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Study: How home food availability affects young children’s nutrient intake

Early childhood is an important time for learning about nutrition and establishing healthy eating behaviors. Young children rely on parents to provide food options, and the availability of food in the home affects their dietary choices.

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Celebrate National Nutrition Month at annual fair on March 6

March is National Nutrition Month™, an educational and informational campaign sponsored by the Academy of Nutrition and Dietetics. This year’s theme is “Beyond the Table,” encouraging people to think about nutrition from farm to fork, including food production and distribution to grocery stores and farmers markets.

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Refrigerate lettuce to reduce risk of E. coli contamination, researchers say

Leafy green vegetables are important sources of dietary fiber and nutrients, but they can harbor harmful pathogens. In particular, lettuce has often been involved in outbreaks of foodborne illness across the U.S.

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Common hair loss and prostate drug may also cut heart disease risk in men and mice

The drug finasteride, also known as Propecia or Proscar, treats male pattern baldness and enlarged prostate in millions of men worldwide.

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Zeynep Madak Erdogan receives American Association for Cancer Research award

 Zeynep Madak Erdogan, Cancer Center at Illinois (CCIL) Associate Director for Education and Sylvia D. Stroup Scholar of Nutrition and Cancer, received the prestigious 2024 Michael B. Kastan Award for Research Excellence given by the American Association for Cancer Research’s (AACR) Molecular Cancer Research (MCR) journal.

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Microbial division of labor produces higher biofuel yields

CHAMPAIGN, Ill. — Scientists have found a way to boost ethanol production via yeast fermentation, a standard method for converting plant sugars into biofuels. Their approach, detailed in the journal Nature Communications, relies on careful timing and a tight division of labor among synthetic yeast strains to yield more ethanol per unit of plant sugars than previous approaches have achieved. 

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Lightning sparks scientists’ design of ultraviolet-C device for food sanitization

Scientists in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign have developed a portable, self-powered ultraviolet-C device called the Tribo-sanitizer that can inactivate two of the bacteria responsible for many foodborne illnesses and deaths.

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Sweet Success: FSHN alum turns passion into full-time cookie business

In honor of National Cookie Day, Alyssa Deolitsis reflects on kickstarting her own business with help from her degree.

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Voices of ACES Blog

Online master’s program provides flexibility for food science professionals

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Vanessa Herrera works at Conagra Brands as a principal development scientist in the meat snacks research and innovation team. She’s a student in the online Master of Science in Food Science program.

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