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.
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.
The College of Agriculture, Health, and, Natural Resources (CAHNR) held their annual Honors and Awards Ceremony on March 31, 2021 honoring, faculty, students, and alum for their contributions to the College, research, and community. Faculty and students from the Department of Nutritional Sciences have received multiple awards in 2020 and 2021. Our department holds the largest number of awards among eight academic departments in the college. From our lab, Jingyi Xue won the CAHNR Graduate Student Research and Creativity Award in 2021, and Dr. Luo was awarded the Donald M. Kinsman Award for Excellence in Teaching in 2020. Please read the story at UConn Today here.
Congratulations to Jingyi Xue on receiving the 2020 Hamilton D. Eaton Award for Research Excellence in Nutritional Sciences. Continue reading →
Congratulations to Dr. Luo on receiving 2020 Donald M. Kinsman Award for Excellence in Teaching in the College of Agriculture, Health and Natural Resources/Ratcliffe Hicks School of Agriculture. This award recognizes faculty members who have demonstrated a strong teaching methodology and interest in students and strategies for advancing the learning process.
Congratulations to Taoran Wang on receiving the 2020 Hamilton D. Eaton Award for Research Excellence in Nutritional Sciences. Continue reading →