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Food experts tell it like it is on Best Food Facts

Best Food Facts gives you the opportunity to connect with food experts from around the country who have done the research, checked their work and want to share the results. Through blog posts, experts provide answers to your questions about food. Best Food Facts encourages open discussion - please send us your questions.


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What's Cookin'?

Recently we’ve talked with University-based food experts/researchers about these topics

Chicken: Keeping it healthy
Brenda Roche Wolford, M.S., R.D., answers a few questions to help make your grocery store purchase easier.

Decoding food labels
Best Food Facts looks at the USDA definitions for common labels on meat, poultry and eggs.

Beef Recall: What you need to know
Best Food Facts shares the latest information on the beef recall.

Why has there been an increase in food allergies? Dr. Stephen Taylor looks at a few reasons why the prevalence of food allergies is rising.

Fresh, Frozen, Canned, Dehydrated: Healthy eating year-round
Brenda Roche Wolford, M.S., R.D., tells us to consider all options for a healthy diet, year round.

What could be causing early puberty in girls? Our expert clarifies a reader's question.
Dr. Ann Macrina clarifies how exposure to chemicals may be causing early puberty.

Check out all the Food for Thought posts!

Chassy 2011

Meet Our Featured Expert!

Dr. Bruce Chassy is a professor of food microbiology and professor of nutritional sciences in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign. He has contributed to the development and application of science-based risk assessment of GM foods and feeds at the national and international level as an expert for Food and Drug Administration (FDA), Environmental Protection Agency (EPA), World Health Organization/Food and Agriculture Organization of the United Nations (WHO/FAO), Organization for Economic Co-operation and Development (OECD), the International Council of Scientific Unions (ICSU) and others.

Dr. Chassy's research interests focus on the development of recombinant DNA techniques and HOST-VECTOR systems for the genetic manipulation of food microorganisms, and the regulation and biochemical mechanism of sugar transport mediated by the PEP-PTS. He also worked on control of gene expression and metabolic regulation in lactic acid bacteria used for food fermentation. Dr. Chassy received his A.B. in Chemistry from San Diego State University in 1962, and his Ph.D. in Biochemistry from Cornell University in 1966. Dr. Chassy worked as a Research Chemist for the National Institute of Dental Research, National Institute of Health for 21 years before he came to the University of Illinois at Urbana-Champaign as the Head of the Department of Food Science. Following that department's merger with the Division of Foods and Nutrition, Dr. Chassy was appointed Head of the new Department of Food Science and Human Nutrition. He served in that role until May 2000 when he became Assistant Dean for Science Communications in the College of Agricultural, Consumer and Environmental Sciences. Dr. Chassy has helped Best Food Facts answer questions about the following topics:

GMOs - What to Know
Study: Bt protein in your blood. Consumer beware?
Expert response: Bt, GMO and HFCS


Coming Right Up!

Best Food Facts readers asked questions – and our experts will be providing answers! Look for these topics to be covered soon!

Are eggs from free-range and cage-free hens safer than from caged hens?

Too busy to get the nutrition you need? Our experts give advice for healthy eating on-the-go.

Have a food question you'd like answered? Click here to ask our experts!


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