IFT Nutrition Division

Hi, IFT Nutrition Division members, and welcome to our last installment for this spring's Meet the Volunteers feature. Today we are featuring a new volunteer to our division, Xiaoyan (Cassie) Hu! 1. Why are you interested in nutrition/food? I always think about what's behind the food every time I go grocery shopping. Just because I have all the ingredients doesn't mean I can replicate the product. And considering the way food is converted into nutrients in our body sounds super exciting, so I started my undergrad with a food science major. 2. Where do you work/go to school and what is your role/program? I am currently a PhD candidate at the University of Massachusetts Amherst, planning to graduate this year and looking for a position in industry! My research focuses on the texture and mechanisms of plant-based emulsions, emulsion gels, and protein gels, which I hope may contribute to improving the taste and nutrition profile of plant-based meat. 3. What do you find most exciting about food science? The most exciting thing about food science is that you can find it anywhere, anytime, because we need to eat, and understanding how it works in our body is fascinating. One of my research projects started after I ate a plant-based burger that tasted terrible. I can be inspired by the little things in daily life and then dive into the deep science behind them. 4. How did you get involved in IFT and the Nutrition Division, and why? I have known about IFT since my undergraduate years and participated in competitions with them. I found that IFT has given me so much insight that I wanted to connect more deeply. Nutrition is also closely related to my research topic, so I volunteered to connect with all these great people. 5. Describe one thing you ate last week.  I recently have been enjoying rice pudding with baked sesame. It has such a layered flavor that starts plain and then reveals more complexity. #iftnutrition #ift

There's still time to register for the 2024 National Nutrient Databank Conference! Join the discussion on this year's theme: Nutrients & Beyond: How the Role of Food Composition Databases are Evolving from May 21-23 in Ottawa, Canada #iftnutrition #ift #nutrition

The Institute for Advancing Food and Nutrition Sciences is offering a part-time, REMOTE internship opportunity. If you are a graduate student interested in learning more about this opportunity, check out the information below~ #iftnutrition #ift #nutritionscience

Upcoming webinar TOMORROW on ultra-processed foods and nutrition. Keep up with the research on this popular topic in nutrition science. Registration link is below~ #iftnutrition #ift

March is Women's History Month. Celebrate with IFT at their Women's Resource Group webinar on March 21 where a panel will discuss their experiences in food science- see FREE registration info at the link below #iftnutrition #womeninstem #ift

Tomorrow, Feb. 27 from 2-3p CT, we are hosting a webinar in partnership with the IFT Biotechnology Division on nutrient delivery through food and supplement matrices- see more details and registration information at the link below! Attendance is FREE for IFT members~ #iftnutrition #ift #nutrition #biotechnology

Welcome to February, Nutrition Division members! We’re kicking off our 2024 Meet the Volunteer segment, where each month we introduce you to a member of our IFT-Nutrition Division Leadership Team. Today, it’s a bit of a peek behind the curtain of our LinkedIn page. I’m Julie Hess, PhD, and I’m usually the person posting updates on this page. I’m the current social media/LinkedIn lead for our Division as well as a nutrition scientist. 1.      Why are you interested in nutrition/food?  I have always loved to cook and to learn about food. My bachelor’s degrees are in English and French, though, so I didn’t always recognize my interest in nutrition/food science as having an academic element! Now, I study healthy dietary patterns as my day job, and I still enjoy learning about food in my free time, too, through cooking and baking and trying new foods and restaurants when I travel. 2. Where do you work/go to school and what is your role/program?  I work as a Research Nutritionist at the USDA-ARS Grand Forks Human Nutrition Research Center in Grand Forks, ND. My work primarily focuses on conducting research that may help improve the eating patterns of Americans. 3. What do you find most exciting about food science?  As a nutrition scientist, I am absolutely fascinated by the work that food scientists do. There are so many cutting-edge technologies and ideas out there in the world of food science, and many of them are motivated by public health. It gives me hope for the tremendous challenge we face to foster nutrition security around the globe.   4. How did you get involved in IFT and the Nutrition Division and why?  While I was a graduate student in Minnesota, I attended dinner meetings hosted by the Minnesota Section IFT. Those meetings were a great way to both network and learn more about the research and interests of the food science community, which is closely tied to nutrition. I’ve been a member of IFT since then, and the Nutrition Division has felt like a home within IFT. 5. Describe one thing you ate last week.  Lately I’ve been trying to perfect my homemade bagel recipe. The rosemary bagels I made last week tasted delicious with cream cheese, smoked salmon, and capers.   #iftnutrition #ift #nutrition

Interested in contributing to the future of nutrition/food science? Participate in research! Check out the info below about a study on ultra-processed foods that is recruiting virtual participants to see if you are eligible~ #nutrition #iftnutrition #ultraprocessedfoods

Happy December, folks! And welcome to our final 2023 installment of Meet the Volunteers. Today, we are featuring Dr. Hualu (Lu) Zhou, the Nutrition Division's 2023-2024 Secretary and an Assistant Professor! #iftnutrition #ift #foodscience #academia 1.    Why are you interested in nutrition/food?  My dad was actually a chef when I was young. He always encouraged me to learn more about foods and cooking and how they can be combined to create delicious dishes. So, when I went to college, I chose the major of Food Science and Technology. When I was at the University of Massachusetts Amherst, with the help of my advisor, Dr. David Julian McClements, I had an interest in plant-based foods, so first I studied plant-based milks, and later, plant-based eggs and meats, during my postdoc appointment. These projects made me love developing more sustainable and healthy foods.   2.    Where do you work/go to school and what is your role/program?  I joined University of Georgia Food Science and Engineering Department as an assistant professor in April 2023, and prior to that, I spent six years at UMass Amherst pursuing my Ph.D. degree and post-doc training.   3.    What do you find most exciting about food science?   People often think food science is just about cooking or understanding nutrition profiles. But for me as a food scientist, the most exciting part is using my knowledge to create new, healthier foods. It's not just about what's already on our plates; it's about innovating and improving our food for better health and enjoyment.   4.    How did you get involved in IFT and the Nutrition Division and why?  My journey with IFT began in 2019 as a graduate student attending conferences, with the IFT annual conference quickly becoming my top choice. I became involved with the Nutrition Division in 2021 after participating in a graduate student oral competition. My research focused on fortifying plant-based milk with vitamin D and calcium, which led me to submit my work to the Nutrition Division and, excitingly, win first place. This achievement propelled me into the Division Leadership team, where I've found joy in volunteering and contributing to the division. 5.    Describe one thing you ate last week.   Since it was Thanksgiving, turkey was definitely on the menu. But I added a twist by preparing it with a technique inspired by traditional Chinese recipes. I soaked the turkey in a Sichuan peppercorn broth for 1 day before placing it in the oven, a method that not only eliminates any gamey taste and adds a unique flavor but also helps retain moisture during roasting. It's a creative fusion of East and West in my kitchen!