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.
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.
During the Board of Trustees Meeting today (April 28, 2021), the Board voted to approve Dr. Luo’s promotion to Associate Professor with tenure in the Department of Nutritional Sciences, in the College of Agriculture, Health, and Natural Resources, effective August 23, 2021. Congratulations to Dr. Luo on reaching a significant milestone in his academic career! Read the celebration message from Provost here.
Congratulations to Erika Fleming on successfully and proudly defending her MS thesis today! This is a great achievement on her graduate education at UConn, especially in times of this pandemic.
Research and Extension Experiences for Undergraduates (REEU) Award
Dr. Yangchao Luo (Program Director) and Dr. Loneneke Blackman Carr (Co-PD) received a $500K award from USDA to support the “Bridging the Gap II: Summer Experiential Learning in Food and Nutrition” project (2021-2026). This new project is built on our successful experience and positive results/feedback from students and participating institutions from our previous “Bridging the Gap Program I” project (2016-2019).