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Miller, Dennis D.
Cornell Faculty Member
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Positions
- Professor, Food Science (FOOD), College of Agriculture and Life Sciences (CALS)
- Professor, Division of Nutritional Sciences (DNS), College of Agriculture and Life Sciences (CALS)
- Department Chairperson, Food Science (FOOD), College of Agriculture and Life Sciences (CALS)
Research Areas
- animal science
- food science
- international agriculture
- nutritional sciences
- plant breeding and genetics
- sustainable agriculture
- Affiliations
- Extension
- Research
- Publications
- Teaching
- Service
- Background
- Other
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Affiliations
member of graduate field
other Cornell affiliations
member of
- David R. Atkinson Center for a Sustainable Future (ACSF) Faculty Fellow
Extension
has primary specialization area
has secondary specialization area
Research
research overview
- Iron deficiency is the most prevalent nutrient deficiency in the world, affecting as many as 2 billion people worldwide. In the United States, iron deficiency is most common among toddlers, adolescent girls and women of childbearing age with prevalences in these groups ranging from 9% to 11%. Consequences of iron deficiency include impaired work performance, poor educational performance, compromised immune function, and adverse pregnancy outcomes. The overall objectives of Miller’s research program are to increase knowledge about factors that influence the nutritional bioavailability of iron in foods. A variety of techniques are used including in vitro gastrointestinal digestion, cell culture, and animal models. One of the most promising approaches for preventing iron deficiency in populations is fortification of staple foods with iron. Unfortunately, however, it is often difficult to chemically fortify foods in poor countries where centralized food processing operations are lacking. An alternative to chemical fortification is being developed by a new program called HarvestPlus. HarvestPlus is a global alliance of research institutions working together to develop and distribute nutritionally enhanced staple food crops with the goal of reducing prevalences of micronutrient malnutrition in developing countries. The primary strategy of HarvestPlus is to use “biofortification” to enhance the content of bioavailable nutrients in selected crops. Biofortification involves the application of plant breeding to develop varieties of crops that contain high levels of target nutrients. Once promising varieties have been identified, nutritionists will evaluate them for nutrient bioavailability and test the best ones for nutritional efficacy in field trials. The most promising varieties will then be distributed to farmers for planting. In the first phase of the project 6 crops (wheat, rice, maize, cassava, orange-flesh sweet potato, and beans) and 3 micronutrients (iron, zinc, and beta-carotene) are being targeted. Local collaborators on the project include Ray Glahn and Ross Welch of the U.S. Plant, Soil, and Nutrition Lab, Xingen Lei of the Department of Animal Science, and Dennis Miller of the Department of Food Science.
principal investigator on
co-principal investigator on
- BACKGROUND PAPERS FOR 2013 STATE OF FOOD AND AGRICULTURE REPORT awarded by UN FOOD & AGRICULTURE ORGANIZATION 2011 - 2012
- THE GLOBAL AGRICULTURE NETWORK: A NEW INTERACTIVE APPROACH FOR IMPROVED LEARNING ABOUT GLOBAL FOOD SYSTEM SUSTAINABILITY awarded by NATIONAL INSTITUTE OF FOOD AND AGRICULTURE-USDA 2010 - 2013
area(s) of concentration/expertise
keywords
- absorption
- bioavailability
- biofortification
- fortification
- iron
- pig
submitted impact statement
Publications
individual publications
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academic article
- Green tea ingestion by rats does not affect iron absorption but does alter the composition of the saliva proteome.. Journal of Food Science. 77. 2012
