In the realm of industrial controls and automation, Steve (’75, ’77) and Dan (’02) Malyszko have brewed the right recipe for multi-generational engineering success in the fermentation technology realm.
On Monday, April 17, graduating seniors majoring in hospitality management in the Department of Food Science and Human Nutrition hosted the “Spring Gala” event, commemorating the end of their undergraduate journey at Colorado State University with great food, entertainment, and conversation among alumni, industry partners, family members, and faculty.
A record number of 168 students participated in this year’s Multicultural Undergraduate Research Art and Leadership Symposium (MURALS) at Colorado State University, including sixteen from the College of Health and Human Sciences.
Get to know this month's Kendall Reagan Nutrition Center student spotlight, Stephanie Kent.
Every year, Colorado State University's College of Health and Human Sciences recognizes the accomplishments of its faculty, staff, and students, as well as those retiring and those marking service milestones.
Avocados’ popularity has led to massive consumption causing the “water hogs” to be grown in places they should not and leading to irrigation issues, deforestation, and loss of wildlife, says the Colorado State University researcher Jeffrey Miller, who wrote the book on avocados’ history.
During her 35-year career in CSU's Department of Food Science and Human Nutrition, Mary Harris served as a professor and director of the undergraduate program, a leading researcher, and a friend to many. Now, she is being recognized as a College of Health and Human Sciences Legacies Project honoree for her many outstanding contributions to the success of the college.
Brian Stein (’00) has used his expertise in nutrition, leadership skills, and market wisdom in his career, giving back to his community, and staying connected to his alma mater.
Take a food packed full of protein, iron, calcium and B12 and add that it’s cheap, abundant, sustainable. Plus, in this case it’s covered in chocolate, and it can help you maintain a diverse gut biota. CSU researcher Tiffany Weir says chitin from crickets could become an important food source.