This area focuses on creating foods, exploring diets, and identifying food and nutrition patterns for optimal health, including gastrointestinal health, weight management, cancer prevention, and metabolic disease prevention.
Faculty researching this area
Nutrition and cardiovascular disease: investigates the mechanisms of how carotenoids, lipids, and their metabolites interact to mediate atherosclerosis; studies structure and function of vitamin A to mitigate metabolic disease progression, primarily cardiovascular disease.
Bioactive peptides and proteins in foods with health benefits focusing on reduction of inflammation, markers of type-2 diabetes, cancer and cardiovascular risk; functional properties of food components especially flavonoids in ethnic teas, herbs and berries.
Pediatric Nutrition: human milk and neonatal intestinal development. Development of the microbiome and host-microbe interactions. Childhood obesity prevention. Determinants of picky eating and strategies to develop healthy eating habits.
Biochemical and Molecular Nutrition: function and metabolism of essential fatty acids in reproduction, inflammation and chronic diseases; transcriptional regulation of macronutrient metabolism; dietary weight loss and prevention of obesity.
Determinants of obesity prevention and body weight regulation across the life span to lower the burden of chronic diseases, ranging from metabolic syndrome to osteoporosis. Impact of weight loss, weight loss diets and restrained eating on body composition and biomarkers of health.
Individual differences in taste perception: food pleasure and reward pathways in lean versus obese individuals; perception of fat in foods; impact of surgical weight loss on taste perception and eating behavior; effect of non-caloric sweeteners on taste preference and glucose homeostasis.
Porous media modeling of fluid and species transport in biomaterials; biopolymer thermomechanics; transport processes such as frying, drying and sorption; biopolymer expansion during extrusion; modeling at the nanoscale; continuum thermodynamics based fluid-biopolymer interactions; predicting quality changes in foods during processing.