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The Alcaine Research Group at the Cornell University Dept. of Food Science is hiring a technician to study the microbial and enzymatic constituents of dairy foods. Responsibilities include bacterial cell culture, phage propagation, and more

Where's the field at with phage‐mediated control and detection of pathogens in the dairy context? Here's a nice new review of the literature by Lisa O'Sullivan and colleagues from the Cork Institute of Technology, Ireland.

Where's the field at with phage‐mediated control and detection of pathogens in the dairy context? Here's a nice new review of the literature by Lisa O'Sullivan and colleagues from the Cork Institute of Technology, Ireland.

The dairy industry has historically seen phages as a threat to productions, but Samuel D. Alcaine, a Cornell professor researching dairy fermentations, makes the point here that phages could also be beneficial to the industry.

The dairy industry has historically seen phages as a threat to productions, but Samuel D. Alcaine, a Cornell professor researching dairy fermentations, makes the point here that phages could also be beneficial to the industry.