- Performance of 'Gala' apple trees on Supporter 4 and different strains of B.9, M.9, and M.26 rootstocks as part of the 2002 NC-140 apple rootstock trial. Acta Horticulturae. 903:311-318. 2011
- Research Principles for Developing Country Food Value Chains. Science. 332:1154-1155. 2011
- Research Principles for Developing Country Food Value Chains . Science. 332:1154-1155. 2011
- New leverage against iron deficiency. Nature Nanotechnology. 5:318-319. 2010
- Nicotianamine, a novel promoter of iron absorption from rice grain. PLoS One. 5. 2010
- Supplemental dietary inulin of variable chain lengths alters intestinal bacterial populations in young pigs. Journal of Nutrition. 140:2158-2161. 2010
- Dietary Inulin Supplementation Does Not Promote Colonic Iron Absorption in a Porcine Mode. Journal of Agricultural and Food Chemistry. 57:5250-5256. 2009
- Biofortified black beans in a maize and bean diet provide more bioavailable iron to piglets than standard black beans. Journal of Nutrition. 139:305-309. 2009
- Comparing soluble ferric pyrophosphate to common iron salts and chelates as sources of bioavailable iron in a caco-2 cell culture mode. Journal of Agricultural and Food Chemistry. 57:5014-9. 2009
- Glutamine nitrogen and ammonium nitrogen supplied as a nitrogen source is not converted into nitrate nitrogen of plant tissues of hydroponically grown pak-choi(Brassica chinensis L. Journal of Food Science. 74. 2009
- Iron and zinc bioavailabilities to pigs from red and white beans (Phaseolus vulgaris L.) are similar. Journal of Agricultural and Food Chemistry. 57:3134-40. 2009
- Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments. Food Chemistry. 113:602-607. 2009
- Supplemental dietary inulin influences expression of iron and inflammation related genes in young pigs.. Journal of Nutrition, The. 139:2018-23. 2009
- Bioaccessibility of phenols in common beans ( Phaseolus vulgaris L.) and iron (Fe) availability to Caco-2 cells.. Journal of Agricultural and Food Chemistry. 56:10999-1005. 2008
- Dietary inulin affects the expression of intestinal enterocyte iron transporters, receptors, and storage protein and alters the microbiota in the pig intestine. British Journal of Nutrition. 99:472-480. 2008
- Effects of three types of inulin on dietary iron bioavailability and site of their disappearance in the digestive tract of young pigs. FASEB Journal. 22. 2008
- Expression profiles of iron-related genes in the intestine and liver of young pigs fed three types of dietary inulin. Journal of Animal Science. 86:696. 2008
- Fe and Zn bioavailability from red (merlot) and white (great northern) bean-based (Phaseolus vulgaris) diets fed to anemic young pigs. FASEB Journal. 22. 2008
- Inulin Affects Iron Dialyzability from FeSO4 and FeEDTA Solutions but Does Not Alter Fe Uptake by Caco-2 Cells.. Journal of Agricultural and Food Chemistry. 56:2846-2851. 2008
- Iron bioavailability to piglets from red and white common beans (phaseolus vulgaris). Journal of Agricultural and Food Chemistry. 56:5008-5014. 2008
- Isolated glycosaminoglycans from cooked haddock enhance nonheme iron uptake by Caco-2 cells.. Journal of Agricultural and Food Chemistry. 56:10346-51. 2008
- Supplemental inulin does not enhance iron bioavailability to Caco-2 cells from milk- or soy-based, probiotic-containing, yogurts but incubation at 37 °C does.. Food Chemistry. 109:122-128. 2008
- The pig as an experimental model for elucidating the mechanisms governing dietary influence on mineral absorption. Experimental Biology & Medicine. 233:651-664. 2008
- Toward a Comprehensive Approach to the Collection and Analysis of Pica Substances, with Emphasis on Geographic Materials. PLoS One. 3. 2008
- A comparison of physical properties, screening procedures and a human efficacy trial for predicting the bioavailability of commercial elemental iron powders used for food fortification. Int J Vitam Nutr Res. 77:107-24. 2007
- Cecum is the major degradation site of ingested inulin in young pigs. Journal of Nutrition. 137:2399-2404. 2007
