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Dr. Karen Della Corte is collecting recipes from life sciences faculty, staff, and students to make a cookbook that promotes well-being and encourages making more homemade meals.
Savoring Heritage: Alexa Tanner’s Study on the Health and Cultural Value of Mexican American Cuisine
Alexa Tanner's passion for Mexican American meals led her to conduct a study to more fully understand the relationship between acculturation and perceptions of the healthfulness of a traditional Mexican diet.
Brennan Rotar's passion for dietetics and serving others has led him to apply to graduate school, eager to research the impact of eating disorders among men.
Amber Bascom, a first-generation student and mother of four, is dedicated to researching food insecurity and assisting vulnerable populations.
It’s hard to focus on performing well in college when you’re not sure where your next meal will come from. Many students nationwide face this unsettling uncertainty every day.
From cystic fibrosis to diabetes, Dr. Bellini and her students are making a difference one study at a time.
Research in Dr. Patten's lab focuses on helping dietitians reach their potential despite common challenges in the dietetics field.
Inspired to help his daughter, Dr. Gene Ahlborn works to create gluten-free concoctions, healthier cheeses, and other foods in his lab.
Ever wondered how companies pick which recipe to use for their products? The Sensory Lab has the answers.
BYU students competed against six other universities in the IFSTA Pacific Northwest area regional competition and won first place.