Written by Anastasia Yandulskaya, PhD candidate in Cell and Molecular Biology
Bugs in your bread? They are good for you – and the planet
Community Fridges Fight Food Injustice. Here Are Some Tips To Start One in Your Area
Written by Daniel Roybal, PhD student in Pharmacology
Clinical implementation of omega-3 polyunsaturated fatty acids – a fishy tale?
Written by Anandita Pal, PhD Candidate in Nutritional Biochemistry
Another Reason to Eat Your Vegetables — and Walnuts
Written by Jason Wermers, M.S. student in health science at the University of Maryland, Baltimore
Epigenetics: How do we feed our genes?
Written by Ashley Aguillard, PhD Student in Nutrition
The Emotions Behind Eating
Written by Ryesa Mansoor, BSPH
Making your Habits Stick: Establishing Lasting Behavioral Change
By Jonathan Cerna, M.S. student at the University of Illinois Urbana-Champaign
Can COVID-19 Affect the Way We Perceive Food?
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.
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