- Dietary inulin upregulates the expression of iron transporters, increases villus surface area, and alters microflora in iron deficient and adequate rats. FASEB Journal. 21. 2007
- Peptides isolated from in vitro digests of milk enhance iron uptake by caco-2 cells. Journal of Agricultural and Food Chemistry. 55:10221-5. 2007
- The potential effect of iron defortification on iron-deficiency anaemia in the US population. Public Health Nutrition. 10:1266-1273. 2007
- Tissue Iron Distribution and Urinary Mineral Excretion Vary Depending on the Form of Iron (FeSO4 or NaFeEDTA) and the Route of Administration (Oral or Subcutaneous) in Rats Given High Doses of Iron. Journal of Agricultural and Food Chemistry. 55:8793-9. 2007
- Adding iron to green tea may decrease its antioxidant capacity in rats after an oral dose of the mixture. Nutrition Research. 26:480-485. 2006
- Dietary inulin upregulates the expression of iron and zinc enterocyte membrane transporters and alters the microflora ecology in the pig intestine. Journal of Experimental Biology. 439. 2006
- Effect of Bread Baking on the Bioavailability of Hydrogen-Reduced Iron Powder Added to Unenriched Refined Wheat. Journal of Agricultural and Food Chemistry. 54:8362-8368. 2006
- Effects of supplemental inulin on utilization of iron in corn-soy diet by young pigs on hemoglobin synthesis. Journal of Animal Science. 84 (Suppl. 1):116. 2006
- Iron dissociates from the NaFeEDTA complex prior to or during intestinal absorption in rats. Journal of Agricultural and Food Chemistry. 54:7929-34. 2006
- Iron uptake by Caco-2 cells from NaFeEDTA and FeSO4: Effects of ascorbic acid, pH, and a Fe(II) chelating agent. Journal of Agricultural and Food Chemistry. 54:7924-8. 2006
- Overview of Experimental Biology 2005 symposium: Food Fortification in Developing Countries. Journal of Nutrition. 136:1053-1054. 2006
- Supplemental dietary inulin affects the bioavailability of iron in corn and soybean meal to young pigs. Journal of Nutrition. 136:3033-3038. 2006
- Bioavailability of elemental iron powders in bread assessed with an in vitro digestion/Caco-2 cell culture model. Journal of Food Science. 70:199-203. 2005
- Effect of cultivar and site on fruit quality as demonstrated by the NE-183 regional project on apple cultivars. HortTechnology. 15:886-895. 2005
- Effects of supplemental inulin on utilization of iron in corn-soy diet by young pigs for hemoglobin synthesis. Journal of Animal Science. 83 (Suppl. 1):31. 2005
- Inhibition of Iron Uptake from Iron Salts and Chelates by Divalent Metal Cations in Intestinal Epithelial Cells. Journal of Agricultural and Food Chemistry. 53:132-136. 2005
- Prebiotics and iron bioavailability – Is there a connection? . Journal of Food Science. 70. 2005
- Proline-Rich Proteins Moderate the Inhibitory Effect of Tea on Iron Absorption in Rats. Journal of Nutrition. 135:532-537. 2005
- Supplemental inulin improves utilization of iron in plant-based diet by young pigs for hemoglobin synthesis. FASEB Journal. 19. 2005
- Tissue iron distribution and adaptation of iron absorption in rats exposed to a high dietary level of NaFeEDTA. Journal of Agricultural and Food Chemistry. 53:8087-8091. 2005
- A low-molecular-weight factor in human milk whey promotes iron uptake by caco-2 cells. Journal of Nutrition. 134:93-8. 2004
- An in vitro digestion/Caco-2 cell culture system accurately predicts the effects of ascorbic acid and polyphenolic compounds on iron bioavailability in humans. Journal of Nutrition. 134:2717-2721. 2004
- Calcium, zinc and iron bioavailabilities from a commercial human milk fortifier: A comparison study. Journal of Dairy Science. 87:3629-3637. 2004
- Enhancing the Absorption of Fortification Iron. A SUSTAIN Task Force Report. Int J Vitam Nutr Res. 74:387-401. 2004
- Habitual tea consumption protects against the inhibitory effects of tea on iron absorption in rats. Nutrition Research. 24:383-393. 2004
- Iron absorption from NaFeEDTA is downregulated in iron-loaded rats. Journal of Nutrition. 134:2270-2274. 2004
