Month: May 2021

New Publication by Erika Fleming

Congratulations on Erika Fleming on having her new Personal Account article in ES Food and Agroforestry. The articles entitled "Dietary Patterns During National Lockdowns are at Odds with Recommendations for Preventing Morbidity and Mortality of COVID-19" provided a unique perspective to highlight the role that diet plays in both general immune function and specifically with SARS-CoV-2 may lead to better health outcomes globally. In addition, the role that national lockdowns have had in lifestyle changes are discussed, and how these shifts may exacerbate the morbidity and mortality of COVID-19.

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New Publication by Jingyi Xue

Congratulations to Jingyi Xue on having her research paper published in the reputed journal Colloids and Surfaces B: Biointerfaces. The article entitled "Chemically modified phytoglycogen: physicochemical characterizations and applications to encapsulate curcumin" aims to chemically modify native phytoglycogen nanoparticles with hydrophobic groups and to characterize their physicochemical properties, as well as to evaluate the application feasibility of modified PG (mPG) nanoparticles as a carrier for hydrophobic bioactive compounds. Please read the article here.

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New Food Safety Lab

Our new Food Safety Lab (in Jones Building) has now been finally inspected and approved by Connecticut Department of Public Health for conducting research activities on pathogenic bacteria. The lab has also received a full approval from UConn Institutional Biosafety Committee (IBC), and now it is up and running. We are excited to establish a new research program to study how nanotechnology can aid food industry to tackle microbiological safety and quality challenges.