News

The University of Kentucky is part of a coalition that received a $500,000 grant to support a project to boost economic recovery in Kentucky through technological innovations in agriculture.

University of Kentucky’s Food, Energy & Water Symposium will take place on Dec. 9. The event will take place from 9 am to 4 pm at the Jacobs Science Building.

UK researchers studied pandemic-related impacts to food systems including changes in consumer purchasing behaviors, pandemic responses of different food system sectors, innovations and agency support.

Recent work from the University of Kentucky College of Medicine published in Cell Press discusses an essential signaling pathway that causes metabolic dysfunction including insulin resistance and obesity.

A public-private research collaboration between the University of Kentucky Department of Horticulture and London-based Arq is working to create a sustainable future for Kentucky and the planet.

The effort will meld the expertise of scientists and educators from a variety of departments within the college and potentially across the university.

The National Institutes of Health/National Heart Lung and Blood Institute recently awarded a five-year $3.8 million grant to the University of Kentucky to begin a new study aimed at improving diet and activity among rural Appalachian Kentuckians. 

Mudd-Martin is testing the effectiveness of two interventions aimed at encouraging healthy behaviors such as physical activity, healthy eating and smoking cessation for the populations of rural areas of Bourbon, Rowan, Nicholas and other nearby counties.

AAAS fellows serve yearlong assignments in the federal government. Larian will be placed at the Center for Nutrition in the United States Agency for International Development (USAID) Bureau of Resilience and Food Security in Washington D.C.

The study seeks to answer how sectors of local and regional food systems are responding to COVID-19, what successful adaptations have been implemented, what obstacles the various arms of local food systems have encountered and the economic and value-chain impacts.