Sixth annual International Food Security Symposium at Illinois highlights global efforts
An international audience joined Illinois Extension and ACES International for the Sixth International Food Security Symposium, “Comparative Extension Models: Perspectives from the Field" on Oct. 11-12, 2021.
How plant-based burgers stack up against meat burgers in protein quality
URBANA, Ill. – Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels – a single generic value expressed in grams – can be misleading. That’s because the human body does not use “protein” per se. Instead, it needs essential amino acids, which are present in proteins, but the concentration and digestibility of amino acids are different among protein sources.
Apple chips moisture analysis made easy with near-infrared spectroscopy
URBANA, Ill. – Dried snack foods such as apple chips are a convenient alternative to fresh fruit, providing longer shelf life and easier storage. Consumers increasingly demand product variety, so companies coat such snack foods with fruit and vegetable powders to enhance taste and sensory appeal.
Food education program aims to reduce food waste and improve nutrition
URBANA, Ill. – A University of Illinois research team plans to develop a food education curriculum for low-income families, focusing on food management and cooking strategies for better nutrition and less waste. The project is part of a $15 million, five-year grant from the U.S. National Science Foundation (NSF) that brings together partners from 14 institutions in the first national academic research network on wasted food.
NSF funds Phase II of Center for Advanced Research in Drying (CARD)
URBANA, Ill. – Drying is one of the most energy-intensive aspects of manufacturing, and new Phase II funding from the National Science Foundation (NSF) will allow the Center for Advanced Research in Drying (CARD) to build upon five years of successful drying innovations in order to help reduce the considerable energy consumption by manufacturers across varying industries.
Reducing salt in bread without sacrificing taste
URBANA, Ill. – Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines. Bread may not seem like an obvious culprit; however, due to high consumption and relatively high salt content, baked goods are a major source of sodium in the diet. A new study from the University of Illinois explores ways to reduce sodium in bread without sacrificing taste and leavening ability.
Incoming FSHN student goes all out with blue-on-blue recipe
URBANA, Ill. – “I’m interested in studying hospitality management because I want to go into a career in food and restaurant management as well as owning my own bakery. I expect to learn the ins and outs of how the restaurant industry operates,” says Megan Darga, a first-year student this fall in food science and human nutrition (FSHN).
Kids eat more fruit and vegetables with longer seated lunch time
URBANA, Ill. – When kids sit down to eat lunch at school, fruits and vegetables may not be their first choice. But with more time at the lunch table, they are more likely to pick up those healthy foods. If we want to improve children’s nutrition and health, ensuring longer school lunch breaks can help achieve those goals, according to research from the University of Illinois.
Winning power bacon brownie bites are a creative take on healthy dessert
URBANA, Ill. – Brooke Covas is looking forward to beginning her studies in food science and human nutrition (FSHN) this fall.
“I have always had eyes for University of Illinois and specifically their FSHN program because it’s a really concrete program,” says Covas, who will be a student in FSHN’s dietetics concentration. Learn more about FSHN today.
Major revamp of SNAP could eliminate food insecurity in the US
URBANA, Ill. – Food insecurity is a major problem in the U.S., and it worsened during the COVID-19 pandemic. The Supplemental Nutrition Assistance Program (SNAP) provides some relief, but millions of Americans still lack adequate access to healthy food. A new study from the University of Illinois proposes a potential solution.