by piecenter | Jan 5, 2020 | Food, Food, Research
Research: Food Florida Public Opinions of Food Production About the Project Faculty: Joy Rumble Graduate Students: Arthur Leal, Taylor Ruth Consumers are becoming increasingly curious and interested in how their food is grown and processed. Issues such as food safety...
by piecenter | Dec 9, 2014 | Food, Green Divide
Floridians are not confident in their understanding of the science of genetically modified food but the majority are interested in learning more on the topic. This presents an educational opportunity for University Extension, commodity groups, and biotechnology...
by piecenter | Dec 9, 2014 | Food, Green Divide
On average, Americans report spending $151 on food for their family each week, and the average household spends around 13% of its income on food (Mendes, 2012; U.S. Bureau of Labor Statistics, 2014). While Americans spend less of their money on food today compared to...
by piecenter | Dec 9, 2014 | Food, Green Divide
While many Floridians don’t plan to purchase genetically modified food, survey results indicate that they may not have the knowledge necessary to act on that intention. The most common genetically modified fruits and vegetables produced at the commercial scale and...
by piecenter | Dec 9, 2014 | Food, Green Divide
Soybeans, corn, canola, cotton, and sugar beets are the most common genetically modified crops (Byrne et al., 2014). It is estimated that 60-70% of processed food items in the supermarket contain an ingredient derived from one of these crops such as cornstarch,...
by piecenter | Dec 9, 2014 | Food, Green Divide
Using a thermometer is the only way to be certain that your food has reached a temperature high enough to destroy the bacteria that cause foodborne illness. All raw beef and veal steaks, roasts, and chops should be cooked to a minimum internal temperature of 145⁰F as...