- Multidisciplinary evaluation of new apple cultivars: The NE-183 regional project. Journal of American Pomological Society. 58:61-64. 2004
- Performance of ‘Braeburn,’ ‘Golden Delicious’ and ‘Yataka Fuji’ apple on Mark and M.9 rootstocks at multiple locations across North America. Journal of American Pomological Society. 58:78-89. 2004
- In vitro iron bioavailability and antioxidant activity of raisins. Journal of Food Science. 68:701-705. 2003
- Iron bioavailability and antioxidant activity of raisins. Journal of Food Science. 65:701-705. 2003
- Iron bioavailability from common raisin-containing foods assessed with an in vitro digestion/Caco-2 cell culture model: effects of raisins. Journal of Food Science. 68:1866-1870. 2003
- Addressing diet-related health problems. Food Technology. 56:38. 2002
- Comparison of the availability of various forms of iron fortificants in bread and milk using an in vitro digestion/caco-2 cell culture method. Journal of Food Science. 67:2357-2361. 2002
- Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: Studies using an in vitro digestion/Caco-2 cell model. Journal of Agricultural and Food Chemistry. 50:390-395. 2002
- Simultaneous determination of 45Calcium and 65Zinc uptake by Caco-2 cells. Journal of Agricultural and Food Chemistry. 50:6287-6294. 2002
- A rapid method for iron determination in fortified foods. Food Chemistry. 75:371-376. 2001
- Dephosphorylation of sodium caseinate, enzymatically hydrolyzed casein and casein phosphopeptides by intestinal alkaline phosphatase: implications for iron availability. J Nutr Biochem. 12:292-299. 2001
- Large doses of ascorbic acid promote lipid peroxidation in the serum of iron loaded guinea pigs. British Journal of Nutrition. 85:681-687. 2001
- Phytase and citric acid supplementation in whole-wheat bread improves phytate-phosphorus release and iron dialyzabilitiy. Journal of Food Science. 66:614-619. 2001
- Meat enhances nonheme iron absorption in pigs. Nutrition Research. 20:1749-1759. 2000
- In vitro digestion/Caco-2 cell culture model to determine optimal ascorbic acid to Fe ratio in rice cereal. Journal of Food Science. 64:925-928. 1999
- Caco-2 Cell Ferritin Formation Predicts Nonradiolabeled Food Iron Availability in an In Vitro Digestion/Caco-2 Cell Culture Model. Journal of Nutrition. 128:1555-1561. 1998
- Comparison of oral and intraaperitoneal iron supplementation in anaemic rats: a re-evaluation of the mucosal block theory of iron absorption. British Journal of Nutrition. 79:533-540. 1998
- Iron binding by tannic acid: effects of selected ligands. Food Chemistry. 63:167-172. 1998
- Changes in meal frequency alter iron absorption efficiency in rats. Nutrition Research. 17:1469-1478. 1997
- Influence of iron supplementation frequency on absorption efficiency and mucosal ferritin in anaemic rats. British Journal of Nutrition. 78:469-477. 1997
- Influence of meal frequency on iron absorption as assessed by hemoglobin repletion in rats. Nutrition Research. 17:1025-1033. 1997
- Tea consumption does not affect iron absorption in rats unless tea and iron are consumed together. Nutrition Research. 17:1303-1310. 1997
- Adding ascorbic acid to iron-fortified cow's milk does not enhance iron bioavailability to piglets. Nutrition Research. 16:969-975. 1996
- Assessment of iron availability using combined in vitro digestion and caco-2 cell culture. Nutrition Research. 16:479-487. 1996
- Caco-2 cell iron uptake from meat and casein digests parallels in vivo studies: use of a novel in vitro method for rapid estimation of iron bioavailability. Journal of Nutrition. 126:332-339. 1996
- Effects of Protein and Iron Concentrations in Iron Solubility in Black Tea Infusion. Korean J. Nutr.. 29:861-866. 1996
- Ferrous Iron Uptake but Not Transfer Is Down-Regulated in Caco-2 Cells Grown in High Iron Serum-Free Medium. Journal of Nutrition. 126:3118-3127. 1996
- Assessment of iron availability using combined in vitro digestion and Caco-2 cell culture. Nutrition Research. 16:479-487. 1995
