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UConn Offers New Online Master Program in Personalized Nutrition
The Master of Science in Personalized Nutrition will prepare students for promising careers in health care, academia, and industry
Students in the Department of Nutritional Sciences in the College of Agriculture, Health and Natural Resources. (Kevin Noonan/CAHNR Photo taken before the COVID-19 pandemic)
After a unanimous vote by the Board of Trustees, the University of Connecticut will launch an online Master of Science in Personalized Nutrition degree program. Enrollment for the program begins in the fall of 2021. The program responds to growing industry and clinical demand for trained professionals in personalized nutrition.
Using theoretical models of bacterial metabolism and reproduction, scientists can predict the type of resistance that bacteria will develop when they are.
Fungi are a small but important part of the gut microbiome. A new study in mice shows that how much weight mice gain on a processed food diet depends on this fungal microbiome.
Novel host-viral-microbiome interactions during COVID-19 may determine outcome
The current pandemic of coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has been spreading rapidly for over a year. Though primarily a respiratory illness, its manifestations are often protean and may be life-threatening.
A new preprint on the
medRxiv server discusses how the underlying disease mechanisms are regulated such that the local or mucosal immune response is distinct from the systemic response.
Viral suppression of innate but not adaptive immunity
The initial infection of epithelial cells in the upper respiratory tract, via the angiotensin-converting enzyme 2 (ACE2), triggers early innate defenses that prevent replicative infection and progressive disease.