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All News tagged "Food"

Students will create dishes using a new flour created from vegetable by-product.

Drexel Food Lab Students Vie for Top Spot in Cooking Competition Using New Dried Vegetable Blend from Baldor Specialty Foods to Combat Food Waste

Students from the Drexel Food Lab in Drexel University’s Center for Hospitality and Sport Management will be serving up a series of unique dishes before a panel of judges this Friday to see which recipe all incorporating a new flour created from vegetable by-product has the most potential appeal to consumers. The contest, sponsored by corporate partner Baldor Specialty Foods, a leading northeast produce distributor, was devised as part of a larger company initiative to combat industry-wide food waste, a program they call SparCs (“scraps” spelled backwards).
The conference’s line-up of world-renowned chefs, restaurateurs and food writers will participate in TED-talk style lectures, panel discussions and demonstrations. Photo credit: Brian Kinney.

Drexel’s 2016 Philly Chef Conference Tackles Hot Topics in Restaurant Industry

Being a chef is so much more than just cooking. On Sunday and Monday, March 6 – 7, the 2016 Philly Chef Conference will bring together the biggest names and rising stars in the Philadelphia-area restaurant scene and beyond to delve deep into the real issues faced by restaurant industry professionals, from menu development to restaurant real estate and navigating legal pitfalls.

egg nog

What to Do With That Leftover Eggnog

Drexel Food Lab Manager Ally Zeitz accepted a challenge from DrexelNow to come up with a few recipes that could use up that leftover eggnog taking up space in your refrigerator this holiday season.
A drawn hand picking fruit.

A Change of Stomach: The Feasibility of Healthy Eating Campaigns in Rural Areas

With most studies focusing on urban areas, one Drexel professor’s research found that healthy eating interventions in rural restaurants and supermarkets can be both feasible and effective at improving healthy eating options.
The Dornsife Center hosts free monthly dinners for the comminity. Photo credit Brian Michael Kinney.

Drexel Culinary Students Team Up with the Curtis Institute of Music to Offer International Evening of Music and Food

Two of the most anticipated heralds of the holiday season – music and food – will come together at a special community dinner at the Drexel University’s Dana and David Dornsife Center for Neighborhood Partnerships (35th and Spring Garden Streets) on Tuesday, Dec.1 from 6 - 7:30 p.m. The internationally-themed dinner will include food stations featuring Chinese, Russian and Spanish cuisine prepared by culinary students from Drexel’s Center for Hospitality and Sport Management, complemented by music from those regions performed by students from the Curtis Institute of Music. One of the Dornsife Center’s monthly community dinners, this event will be free and open to residents of Mantua and Powelton and members of the Drexel community.

Have an Apple-Shaped Body? You May Be More Susceptible to Binge Eating

Women with apple-shaped bodies – those who store more of their fat in their trunk and abdominal regions – may be at particular risk for the development of eating episodes during which they experience a sense of “loss of control,” according to a new study from Drexel University. The study also found that women with greater fat stores in their midsections reported being less satisfied with their bodies, which may contribute to loss-of-control eating.

Drexel Food Day 2015

More than 1,200 Dig In at Fourth Annual Drexel Food Day

Healthy food choices and fitness were the focus of this year's Drexel Food Day, the fourth year for the event, which is held at the Drexel Recreation Center and open to all members of the Drexel community.
Researchers from Drexel University studied the relationship between disordered eating and sexuality among adolescents and young adults.

Bisexual and Questioning Women Have Higher Risk of Eating Disorders

Young women who are attracted to both sexes or who are unsure about who they are attracted to are more likely to develop an eating disorder than those attracted to only one sex, according to a new study from Drexel University.
Students transform bruised and misshapen fruits and vegetables into cobblers, shakes and other products in the Drexel Food Lab.

Trash or Treasure? Repurposing Would-Be Wasted Food to Feed the Hungry

A new model for recovering would-be wasted – or surplus – food and repurposing it to feed hungry people, generate revenue and even create jobs was recently piloted in West Philadelphia. Compiled by researchers from Drexel University, the University of Pennsylvania, Cabrini College and the Environmental Protection Agency, the results were published in Food and Nutrition Sciences.
Drexel has partnered with the Monell Chemical Senses Center, the premier sensory science research institution. Photo credit: Ivan Amato.

Drexel Partners with Monell Chemical Senses Center to Become a Leader in Sensory Science of Food Education

Students who are passionate about applying science to the development of safer, healthier food products will now have the opportunity to learn from world-class experts in the sensory science of taste and smell, thanks to a new partnership between Drexel University and the Monell Chemical Senses Center, the premier sensory science research institution. The partnership will position Drexel to become a leader in sensory science of food education.

Women with a tendency for excessive weight gain during development may be more susceptible to developing an eating disorder, Drexel research finds.

Elevated Childhood Weight May Increase Risk of Eating Disorders

A group of researchers at Drexel University suggest that actual elevations in body mass during childhood may play a much bigger role in the development of disordered eating than previously thought.
Keith Raimondi (L), head bartender at Townsend and an adjunct professor at Drexel, will teach "Mixology and Spirits." Photo credit: BMK Photography.

Drexel’s New Mixology and Spirits Class is Open to the Public, Taught by Townsend's Keith Raimondi

“Spirits and Mixology” is a new class in Drexel University’s Center for Hospitality and Sport Management, which is open to a limited number of members of the general public. The class also will explore the history, processes and uses of major spirits, emphasizing the foundations of creating a bar program, calculating recipe costs and implementing proper service guidelines.