UC Davis officials are forging a plan to turn the campus into a nexus for food research, policy and new technology.
July 25, 2013
The plan calls for the creation of a World Food Center that would tie together the more than 30 centers or institutes on the UC Davis campus that engage in research related to food, nutrition and health.
Technomic's latest report on the college and university segment suggests that 69% of students are purchasing food and beverage from on-campus foodservice facilities once a week or more often.
July 2, 2013
Some 44% of students surveyed -- and more than half of on-campus residents (57%) -- wish their school had grocery stores where they could shop using their meal plan.
Today’s college and university students wield a tremendous amount of spending power, and they demand more diversity on the dining hall menu.
June 10, 2013
This group represents a significant opportunity for developers, as current campus foodservice trends could well portend what the nation’s overall food scene will become.
Skip Rosskam, president and COO of David Michael & Co., has been appointed to Penn State University’s College of Agricultural Science Entrepreneurship and Innovation Program Advisory Board.
June 6, 2013
In this capacity, Rosskam will assist in setting the program's vision and guiding the college as it grows its processes and culture.
The Culinary Enrichment and Innovation Program has announced the 16 students who will comprise its CEIP class of 2014.
February 13, 2013
The Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the foodservice division of Hormel Foods, has announced the 16 students who will comprise its CEIP class of 2014.
College students, who took probiotics had shorter, less severe colds than students who did not take the beneficial microorganisms, U.S. researchers found.