Posts Tagged: Levente Diosady
Processed meat generally refers to meats preserved by smoking, curing, salting or otherwise adding chemicals, such as sodium nitrite. Many studies over the years have examined whether they increase risk of cancer and other diseases, and concluded that they have. In the…
ChemE Professor Levente Diosady has received the Babcock-Hart Award from the Institute of Food Technologists (IFT). This honour is awarded annually to a member of the IFT whose contributions to food technology have resulted in improved public health through nutrition or more…
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