FSHN

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.

URBANA, Ill. ­– When agrochemical and pharmaceutical companies develop new products, they must test extensively for potential toxicity before obtaining regulatory approval. This testing usually involves lengthy and expensive animal studies. 

A research team at University of Illinois has developed a gene biomarker identification technique that cuts the testing process down to a few days while maintaining a high level of accuracy.

URBANA, Ill. – It’s officially cookie-baking season, and University of Illinois food scientists and chefs are showing their Illinois pride with a new cookie recipe, fully vegan, baked in the shape of the beloved Illinois “Block I.”

And as an even-bigger nod to Illinois, the cookie’s featured ingredient is pumpkin. After all, Illinois is the highest pumpkin-producing state in the nation. 

URBANA, Ill. – Eating avocado as part of your daily diet can help improve gut health, a new study from University of Illinois shows. Avocados are a healthy food that is high in dietary fiber and monounsaturated fat. However, it was not clear how avocados impact the microbes in the gastrointestinal system or “gut.”

URBANA, Ill. – Carrots are a good source of beta-carotene, which is a precursor of vitamin A. But to get the full health benefits of this superfood, you need an active enzyme to produce this vitamin.

A new breakthrough by University of Illinois researchers, including John Erdman, Department of Food Science and Human Nutrition, will make it easier to detect, prevent, and treat nonalcoholic fatty liver disease (NAFLD). The research team’s methods use noninvasive ultrasound, that could be used during a routine physical, to measure the amount of fat in the liver. The discovery could have a major impact on the prognoses of millions of people suffering from NAFLD around the world. Read more.

URBANA, Ill. — Scanning social media while listening to a lecture. Watching a favorite television series while studying. Today’s young people frequently juggle multiple streams of information and entertainment media while doing schoolwork, a trend that researchers call distracted learning.