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What Are The Primary Research Areas Of The Faculty?
Research is conducted in a variety of areas such as the metabolism of carbohydrates, proteins, lipids, vitamins, and minerals; obesity, cardiovascular disease, diabetes, cancer, and kidney disease; exercise; nutrition and aging; nutrition education and health promotion; and food safety, consumer behavior, and factors that affect consumer acceptability of foods.
What are your Facilities for Training and Research?
The Department of Foods and Nutrition occupies 18,000 square feet of office and laboratory space in Dawson Hall and 4,225 square feet of office and laboratory space on the 7th floor of Boyd Graduate Studies Building. In addition, some graduate research is carried out in the Animal Poultry Nutrition Building and in the Richard B. Russell Agricultural Research Laboratory which are located at the edge of campus.
Research in the Department of Foods and Nutrition is supported by Experiment Station funds and by extramural grant funds. These funds are largely directed to the study of metabolic aspects of nutrition and have important implications for the understanding of nutrient requirements and nutrient interactions during pregnancy, growth and development and in aging. Research is conducted on the role of nutrition in kidney and heart disease, obesity, and diabetes.
Biomedical research laboratories in Dawson Hall and Boyd Graduate Studies are equipped with facilities for cell culture, biotechnology, genetic engineering, animal care, calorimetry, and human nutrition assessment including dietary, biochemical, bone and body composition assessments. Community nutrition programs are conducted through the Georgia Cooperative Extension Service housed in the Hoke-Smith Annex that has county facilities located through out the state. Students in the dietetic internship program are trained in clinical and community facilities in the Athens and Atlanta metro areas. We work closely with many programs on campus including food science, animal science, pharmacy, gerontology, exercise science, biochemistry, and veterinary medicine, and the USDA animal physiology and food sensory analysis laboratories. Our faculty collaborate with numerous institutions including Emory University, Medical College of Georgia, Georgia State University, Centers for Disease Control and Prevention, University of Colorado, Pennington Biomedical Research Center, Rutgers, Yale University, Henry Ford Hospital Bone and Mineral Research Laboratories, University Paul Sabatiur, Toulose France, USDA Animal Physiology, and USDA Food Sensory Analysis Laboratories. Training and research is supported by Experiment Station funds, as well as extramural grant funds from private, state and federal agencies including USDA and NIH.
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Research
