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Baking and Coating Substitutes for Frying Foods
It looks, feels and tastes fried, but a baked coating developed by the University of Arkansas System Division of Agriculture may one day allow consumers to enjoy their favorites without all the guilt, fat and calories. [article]

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AFIC Entrepreneur is featured in CitiScapes Magazine
A.B. Merritt and Denise "Bernice" Rohr make "hummus with a kick" with "love and a side of sassy" using organic garbanzo beans, or chickpeas, with lemon, sesame, garlic and spices. Their product, Bernice's Hummus, is building a Fayetteville following with spice Hellacious and mild Heavenly flavors sold in area grocery stores. [article]

 

FDSC Students Win Recipe Competition
Two undergraduate students took first and second place in the North American Raspberry & Blackberry Association Recipe Competition. Josh Andrews won first place with his Chocolate Éclair with his Blackberry Mascarpone Filling entry and Carlyn Oswald won second place with her Raspberry Dessert Enchilada entry. Both students received a $250 prize.

 

Stephanie Roto Receives Travel Award 
Congratulations to Stephanie Roto, a FDSC M.S. student in Dr. Ricke's program, on receiving a travel award from Diamond V to present a talk at the International Poultry Scientific Forum in Atlanta, GA.

 

Food Science & Technology CDE Workbook
Download the 2015 FDSC & Technology Workbook to prepare for the state contest to be held on April 17, 2015.

    
    

 

 

 

 

 

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