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Emerson Nolasco, M.S. (he/him/his)

Doctoral Research Assistant
University of Nebraska-Lincoln
Lincoln, NE, United States

Originally from Honduras, Emerson obtained his bachelor's degree from Zamorano University (Honduras) and his master’s degree in food science and technology at the University of Nebraska-Lincoln (UNL). He gained two years of experience in the food industry as a production supervisor in a palm oil refinery in Honduras. Subsequently, he transitioned to academia, where he conducted research on the health benefits of bioactive compounds in whole foods. He possesses expertise in assessing at a molecular level the effect of bioactive food compounds using food chemistry principles through in vitro and in vivo models. He also has a strong background in analytical chemistry, specializing in the evaluation of food compounds. His recent experience includes evaluating the impact of digestion-resistant protein on the gut microbiome and its subsequent effects on human health.

Emerson is currently a fifth-year Ph.D. student in the Department of Food Science and Technology at UNL and looks forward to applying his expertise to the food industry to improve sustainability and contribute to the production of foods with health benefits. He has been the recipient of 19 awards in food science, biotechnology, and poultry research, while publishing six scientific articles in high-impact journals. Emerson has presented his research through posters and oral presentations at 14 conferences such as AOCS, the Institute of Food Technologists (IFT), the International Symposium of Bioactive Peptides (ISBP), and the Poultry Science Association (PSA). At AOCS, he serves as the co-chair of the Health and Nutrition (H&N) session "The Effect of Dietary Proteins and Fats on Gut Microbiome Composition and Host Health" and has been awarded first and second place at H&N and PCP poster competitions, as well as the people's choice award from 2023 to 2024.

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