Tag: Food & Ag-Science Innovations
Microstructure Modification of Milk Protein Extrudates by Reactive Superficial Fluid Extrusion
Abstract Utilization of supercritical fluid extrusion (SCFX) to alter the microstructure of biopolymers offers new opportunities to design novel products of enhanced utility. In this project, SCFX was utilized to modify the microstructure of milk protein concentrate (MPC) extrudates to develop quick, in-mouth disintegrating products....
Subtracting Additives: Using Extruder Die Design to Create Healthier Processed Foods
In today’s fast-paced world, where more and more people are consuming convenient processed foods. A renewed focus on health is driving demand for processed foods with the nutritional benefits of natural whole foods. In response, food companies are working to…
Thinking About Soil from the Farmers’ Perspectives
Good, healthy soils are not only critical for crop production, they are also crucial for good nutrition. Soils high in mineral content produce crops with higher levels of those nutrients. Yet in developing countries like India, which struggles to provide…
Project Aims to Curb Farm Waste Burning
The haze of pollution that settles over Delhi, India, has many sources directly in the city, such as the more than 10 million cars that drive on its roads. But some of the smog comes from hundreds of miles away,…
Sweet Nutrition: Addressing Micronutrient Deficiencies through Orange-Fleshed Sweet Potatoes
In this piece from the TCI 2019-20 Annual Report, TCI scholar Kathryn Merckel’s research on the introduction of vitamin A-rich orange-fleshed sweet potatoes is presented. Download the full annual report to read more.
The Indian food system’s heavy focus on…
Power Puffs: Creating Nutritious Puffed Snacks for Toddlers
This piece from the TCI 2019-20 Annual Report presents TCI scholar Bindvi Arora’s use of a novel food extrusion technology to create more nutritious puffed snacks for toddlers. Download the full annual report to read more.
In recent years, parents…
The Nutrients Beneath Our Feet: Understanding the Soil-Human Health Connection
This piece from the TCI 2019-20 Annual Report presents TCI scholar Fatma Rekik’s research on the impact soil health has on human health via nutrition. Download the full annual report to read more.
You are what you eat. It’s a…
Biorefinery to Kitchen: Addressing Iron Deficiency Using Microalgae-Fortified Flour
This piece from the TCI 2019-20 Annual Report presents TCI scholar Rohil Bhatnagar’s efforts to fortify wheat flour using iron from microalgae. Download the full annual report to read more.
Few foods are as appealing as freshly made roti. What…
TCI Scholar Authors Chapter on Soil Health Testing
Kavya Krishnan, a Tata-Cornell Institute (TCI) scholar studying crop and soil sciences, co-authored a chapter on soil health assessment that appears in Soil Analysis: Recent Trends and Applications. Published by Springer, the book provides a synopsis of the analytical procedures…
Bihar University Research Shows Impact of TCI Soil Health Project
Investments in soil health infrastructure have boosted efforts by the Tata-Cornell Institute for Agriculture and Nutrition (TCI) to promote a holistic approach to soil health in India. Two doctoral candidates trained by TCI at a special lab at the Dr.…