1. UMass research team granted $495,950 for quicker, earlier detection of food contamination

    UMass research team granted $495,950 for quicker, earlier detection of food contamination

    A research team, led by food scientist Sam Nugen at the University of Massachusetts, has received a $495,950 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) to develop a quicker method for detecting contamination in both liquid and dry food before it is sold. New techniques designed by Nugen, and fellow food scientists Amanda Kinchla and doctoral student Juhong Chen, with nanochemist Vincent Rotello, aim to shorten the time it takes to detect and separate microbial contamination in food prior to its sale, and thus save money.

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    1. The current method of testing a batch of chocolate pudding, for example, means collecting a sample, sending it to a lab where a broth is prepared and any bacteria found are plated and grown.
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