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 Faculty Director, Devin Peterson, PhD, and his collaborators found that customized chili pepper breeding contains suppressant agents that are able to reduce the spice content of a meal.
In recognition of National Strawberry Month, FFH completed a Q&A with our Faculty Director, Dr. Devin Peterson to discuss his FFAR project focusing on the development of premium strawberry flavors.
Foods for Health had the opportunity to participate in the We Grow Scientists event at Waterman farm with two engaging activities for students of all ages.
