Oct 9, 2023

The Kansas Value Added Foods Lab, located on the Kansas State University campus, offers a variety of services to help small businesses and entrepreneurs develop their products to sell commercially. The lab also offers training, such as Better Process Control School for Acidified Foods, which is being conducted online...

Sep 4, 2023

National Food Safety Education Month is an opportunity to educate people about ways to reduce the risk of food poisoning – whether it’s at home or in the parking lot at a tailgate party. K-State Research and Extension food scientist Karen Blakeslee says if we follow four simple steps, the risk of getting sick from a...

Jun 19, 2023

Harvesting garden produce at its peak freshness and then canning it as soon as possible results in the highest quality product – if it’s done right. Kansas State University food scientist and coordinator of the university’s Rapid Response Center, Karen Blakeslee, says there are a lot of steps involved in safely...

Apr 24, 2023

Picnic and barbecue season offers lot of opportunities for outdoor fun with family and friends. However, these events also present opportunities for foodborne bacteria to thrive. As food heats up in warmer temperatures, bacteria multiply rapidly. Kansas State University food scientist Karen Blakeslee says keeping food...

Nov 7, 2022

This time of year, a Kansas State University food safety specialist says food pantries, food banks and soup kitchens really appreciate gifts of food, money and time. But the generosity of donating food also needs to be accompanied by the gift of safety and health. Londa Nwadike, who holds dual appointments with...