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.
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.
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.
