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food and pennsylvania state university - All News and Analysis
Acting dense
A study presented by Pennsylvania State University (State College, Pa.) has found that incorporating "low-energy-dense" foods into the diet is key to calorie reduction and successful longer-term weight loss. "Low-energy-dense" foods were defined as water-rich and have fewer calories per gram; soup, vegetables and fruit were cited. The research...
Flavonoids can improve product flavor
Adding heart-healthy flavonoids during the processing of foods can produce tastier products, such as an ultrapasteurized milk that does not have a cooked or scalded flavor. Increased consumption of flavonoids, which exist naturally in plant foods, has been associated with a reduced risk for cardiovascular disease. However, flavonoids are often...
BRIEFLY/ ON THE SIDE
Ethnic goodies Give your taste buds a world tour: Serve them baked goods and other foods with an international flair. Russian, Greek, Bulgarian, Romanian and British goodies will be on sale from 8 a.m.-2 p.m. Saturday at Saints Constantine and Helen Orthodox Church, 2770 N. Chestnut St., across...
Low energy foods more filling.
Oct 27, 2003 (Food Week - ABIX via COMTEX) A new study by Pennsylvania State University has found that energy-rich foods cause more obesity than larger food portions. There were 39 normal weight and overweight women in the study which lasted six weeks. Participants...
Lancaster New Era, Pa., Business People Column.
Lancaster New Era, Pa. Knight Ridder/Tribune Business News Apr. 21--SCHEID PRODUCE NAMES TWO MANAGERS: Scheid Produce has hired Gary Constein as institutional food service manager and has promoted Jim Garrett to regional food service manager. Constein, of Columbia, was previously...
Food Processors Need To Connect With Restaurant Chains.(Brief Article)
Food processors' sales personnel, who have done their homework on a restaurant chain's needs, are educated about culinary issues and are proactive in idea generation have the advantage of connecting with the chain, according to a report, "Update on Chain New Product Development" by Chicago, IL-based...
A hybrid shop-floor control system for food manufacturing
RICHARD A. WYSK [*] This paper describes research in the area of hybrid control using simulation including a suitable architecture and a test-bed developed for experimenting with hybrid manufacturing systems -- that is, manufacturing systems containing both continuous and discrete processing activities. The paper builds on the RapidCIM control...
Sysco Syracuse staff goes back to school
Sysco Syracuse staff members recently attended the second annual Veal 101 course, courtesy of the New York Beef Industry Council, Pennsylvania Beef Council and Penn State University. Speakers and fellow students represented all facets of the veal industry, including producers, feed companies, packers, culinary educators, state and national promotion staff...
On-Site Omnibus
Flik International, Rye Brook, N.Y., won foodservice accounts at Meadox Medicals Inc., Oakland, N.J.; The Dalton School, New York City; and Putnam Investments, Quincy, Mass ... Jerry's Subs, which recently opened three outlets in Haiti, was tapped to cater the U.S. Embassy's annual Independence Day celebration at the Embassy grounds...
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