Representatives From the Nutrition and Food Science Department With the Winners of The 2018 Research Day
Last Friday, 40 graduate student from the nutrition and food Science department presented their research from the past year to professional judges who evalueted both the research and the student's presentation abilities. The results from the day are below-
First Year Nutrition Graduate Student
Jones, Correy “Fiber-derived butyrate increases ESE-1 expression in human colorectal cancer cells”
First Year Food Science Graduate Student
Gao, Zhujun “Enhancement of Thermal Inactivation of Foodborne Bacteria during Rehydration of Powdered Infant Formula with Inclusion of Parabens”
Continuing Nutrition Graduate Students
1st place - Hudgins, Samantha “O-GlcNAcylation of leptin signaling molecules results in impaired promoter binding of STAT3 and FOXO1 in the arcuate nucleus of diet induced leptin resistant rats”
2nd place - Vaudin, Anna “Unmet Need for Nutrition Services in Homebound Older Adults: Exploring Help-Seeking Behavior and Testing a Tool to Detect those with Greatest Need”
Continuing Food Science Graduate Student
1st place - Rani, Surabhi“Evaluating food safety risk ofToxoplasma gondii in naturally-infected meat animals in the United States”
2nd place - Wang, Qingyang “UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone”
Zhang, Jinglin ”Interfacial properties ofβ-lactoglobulin microgel on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D)”
