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.
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.
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.
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.
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.
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.
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.