Feature Channels: Health Food

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The Monell Chemical Senses Center and A*STAR Singapore Institute of Food and Biotechnology Innovation are about to sign a Memorandum of Understanding to promote academic cooperation and exchange in education and research, with the vision of creating a healthier world by unlocking the mysteries of our senses.

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Everyone is invited to participate in this exchange of science related to nutrition, innovative ingredients, products and processes in the food and beverage ecosystem.

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CSUF’s On-Campus Food Pantry Receives $75,000 Gift from Kaiser Permanente

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Poor diets have been linked to seven of the 10 leading causes of death in the United States, from heart disease to diabetes and certain types of cancer. Yet many physicians are not equipped to counsel patients about healthy food choices, and most medical students and trainees do not receive adequate training in this discipline.

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A team from the University of Nebraska-Lincoln’s Center for Brain, Biology and Behavior is launching a first-of-its-kind study to explore potential links between beef consumption and brain health.Utilizing brain imaging, blood biomarkers and surveys over a 12-week study, researchers led by Aron Barbey, the center's director, will explore how beef consumption impacts brain health in young adults.

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A team from the University of Nebraska-Lincoln’s Center for Brain, Biology and Behavior is launching a first-of-its-kind study to explore potential links between beef consumption and brain health. Utilizing brain imaging, blood biomarkers and surveys over a 12-week study, researchers led by Aron Barbey, the center's director, will explore how beef consumption impacts brain health in young adults.

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Holiday celebrations are synonymous with families gathered around the dining table, laden with rich and festive dishes. The overabundance of tasty treats is a large part of most traditions, but it can feel overwhelming when you’re also trying to prioritize your health.

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Bird flu has been discovered in raw milk sold in California. It was detected during testing of whole raw milk from Raw Farm, LLC. ...

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A research team has developed an innovative AI model called AISOA-SSformer that significantly improves the accuracy of detecting rice leaf diseases.

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We’re faced with it every holiday season: delectable treats we “can’t resist” for one reason or another, thus we overindulge. And for those dealing with diabetes or high blood pressure, the holidays can be especially challenging. A Hackensack Meridian Health expert has some tips on how to enjoy and keep healthy.

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Rutgers University-New Brunswick undergraduate students in Yanhong Jin’s elective class, “Food, Nutrition, and Health,” find themselves becoming researchers – some of whom may get their work published. 

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A Rutgers New Jersey Poison Control Center expert discusses how children and adults can reduce risks of poisoning

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With the holidays right around the corner, now is the time to think through ways to refine and elevate your Thanksgiving meal. Virginia Tech culinary and hospitality expert David Yanisko shares tips and tricks to ensure that your celebration is a success.  Create a stress-free holiday meal plan “The key word is plan. For Thanksgiving, give yourself most of the week to thaw a turkey if frozen (in the refrigerator), peel and trim vegetables, make the pies, etc.

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A cutting-edge study has unveiled the genetic mechanisms that shape the vibrant purple leaves of tea plants, renowned for their health-enhancing anthocyanins. By exploring the genetic variations and differential gene expression behind this unique coloration, the research provides key insights into the molecular control of anthocyanin biosynthesis, paving the way for innovations in tea breeding.

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Guenther offers food safety advice for successful Thanksgiving

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Meals at Thanksgiving and other holidays serve as great social occasions for catching up with family and friends — and for the sake of all gathered, the culinary delights on the table should be delicious, sumptuous, and most importantly, safe.   Melissa Wright, director of Virginia Tech’s Food Producer Technical Assistance Network, and Lester Schonberger, associate Extension specialist, are both faculty members in the Virginia Tech College of Agriculture and Life Sciences' Department of Food Science and Technology and know exactly what you can do to reduce your risk of foodborne illness this holiday season.

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The World Institute of Kimchi(WIKIM) has announced that the regular consumption of kimchi, a traditional Korean fermented food, is effective in reducing body fat and may serve as a promising dietary strategy to combat obesity.