What’s a ghost kitchen? A food industry expert explains
While the phrase “ghost kitchen” may conjure up images of haunted houses, the reality is a bit more mundane.
While the phrase “ghost kitchen” may conjure up images of haunted houses, the reality is a bit more mundane.
Meet Hashem Alsaffar, the Kendall Reagan Nutrition Center's student spotlight for July! Hailing from Kuwait, Alsaffar is a recent Nutrition and Food Science graduate with an interest in functional nutrition.
After a one-year hiatus due to the pandemic, the Fashion FUNdamentals STEM enrichment camp safely made its return in 2021. This year, 18 middle school students got the opportunity to enhance their interests, self-esteem, and abilities in science, technology, engineering, and math.
Read more about a KRNC student spotlight, Emily Nock! She is currently working on a research project in Dr. Charlene Van Buiten’s lab on the protective effects of berry polyphenols for those with Celiac Disease, which can improve symptoms when gluten is ingested.
Erica Jacoby graduated with her Master of Science in Occupational Therapy from Colorado State University in 2018. In her current position, Jacoby is employed by the Department of Defense as a pediatric occupational therapist working with children overseas.
Read about the KRNC student spotlight of the month, Brittany Humphreys! She graduated with a bachelors in nutrition and food science with a concentration in dietetics and nutrition management.
Find out more about two of our alumni in food science and human nutrition.
In just three years on campus, health and exercise science grad Kamal-Craig Golaube (B.S., ’21) has been a powerful agent for positive change as well as leaving his name in the record books for track and field.
TCUs provide pathways to higher education that many Native students would not otherwise have due to geographic isolation, family and community responsibilities and poverty.
Eppard's long history in Colorado brewing industry makes him an essential part of the team