Brownie points for ChatGPT’s food analysis skills
AI is changing the way we work, create, and share information — but brownies?
Illinois researchers spearhead efforts to establish guidelines for personalized nutrition approaches
Personalized nutrition (PN) has gained popularity in recent years as a customized approach to health outcomes. PN combines biomedical, genetic, and lifestyle data to provide individualized recommendations, and a plethora of companies offer various forms of health screenings, apps, programs, products, and diet advice.
Illinois researchers develop next-generation organic nanozymes and point-of-use system for food and agricultural uses
Nanozymes are synthetic materials that have enzyme-like catalytic properties, and they are broadly used for biomedical purposes, such as disease diagnostics. However, inorganic nanozymes are generally toxic, expensive, and complicated to produce, making them unsuitable for the agricultural and food industries.
New study evaluates public policy preferences for limiting children’s access to energy drinks
Energy drinks are becoming an increasingly important topic in public health, nutrition and food policy, with global sales more than doubling from 2018-2023 and product selection expanding by 20% since 2021.
How an ACES alumna is sweetening Valentine’s Day with science and innovation
Longtime Chicago residents may miss the chocolatey fragrance wafting from Blommer Chocolate Company's now-shuttered West Loop factory. However, despite the closing of the factory, the Chicago headquarters and laboratories of one of North America’s largest cocoa processor remain.
Waste to wealth: Pomelo peel can be used for electricity generation and sensing devices
Pomelo is a large citrus fruit commonly grown in Southeast and East Asia. It has a very thick peel, which is typically discarded, resulting in a considerable amount of food waste.
Slow traffic, fast food: Study links road delays with unhealthy eating
Ever notice how much more tempting it is to pick up fast food for dinner after being stuck in traffic? It’s not just you.
U. of I. team develops weight loss app that tracks fiber, protein content in meals
Many people struggle to maintain a healthy weight, and choosing the optimal meals for weight loss can be challenging. A research team at the University of Illinois Urbana-Champaign has developed a weight management program that helps individuals plan meals with the assistance of a web application and support from a registered dietitian.
Cooking up new concoctions: ADM and FSHN Food Innovation Challenge
This September, a cooking channel came to life at the University of Illinois Urbana-Champaign as ADM
Smart food drying techniques with AI enhance product quality and efficiency
Food drying is a common process for preserving many types of food, including fruits and meat; however, drying can alter the food’s quality and nutritional value. In recent years, researchers have developed precision techniques that use optical sensors and AI to facilitate more efficient drying.