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.
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.
September is National Childhood Obesity Awareness Month, a time to recognize the challenges and opportunities we face in supporting children’s health. As part of our FFH Science Spotlight, we spoke with Carol Smathers, OSU Extension Field Specialist in Youth Nutrition and Wellness, to learn more about her work and how Ohio State is helping kids and families build healthier futures.
July is National Blueberry Month, the perfect time to spotlight one of the summer’s most nutritious and beloved fruits. Packed with nutrients and full of flavor, blueberries offer health benefits that align with FFH’s mission to connect food and health through research and outreach. To learn more about blueberry nutrition, local production, and practical growing tips, we turned to Dr. Gary Gao, a small fruit expert with Ohio State University Extension.
