A Clemson University researcher has discovered how to use existing biodegradable materials in a way that could save the animal co-products industry $30 million per year.
Cullen Schlageter showed a mechanical aptitude as a fifth-grader, when he took apart a broken radio and reassembled it in working condition. His mother used to marvel at her son’s knack for building things – from forts in nearby woods to projects in his grandfather’s woodworking shop. So, it’s no surprise to those who know […]
The director of Clemson University's Sonoco Institute of Packaging Design and Graphics has been named chair of the graphic communications department in the College of Business and Behavioral Science. Charles “Chip” Tonkin takes on this new role in addition to his current duties.
Another year draws to a close as the graduating class of 2014 steps out of the Clemson scene and brings their potential to new jobs, graduate programs and other opportunities. On May 9, approximately 3,282 graduates will obtain their undergraduate and graduate degrees, showing the world that they’re ready to take on new challenges.
Coffee’s passion for food is enough to make her a top-notch professor, but her wide range of industry experience is what truly sets her apart.
Growing concerns about brain trauma to football players have led to a new pact between Clemson University and two companies that could change the materials used to make helmets.
A team of six food science and packaging science students won third place and $2,000 in the 2013 Knowledge Award sponsored by DuPont Nutrition and Health. The objective of the Knowledge Award is to encourage the development of innovative new food and beverage products using two or more DuPont food ingredients.
E. Jeffery Rhodehamel has been named chairman of the food, nutrition and packaging sciences department in Clemson University’s College of Agriculture, Forestry and Life Sciences.
The Dairy Research Institute has recognized three Clemson University food science students with the first-place prize in the institute’s New Product Competition. The students’ winning product was an oat-infused vanilla milk called “tOATal Milk.”
Satisfy your sweet tooth and help a good cause at the same time at Clemson University’s ’55 Exchange during its Ice Cream With a Heart program. Four student-created flavors are for sale throughout the month of February, with 20 percent of the proceeds going to philanthropic organizations.
From the famous “five-second rule” and popular games such as beer pong, to faux pas such as “double dipping” and drinking out of the milk carton, professor Paul Dawson’s research on common food safety practices has sparked interest in the science behind food safety in both his students and the public.
The ’55 Exchange is not asking students what their favorite flavor is, but what flavor best represents their favorite charity.