Written by Anastasia Yandulskaya, PhD Candidate in Cell and Molecular Biology
How to bake yummy gluten-free bread, according to science
Sleep and Eating – There’s a Time for Both
By Raj Trikha, M.S.
Bugs in your bread? They are good for you – and the planet
Written by Anastasia Yandulskaya, PhD candidate in Cell and Molecular Biology
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
