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 protocol with sessions three times per week. None of the participants had previous weightlifting experience.
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.
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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.
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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.
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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 lives.
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 semester, efficient and effective teaching communication is a necessity to maintain my sanity and provide a positive learning environment.
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 I would not comprehend the course material. Despite these worries, I performed well in my nutrition class and was even offered a teaching assistant position to engage with the course material from an educator’s perspective.
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 drying. Proteins are routinely dried to improve storage stability, expand alternatives to product formulation, and enhance bioavailability.
Professor of Molecular and Integrative Physiology Erik Nelson (ACPP) has won a $4.5M Era of Hope Scholar Award from the United States Department of Defense (DoD) Breast Cancer Research Program (BCRP). This prestigious award supports individuals early in their careers who have demonstrated significant potential to effect meaningful change in breast cancer research. Recipients of the Era of Hope Scholar Award are leaders and visionaries in their respective field who go beyond conventional thinking to change the current landscape of breast cancer research and therapy.
Zeynep Madak-Erdogan, member of the Cancer Center at Illinois and Cancer Research Advocacy Group, attributes her passion for cancer research to the serendipity in the science.
Madak-Erdogan’s interest in researching cancer began during high-school, when the first molecular biology and genetics department in Turkey was established. She began her academic journey there, then continued her studies at the University of Illinois for her PhD, postdoctoral fellowship, and finally, as a faculty member.