Archive for the ‘Nutrition’ Category
The Office of the Vice President for Research announced the recipients of the Fall 2017 Scholarship Facilitation Fund Awards, which aim to assist faculty in the initiation, completion or advancement of research, scholarly activities, creative works and interdisciplinary initiatives. Two CAHNR faculty members are among the 33 awardees.
Assistant Professor Dennis D’Amico’s project is Characterizing the Microbial Ecosystems of Traditional Farmstead Cheese Production and Their Roles in Microbial Transfer and Population Succession. D’Amico is on the faculty of animal science.
A Department of Nutritional Sciences Assistant Professor, Yangchao Luo, is investigating Development of an Organic Solvent-free Preparation of Solid Lipid Nanoparticles.
By Patsy Evans
UConn Today depicted two incoming CAHNR students, Olivia Knuth and Prachi Udeshi, in an article about new freshmen. It also quoted Knuth, who was described as an animal science major from West Hartford.
Time quoted Professor Nancy Rodriguez as saying that protein from whole foods, rather than powder, contributes extra micronutrients and fiber to the diet. Rodriguez is on the faculty of nutritional sciences.
UConn Today mentioned Alexandra Grimaldi, who is a dual-degree student studying English and allied health sciences with a concentration in public health and health promotion, in an article about summer research opportunities for students at UConn Health. (more…)
With the fast-paced schedule needed to obtain three degrees from UConn in two CAHNR academic departments, Laura Kunces feels prepared for the job of keeping up with the nutritional needs of professional athletes and coaches. Here is what the nutritional sciences and kinesiology graduate told us about UConn and her current career.
What was your major in the College? When did you graduate? With what degree? I graduated in May 2008 with a bachelor’s in nutritional sciences. I minored in nutrition for exercise and sport. In addition, I received two degrees, a MS in 2012 and a PhD in 2014 in kinesiology with a focus on low-carb diets and metabolism.
What class was most useful to you? When I was still a student, some of my favorite classes were Nutrition for Exercise and Sport, Medical Nutrition Therapy and the foods lab course. Now that I have more work experience, I recognize that other classes, such as Human Anatomy and Physiology and organic chemistry, have great relevance to what I do on a daily basis. Almost every class from graduate school has a direct link to my work now.
Tell us some of your fond memories of UConn. When I was an undergraduate, one of the most memorable days was the dietetic internship match day!
Some of my fondest memories of UConn were from things I did outside the classroom, such as walking in the snow from the West Campus Residence Halls all the way to the nutritional sciences buildings and the Dairy Bar. (more…)
A UConn nutritional sciences postdoctoral fellow, who was named an “emerging leader” in his field at a recent international event, began the path to nutrition research when he was studying biochemistry as a Nebraska undergraduate.
“I was always curious about science and loved biochemistry. But, I never imagined being in nutritional sciences,” said Tho Pham, who is the first place winner of the postdoctoral fellow category in American Society for Nutrition’s Emerging Leaders in Nutrition Science poster competition at Experimental Biology 2017. Four hundred nutritional scientists judged the competition.
In referring to this award and Pham’s USDA pre and postdoctoral fellowship grants, Department of Nutritional Sciences Head Sung Koo said, “Tho is truly an emerging scholar.”
Scholar Pham is not new to receiving honors. For example, his first exposure to nutritional sciences started with an (more…)