The Robert H Smith Faculty of Agriculture, Food and Environment
Elucidation of cellular and molecular action of dietary antioxidants.
Yeast Cell Biology and Biotechnology.
Antifreeze proteins (AFPs).
The biology of fasting and gene regulation
Studying adaptive mechanisms to nutritional challenges, with the focus on insulin-secreting beta cells
Novel antimicrobial agents for food applications.
Nutritional Neuroscience, prevention of cerebrovascular disease and dementia.
Utilizing lab evolution to develop novel microbial food additives and therapeutical probiotics for the human microbiome
Beneficial natural products in edible plants, Natural antioxidants.
Skeletal Development Through Endochondral Ossification.
Molecular Recognition of Taste and Smell.
Computational methodologies for design of bioactive compounds.
Biological clock rhythms & nutrition, longevity and inate immune system.
Pediatric and maternal nutrition, allergy and inflammatory disease.
Nutrition and cancer, nutrition and reproductive hormonal systems.
Nutrition education, health promotion, improving nutritional and therapeutic value of foods.
Characterization or bacteriocin, application in food systems.
Diabetes, liver, glucose production, hepatocytes, nutrition, metabolism.
Structure and reactivity of radical-ion and free radical states in chemical and biological systems.
Molecular endocrinology and hormonal regulation of growth and differentiation, somatogenic and lactogenic hormones.
Psycho-social aspects of human eating behaviors.
Thermodynamics of critical solution mixtures.
Prevention of diabetes by dietary fibers and functional foods.
Theoretical and practical aspects of food processing and water soluble polymers.
Biochemistry and physiology of the chemical senses and their relevance to food and nutrition.
Rehydration of food powders containing particulates; porous foods.
Emotional feeding model: experiences that establish emotional well-being.