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 Affiliate Dr. Ruth Barrientos was recently featured in Ohio State News for her research on saturated fats and memory in older adults. Her research program focuses on the vulnerabilities of the normal aging brain that can lead to long-lasting memory decline.
The Foods for Health Science Spotlight will be highlighting faculty members that are actively engaged within the research initiative. This month, FFH chose to highlight Zobeida Cruz-Monserrate and her research program developing strategies for PDAC prevention.
The Foods for Health Science Spotlight will be highlighting faculty members that are actively engaged within the research initiative. This month, FFH chose to highlight Tanya Berger-Wolf on the role of Imageomics in nutrition research.
