Mary Akingbasote will spend the next several years meeting with other Ph.D. students across the country for specialized training programs through the Foundation for Food & Agriculture Research.
UK Martin-Gatton CAFE hosted its first Sustainable Healthy Foods Research Symposium, inviting global research scholars and experts to discuss ideas and innovations for developing healthier and more nutritious foods.
Lauren Batey and Aurora Occa wanted to know how recipe video content on social media could be used to encourage students to make healthier diet choices.
Josephine Traver spent her summer turning powders and nonanimal gums into something that behaves like Jell-O — and prints like it too — as a stand-in for animal gelatin in 3D food printers.
Shuoli Zhao is investigating the changing nutritional profiles of children’s cereals and their potential impact on childhood nutrition and overall public health.
UK's Alison Gustafson is forming partnerships across campus and in communities throughout the Commonwealth to address food insecurity and its impact on the health of Kentuckians.
