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.
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.
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.
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.
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.
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.
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.
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.
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.