Author Archive
CAHNR Alum Kristin Rubin Brings Nutrition to Consumers
Working at some of the biggest names in food, Kristin Rubin connects nutrition, health, and innovation
Patented Probiotic Spray Method Improves Hatchability, Health of Chicks
This method improves chick health for broiler production without relying on antibiotics, a positive step for human and animal health
Landscape Wonders: UConn Researcher Develops Female-Only Northern Bayberry Propagation and Pint-Size Purple Sand Cherry
UConn professor of horticulture and plant breeding, Mark Brand, adds two new cultivars to a long list of innovative cultivars he has developed to keep Connecticut landscapes sustainable.
AI Research on Arctic Permafrost Thaw Receives Support from NAIRR Pilot Program
Chandi Witharana from CAHNR's Department of Natural Resources and the Environment will receive support through this inaugural cohort for his work on remote sensing on Arctic permafrost thaw.
Greening the Food Supply Chain: Developing Sustainable Food Systems through Interdisciplinary Collaboration
A recently published paper highlights the current state of sustainable food production research, from food nanotechnology to plant-based options and urban agriculture.
New Model Identifies Shortcut for Understanding Dolphin Health
After decades of research, a group of scientists have found a new way to use blood samples to evaluate the health of an entire dolphin population
Gray Divorce Puts Women at Greater Risk of Food Insecurity
American women who divorce after 50 have an increased likelihood of experience food insecurity, according to new UConn research
Bird Flu and Milk: What You Need to Know from UConn Dairy Safety Expert Dennis D’Amico
While cases have not been detected in Connecticut yet, D'Amico answers common questions about the safety of milk products
Chaubey Reappointed as Dean of the College of Agriculture, Health and Natural Resources
During his first term, Chaubey oversaw record growth at CAHNR in research, academics, and extension engagement
UConn Professor Patents Novel Food Allergy Treatment
Researchers from UConn and Western New England University found that when mice were exposed to curcumin during an allergic reaction, they did not develop allergic symptoms