Animal growth and nutrition - Several faculty members in the program are exploring ways to enhance the growth of animals and their production, particularly via optimal nutrition and nutritional supplements.
(Smith, Waldron, Grant)

Animal health and welfare - Work being undertaken in this area of study is seeking to improve the health and wellbeing of animals, particularly dairy cows. Studies are targeted at various diseases that impact dairy animals and methods that can be adopted to overcome these. Research in the area of animal welfare is directed towards monitoring the behavior of dairy cows to improve their comfort and production.
(Smith, Hovey, Grant, Waldron)

Lactation Biology - Researchers are studying a variety of approaches to modify and enhance the production of milk and its components. Specific attention is paid to the biology of milk production by dairy animals and the molecular biology and regulation of milk synthesis.
(McFadden, Hovey, Zhao)

Mammary gland development and breast cancer - This research examines the growth of mammary cells (that ultimately become the milk secreting tissue) by various factors including hormones and growth factors. Several investigators are also studying breast cancer that is associated with the loss of growth control for mammary cells in the breast.
(McFadden, Hovey, Zhao, Pan)

Mastitis and immunology - Research in this area is focused on understanding the interaction between microbes and animals, particularly dairy cows. Faculty research is seeking to control infection of the mammary gland (mastitis) using various approaches such as genetics, as well as understand the host's immune response to infection.
(Kerr, McFadden, Waldron, Smith)

Food Sciences

Food Chemistry - Studies which examine the causative factors associated with defects in cheese such as calcium lactate crystal formation, the impact of seasonal changes in milk composition on cheese quality, and sensory, rheological and chemical changes in cheese composition during manufacture and aging are some of the many topics being investigated.
(Kindstedt, Almena)

Food Microbiology and Safety - Current research examines detection and ecology of the foodborne pathogen Listeria monocytogenes. New technologies for detection and recovery of Listeria are being explored, along with the response of Listeria to sublethal stress and its impact on detection and recovery. Development of Hazard Analysis and Critical Control Points Programs for food safety assurance is explored.
(Donnelly, Pritchard)

Functional Foods and novel non-food uses of Food I - Active research is underway to formulate new food products with functional benefits to health. Through reformulation to contain beneficial fiber constituents, or through use of pre- and probiotic cultures, new dairy products are being developed for the expanding functional foods marketplace. Whey-based proteins are being explored for non-food applications in environmentally friendly wood-based finishes and for novel use as non-corrosive de-icers for road application.
(Lee, Guo)

The Vermont Institute for Artisan Cheese - Research within the VIAC is aimed at exploring the microbiological safety of aged hard cheeses. Additionally, research is focused on processing parameters which contribute to the microbiological safety of artisan cheeses. Sensory evaluation studies are underway to examine the influence of terroir on cheese flavor and chemistry.
(Donnelly, Kindstedt, Almena)

Nutrition

Attitudes regarding diet and exercise - Investigators in the Department of Nutrition and Food Sciences are investigating the link between attitudes about eating and exercise and body size, shape and composition.
(Tyzbir)

Childhood nutrition and obesity - Many Americans are overweight or obese. Researchers at the University of Vermont are actively involved in exploring ways to treat and prevent obesity. This includes efforts focused on childhood nutrition and nutrition education, including targeting daycare centers to facilitate the development of healthy lifestyles in preschool children.
(Johnson, Harvey-Berino)

Food, Culture, and Food Systems - Researchers are conducting qualitative research to explore the relationship between food and culture and the emergence of the contemporary food system. In addition, studies are underway to examine the relationship between cooking knowledge and skills, and their role in individual health.
(Berlin, Trubek)

Internet-Based Behavioral Weight Loss - The Department of Nutrition and Food Sciences is internationally recognized in the area of Internet-based behavioral weight loss and weight maintenance research.
(Harvey-Berino, Pintauro)

National Nutrition Policy - Several researchers in the Department have research, teaching, and/or service activities that are directly related to national nutrition and foods policy.
(Berlin, Donnelly, Johnson, Harvey-Berino)

Web-Based Technologies in Teaching and Research - In addition to projects that are examining the effectiveness of Internet support on weight loss and weight loss maintenance (mentioned above), researchers are also involved in the development and evaluation of Web-based instructional materials in college-level teaching, and the development and evaluation of Web-based, interactive, multimedia computer applications for delivering nutrition, food safety, and health information to middle school children.
(Pintauro, Carew, Harvey-Berino)