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Welcome!

This space is for interdisciplinary research on food generated predominantly by students. Use the links to the left to get to the various sections of the wiki.  A + to the left of the link indicates subsections.

Here is a list of our currently Participating Faculty and Staff

Images from Hungry Planet: What the World Eats by Peter Menzel and Faith D'Aluisio

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2 Comments

  1. Biochemistry II (Chemistry 304) has always been about food.  Our students study how food is metabolized and the impact of macronutrient composition on body markers such as obesity, heart disease, etc.  The class spends time answering questions such as 1) Do carbohydrates drive obesity?  2) How are the short-chain fats of coconut oil and butter used differently than the longer-chain fats of vegetable oils?  3) What is the effect of omega-3 vs. omega-6 fats?  4) What are the effects of cholesterol in the diet?  5) Do cholesterol levels correlate with heart disease?  6) What drives inflammation?  7) What kind of diet is best for conditions such as type 2 diabetes?  etc., etc.  I have phrased some of these as yes/no or simple questions, but the class is all about understanding the biochemical pathways and the physiology behind relevant nutritional questions.  I feel that the molecular science has to be an important component of any food-related research.  A lot of people brandish about their nutrition advice that they read somewhere or that seems right to them intuitively without understanding the basis of their recommendations.  I am sure that my biochemistry students would like to participate in interdisciplinary projects or discussions.

    Wendy Pogozelski

    p.s. The topic interests me because I am currently working on a nutritional biochemistry text with some other individuals in the nutrition and exercise research community.  I am a member of the Nutrition and Metabolism Society and the Committee for a Healthy Nation (formed in response to the Center for Science in the Public Interest).  I was asked to testify to the USDA this past summer about its new food pyramid, and I consult with physicians, community health officials, and schools about lunch programs and fitness programs.  There are many opportunities for students to be involved in food policy, but understanding the whys of food policy is critical.

  2. I received this flyer in the mail about a "Science of Eating" seminar in Rochester and wanted to share it with those who might be interested.  FWIW, here is the link to the brochure, http://www.mycce.org/monroe/harvest/documents/e_69_2.pdf   Here is a link to the briefer description of the seminar with a link to the registration page - http://www.mycce.org/monroe/event.taf?_pageid=12&_menuid=84&_function=info&_eventid=69  I am not sure if this is of interest to any of you or your students, but I thought it might be worth a look.