Month: May 2021
Erika Fleming Admitted to Medical School
New Publication by Jingyi Xue
Research Outreach Program Supports Underrepresented Students
Faculty from the Department of Nutritional Sciences Yangchao Luo and Loneke Blackman Carr have received a $500,000 grant from the United States Department of Agriculture to support the continuation of a program designed to give community college and UConn students practical research experience. Please read the full story at UConn Today.
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.