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.
FFH members Dr. Ruth Barrientos and Dr. Kedryn Baskin were recently featured in Ohio State News for their research on how a few days on a low‑fiber diet can impair emotional memory in older brains by disrupting the amygdala, likely through reduced gut‑derived butyrate and increased brain inflammation.
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.
