Fruity Couscous
August 26, 2016 • Fruity Couscous designed by Chef Mark Allison, Director of Culinary Nutrition, Dole Food Company.
Cheatham Lab’s B.E.R.R.Y. Study Preliminary Results
August 26, 2016 • As we age, we experience gradual cognitive decline as our brains process things slower and our ability to remember things decreases. Blueberries contain anthocyanins, which have been shown to effect the areas of the brain that are related to memory and processing in animal studies. The effect of blueberries on brain function in humans is only now beginning to be tested.
Visiting Scholar's Research Assists Development of Training Program
August 25, 2016 • The Nutrition Research Institute (NRI) welcomes visiting scholar Rodrigo San Cristobal from the Universidad de Navarra in Pamplona, Spain, who is working with NRI faculty member Martin Kohlmeier, M.D., Ph.D., to develop a certification program in nutrigenetics for licensed healthcare professionals.
How Can Quantum Computing Change the Manufacturing
Just to introduce you to the full concept of it, let ‘s do some theory. Quantum computing studies theoretical computation systems (quantum computers) that make direct use of quantum-mechanical phenomena, such as superposition and entanglement, to perform...Summer Time Salad
August 2, 2016 • Summer Time Salad designed by Chef Mark Allison, Director of Culinary Nutrition at Dole Nutrition Institute.
MURDOCK-NCRC Seed Funding Voucher Program
August 2, 2016 • Two NRI investigators are among six recipients of recent seed-funding vouchers awarded by the Duke University MURDOCK Study, a research partner of the North Carolina Research Campus (NCRC) in Kannapolis. Saroja Voruganti, PhD, and Manya Warrier, PhD, each received $10,000 to help pay for the services and capabilities of the David H. Murdock Research Institute, located on the NCRC, which offers scientific expertise and advanced instrumentation to collaborators focused on transforming science at the intersection of human health, nutrition and agriculture.