Research News
Information to enhance your success at UNL | UNL Office of Research | May 2016

Internal Funding 

Food for Health Collaboration Initiative

The University of Nebraska’s Food for Health Collaboration Initiative, a comprehensive effort to increase NU’s capacity to address issues related to food, is an investment in research collaborations that leverage the university’s multi-campus intellectual capacity to strengthen competitiveness for federal research funding. Nebraska EPSCoR also is investing in the program. These UNL faculty earned planning or seed grants from this initiative:

Planning grants:

  • Kirk Dombrowski, sociology, Toward a Novel Informal Systems of Community Health Assessment Instrument: Using Network Science to Better Measure Social Determinants of Health for Food-related Conditions
  • Julia Torquati, child, youth and family studies, Solving for Pattern: Promoting Health through Localizing Food Systems
  • Changmin Yan, advertising, Closing the Health Gap: An Energy-balance Approach to Bridging Early Childhood Obesity Disparities among At-risk Children in Rural and Urban Nebraska
  • Elizabeth VanWormer, veterinary medicine and biomedical sciences, Managing Food Production Landscapes for Healthy People, Animals, and Ecosystems
  • Lisa Pytlik Zillig, Public Policy Center, Using and Enhancing MOOCs to Facilitate Effective Democratic Discussions and Public Consensus around Food for Health Issues and Policies
  • Hamid Sharif-Kashani, electrical and computer engineering, Reducing Food Wastage through Blending Smart Food Inventory Monitoring, Behavioral Influencing and Gamification
  • Jennifer Wood, animal science, Adaptive Programming of Childhood Diseases and Disorders
  • Karsten Koehler, nutrition and health sciences, Understanding the Effect of Exercise on Future Food Intake: The Role of Behavioral, Physiological and Neural Mechanisms

Seed grants:

  • Andrea Cupp, animal science, The Interaction of Prenatal Programming and Gene Variants on Altered Metabolic, Immune and Reproductive Function Resulting in Reduced SHBG
  • Andrew Benson, food science and technology, The Gut Microbiome as a Factor in Development and Progression of Cardiomyopathy
  • Concetta DiRusso, biochemistry, Impact of Dietary DHA in Ready-to-use Supplemental Foods on Pregnancy and Infancy in Food Insecure Populations in Zambia
  • Janos Zempleni, nutrition and health sciences, Prevention of Human Disease by Foodborne MicroRNAs
  • Soonkyu Chung, nutrition and health sciences, Targeting CBL-Family Ubiquitin Ligases to Reverse Diet-induced Obesity and Insulin Resistance
  • Jeyamkondan Subbiah, food science and technology, Improving the Extraction Efficiency of Health-promoting Bioactive Nutrients from Agricultural Commodities of Economic Importance to Nebraska
  • Tadeusz Wysocki, electrical and computer engineering, Modeling Glucose Metabolism Using the Queueing Theory

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