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Li Qiang awarded National Institute of Diabetes and Digestive and Kidney Diseases grant

March 2, 2022

Li Qiang receives grant from the National Institute of Diabetes and Digestive and Kidney Diseases
Yiping Han elected to the American Academy of Microbiology of the American Society for Microbiology.

March 2, 2022

Yiping Han, PhD, was elected to the American Academy of Microbiology of the American Society for Microbiology.
Sabrina Diano, PhD, New York First grant recipient

February 1, 2022

New York state awards Sabrina Diano money to establish her lab at Columbia University
McGovern Nutrition Education Press Conference

November 18, 2021

Congress introduces bipartisan resolution calling for nutrition education.
Francesca Copperi Awarded Russell Berrie Foundation Fellowship

November 11, 2021

Francesca Copperi, IHN Postdoctoral Research Scientist, has been selected to receive a Russell Berrie Fellowship Award.
Expert panel on infant formula publishes report in American Journal of Clinical Nutrition

October 18, 2021

An expert panel on infant formula, convened under the auspices of Columbia’s Institute of Human Nutrition, published its report in the American Journal of Clinical Nutrition on October 13, 2021.

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Nutrition
Three MS Program Thesis Mentors are This Year's Irving Scholars

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CUIMC News

July 16, 2021

The Irving Scholars supports junior faculty members involved in clinical and translational research.
How Foods May Affect Our Sleep

December 10, 2020

A growing body of research suggests that the foods you eat can affect how well you sleep, and your sleep patterns can affect your dietary choices.
Towards an equity competency model for sustainable food systems education programs

August 20, 2020

This paper, co-authored by MS Program Director, Dr. Sharon Akabas, reviews 108 sustainable food systems education programs for inclusion of food equity content and proposes an equity competency model.
Towards an equity competency model for sustainable food systems education programs

July 29, 2020

This article is a product of the Teaching Food Systems Community of Practice, a community developed by the Institute of Human Nutrition and the Museum of Natural History.

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