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Clear Filter
Lauren Quinn | May 12, 2021
Kefir packs less of a probiotic punch than labels claim
Leslie Myrick | March 10, 2021
New faculty expand ACES capacity in food and agricultural systems for global health
Marianne Stein | February 24, 2021
Smaller plates help reduce food waste in campus dining halls
Marianne Stein | February 4, 2021
Ensuring healthy family mealtimes is important – and complicated
Marianne Stein | February 3, 2021
NIFA grant project aims to improve food safety testing for leafy greens
Stephanie Henry | December 16, 2020
Illinois pride in a cookie: Vegan, pumpkin treat just in time for baking season
Marianne Stein | December 15, 2020
An avocado a day keeps your gut microbes happy
Marianne Stein | December 11, 2020
Carrots are healthy, but active enzyme unlocks full benefits
Marianne Stein | September 24, 2020
Low-income households get nutritious food from food banks, study shows
Carolina Garibay | July 29, 2020
State-of-the-art extruder amps up companion animal research, education
Lauren Quinn | July 13, 2020
University research and the private sector: How a jelly ingredient factors in
Laura Mabry | May 21, 2020
New major focuses on major need – feeding the world
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