![WB Young building in Storrs](https://cahnr.media.uconn.edu/wp-content/uploads/sites/2959/2020/02/W.B.-Young-Building-1-scaled-e1581443748582.jpg)
Research Highlights
CAHNR graduate students are conducting award winning research across our priority areas. Research conducted as a graduate student builds the foundation of graduate student careers while enhancing the knowledge base. Faculty, graduate, and undergraduate students work collaboratively on research programs.
![students in laboratory with Professor D'Amico working on yogurt](https://cahnr.media.uconn.edu/wp-content/uploads/sites/2959/2020/02/46954467452_bffa288381_o.jpg)
“Pasteurization and starter cultures for fermented dairy products have enhanced food safety, consistency and uniformity, but at the same time, they have imposed a diminished microbial diversity in many traditional fermented foods, resulting in diminished flavor diversity."
Lang Sun, graduate student in the Department of Animal Science