Food Science Professor Karl Matthews Appointed a Fulbright Specialist
Karl Matthews, professor in the Department of Food Science, was appointed as a Fulbright Specialist by the U.S. Department of State’s Bureau of Educational and Cultural Affairs (ECA) and World Learning.⤷
A Tale of Two Breads: The Eucharistic and the Everyday Loaf in Early Medieval Europe
In his Summation of All Theology (published in the 1260s), Thomas Aquinas stated categorically that God was not present in sacred breads made from any grains other than wheat ⤷
Dr. Ron Huang is the co-author of a new study on low-fat chocolate
“Everybody likes to eat chocolate, but we are also concerned with our health,” said Qingrong Huang, a professor in the Department of Food Science at the Rutgers School of Environmental and Biological Sciences. ⤷
