UW-Stout students conduct green tea research

Previous research has demonstrated the health benefits of drinking green tea. Now two graduate students at the University of Wisconsin-Stout can share research that tells consumers how the benefits can be enhanced based on their selection of brands, how long they seep the tea and how hot they boil the water.

Suvash Kafley, graduate assistant in chemistry, and Sujatha Gudala, graduate assistant in food and nutrition, are giving poster presentations on their research during UW-Stout Research Day April 19, from 11 a.m. to 3 p.m., in the Memorial Student Center.

Every spring UW-Stout Research Day allows students, faculty and staff to showcase their research and scholarly findings, build their portfolios, share ideas with one another, network, and initiate new collaborative efforts.

For more information, contact Kafley at kafleys@uwstout.edu and Gudala at gudalas@uwstout.edu; or their faculty advisers Marty Ondrus in chemistry at ondrusm@uwstout.edu; or Cynthia Rohrer in food and nutrition at rohrerc@uwstout.edu.

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