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Food Science & Human Nutrition

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  • Bevier Cafe WAND 17
    Bevier Cafe at the U of I is making sure food insecure students can eat
    2021-10-11 - CHAMPAIGN, Ill. (WAND) -  Bevier Cafe on the University of Illinois campus is making sure everybody eats - even those who cannot afford it.  It might seem like a regular cafe, but it's a place where no matter how much is your pocket, you'll get a warm meal.  "This is the only program on campus...
  • In a new study, food science professor Soo-Yeun Lee (left) and graduate student Aubrey Dunteman explore ways to reduce sodium in bread without sacrificing taste and functionality.
    Reducing salt in bread without sacrificing taste
    2021-09-28 - URBANA, Ill. – Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively high salt content, baked goods are a major source of...
  • Collage of seven new health innovation professors
    Carle Illinois Welcomes Seven New Health Innovation Professors
    2021-09-02 - Seven faculty from a range of disciplines across the University of Illinois Urbana-Champaign campus have joined Carle Illinois College of Medicine with Health Innovation Professor appointments.  The new professors deliver on Carle Illinois’ commitment to advance the discovery and translation of...
  • Pratik Banerjee, Associate Professor of Food Safety
    Small businesses, underserved communities get assist from Extension food safety expert
    2021-08-25 - URBANA, Ill. – Pratik Banerjee is an associate professor of food safety in the Department of Food Science and Human Nutrition. His research and teaching focus on understanding the transmission of...
  • Yong-Su Jin
    Team develops bioprocess for converting plant materials into valuable chemicals
    2021-08-17 - Professor of food science and human nutrition Yong-Su Jin led a team that developed a methodology for efficiently converting the hemicellulose in switchgrass into high-value bioproducts using an engineered yeast and the acetate and xylose from the plants’ cell walls. CHAMPAIGN, Ill. — A team of...
  • Melissa Prescott, Assistant Professor of Childhood and School Nutrition
    Longer lunches could mean your kid eats healthier
    2021-07-26 - CHAMPAIGN, Ill. (WCIA) – When kids sit down to eat lunch, they might not go straight for the fruits and vegetables on their plate. But a recent report from the U of I might have a solution for that. It something that sounds simple, but they found the answer is longer lunches. People with the U of...
  • Nicholas Burd and Colleen McKenna standing with workout equipment
    More protein doesn't mean more strength in resistance-trained middle-aged adults
    2021-03-25 - CHAMPAIGN, Ill. — A 10-week muscle-building and dietary program involving 50 middle-aged adults found no evidence that eating a high-protein diet increased strength or muscle mass more than consuming a moderate amount of protein while training. The intervention involved a standard strength-training...
  • Minto Michael, PhD
    FSHN Graduate Seminar- Dr. Minto Michael, Feb. 26 @ 11 a.m.
    2021-02-22 - Minto Michael, PhD Assistant Professor of Dairy Science School of Food Science Washington State University “​Application of Nanobubbles and Hyperspectral Imaging in Food Safety” Friday February 26, 2021 via Zoom 11 a.m. Join Zoom Meeting...
  • Paul Hughes, PhD
    FSHN Graduate Seminar- Dr. Paul Hughes, Feb. 19 @ 11 a.m.
    2021-02-15 - Paul Hughes, PhD Assistant Professor Department of Food Science and Technology Oregon State University “​Bench-to-bar: Lightproofing beer” Friday February 19, 2021 via Zoom 11 a.m. Join Zoom Meeting...
  • Katherine Thompson-Witrick, PhD
    FSHN Graduate Seminar- Dr. Katherine Thompson-Witrick, Feb. 12 @ 11 a.m.
    2021-02-10 - Katherine Thompson-Witrick, PhD Assistant Professor Food Science and Human Nutrition Department University of Florida “​Bicarbonate inhibition impact on Brettanomyces bruxellensis production of flavor compounds” Friday February 12, 2021 via Zoom 11 a.m. Join Zoom Meeting...
  • Student working in test lab
    U of I Sensory Lab Accepting Volunteers
    2021-02-01 - CHAMPAIGN, III (WAND)- Get ready to smell and taste like you've never before at the University of Illinois' Sensory Lab.  The lab carries our crucial research on the senses of taste and smell. Students in the PhD program say most people forget the magnitude of using taste and smell in our everyday...
  • lipid chart
    Get the Most Bang for your Buck: Teaching Nutrition using Multi-Modalities in One LMS Space
    2021-01-26 - As an instructor who has taught several sections of nutrition each semester with different modalities for more than two decades, I feel I finally found ways to streamline efforts by teaching every nutrition section in the same learning management system (LMS) space. Because I teach 750 students per...
  • fish tank with fish inside.
    Engaging Nutrition Students through Storytelling
    2021-01-07 - As a history major, it was quite daunting for me to enroll in a human nutrition course as a general education class. Although I had previously performed well in my history and humanities courses, I had not taken any college STEM (Science Technology, Engineering, and Math) classes and I was worried...
  • ramen noodles.
    Dietitians say there is no scientific evidence that MSG is bad for you
    2020-11-20 - Medically Reviewed MSG is a common food additive that is generally considered safe by the FDA.  There is no strong evidence that links MSG to health risks, and despite some controversy, experts say that worries about MSG are...
  •  Ultrasound induces capillary waves at the surface of a pool or drop of water. As the waves crest, cavitation bubbles are formed. These bubbles burst from the liquid surface, releasing tiny droplets of mist that can be blown away by a stream of air.
    Catalyzing Commercialization: Ultrasonic Dehydration of Protein Suspensions
    2020-11-12 - Today, consumer food choices, as well as food processing innovations, are driven by health, nutrition, and sustainability considerations. Plant proteins, a sustainable alternative to meat, are being used more frequently in foods from protein bars to pasta. At the heart of many food processes is...

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Food Science & Human Nutrition

260 Bevier Hall

905 S. Goodwin Ave.

Urbana, IL 61801

217-244-4498

Email: fshn-general@illinois.edu

College of Agricultural, Consumer and Environmental Sciences

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