Written by Clara Salame and Marta Albiol Tapia, Ph.D. students at the University of Illinois in Urbana-Champaign Originally posted on the Science Metes Food blog.
Can COVID-19 Affect the Way We Perceive Food?
Fermented foods and the gut microbiome
Written by Jeffrey Letourneau
Feeding your genes: the omega-6/omega-3 ratio
Written by Sonia Tandon
School lunch with a side of wellness
Written by Johanna Bishop
Nutrigenetics: Looking Beyond the Ingredient List
Written by Michaela Copp
Are Plant-Based Proteins Inferior?
Written by Jonathan Cerna
Eating for Two – Your Microbiota and You
Written by Raj Trikha
NutriBite-Sized Book Reviews
Written by Erin Coffman
A SNAP Judgment: Cuts to Nutrition Assistance
Written by Ann Suk
