: Fall 2023 Edition
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U.S. News and World Report — What can you do with a food science degree?
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Class of 2023: Meet three outstanding food science students
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WDBJ7 — Homestead Creamery and Virginia Tech create new ice cream flavor
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WSLS — Experts warn to not use low-acid vinegar for canning
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VT News — Faculty live like students for first-of-its-kind international training
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