Illinois researchers develop model to evaluate food safety control strategies for produce industry
You’ve probably heard of product recalls involving lettuce, spinach, or other leafy greens. Consuming these popular vegetables is among the main causes of food poisoning, affecting thousands of people every year. Leafy greens can become contaminated with pathogenic E. coli or other bacteria through splashes of soil or contaminated irrigation water in the field, or through processing and handling.
Kemp’s legacy of generosity fuels future leaders in Food Science and Human Nutrition
Albert “Bert” Kemp’s legacy is one of service, hard work, and lasting generosity.
Study: Innovative light technology is safe, effective for mitigating fungal contamination of cereal grains
Fungal contamination of cereal grains poses a substantial threat to food security and public health while causing hundreds of millions of dollars in economic losses annually.
ACES senior shines in nutrition education and service
During her summer break, Delaina Sigman was handed a protractor, a pencil, a sheet of paper, and a compass. Then she was told to navigate her way through the wilderness. This was just the beginning of Cadet Summer Training, an experience Sigman participated in as a student in the University of Illinois Urbana-Champaign’s ROTC program.
Sharon M. Donovan Pediatric Nutrition Seminar Fund launched to advance children's health
The Division of Nutritional Sciences (DNS), housed within the College of Agricultural, Consumer and Environmental Sciences
University of Illinois: A century of nutritional science impacts
The University of Illinois Urbana-Champaign has been at the forefront of nutritional science research and education for over 100 years.
ACES student selected for 2024 Homecoming Court
Once again, the College of Agricultural, Consumer and Environmental Sciences (ACES) is represented on the University of Illinois Urbana-Champaign Homecoming Court — this year by Ashley Equíhua, a senior studying nutrition and health in the Department of Food Scien
Weight-loss success depends on eating more protein, fiber while limiting calories, study says
Participants on a self-directed dietary education program who had the greatest success at losing weight across a 25-month period consumed greater amounts of protein and fiber, a study found. Personalization and flexibility also were key in creating plans that dieters could adhere to over time.
Honey added to yogurt supports probiotic cultures for digestive health
If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food.