Matthew Rowling and Joseph Webb receive award to examine how eating whole eggs across the lifespan impacts the brain

January 13, 2020

Matthew Rowling, associate professor in food science and human nutrition, and his graduate student Joseph Webb, received $22,000 from the Egg Nutrition Center to support research examining how egg consumption contributes to health across the lifespan and prevention of chronic disease. This research is focused on examining if egg consumption modifies inflammation in the brain, as well as determining if eating eggs affects memory function. Their overall goal will be to understand how eating eggs affects memory and gene expression in the prefrontal cortex of the brain in young, middle-aged, and aged populations.

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