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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...