Exploring grape pomace’s potential as sausage preservative: Volunteers needed for sensory analysis

Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. An important step is to gauge consumers perceived differences between pork sausages, with and without GP added, and the acceptability of the different products. Researchers want to recruit 100 people who eat pork sausages at least twice a month for a sensory analysis on campus, Dec. 4. 

Board of Regents approves new Iowa State Beef Teaching and Innovation Farm

At its September meeting, the Iowa Board of Regents approved fundraising to begin for a new Iowa State Beef Teaching and Innovation Farm. The facility will be located south of the existing Beef Teaching Farm along 520th Avenue (State Avenue) south of Ames.