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.
Avocados change belly fat distribution in women, controlled study finds
An avocado a day could help redistribute belly fat in women toward a healthier profile, according to a new study from the University of Illinois Urbana-Champaign and collaborators.
One hundred and five adults with overweight and obesity participated in a randomized controlled trial that provided one meal a day for 12 weeks. Women who consumed avocado as part of their daily meal had a reduction in deeper visceral abdominal fat.
Team develops bioprocess for converting plant materials into valuable chemicals
URBANA, Ill. — A team of scientists at the University of Illinois Urbana-Champaign developed a bioprocess using engineered yeast that completely and efficiently converted plant matter consisting of acetate and xylose into high-value bioproducts.
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.
Study linking culture with health shows need for diversity in research
URBANA, Ill. – As we move through life, our bodies get older. Aging is inevitable, but how fast it happens can vary considerably. Physical and environmental stressors can accelerate the process, and culture may interact with biology in ways that are not fully explored.
Cancer survivors' tongues less sensitive to tastes than those of healthy peers
Most survivors of squamous cell head and neck cancers report that their sense of taste is dulled, changed or lost during radiation treatment, causing them to lose interest in eating and diminishing their quality of life.
New health benefits of red seaweeds unveiled
URBANA, Ill. - Red seaweeds have been prevalent in the diets of Asian communities for thousands of years. In a new study, published in Marine Drugs, researchers have shown how these algae confer health benefits.