Nutritional Sciences
New Geroscience Program Delves Into the Mysteries of Aging
'Our goal is to give as many students as possible a greater appreciation and understanding of aging'
$3.34 Million USDA Grant Supports Development of Organic Poultry Industry
This new grant focuses on multiple objectives to advance the safety, efficiency, and economic outlook for organic poultry farming
Seaweed: The Superfood Frontier – Weighing the Many Benefits and Potential Risks
This overlooked food source has many benefits that can be fully realized with the help of safety regulations to reduce potential hazards
CAHNR Alum Kristin Rubin Brings Nutrition to Consumers
Working at some of the biggest names in food, Kristin Rubin connects nutrition, health, and innovation
Greening the Food Supply Chain: Developing Sustainable Food Systems through Interdisciplinary Collaboration
A recently published paper highlights the current state of sustainable food production research, from food nanotechnology to plant-based options and urban agriculture.
Chaubey Reappointed as Dean of the College of Agriculture, Health and Natural Resources
During his first term, Chaubey oversaw record growth at CAHNR in research, academics, and extension engagement
UConn Professor Patents Novel Food Allergy Treatment
Researchers from UConn and Western New England University found that when mice were exposed to curcumin during an allergic reaction, they did not develop allergic symptoms
CAHNR Alum Nancy Kirkiles-Smith Rediscovers Passion for Nutrition with Weekend Kitchen
Combining her knowledge of immunology and nutrition, Nancy Kirkiles-Smith helps people see that living by the adage "you are what you eat" can also be a lot of fun
CAHNR Establishes Collaborations with Indian Universities
The agreements allows the College, its students, and faculty to conduct research on a truly global scale
$10 Million USDA Poultry Sustainability Grant Making Progress on All Initiatives
With an eye to safeguarding animal, human, and environmental health, the multi-institution project is improving broiler production by relying on environmentally friendly approaches and no antibiotics