- Bathophenanthrolene disulfonic acid and sodium dithionite effectively remove surface-bound iron from Caco-2 cell monolayers. Journal of Nutrition. 125:1833-1840. 1995
- Iron speciation in intestinal contents of rats fed meals composed of meat and nonmeat sources of protein and fat. Food Chemistry. 52:47-56. 1995
- Lipid oxidation and warmed-over aroma (WOA) in cooked ground pork from swine fed increasing levels of iron. Journal of Food Science. 59:751-756. 1995
- Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscles. Journal of Food Science. 59:747-750. 1994
- Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron. Journal of Food Science. 59:751-756. 1994
- Bioavailability of electrolytic iron in fortified infant cereal determined by hemoglobin repletion in piglets. Nutrition Research. 13:287-295. 1993
- Effects of calcium supplementation, calcium source and lactose on iron absorption in the rat. Nutrition Research. 13:1173-1181. 1993
- Lean beef and beef fat interact to enhance nonheme iron absorption in rats. Journal of Nutrition. 134:1429-1434. 1993
- Calcium carbonate depresses iron bioavailability in rats more than calcium sulfate or sodium carbonate. Journal of Nutrition. 122:327-332. 1992
- Effects of meat and selected food components on the valence of nonheme iron during in vitro digestion. Journal of Food Science. 56. 1991
- Lactose, calcium source and age affect calcium bioavailability in rats. Journal of Nutrition. 121:1746-1754. 1991
- Calcium bioavailability from ripening cheddar cheese. Journal of Food Science. 55. 1990
- A comparison of intrinsic and extrinsic tracer methods for estimating calcium bioavailability to rats from dairy foods. Journal of Nutrition. 119:228-234. 1989
- Calcium in the diet: Food sources, recommended intakes, and nutritional bioavailability. Adv. Fd. Nutr. Res.. 33:103-156. 1989
- Is solubility in vitro a reliable predictor of iron bioavailability?. Biol. Trace Elem.. 19:11-24. 1989
- Absorption of iron from ferric hydroxide polymers introduced into ligated rat duodenal segments. Journal of Nutrition. 116:259-264. 1986
- Effects of carbohydrates on iron absorption. Archivos Latinoamericanos de Nutricion. 36:688-700. 1986
- Iron bioavailability to rats from iron fortified infant cereals: A comparison of oatmeal and rice cereals. Nutr. Rep. Intl.. 34:591-603. 1986
- Availability to rats of iron in ferric hydroxide polymers. Journal of Nutrition. 115:1042-1049. 1985
- Effects of dietary protein on iron bioavailability - A Review. Food Chemistry. 18:47-69. 1985
- Urinary iron loss and physical fitness of Kenyan children with urinary schistosomiasis. Am. J. Trop. Med. Hyg. 34:322-330. 1985
- In vitro estimation of the effects of selected proteins on iron bioavailability. Am. J. Clin. Nutr. 39:393-401. 1984
- Effect of exercise on riboflavin requirements of young women. Am. J. Clin. Nutr.. 37:509-517. 1983
- Effects of cooking and chemical treatment on heme and nonheme iron in meat. Journal of Food Science. 489:1340-1343. 1983
- Effects of iron status and soy protein on iron absorption by rats. Journal of Nutrition. 113:996-1001. 1983
- Effects of pH and chelating agents on iron binding by dietary fiber: implications for iron availability. Am. J. Clin. Nutr.. 38:2020-213. 1983
- Effects of product formulation, processing, and meal composition on in vitro estimated iron availability from cereal containing breakfast meals. Journal of Food Science. 48:1211-1216. 1983
- Biological effects of substituting enriched 54Fe for natural iron in rats. Journal of Nutrition. 112:151-157. 1982
- In vitro estimation of iron availability in meals containing soy products. Journal of Nutrition. 112:1696-1705. 1982
- In vitro estimation of relative iron availability in breads and meals containing different forms of fortification iron. Journal of Food Science. 47:723-727. 1982
- Measurement and content of nonheme and total iron in muscle. Journal of Food Science. 47:740-743. 1982
- The content of zinc in selected muscles from beef, pork, and lamb. Journal of Food Science. 47:1020-1022. 1982
