Students from the Foods for Health Institute’s Undergraduate Mentorship program presented at the American Chemical Society’s (ACS) 245th annual conference. The ACS “Chemistry of Energy and Food” conference took place in New Orleans from April 7 – 11, 2013.
Former Ph.D. candidate in Food, Science and Technology, and Foods for Health Institute researcher, Dr. Daniel Garrido begins a new position as Assistant Professor in the School of Engineering at Pontifical Catholic University in Santiago, Chile.
Research from the Foods for Health Institute and former postdoc Dr. Katie Hinde about the complex composition of human milk is highlighted in an article on slate.com
Foods for Health Institute Director Dr. Bruce German was profiled by journalist Nathanael Johnson in a five-part series for the innovative web-magazine Medium.
The innovative work of the Foods for Health Institute was recently covered by a journalist from Northwestern University.
Elizabeth Chin and Erica Vonasek, Ph.D. students in the Food Science and Technology Department, received Graduate Fellowship Awards for their research on citrus disease and food safety.
Dr. David Mills and Dr. Bruce German have joined a host of collaborators on the American Gut Project. This open source project seeks to characterize the microbial diversity in the American public.
Revisit the exciting research, the multi-disciplinary collaborations, the substantial grants and awards, the outstanding student publications, and a year of special events from the Foods for Health Institute. We have accomplished some incredible things in 2012; here are some important events that shaped the Institute and opened new possibilities for the future.
Dr. Juliana Maria Leite Nobrega de Moura Bell is an expert in membrane filtration and a project scientist working in the Advanced Milk Processing Lab, located in the newest building of the Robert Mondavi Institute for Wine and Food Science complex.
FFHI-associated graduate student Nick Bokulich is first author of an important study advancing bioinformatic methods to directly characterize the diversity of microbes in natural sites. The study was recently published in the prestigious journal Nature Methods.
The Foods for Health Institute announces an exciting partnership that engages school children in new ways to manage their health. The project is funded through a grant from the National Science Foundation.
The Foods for Health Institute seeks participants for two important projects in our Human Studies program.
Dr. Katie Hinde is a former postdoctoral researcher with the Foods for Health Institute and the California Primate Research Center in Davis. She is currently an Assistant Professor at Harvard University and blogs about the important role of mammalian milk.
With a $9.3 million startup grant from the National Institutes of Health, UC Davis has opened the West Coast Metabolomics Center, a high-tech consortium of research laboratories that will help scientists better understand and develop more effective treatments for complex diseases like diabetes, atherosclerosis and cancer.
The Foods for Health Institute and Food and Nutrition scientists at UC Davis work with the Culinary Institute of America on a tasting study examining consumer’s preference for increasing vegetables in their diet in novel ways.
A recent paper by Ph.D. student Daniel Garrido and other Foods for Health Institute-affiliated researchers describes the intricate processes within the infant gut, and explains how breast milk can promote protective bacteria to help improve the overall health of infants.
Dr. Boudry is a visiting professor from France who has joined Dr. Helen Raybould’s lab to advance her understanding of communication between the gut and the brain.
Foods for Health Institute researchers awarded a prestigious R.I.S.E. award to fund the "Protecting the Fragile Intestine" project, led by Dr. Satya Dandekar.
UC Davis Food Science Ph.D. student Nikolas Bokulich is the first recipient of the Dannon Probiotics Fellowship. The Dannon Probiotics Fellowship Program was created to support the education of a student who excels in science and shows a strong interest in the field of probiotics.
This June, the UC Davis Foods for Health Institute and the USDA Western Human Nutrition Research Center jointly hosted the phenotyping conference, "measuring response to food: phenotyping tools and targets."