A pH sensor originally developed by CFAES scientists for the food industry, designed to measure the acidity of food processed under high pressure, may end up serving double duty — by measuring the pH of water deep in the ocean, a place under pressure as well (literally, due simply to the weight of the water; figuratively, due to carbon dioxide-fueled ocean acidification). Read the story.
food processing
Tastes great, more sustainable?
A new course in our college, Sustainability in the Food Industry, goes “from farm to fork and back again.” It’s set for spring quarter, which starts in less than two weeks (March 26).