Members of Oklahoma State University’s Wheat Improvement Team recently co-authored a paper on research related to a campaign “to boost public health without relying on individuals to give up foods they love” through their partnership with the Foundation for Innovation in Healthy Food, which includes multiple university partners
The foundation’s primary goal is to make staple foods, such as bread products, healthier for consumers. The collaborative study advocates improving wheat and other staple foods through agricultural techniques
The journal article, authored by 53 researchers across the United States, is titled “Toward an Emerging Public Health Paradigm: Agriculture and Food Production for Health.” It details a plan to revitalize the public health paradigm by altering food production to make food healthier
TAGS:agricultural research, bread, crop improvement, food production, Foundation for Innovation in Healthy Food, nutrition, oklahoma state university, Oklahoma State University Wheat Improvement Team, public health, staple foods, wheat
