FSHN Department News

Manju Reddy is combating global food challenges by testing under-utilized, locally-grown foods that provide high iron absorption with few negative side effects. Photo by Ryan RileyIron availability research creates worldwide food security
Iowa State University food and nutritional scientists are at the heart of an initiative to create food security around the world by improving the nutritional value of existing foods.

Samantha Jones, left, a graduate assistant in Dr. Kevin Schalinske\'s lab, worked with Cyclone Scholar Summer Research Program participant Cecelia Andreo this summer. Each program participant was paired with a mentor to conduct research related to food safety, food security or childhood obesity. Photo by Whitney SagerFirst round of Cyclone Scholar Summer Research Program a success
Ten students gathered on Iowa State University’s campus to spend the months of June and July conducting research and learning about Iowa’s local food systems.

Byron Brehm-Stecher studies functional food ingredients to prevent foodborne illnesses like salmonella. Photo by Ryan RileyDean's Faculty Fellow prevents foodborne illness
The Centers for Disease Control and Prevention reports roughly 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die annually — making the safety of the global food supply a growing concern. Researchers like Iowa State University’s Byron Brehm-Stecher are confronting the challenge head-on. Brehm-Stecher, an associate professor in food science and human nutrition […]

Melha Mellata, left, worked with research post-docs Zach Stromberg and Angelica Van Goor to study how extraintestinal pathogenic E. coli (ExPEC) is transferred from seemingly healthy chickens to humans. Photo by Christopher Gannon/Iowa State UniversityResearchers study link between foodborne E. coli and UTI, sepsis, meningitis illnesses
Harmless strains of E. coli exist in the gastrointestinal tracts of all human beings. However, certain strains of E. coli are known for causing illnesses in humans.

Iowa State University research addresses health in aging adults
Ames, IA —Scientists representing universities throughout the country have teamed up for research and outreach to address ways to improve health disparities facing aging adults.

AnDré Blanks became interested in pursuing a career as a dietitian during an information session his freshman year at Iowa State. Since then, he has become a registered dietitian and is working toward a doctorate degree. Submitted photoPersonal rewards outweigh challenges faced on way to becoming a dietitian
While some students come to Iowa State University knowing what they want to study, others don’t make that decision until after they’ve arrived on campus. Such was the case with a Department of Food Science and Human Nutrition (FSHN) alumnus.

Lyndi Buckingham-Schutt, a doctoral student in food science and human nutrition, is completing a two-year study that shows how pregnant women successfully prevented excessive weight gain. Photos by Ryan RileyDiet, exercise, and counseling combine to limit weight gain during pregnancy
New research by Iowa State University shows that women can nearly double their chances of preventing excessive weight gain during pregnancy — and ensure a healthier future for themselves and their babies — with a comprehensive “lifestyle intervention.”

Stephanie Hice, a food science graduate student, works in the new Kemin Food Science Laboratory. A dedication and ribbon cutting ceremony for the renovated teaching lab will be July 12, at 9 a.m.Dedication ceremony scheduled for new food science lab at Iowa State University
AMES, Iowa — A newly renovated food science teaching laboratory, made possible by a charitable contribution from Mary A. Kelleher Nelson and R.W. Nelson and Kemin Industries, will be dedicated July 12 at Iowa State University. The dedication ceremony for the Kemin Food Science Laboratory, which is open to the public, will begin at 9 […]

A C-SPAN crew records Ruth MacDonald\'s class lecture, which will air on American History TV. MacDonald explained how products such as corn flakes and graham crackers were developed to improve health. Photo by Christopher GannonAmerican History TV to feature Iowa State lecture on the evolution of nutrition
Nutritional deficiency diseases such as goiter and rickets were common conditions in America 100 years ago, but now you rarely hear of such cases.

Taylor Dulaney, a senior in culinary food science, spent the spring 2017 semester at Walt Disney World, working as an intern alongside chefs from all over the world. Submitted photoExperiencing the other side of Disney
Growing up, Taylor Dulaney and her family took annual trips to Walt Disney World in Florida. So when it came time for her to find an internship, it was no surprise her dream was to become a Disney intern.

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