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 W.M. Keck Foundation awarded $1.2 million to a multi-center team, led by researchers at The Ohio State University College of Medicine and The Ohio State University Wexner Medical Center, to explore the neural feedback loop between the brain and adipose (fat) tissue.
In an effort to build a community around this research focus on campus, the Foods for Health Research Initiative hosted an inaugural summit on sensory nutrition and ingestive behaviors on October 25, 2023.
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.
