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.
Lorna De Leoz is a doctoral candidate in Chemistry and a former Foods for Health Institute researcher. Her work was highlighted in UC Davis Magazine for bridging the gap between the lab and the marketplace.
The Culinary Institute of America (CIA), together with Food and Nutrition scientists at the Foods for Health Institute are working together on the Healthy Flavors Research Initiative to bridge the culinary arts and the food and sensory sciences.
UC Davis Food Science Ph.D. student Nikolas Bokulich is the first recipient of the Dannon Probiotics Fellowship. The Dannon Probiotics Fellowship Program was created to support the education of a student who excels in science and shows a strong interest in the field of probiotics.
Foods for Health Institute researchers will measure the effects of complex sugars from cow milk to improve the function of the gastrointestinal system. They will analyze valuable molecules in whey permeate – a dairy-industry byproduct.
Foods for Health Institute's Education Program works with local Davis school to foster children's awareness of their physical activity. Children at Peregrine School will be using Polar Active accelerometers donated by Education Program partner, Polar.
The Foods for Health Institute invited Dr. Svanborg to speak about her exciting research in the talk titled, “HAMLET: structure, molecular targets and therapeutic effects.”
Dr. Dave Mills Takes Part in a Multi-Million Dollar Gates Foundation Grant to Address Infant Malnutrition— by Stephanie Maroney — last modified Apr 22, 2016 10:53 AM
Dr. Dave Mills, the Peter J. Shields Chair of Dairy Food Science at UC Davis and active member of the Foods for Health Institute's Milk Bioactives and Functional Glycobiology programs, is part of a multi-campus, interdisciplinary approach to deliver solutions to the problems of childhood malnutrition in the developing world through a grant from the Bill and Melinda Gates Foundation.
Dr. Boudry is a visiting professor from France who has joined Dr. Helen Raybould’s lab to advance her understanding of communication between the gut and the brain.
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.
Not only does Dr. Dewey's iLiNS Project develop practical solutions to solve the problem of infant under-nutrition, but it provides valuable research data for Foods for Health Institute researchers engaged in a multi-campus grant from the Bill and Melinda Gates Foundation.
The Foods for Health Institute is proud to present the third in a series of seminars about the frontiers of interdisciplinary biosciences, featuring the work of Dr. Malin Nording on May 11.
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.
Foods for Health Institute researchers awarded a prestigious R.I.S.E. award to fund the "Protecting the Fragile Intestine" project, led by Dr. Satya Dandekar.
The Foods for Health Institute and Food and Nutrition scientists at UC Davis work with the Culinary Institute of America on a tasting study examining consumer’s preference for increasing vegetables in their diet in novel ways.
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 recently hired a graduate from the Nutrition Department to join the team in a permanent position, continuing the important work that she does in the clinical studies.
Principal investigators in a multi-million dollar Bill and Melinda Gates Foundation grant require the support and collaboration of many researchers at the Foods for Health Institute.
A recent paper by Ph.D. student Daniel Garrido and other Foods for Health Institute-affiliated researchers describes the intricate processes within the infant gut, and explains how breast milk can promote protective bacteria to help improve the overall health of infants.
On Friday June 22nd, the Foods for Health Institute jointly with the UC Davis Comprehensive Cancer Center, the Clinical and Translational Science Center, and the Western Human Nutrition Research Center hosted a translational innovation forum to discuss the topic of obesity, inflammation, and cancer.
The Foods for Health Institute partners with the Robert Mondavi Institute for Wine and Food Science to present a mosaic of short films "Lunch, Love, Community," by Helen De Michiel and Sophie Constantinou on Thursday May 24th from 5-8pm.
Dr. Sara Schaefer and the Foods for Health Institute's Education Program are featured in news coverage that highlights the work of a collaborating UC Davis faculty member, Dr. Adela de la Torre, on various projects to improve the health of Latinos.
The Foods for Health Institute seeks participants for two important projects in our Human Studies program.
Metabolic Phenotype Program researchers at the Foods for Health Institute received a substantial grant from the Dairy Research Institute to explore the metabolic effects of consuming different types of dairy product fats compared to non-dairy products containing similar fats.
The Foods for Health Institute is pleased to have Dr. Grimm as part of its leadership team.
Volunteers are wanted to taste-test as part of a Foods for Health Institute and Culinary Institute of America research study testing the preference for meat, vegetable, and mushroom recipes.
FFHI’s Associate Director of Education, Sara Schaefer, and Assistant Professor, Charlotte Biltekoff, helped to facilitate an interactive media social at the Robert Mondavi Institute. The Lunch Love Community event engaged the Davis campus and community on the initiative to improve the quality of school lunch.
This June, the UC Davis Foods for Health Institute and the USDA Western Human Nutrition Research Center jointly hosted the phenotyping conference, "measuring response to food: phenotyping tools and targets."
With a $9.3 million startup grant from the National Institutes of Health, UC Davis has opened the West Coast Metabolomics Center, a high-tech consortium of research laboratories that will help scientists better understand and develop more effective treatments for complex diseases like diabetes, atherosclerosis and cancer.