The Foods for Health Research Initiative (FFH) provides the framework to develop new collaborations and innovative approaches needed to address the impact of food and diet on human health.
March is National Nutrition Month. Foods for Health spoke with Dr. Chris Taylor to highlight his work in nutrition and wellness as well as his contributions as a part of the 2025 Dietary Guidelines Committee.
October 19–25 is National Chemistry Week, a nationwide campaign highlighting the importance of chemistry in everyday life. Foods for Health spoke with Dr. Edisson Tello, Associate Director of the Flavor Research and Education Center at Ohio State, an academic-industry consortium that tackles key challenges in the food flavor industry.
