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.
Researchers from Markey Cancer Center have found that a “Western diet” increases glycogen levels in the lungs, accelerating tumor growth and worsening patient outcomes.
Brandi White's research team, Meals that Heal, is making it easier for one Lexington neighborhood to access useful tips for healthy living and discover local organizations that make healthy foods more accessible.
A groundbreaking study led by a team of researchers at UK has revealed a surprising biochemical connection between plant immune responses and human neurological health.
The fellowship was developed to enhance medical students’ understanding of health and healthcare disparities experienced by disadvantaged and underserved populations.
