Buddhi Lamsal awarded funding for insect protein research: Buddhi Lamsal, a professor in food science and human nutrition, received $60,000 for a one-year project funded by the All Things Bugs LLC for the company’s effort of commercializing the production of insect protein production. The project focuses on extraction pure protein from edible insects, which are considered a more sustainable source of animal protein because they need less water and space compared to the conventional meat industry.
Food science and...
Nuria Acevedo receives award for research on soybean-oil based bigels as an alternative to animal fat in ground meat products
Nuria Acevedo, an assistant professor in food science and human nutrition, received $97,389 from the United Soybean Board for a two-year project. The project entails the development of an innovative edible bigel system with properties similar to animal fat. Edible bigels can be altered to mimic the properties of animal fat in smoked sausage while delivering the original health benefits of the product.
Buddhi Lamsal awarded funding to improve non-engineers' comprehension in food engineering courses
Food science and human nutrition associate professor Buddhi Lamsal received $49,980 from the USDA-Foreign Agricultural Service to improve food engineering and processing courses to accommodate non-engineering students. The project, “Enhancing Learning Outcomes in Food Engineering and Processing Courses for Non-Engineers Using Student-Centered Approaches,” will use a multiple-method approach to revise courses to bolster comprehension through a student focus. The project will contribute to existing knowledge on student comprehension.
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 firstname.lastname@example.org.
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.