Graham Redweik receives two year grant to enhance agricultural literacy through workforce training
Graham Redweik, food science and human nutrition graduate student, received $120,000 from USDA National Institute of Food and Agriculture to further develop skills in agricultural, food, natural resource, and human sciences. His project focuses on how salmonella survives in the chicken intestine without causing disease. Under his major professor Dr. Mellata's supervision, this grant will provide Redweik the opportunity to enhance his lab skills, as well as advance research in the food and agricultural science industries. For more information, contact Graham Redweik at 574-727-4043 or email@example.com.
Using their expertise to improve people's lives, the focus of these human scientists' research ranges from textile design processes, to wine polyphenols and polysaccharides, to orthopedic biomechanics, to the intersection of political philosophy, normative ethics, and evidence in educational decision-making.
Redweik was one of 75 individuals nationwide awarded a
Auriel Willette receives annual installment from the NIH Institute on Aging for memory research
Auriel Willette, assistant professor in food science and human nutrition, received a grant of $243,137 from the NIH Institute on Aging to continue funding for a five-year project, officially set to continue until December 2020. The total amount of the grant is $881,730. The grant will fund a proof-of-concept clinical trial looking at the effects of intermittent calorie restriction on older adults with mild memory problems. Willette’s research will focus on whether weight loss in overweight to obese participants will raise insulin sensitivity and translate into improved brain function and memory.
Nuria Acevedo receives funding for underrepresented scholar program
Nuria Acevedo, assistant professor in food science & human nutrition, received $160,000 from the USDA National Institute of Food & Agriculture for Cyclone Scholars. This program has three main goals: to increase enrollment of underrepresented students in the food science and human nutrition program, provide them with experiential research opportunities, and ensure their retention in the program. By the end of this program the scholars will be prepared to enter careers in food science companies or continue their education in a graduate program.
Many former public.iastate.edu faculty websites can be built on College of Human Sciences research website
As the University sunsets the public.iastate.edu website service, the College of Human Sciences offers an alternative to sites.iastate.edu for their own faculty. Review some of the new sites or request yours now.
Manju Reddy receives funding for wheat and corn flour research
Manju Reddy, professor in food science and human nutrition, received $18,961 from Nutrition International (Ottawa, Ontario, Canada) for the development of protocol to test the type of iron added to wheat and corn flours. While there are iron fortification guidelines currently in place, they appear to be ineffective in reducing the burden of iron deficiency anemia in developing countries, most likely due to ineffective quality control systems. This study will work to provide a cost-effective, rapid, and accurate test to identify the forms of iron added to flours to help government agencies check for compliance in food fortification programs.
Kevin Schalinske awarded funding to study polycystic ovary syndrome
Kevin Schalinske, professor in food science and human nutrition, and his laboratory group received a grant for $146,551 from the NIH Eunice Kennedy Shriver National Institute of Child Health and Human Development. The grant focuses on developing dietary strategies to support methyl group metabolism in polycystic ovary syndrome (PCOS). The research will utilize both a genetic and chemically-induced model of PCOS in mice and rats, respectively.
Food science and human nutrition...