Former Foods for Health Institute postdoctoral researcher Dr. Angela Marcobal was the first author on an important new publication that examines the role of bacteroides in an infant’s gut.
Dr. Barile, Associate Director of International Programs for the Foods for Health Institute, has accepted an academic appointment in the Food Science and Technology Department at UC Davis.
FFHI Postdoctoral Researcher, Dr. Maciej Chichlowski, was awarded the Ruth L. Kirschstein National Research Service Award from the National Institutes of Health and the National Center for Complementary & Alternative Medicine (NCCAM) for his research regarding human milk oligosaccharides, bifidobacteria and intestinal epithelium.
Foods for Health Institute-affiliated researchers Dr. Helen Raybould and Dr. Dave Mills were awarded a grant from the National Center for Complementary and Alternative Medicine to continue their multi-disciplinary explorations of how bacteria in the gut influence human physiology.
Dr. Carlito Lebrilla's research regarding the benefits of breast milk from the FFHI's human milk oligosaccharides program has been featured in an article in the magazine, Nature.
UC Davis Professors, Dr. Carlito Lebrilla and Dr. Bruce German, are analyzing the oligosaccharides in milk through the Milk Bioactives and Functional Glycobiology Programs with the Foods for Health Institute.
The Foods for Health Institute is excited to participate in the Ninos Sanos, Familia Sana (Healthy Children, Healthy Family) project funded through a grant from the USDA's National Institute of Food and Agriculture.
Dr. Aifric O'Sullivan joins the Foods for Health Institute as our first exclusively-appointed postdoctoral researcher. Dr. O'Sullivan kicked off her new position with a presentation of her research on metabolomics and nutritional phenotyping.
A graduate student in the Chemistry program and FFHI affiliate, Charles Nwosu co-authored a study that was published in the Journal of Proteome Research.
Hyeyoung Lee was awarded first prize for her talk on the structure and function of milk glycolipids at the ACS/AGFD Withycombe-Charlambous Graduate Student Symposium in Anaheim, CA.
Charles Nwosu's paper on glycosylation analysis in protein mixtures was featured as one of the top read articles in the Journal of Proteome Research.
Clinical Nutrition, Nutrition Science, and Biochemistry students in the Foods for Health Institute's Undergraduate Mentorship Program describe their experiences while working in the lab and in the classroom.
FFHI faculty member Dr. Peter Havel and his research group have been studying the specific effects of eating sugar in its various forms for nearly 15 years. Their work was recently highlighted in a New York Times Magazine article and this month 60 Minutes was at UCD and UCD Health System for three days filming their current clinical study for an in-depth feature on sugar.
Both Foods for Health Institute-affiliated students received the clinical training fellowships from the UC Davis Clinical and Translational Science Center for Dixon's research on nutritional neuroscience and Luo's work with imaging technologies for cancer detection.
A public celebration marked the opening of the brand new teaching winery, brewery and food processing laboratory by the Robert Mondavi Institute. The platinum LEED certified building brings new opportunities to UC Davis students and researchers with a level of sustainability that is the first of its kind.
Dr. Nurit Argov-Argaman is currently a faculty member in Agriculture, Food and Environment at the Hebrew University of Jerusalem after completing a successful postdoctoral fellowship in Dr. Bruce German’s lab at the Foods for Health Institute.
Dr. Jennifer Smilowitz recruits promising UC Davis undergraduates to participate in the Foods for Health Institute's Undergraduate Mentorship Program. Students in the program receive a well-rounded, hands-on lab education as well as personal mentorship training designed to help them in all aspects of their university education.
The FFHI recently helped to rescue the Breastfeeding Support Program from budget cuts that would have significantly impacted this long-standing support structure as a unique resource on campus.
The Breastfeeding Support Program is one of the WorkLife programs that positions UC Davis as a desirable place from a model employer perspective. In addition to supporting the needs of UC Davis employees, Barbara Ashby and her team have made it a priority to take the Breastfeeding Support Program to the broader community, including undergraduate and graduate students, faculty and their partners and Davis-area residents.
Read the testimonials from members of the UC Davis community as they share their experiences in the Breastfeeding Support Group.