Bryan worked as Assistant Editor and Contributing Author for the Science Meets Food blog, sponsored by the Institute of Food Technologists Student Association. He is currently pursuing a PhD in Food Science at the University of Wisconsin-Madison, studying the anti-inflammatory and cancer preventative properties of fruit and vegetable products after processing. He received his MA and BS in Chemistry from the University of California, Irvine.
Personalized nutrition has been around for a long time, but technology has brought it mainstream Dietitians have been doing personalized nutrition counseling for decades, but evolution of technologies and interest in food has brought personalized nutrition to the mainstream spotlight. This began with diet and activity trackers like MyFitnessPal, but has evolved to programs like… Read more »
Dietary fiber has become an important functional ingredient in recent times due to growing consumer interest in the many health benefits of fiber touted by the scientific community (Anderson 2009). Fiber has been recently defined by the FDA as “non-digestible soluble and insoluble carbohydrates (with three or more monomeric units) and lignin that are intrinsic… Read more »
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