News

In the second part of this series, UK experts from the Gatton College of Business and Economics and the College of Agriculture, Food and Environment provide insight into the current reality Kentuckians are facing at the grocery store and in the kitchen.

UK agricultural economists found that while plant-based meat alternatives are a growing industry, they are not currently growing enough to replace the current demand for beef.

The University of Kentucky is part of a coalition that received a $500,000 grant to support a project to boost economic recovery in Kentucky through technological innovations in agriculture.

University of Kentucky’s Food, Energy & Water Symposium will take place on Dec. 9. The event will take place from 9 am to 4 pm at the Jacobs Science Building.

UK researchers studied pandemic-related impacts to food systems including changes in consumer purchasing behaviors, pandemic responses of different food system sectors, innovations and agency support.

Recent work from the University of Kentucky College of Medicine published in Cell Press discusses an essential signaling pathway that causes metabolic dysfunction including insulin resistance and obesity.

A public-private research collaboration between the University of Kentucky Department of Horticulture and London-based Arq is working to create a sustainable future for Kentucky and the planet.

The effort will meld the expertise of scientists and educators from a variety of departments within the college and potentially across the university.

The National Institutes of Health/National Heart Lung and Blood Institute recently awarded a five-year $3.8 million grant to the University of Kentucky to begin a new study aimed at improving diet and activity among rural Appalachian Kentuckians. 

Mudd-Martin is testing the effectiveness of two interventions aimed at encouraging healthy behaviors such as physical activity, healthy eating and smoking cessation for the populations of rural areas of Bourbon, Rowan, Nicholas and other nearby counties.