The first day of the 10th annual International Milk Genomics Consortium featured a full line-up of keynote speakers, faculty lectures, student presentations, and industry engagement. The three-day Symposium at UC Davis featured speakers from across the U.S., Europe, Australia, and New Zealand.
Director of the Foods for Health Institute, Dr. Bruce German, was featured in the food and art journal Meatpaper.
Research findings from Dr. Slupsky and Dr. Bo Lönnerdal suggest that formula-feeding is linked to metabolic stress and increased risk of later disease.
The Foods for Health Institute congratulates Dr. David Sela on his appointment as Assistant Professor in the Department of Food Science at The University of Massachusetts, Amherst.
Several key Foods for Health Institute faculty researchers were highlighted in an article for their work on infant gut microbiota and the beneficial role of human milk in infant health.
The last "Milk Meeting" of the academic year featured a trio of talented Ph.D. student presentations from Nicholas Bokulich, Jincui Huang, and Zachery Lewis.
The Foods for Health Institute is recruiting volunteers for a collaborative project with other UC Davis researchers about food choices and health.
Students from the Foods for Health Institute’s Undergraduate Mentorship program presented at the American Chemical Society’s (ACS) 245th annual conference. The ACS “Chemistry of Energy and Food” conference took place in New Orleans from April 7 – 11, 2013.
Former Ph.D. candidate in Food, Science and Technology, and Foods for Health Institute researcher, Dr. Daniel Garrido begins a new position as Assistant Professor in the School of Engineering at Pontifical Catholic University in Santiago, Chile.
Research from the Foods for Health Institute and former postdoc Dr. Katie Hinde about the complex composition of human milk is highlighted in an article on slate.com
Foods for Health Institute Director Dr. Bruce German was profiled by journalist Nathanael Johnson in a five-part series for the innovative web-magazine Medium.
The innovative work of the Foods for Health Institute was recently covered by a journalist from Northwestern University.
Elizabeth Chin and Erica Vonasek, Ph.D. students in the Food Science and Technology Department, received Graduate Fellowship Awards for their research on citrus disease and food safety.
Dr. David Mills and Dr. Bruce German have joined a host of collaborators on the American Gut Project. This open source project seeks to characterize the microbial diversity in the American public.
Revisit the exciting research, the multi-disciplinary collaborations, the substantial grants and awards, the outstanding student publications, and a year of special events from the Foods for Health Institute. We have accomplished some incredible things in 2012; here are some important events that shaped the Institute and opened new possibilities for the future.
Dr. Juliana Maria Leite Nobrega de Moura Bell is an expert in membrane filtration and a project scientist working in the Advanced Milk Processing Lab, located in the newest building of the Robert Mondavi Institute for Wine and Food Science complex.
FFHI-associated graduate student Nick Bokulich is first author of an important study advancing bioinformatic methods to directly characterize the diversity of microbes in natural sites. The study was recently published in the prestigious journal Nature Methods.
The Foods for Health Institute announces an exciting partnership that engages school children in new ways to manage their health. The project is funded through a grant from the National Science Foundation.
The Foods for Health Institute seeks participants for two important projects in our Human Studies program.
Dr. Katie Hinde is a former postdoctoral researcher with the Foods for Health Institute and the California Primate Research Center in Davis. She is currently an Assistant Professor at Harvard University and blogs about the important role of mammalian milk.