Food

Kevin Kusch ’17 co-founded Notemeal, an nutrition app used by athletes at the professional and college level, reports Tim Casey for Forbes. “Notemeal’s first clients used the app to build meal plans for players and track their nutrition information. After Covid-19 hit, the NFL did not allow players to gather for meals, so Notemeal developed a feature where players could order directly through the app, see nutrition information such as carbohydrates, proteins and calories and pick up the food prepared at team kitchens to take home,” writes Casey.

WCVB reporter Karen Holmes Ward spotlights Joshua Reed-Diawuoh MBA ’20, founder of Gria Food Co., a U.S.-based food company that provides locally sourced snacks from Africa to customers around the world. Ward highlights Diawuoh’s work with Commonwealth Kitchen, a commercial kitchen that aims to uplift local businesses.

CNN reporter Isabelle Gerretsen spotlights Lisa Dyson PhD ’04 and her startup Air Protein, which is developing a new technique to make protein “using just microbes, water, renewable energy and elements found in the air.” Air Protein has created “a new type of agriculture and a new way of growing food that doesn’t require arable land,” Dyson says.

Scientists at MIT have found that specific neurons in the human brain light up whenever we see images of food, reports Dr. Mallika Marshall for CBS Boston. “The researchers now want to explore how people’s responses to certain foods might differ depending on their personal preferences, likes and dislikes and past experiences,” Marshall.

Researchers from MIT and Harvard Medical School are investigating how exercise and high-fat diets can alter cells, genes and cellular pathways, reports Abby Patkin for Boston.com. “Their research could eventually help develop drugs that would mimic the effects of exercise and combat obesity,” explains Patkin.

Milena Pagán ’11 speaks with Good Morning America about her inspiration for opening Little Sister Café, which is bringing a taste of Puerto Rican cuisine to Providence, Rhode Island. "This food is authentic to my experience, which is I lived half of my life in Puerto Rico, half of my life in America and I love to travel all over the world,” says Pagán, “so I'm just putting all of it together, and in that sense it's very authentic." 

Researchers from MIT and the University of Southern California are “using large-scale mobility data to follow people's eating behaviors throughout the day, to understand how food choice is influenced by what’s accessible, available, and affordable,” reports Mike Branom for Daily Beast.

Researchers from MIT and Harvard Medical School have conducted a study to see how exercise and high-fat diets can impact cells, reports WCVB. The researchers “say the data could eventually be used to develop drugs that could help enhance or mimic the benefits of exercise,” writes WCVB.

A new study by researchers from MIT and Harvard Medical School has helped identify the impact of exercise and high-fat diets on cells, reports Darren Botelho for NBC Boston 10. “Years from now, those researchers say the data could lead to a pill that would help not only with weight loss, but with the overall effect from exercise – a better wellbeing,” explains Botelho.

Prof. Manolis Kellis speaks with Boston 25 about his team’s work exploring the underlying mechanisms exploring how exercise influences weight loss, findings that could offer potential targets for drugs that could help to enhance or mimic the benefits of exercise. “Such an intervention would be a complete game changer and the reason for that is that the obesity epidemic has led to the U.S. having a decreased life span compared to all other developed countries,” says Kellis.

Lynn (Lynja) Davis ’77 speaks with Forbes about how after a 29-year career in engineering she has found online stardom as a content creator, with the cooking videos she creates with her son, Tim, scooping up millions of views. “Now I understand the phrase, ‘if you love what you do, you’ll never work a day in your life,’” says Davis. “I love making these videos with Tim because it’s so creative and collaborative, and it has made us so much closer.”

Sloan Lecturer Bill Fischer writes for Forbes about the disruption possibilities in new and alternative dairy products, non-prescription hearing augmentation devices and electric vehicle technology. “Disruption is, at least in these three industries, alive and well and posing a considerable threat to formerly successful, incumbent market-leaders,” writes Fischer.

Researchers at MIT have discovered that pictures of food appear to stimulate strong reactions among specific sets of neurons in the human brain, a trait that could have evolved due to the importance of food for humans, reports Sascha Pare for The Guardian. “The researchers posit these neurons have gone undetected because they are spread across the other specialized cluster for faces, places, bodies and words, rather than concentrated in one region,” writes Pare.

Alumni Mahmoud Ghulman and Aziz Alghunaim co-founded Nash, a platform that allows businesses to select specific delivery providers based on price and availability, reports Kyle Wiggers for TechCrunch. “By removing the technical, logistical, and operational overhead associated with offering a reliable delivery experience, Nash helped hundreds of businesses access new customers and revenue streams,” says Ghulman.

Katie Spies ’14, founder and CEO of Maev (a company that produces human-grade, raw dog food brand), speaks with Fortune editor Rachel King about what inspired her to start Maev, the company’s development process, and where Spies sees the company expanding in the future. “Among other exciting expansion initiatives, we’re really looking forward to expanding our product portfolio; our goal is to be a trust brand for dog essentials, especially product categories that are currently lacking in healthy, well-made options,” says Spies.