Nutritional Sciences
Camaraderie, Enthusiasm Punctuate Wolff New Venture Competition
‘I can't wait to see what impact they are going to have on the world'
Repackaging Seafood Waste as Plastic Alternatives
Researchers from the Department of Nutritional Sciences are commercializing technology to turn waste into plastic-free, biodegradable packaging
Study Suggests Blackcurrant Supplementing Mitigates Postmenopausal Bone Loss
The study found that the supplements either prevented the loss of, and in some cases even increased whole-body bone mineral density
A Marriage of Land & Sea: UConn Agricultural Startup Seeks to Slow Food Spoilage
'Creating a company is very, very daunting, but at the same time it keeps life interesting'
Plans for UConn’s Food Innovation Center Heat Up
With need confirmed by industry, the Food Innovation Center would aim to support new and existing businesses in the state
New Study Provides Insight to Why Covid Vaccines Hit Some Harder than Others
From exercise to birth control, researchers found many factors contribute to vaccine side effects
New Geroscience Program Delves Into the Mysteries of Aging
'Our goal is to give as many students as possible a greater appreciation and understanding of aging'
$3.34 Million USDA Grant Supports Development of Organic Poultry Industry
This new grant focuses on multiple objectives to advance the safety, efficiency, and economic outlook for organic poultry farming
Seaweed: The Superfood Frontier – Weighing the Many Benefits and Potential Risks
This overlooked food source has many benefits that can be fully realized with the help of safety regulations to reduce potential hazards
CAHNR Alum Kristin Rubin Brings Nutrition to Consumers
Working at some of the biggest names in food, Kristin Rubin connects nutrition, health, and innovation