Belliveau Receives 2022 John Dewey Society Award

Cynthia Belliveau is working with a student in a nutrition and food science lab.

UVM Nutrition and Food Sciences Research Assistant Professor Cynthia Belliveau has been awarded the 2022 John Dewey Society Award for Outstanding Achievement. She led the development and implementation (with Dr. Lisa Heldke of Gustavus Adolphus College) of the UVM John Dewey Kitchen Institute, which is located within the Nutrition and Food Sciences Department. Continue reading “Belliveau Receives 2022 John Dewey Society Award”

Research on Genetically Modified Food Labels Published

A man and woman are grocery shopping and reading the label on a jar of food.
Image source: U.S. Food & Drug Administration

Community Development and Applied Economics Professor Jane Kolodinsky published a new article in the Journal of the Agricultural and Applied Economics Association, with co-authors UVM Mathematics and Statistics Professor Jeff Buzas, Nick Rose, Food Systems PhD candidate, and a colleague from the University of Kentucky, Associate Professor Yuging Zhang. Continue reading “Research on Genetically Modified Food Labels Published”