PhD student Gabriela Bustamante evaluated the program that uses games and play to teach children about self-esteem, personal boundaries, anatomy, and more.
The method developed by Assistant Professor Susan Arnold could help protect consumers by revealing product formulations that are hazardous to health over time.
Associate Professor Irina Stepanov talks about heated tobacco products, how the new iQOS device works, and what the potential harms and benefits of iQOS are to public health.
Assistant Professor Jon Oliver answers questions about where ticks are most prevalent, what people should do to avoid them, and what people should do if they find a tick on themselves.
Research from recent doctoral graduate Xarviera Appling (PhD ’18) studied the effect of food safety management practices on inspection risk factor violations in 546 routine restaurant inspections.
The method developed by Assistant Professor Silvia Balbo may help researchers uncover the genetic chemistry leading to cancer development, which has broad applications ranging from understanding how toxins are affecting DNA in the body to developing tools to improve outcomes of chemotherapy.
A commentary by Associate Professor Irina Stepanov underscored how toxicity and other IQOS health data are mostly available through studies conducted by the manufacturer, and that independent, academic research into the product is needed to accurately inform and protect the public.
Professor Michael Osterholm will lead research to improve the health care supply system’s ability to maintain a steady and adequate levels of critical medicines and supplies worldwide.
The Upper Midwest Agricultural Safety and Health Center (UMASH) at the School of Public Health works with numerous partners to address stress in farmers, farm workers, and their families.
A study by PhD student Melanie Firestone suggests that public disclosure of restaurant inspection results at the point of service can drive a reduction in the burden of foodborne illness.
Researcher and Associate Professor Irina Stepanov found that while e-cigarettes contain virtually no N-nitrosonornicotine (NNN) — a chemical that can cause oral cavity and esophageal cancer — the chemical can form in an e-cigarette user’s body when they take in nicotine through e-cigarettes.