Sarah Francis receives funding for work with Linn County Innovations in Nutrition Program
Sarah Francis, associate professor in food science and human nutrition, was awarded $25,360 from the Iowa Department on Aging. She will conduct a comprehensive program evaluation study.
Sarah Francis receives funding for work with Fresh Conversations program
Sarah Francis, associate professor in food science and human nutrition, was awarded $33,747 from the Iowa Department of Public Health to continue working collaboratively with the Fresh Conversations program. Her work will help ensure that Fresh Conversations is adhering to the Health Belief Model, and conduct a statewide program evaluation.
Manju Reddy awarded grant for iron absorption supplement study
Maju Reddy, a professor in food science and human nutrition, received $4,600 from Cura Global Health Inc. This funding will be used to determine if the organic iron supplement that Reddy and her team are testing can cause less side effects than other commonly used ferrous sulfates without compromising iron absorption. Ferrous sulfate is an iron supplement used to treat anemia and causes many side effects in humans when taken in high doses. This study hopes to identify a safer alternative to treat anemia.
Sarah Francis receives award for WIN Program
Sarah Francis, associate professor in food science and human nutrition, received $36,887 from the Iowa Department of Human Services to promote awareness of and enrollment in the Iowa Food Assistance Program through the ISU Extension-delivered Wellness and Independence through Nutrition (WIN) Program. The WIN Program will be offered in 31 Iowa counties to inform Iowans ages 50 years and older of how food assistance can improve their nutritional intake and quality of life.
Toni Wang receives funding for fresh produce coating
Toni Wang, professor in food science and human nutrition, was awarded $89,595 from the United Soybean Board. The funds will be used to continue the development of a fresh produce smart coating made of soybean oil. The coating helps to slow quality deterioration during shipping and storage and reduce food waste.
Melha Mellata receives funding for E. coli vaccine research
Melha Mellata, assistant professor in food science and human nutrition, received $56,087 from Ceva Biomune to evaluate a live E. coli vaccine strain for the prevention of E. coli infection in chickens. This study will evaluate the safety of the experimental vaccines in chickens and will provide new insights into the broad protective capabilities of live vaccines against E. coli in chickens. Overall, this study will contribute to ongoing work on animal health and could greatly benefit poultry producers.
Angela Shaw receives $199,186 for food safety project
The research team comprised of
Angela Shaw, Shannon Coleman, Dan Fillius, Manreet Bhullar (food science and human nutrition), Lakshman Rajagopal (apparel, events, and hospitality management), Joe Hannan (extension commercial horticulture specialist for Dallas County), Teresa Wimerslage (local foods team for Allamakee County), Morgan Hoenig (local foods coordinator for Des Moines County), and John Krzton-Presson (horticulture and local foods program coordinator for Jasper County), received a $199,186 award from the Iowa Department of Agriculture and Land Stewardship. The award is part of a five year grant totaling $1,160,000 and will be used to provide food safety leadership, policy, and technical expertise to Iowa fruit, vegetable, and nut farmers to be in compliance with the new Food Safety Modernization Act Produce Safety Rule. This is the third year of funding for the project.
Donna Winham receives funding for dry bean research
Donna Winham, assistant professor in food science & human nutrition, was awarded $69,7000 through the Pulse Crop Health Initiative. The funds will be used for "Hidden Nutrition
Understanding the Encapsulation Dynamics of the Cotyledon Cell to Optimize Consumer Acceptability and Nutritional Benefits of Dry Beans." The project's objectives are to evaluate the nutrient bioavailability and consumer acceptability in whole beans and foods made with bean flours and to test the glycemic response of whole beans versus foods made with bean flours in adults.
Raise the visibility of your research by establishing a CHS individual faculty research webpage
As the College of Human Sciences aims to increase communication about scholarly research, faculty now have the opportunity to establish a website that focuses on their research work. Sites may focus on an individual researcher's work or a research team's work. Review some of the new sites or request yours now.