Research shows a correlation between eating breakfast and a reduced risk of type 2 diabetes
As Americans continue to fight the obesity epidemic and try to stem the incidence of type 2 diabetes, dietary guidelines are becoming increasingly important.
Among the possible keys to better health? Eating breakfast, for starters. (more…)
How the Carlson School supports veterans going for an MBA
Looking to apply to an MBA program, Heidi Sandell faced a common problem among veterans.
“I had a hard time translating my skills into something the business world could use and appreciate,” says Sandell, who served four years in the U.S. Navy. (more…)
From a sweet deal to the bitter end, there’s no accounting for taste. Descriptions of flavor are littered throughout our common sayings, and there’s a good reason for that. Food and flavor sensations are a key part of the human experience, and everyone knows what “bitter” feels and tastes like.
But what happens when a scientist tries to quantify taste? What, exactly, is flavor? What makes a food taste sweet, or salty, or even cooked? (more…)
Years ago the city of Grand Rapids, Michigan, changed its policy on dealing with the emerald ash borer (EAB), a pretty but deadly insect that has killed many of the state’s ash trees.
Instead of cutting down all ash trees, they allowed residents to treat high-value trees with insecticides at their own expense, says Kathy Quick, an assistant professor in the University of Minnesota’s Humphrey School of Public Affairs who was working in Grand Rapids at the time. (more…)
Sixteen years ago, Jason Hill stood before some 30 students in one of his first classes as a teaching assistant at the University of Minnesota. This June, more than 14,000 students will log on to take his course, Sustainability of Food Systems: A Global Life Cycle Perspective.
Hill’s class is among the first five massive open online courses (MOOCs) the U of M is offering (for free) through a partnership with Coursera, a leading MOOC platform. (more…)
Since its inception in 1909, University of Minnesota Extension has worked with farmers to find solutions to their biggest challenges. And, since we all eat—our biggest challenges. For the past 25 years, Extension has shared the U’s expertise by educating agriculture professionals, who in turn have the most influence on crop farmers today.
Keeping agriculture professionals on top of current research helps ensure economically and environmentally responsible cropping decisions are made throughout the state. (more…)
Erin Diamond shines as a brain researcher
In October 2010 freshman Erin Diamond first walked into Yang Zhang’s lab, knowing nothing about his specialty: brain imaging.
Before the day was out, she was setting up experiments, putting an EEG cap on volunteers, and generally undergoing total immersion in the field. (more…)
A study of its basin paves the way for cleaner water everywhere
The Minnesota River’s usually placid surface belies its status as a river —and a watershed—in need of help.
The river is naturally prone to heavy sediment loads. It runs through rich glacial deposits, in a channel carved by a catastrophic flood at the end of the last ice age, when a large lake formed by glacial meltwater gave way. (more…)
