Food

Pomelo is a large citrus fruit commonly grown in Southeast and East Asia. It has a very thick peel, which is typically discarded, resulting in a considerable amount of food waste. In a new study, University of Illinois Urbana-Champaign researchers explore ways to utilize waste pomelo-peel biomass to develop tools that can power small electric devices and monitor biomechanical motions.

Ever notice how much more tempting it is to pick up fast food for dinner after being stuck in traffic? It’s not just you. New University of Illinois Urbana-Champaign research shows that traffic delays significantly increase visits to fast food restaurants, leading to unhealthier eating for millions each year. 

Many people struggle to maintain a healthy weight, and choosing the optimal meals for weight loss can be challenging. A research team at the University of Illinois Urbana-Champaign has developed a weight management program that helps individuals plan meals with the assistance of a web application and support from a registered dietitian. In a new study, they discuss the app’s features, development, and implementation.

This September, a cooking channel came to life at the University of Illinois Urbana-Champaign as ADM teamed up with the Department of Food Science and Human Nutrition in the College of Agricultural, Consumer and Environmental Sciences to host the Food Innovation Challenge. 

Food drying is a common process for preserving many types of food, including fruits and meat; however, drying can alter the food’s quality and nutritional value. In recent years, researchers have developed precision techniques that use optical sensors and AI to facilitate more efficient drying. A new study from the University of Illinois Urbana-Champaign discusses three emerging smart drying techniques, providing practical information for the food industry.

You’ve probably heard of product recalls involving lettuce, spinach, or other leafy greens. Consuming these popular vegetables is among the main causes of food poisoning, affecting thousands of people every year. Leafy greens can become contaminated with pathogenic E. coli or other bacteria through splashes of soil or contaminated irrigation water in the field, or through processing and handling. Growers and processors work hard to implement multiple safety procedures, but contaminated products still slip through the cracks and reach consumers.

Fungal contamination of cereal grains poses a substantial threat to food security and public health while causing hundreds of millions of dollars in economic losses annually. In a new study, researchers at the University of Illinois Urbana-Champaign evaluated far-ultraviolet C (far-UVC) light as a safe way to alleviate fungal contamination of corn and wheat and found this technology to be effective.

Outbreaks of Escherichia coli in several states have been linked to onions on McDonald’s Quarter Pounder hamburgers, following on the heels of a recall of Boar’s Head deli meat products linked to Listeria monocytogenes earlier this year.

If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food. It also supports the probiotic cultures in the popular fermented dairy product, according to two new studies from the University of Illinois Urbana-Champaign.

Raw poultry is one of the main causes of Salmonella poisoning, which affects thousands of people in the U.S. every year. A new study from the University of Illinois Urbana-Champaign shows that few products with high levels of very virulent Salmonella strains are responsible for most of the illnesses from raw chicken parts. The researchers suggest regulation efforts should focus on detecting and preventing those types of high-risk contamination.