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 OSU news for her research on fatty foods and brain function. Her research program focuses on the vulnerabilities of the normal aging brain that can lead to long-lasting memory decline.
Foods for Health is partnering with the OSU Controlled Environment Agriculture Research Complex (CEARC) to identify strawberry compounds that contribute to premium flavors and varieties.
