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Archive for the ‘Food’ Category

CAHNR in the news

newsprintUConn Magazine reported on the Skype a Scientist project where experts are paired with schools. It listed natural resources and the environment graduate student Mauri Liberati as holding nine sessions with one school.

Wallet Hub asked John Bovay questions about how foodies can save money and how policy changes can improve the local food scene in a “Best Foodie Cities in America” article. Bovay is an assistant professor in agricultural and resource economics.

UConn Magazine featured Horsebarn Hill as the premiere Storrs campus bird-watching site.

Associated Press referred to a UConn study that found highest concentrations of bears in Connecticut are not in the most remote areas. (more…)

Historical image of the week

School lunch workshop

School lunch workshop. By Jerauld A. Manter, 1953. From the Jerauld A. Manter Photograph Collection, University of Connecticut Photograph Collection. (CC BY-NC)

Food safety website provides answers for consumers and producers

Diane Hirsch

Diane Hirsch

Storms like hurricanes Harvey and Irma can create a public health nightmare, leading to safety issues of all kinds, including food safety concerns. How long will food remain safe to eat if your refrigerator fails? How do you disinfect your kitchen? Is produce safe to eat? Find the answers to most food safety questions for consumers, home cooks, farmers, growers, and processors, at the UConn College of Agriculture, Health and Natural Resources’ food safety website, foodsafety.uconn.edu.

For more than twenty years, Diane Wright Hirsch of UConn Extension has served as the College’s food safety extension specialist, working with producers and consumers alike.

“It can be difficult for the various food industries in Connecticut to find the resources they need,” says Hirsch. “Oftentimes they would call me and say they don’t know where to begin. I wanted the website to provide a one-stop shop for them.”

In addition, she says, “Consumers may try to address a food safety question using their favorite search engine, and discover inaccurate information,” she says. “Everything on our website is science based.”

(more…)

CAHNR in the news

newsprintPeople magazine quoted Department of Agricultural and Resource Economics Assistant Professor John Bovay in an article about why avocados are so expensive now.

New York Times reported on the opening of the MISSION Heat Lab at UConn’s Korey Stringer Institute. The lab is housed in the Department of Kinesiology. See also SGB Media, Omaha World-Herald The Washington Post, The Daily Campus and UConn Today.

CNN quoted Department of Allied Health Sciences Associate Professor Jennifer Harris about a public health concern. Harris said that product placements in video games aimed at youth make them less skeptical than classical ads.

The Westerly Sun ran an article by Dawn Pettinelli about growing castor bean plants. Pettinelli is an assistant cooperative extension educator in plant science and landscape architecture. (more…)

Meet undergraduate student Catherine Cabano

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Catherine Cabano

From starting a successful club on campus to presenting research abroad in Scotland, Catherine Cabano, a senior animal science major in the honors program, continues to provide a stellar example of what an ideal UConn student should be. This past summer, Catherine had the opportunity to attend the prestigious Universitas 21 Undergraduate Research Conference at the University of Edinburgh. At the conference, Catherine was one of nearly 100 students from across the globe selected from 26 of the world’s best universities. Nominations to attend the conference were university-wide, and Catherine was one of just two students chosen to attend. Here is what she said in an interview.

What attracted you to UConn? I was initially attracted to UConn because of the great animal science department. I liked how UConn was a big university with small departments. I could make personal connections with the professors in my major.

What is your major? My major is animal science with a concentration in food science. I also hold a minor in entrepreneurship. (more…)