Howe Lab
@LabHowe
Systems/behavioral neuroscience. We study how neurotransmitters control brain circuits and behavior. Daily musing: The striatum is kinda like a crock-pot.
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“Given how prevalent these foods are — they [ultra-processed foods] make up 58 percent of calories consumed in the United States — there is so much we don’t know.” said Alexandra DiFeliceantonio of @FralinBiomed. news.vt.edu/articles/2023/…
ICYMI: @DiFel1ceantonio of @FralinBiomed talked with @sciam about the addictive properties of ultra-processed foods. scientificamerican.com/article/food-c…
This is good article on UPFs in @KnowableMag by @alicegcallahan. “As the debate about ultraprocessed foods roils on, one path forward is to invest in understanding the mechanisms by which ultraprocessed foods affect health” knowablemagazine.org/article/food-e…
Alexandra @DiFel1ceantonio, HNFE and @FralinBiomed assistant professor, was quoted in a recent @scientificamer article discussing food addiction. 🍽️🧠 Read the full article here ⤵️ scientificamerican.com/article/food-c…
An extraordinary donation from the Red Gates Foundation will fuel hiring and research projects at the Fralin Biomedical Research Institute at VTC. Read more here: news.vt.edu/articles/2023/… @FralinBiomed @virginia_tech
nature.com/articles/s4225…. New paper lead by the intrepid @eeperszyk and with a great and diverse set of colleagues including my PhD mentor @JonesGotman, @HedyKober, @torwager, @xuedavis, @margaveldhuizen, Jelena Djordjevic, Zach Hutelin, Jessica Trinh. @mni, @McGillMed
Learn more about @DiFel1ceantonio and the Donnut Lab 🍩 news.vt.edu/articles/2023/…
Today is the day! We'll be @PortCityBrew w/ @FralinBiomed for Tech on Tap tonight discussing "How Our Brains Influence Food Preference". Join us tonight (June 22) from 6-8pm! Details: fal.cn/3zjZF
52 of us Black science faculty came together to discuss Juneteenth and how we can use this holiday to reflect on the ongoing barriers Black scientists face and how we can come together as a biomedical enterprise to tackle these challenges. cell.com/cell/fulltext/…
Alexandra DiFeliceantonio received a $2.2 million grant from the National Institute of Diabetes and Digestive and Kidney Diseases (part of the @NIH) to discover why people are drawn to ultra-processed foods. 🧑🍳 @DiFel1ceantonio Read the full story: vtx.vt.edu/articles/2023/…
news.vt.edu
Researchers hope to uncover the underlying mechanisms of why ultra-processed foods are so rewarding...
A new grant will help Alexandra DiFeliceantonio, a Fralin Biomedical Research Institute assistant professor, uncover the allure of highly processed foods, which make up 58 percent of calories...
Highly processed foods make up 58% of the calories consumed in the #UnitedStates 🤯🍟🍕 With support from the @NIDDKgov, @DiFel1ceantonio continues to search for the "why" 🤔 vtx.vt.edu/articles/2023/…
I am honored and excited to share that I will be joining @VTNeuro and @FralinBiomed at @virginia_tech as an assistant professor in Jan ‘24. My lab will focus on the development of cerebellar function and dystonia. ♥️🧡♥️
Please join us in congratulating 2nd year student, Zach Hutelin on his GRFP award!
ANNOUNCING EvE BIOTECH--where the group will discover 'everything' regarding druggable targets @EvEBiotech Please RT and Follow
Monday marks the start of Brain 🧠 Awareness Week. @FralinBiomed & @VTNeuro are planing numerous events for the 10th annual "Brain School." Among the speakers is Alexandra DiFeliceantonio, recently featured in a @WIRED story on dieting. vtx.vt.edu/articles/2023/…
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