Professor of Food Science, University of Massachusetts
Ph.D.: University of Wisconsin-Madison Postdoctoral Training: University of Wisconsin-Madison; Rutgers
Epidemiological evidence has indicated that diet abundant in fruits and vegetables may reduce the risk of chronic diseases such as cancer, and this effect has been attributed to bioactive components present in these foods. For example, it was estimated that one third of cancer cases might be preventable by dietary modification. My research is focused on identifying and characterizing potential disease preventive dietary components (nutraceuticals), elucidating their molecular mechanisms, investigating possible synergistic interactions among these dietary components, enhancing biological activities and bioavailability of dietary components by food processing and nanotechnology, with the long-term goal of developing diet-based strategies for the prevention of chronic diseases. A key focus of current research is on the interactions among dietary components, human body and gut microbiome in the context of health impacts. I am also working on toxicology of food components such as certain food additives. The major approach of this research is the combination of chemistry, biochemistry, molecular biology and nanotechnology in cell cultures, animal models as well as human trials.