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.
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.
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.
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.
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.
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.
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\u2019s preference for increasing vegetables in their diet in novel ways.
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.
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.
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.
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."
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.
