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Associate Professor
Utah State University
Logan, UT, United States
I am originally from Lakewood, Ohio. For high school, I graduated from Western Reserve Academy, and subsequently spent a one year visiting King's Bruton school in Somerset, England. I received a BA in English Literature and Art History from the University of Vermont. After working in restaurants for several years, I went to graduate school at the University of California, Davis. I received both an MS and a PHD in Food Science and Technology. For my MS, I studied esterases in barley and malt, and for my PhD I studied the oligosaccharides in human milk. I have been a faculty member in the Nutrition, Dietetics and Food Sciences Department at Utah State University since 2005. I spent a sabbatical year visiting the CARMEN Lab at INSA-Lyon, in Rhone Alpes, France 2014 with Marie-Caroline Michalski. In 2023, I had a second sabbatical visiting the Micro4Food Lab at the University of Bolzano, in Alto Adige, Italy.
My main research interest is to characterize the ways in which specific components of foods can affect health and disease processes. have a thorough understanding of the chemistry and biochemistry of foods and the ways in which they interact with the consumer during digestion and metabolism. The main focus of my research program at Utah State involves discovery and characterization of bioactive dietary components. I have been active in developing methods to comprehensively analyze lipids and small molecule metabolites in various matrices, and my laboratory is equipped with a GC-MS and a GC-FID with which these analyses are conducted. My lab has experience in the analysis of fatty acid methyl esters, short chain fatty acids, monosaccharides as well as other small molecules.
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Nutritional bioactivities of milk fat globule membrane and milk polar lipid consumption
Monday, April 28, 2025
2:15 PM – 2:35 PM PST