Nutritional Sciences
Startup ‘SeaSol’ Seeks to Convert Seaweed into Compostable Food Packaging, Replacing Plastic
The technology not only prevents exposure to microplastics for the consumer but also creates a biodegradable package
Turning Microalgae into a Sustainable High Protein Food Solution
By changing the amount of certain nutrients the tiny marine plants receive, the UConn team produced microalgae with up to 25% more protein
Nutritional Quality of College Dining Options Vary by Location, Time of Day
A new UConn study shows how food options impact college students' nutrition
Why Kimchi Could Be Your Next Superfood
Studies highlight that fermented kimchi consumption provides benefits for fasting glucose levels, triglycerides, and hypertension
How Will Cuts to SNAP Funding Impact Connecticut?
Three UConn experts who have worked for decades to provide nutrition education through SNAP share insights on what cuts could mean for residents of our state
Ock Chun Named CAHNR Interim Associate Dean for Research and Graduate Education
Chun's academic leadership extends across research collaborations, extramural funding development, and graduate mentorship, with a focus on translational research that bridges epidemiology, clinical nutrition, and public health
Kumar Venkitanarayanan Named Interim Dean of UConn’s College of Agriculture, Health and Natural Resources
Venkitanarayanan is a leader in the field of egg and poultry meat safety and has served in several leadership roles within the University
Nutritional Science Graduate Student Receives Prestigious Fellowship
Liu’s research focuses on how fermentation can transform seaweed into a probiotic yogurt that supports gut health as a nutrient-rich sustainable food source
UConn Symposium Seeks to Integrate Nutrition with Immune Function to Shape New Disease Treatments
“We’re trying to set the stage for integrating these ideas”
Eating Your Feelings? A New Study Offers Hope for Emotional Eaters
With a focus on weight gain prevention and appetite awareness, SATISFY study participants reported significantly lower emotional eating