“Retaking the Field Volume 3: Empowering Agricultural Sciences for Health” is a collaborative report from eleven universities and the SoAR Foundation. The report — the third in SoAR’s series — explores the success of research projects funded by the Agriculture and Food Research Initiative (AFRI), the flagship competitive grants program of the USDA’s National Institute of Food and Agriculture (NIFA). It is part of SoAR’s broader education and advocacy initiative to encourage additional federal support for food and agricultural research.
This issue examines how scientists are solving challenging and critical public health issues related to zoonotic diseases, nutrition, and food safety. From controlling drug-resistant bacteria to improving gut health, “Retaking the Field” tells stories about exciting advances and innovative research in the animal and plant sciences from Colorado State University, Cornell University, Iowa State University, Michigan State University, North Carolina Agricultural & Technical State University, Penn State University, Purdue University, Texas A&M University, University of California, Davis, University of Nebraska – Lincoln, and University of Wisconsin – Madison.
Dr. Mellata and her team’s project focuses on improving food safety by reducing harmful bacteria in poultry products. Its major goals are: 1) advance our understanding of the zoonotic...Read More
More than 30 million Americans have diabetes and more than 80 million American adults have prediabetes. Dr. Shengmin Sang is working to determine if there are dietary strategies focused...Read More
Antibiotics have been prescribed for people and animals at rates that have encouraged bacteria to expand resistance. If this trend continues, life-saving antibiotics may be ineffective in...Read More
The American Heart Association notes a recent study that showed millions of people worldwide could prevent early deaths and disability from heart disease by eating more fruits and...Read More
Inflammation is a major cause of health problems. Drs. Hutkins and Walter and their collaborators set out to improve gut health by using a novel formulation of probiotics (healthy...Read More
Dr. Nitin and his team are discovering multiple techniques to minimize cross-contamination, which is a leading cause of foodborne outbreaks in fresh produce. They study how to prevent...Read More
Antimicrobial resistant-microbes (AMRs) pose a serious threat to public health. AMRs are found in people, animals, food, and the environment. They spread from animals to people, and from...Read More
Salmonella is a formidable foe in low-moisture foods. The project’s overall goal is to enhance the development, improvement, and commercial adoption of pathogen-reduction technologies for...Read More
People suffering from thiamin deficiencies often don’t know the cause of their symptoms, which may include exhaustion, loss of appetite, and shortness of breath. Dr. Mauer and Dr....Read More
Dr. Perdew explains that all cruciferous vegetables (broccoli, brussels sprouts, kale, cabbage, cauliflower) contain an organic chemical compound called “indole glucosinolates.” When that...Read More
Foodborne illnesses can be caused by food coming in contact with bacteria on surfaces in food-processing plants, restaurants, and households. When enough bacteria congregate, they create...Read More