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.
The goal of the symposium is to highlight graduate student nutrition research and promote interaction between students and nationally known nutrition experts.
Scientists at the USDA Agricultural Research Service (ARS) and The Ohio State University have been working to investigate how tomatoes may be imparting health benefits in a recently published study from the lab of FFH faculty member Jessica Cooperstone.
