FSHN

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. In a new study, researchers at the University of Illinois Urbana-Champaign evaluated far-ultraviolet C (far-UVC) light as a safe way to alleviate fungal contamination of corn and wheat and found this technology to be effective.

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.

The Division of Nutritional Sciences (DNS), housed within the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign, has established the “Sharon M. Donovan Pediatric Nutrition Seminar Fund.” With the inaugural seminar scheduled for the spring of 2026, this annual seminar will serve as a platform for bringing world-renowned experts in pediatric nutrition to campus.

Ashley Equíhua, a University of Illinois Urbana-Champaign senior majoring in nutrition and health in the College of Agricultural, Consumer and Environmental Sciences, is the Lincoln Academy Student Laureate Award recipient for 2024.

The University of Illinois Urbana-Champaign has been at the forefront of nutritional science research and education for over 100 years.

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

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. 

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. It also supports the probiotic cultures in the popular fermented dairy product, according to two new studies from the University of Illinois Urbana-Champaign.

Zeynep Madak-Erdogan is one of five University of Illinois professors at the Urbana-Champaign campus to be named University Scholar. The program recognizes faculty excellence in teaching, scholarship, and service. 

Raw poultry is one of the main causes of Salmonella poisoning, which affects thousands of people in the U.S. every year. A new study from the University of Illinois Urbana-Champaign shows that few products with high levels of very virulent Salmonella strains are responsible for most of the illnesses from raw chicken parts. The researchers suggest regulation efforts should focus on detecting and preventing those types of high-risk contamination.