Nutritional Sciences
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
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.
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