Yeast starter cultures and flavors are expanding the taste profiles of beer from sweet and savory to sour and bold.
Biosensors are emerging as a potentially revolutionary technology in the study and rapid detection of foodborne pathogens, toxins, allergens, contaminants, and indicators of food quality.
Experts from multiple disciplines tackle tough questions related to food and health in a wide-ranging Monday morning session.
Nonthermal Processing with Light and Plasma: Microbes and Mycotoxins
When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM
Where: Ernest N. Morial Convention Center - 283-285