Deer Lab: Unmatched in Researching White-Tailed Deer Biology and Management by Stephen S. Ditchkoff and Chad H. Newbolt............................................................................................................................................ 206 Food for the Future: Feeding a Rapidly Growing Population with Fewer Resources by Keith Cummins................................................................................................................................................................................................ 208 From Canned Food Drives to Cairo: AU Student’s Mission to End Hunger by Karen Hunley................................................................................................................................................................................................... 214 Creating New Varieties: The Importance of Plant Breeding and Varietal Development by David B. Weaver.............................................................................................................................................................................................. 218 Good Meat or Bad? Determining Spoilage with Nanostructured Sensor Element by Jacqueline Kochak........................................................................................................................................................................................... 222 Comprehensive Utilization of Microalgae: Functional Food and Biofuel by Yifen Wang and Douglas White.................................................................................................................................................................. 226 The Promise of Probiotics: Auburn Lab Seeks to Combat Foodborne Infections by Iryna Sorokulova......................... 234 Detection and Food Safety Center: A Case in Point by Bryan Chin and Karen Hunley........................................................ 238 Learning and Serving: The Outdoor Classroom Project by Sean Forbes, Lisa Kensler, and Brian Parr............................ 240 Food and Health: Perspectives from Nursing by Bonnie Sanderson............................................................................................... 246 Body Quest Food of the Warrior: Combatting Childhood Obesity Through Nutrition Education by Barb Struempler and Sondra M. Parmer................................................................................................................................................. 250 Healthy Snacking Recommendations: Snacking Benefits for Older Adults by Claire A. Zizza........................................ 259 References.......................................................................................................................................................................................... 264 Bios....................................................................................................................................................................................................... 268
Auburn Speaks – On Food Systems
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