FSHN

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.

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.

URBANA, Ill. – Sammie Golemba is getting a head start on her college experience. As an incoming freshman in food science and human nutrition (FSHN) at the University of Illinois, she participated in this year’s FSHN Food Challenge and won a $500 scholarship for her efforts.

“I decided to make egg-free and gluten-free blue corn waffles for the challenge. I have had dietary issues regarding gluten and dairy, and I wanted to make sure to create something that would be ‘dietary friendly’ to eat,” she says.

Zeynep Madak-Erdogan, associate professor in the Department of Food Science and Human Nutrition, has been named editor-in-chief of the Journal of the Endocrine Society. Madak-Erdogan leads the Women’s Health and Metabolism lab at University of Illinois. Her research focuses on understanding how hormones and metabolism affect women’s health. Journal of the Endocrine Society is an Open Access journal providing rapid publication of clinical research, clinical practice information, and basic research in all areas of endocrinology.

URBANA, Ill. ­– Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other. A broader perspective can help identify ways to limit food waste while also promoting healthy nutrition, two University of Illinois researchers suggest.

URBANA, Ill. - The Discovery Partners Institute (DPI) and the University of Illinois College of Agricultural, Consumer and Environmental Sciences College (ACES) are launching their inaugural Food and Agriculture Student Immersion Program.

The new endeavor features an immersive hands-on project designed to help solve the grand challenges of sustainability and nourishment.

URBANA, Ill. ­– Food waste is a major problem in the U.S., and young adults are among the worst culprits. Many of them attend college or university and live on campus, making dining halls a prime target for waste reduction efforts. And a simple intervention can make a big difference, a University of Illinois study shows.

URBANA, Ill.  – Lettuce is an important food commodity in the U.S., popular for its health and nutrition benefits. But leafy greens can be carriers of foodborne disease, leading to frequent product recalls.

A new University of Illinois study aims to develop better testing methods for produce. Matt Stasiewicz, assistant professor of applied food safety at U of I, received a $348,753 grant from the USDA National Institute of Food and Agriculture (NIFA) for the project.

CHAMPAIGN, Ill. — Abrupt changes in the senses of smell and taste are commonly reported by people who contract COVID-19 and may be an early warning sign that a person has been infected.

Students at University of Illinois Urbana-Champaign are not lacking in U of I pride, and it’s not uncommon to see Memorial Stadium or the State Farm Center packed with students cheering on Illini athletes. What many people might not know, though, is behind the scenes and on the sidelines at U of I sporting events, College of Agricultural, Consumer and Environmental Sciences (ACES) students are working hard to help fuel and hydrate players during games and practices.