Nutritional Sciences
Beyond Weight Loss: New Grant Supports Study on Weight Stability, Black Women’s Health
'From a public health perspective, prevention is as important as treatment. Still, what I observed was a large gap in prevention approaches to address obesity in Black women'
‘The Angus of Oysters’
Fueled by nerves and passion, ‘Science Guy’ Keegan Jalbert’s aquafeed company wins Wolff Entrepreneurship Championship
The World is His Oyster
Seafood entrepreneur Keegan Jalbert is developing a new approach to oyster feed
Father-Daughter Entrepreneurs Plan to Introduce Refreshing, Non-Alcoholic Beverage for Life on the Water
Wolff Competition startup: 'We credit UConn for our acceleration and momentum'
Kathryn Marchak Explores Food as Health as NourishedRx Summer Intern
'I believe that nutrition really does give the body the building blocks that it needs to heal, rebuild, and recover to perform its best'
Trading in Palm Trees for Seaweed to Support Domestic Manufacturing
Mingyu Qiao will use an anaerobic digestion process to transform seaweed into a sustainable replacement for palm oil
Elena Camacho’s Innovating Plant Protein-Rich Foods as PURIS Intern
'I am able to work in both the lab and kitchen applying what I’ve learned, and gaining hands on experience with product development. You get that mix – it’s the best of both worlds'
Collagen Peptides Support Bone Health for Female Runners
The study found that biomarkers associated with bone formation increased and inflammation decreased with collagen peptide supplements
Christopher Blesso Named Interim Department Head of Nutritional Sciences
Blesso brings a strong record of research, teaching, and student mentorship to this leadership role
UConn Alum’s App Provides Accurate Food Additive Information
A new iPhone app called Food Additive Lens uses artificial intelligence to help consumers and professionals better understand ingredients and additives in food products