- A comparison of in vivo and in vitro methods for determining availability of iron from meals. Am. J. Clin. Nutr. 34:2257-2263. 1981
- An in vitro method for estimation of iron availability from meals. Am. J. Clin. Nutr. 34:2248-2256. 1981
- Method for the detection and assay of iron stable isotope tracers in blood serum. Am J Clin Nutr. 32:2354-2361. 1979
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article
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book
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booksection
- Atomic Absorption and Emission Spectroscopy 2003
- Iron fortification of the food supply: a balancing act between bioavailability and iron-catalyzed oxidation reactions 2002
- Atomic Absorption and Emission Spectroscopy 1998
- Effects of cooking and food processing on the content of bioavailable iron in foods 1998
- Food Antioxidants. Vol. 4. 1997
- Nutritional Quality of Foods and Diets. Vol. 6,. 1997
- Intestinal Calcium Absorption: An Overview 1996
- Minerals 1996
- Atomic absorption and emission spectroscopy 1994
- Nutritional quality of foods and diets 1990
- Relationships of schistosoma haematobium, hookworm, and malarial infections and metrifonate treatment to nutritional status of Kenyan coastal school children: A 16-month follow-up 1986
- In vitro estimation of food iron bioavailability 1982
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chapter
- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry. Food Analysis. 421-442. 2010
- Minerals. Food Chemistry. 523-569. 2007
- Atomic Absorption and Emission Spectroscopy. Food Analysis. 403-421. 2003
- Iron absorption in young women estimated using enriched stable iron isotopes and mass spectrometric analysis of a volatile iron chelate (Chapter 8). Stable Isotopes in Nutr.. 105-125. 1984
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conference paper
- Nicotianamine, a novel iron enhancer in rice grain. Proceedings of the XIV International Symposium on Iron Nutrition and Interactions in Plants, and Annual Meeting of HarvestPlus-China 2008. 140. 2008
- Nutrient retention in fortified and cooked extruded rice. Book of Abstracts No. 178-29. 2008
- Probiotics and iron bioavailability: using the piglet as a model to study effects and mechanisms. Proceedings of the 13th International Meeting on Trace Element in Man and Animals. 50. 2008
- Large doses of ascorbic acid promote lipid peroxidation in the serum of iron loaded guinea pigs. International symposium on trace elements in humans: New Perspectives. 1997
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document part
- Continuous or discrete? Two ways to offer food science workshops for middle and high school science teachers 2010
- Evaluating the use of Electronic Instructional Technologies in the classroom.. 100-104. 2009
- Three types of dietary inulin exerted similar impacts on expression profiles of iron-related genes in the intestine and liver of young pigs 2009
- Reducing phytate in whole wheat bread by phytase and citric acid improves phosphorus and iron release 2000
- Dietary iron bioavailability does not affect liver iron stores in iron-normal or iron-loaded swine 1997
- Effect of iron supplementation of swine rations on lipid oxidation and warmed-over aroma in cooked ground pork. 106. 1992
- Iron absorption and bioavailability: an updated review 1998
presentations
featured in archived article
Teaching
teaching overview
- My teaching philosophy is to help students develop learning strategies that will prepare them for achieving an in-depth understanding of data and concepts in their disciplines and that will provide a foundation for life-long learning. My approach varies depending on the student, the subject matter, and the level of the class. Our Food Choices and Issues class it targeted for non-majors with little or no background in nutrition or food science. The goal for this large class is to help students understand the popular literature on food science and nutrition and to motivate them improve the nutritional quality of their diets. We use clickers to poll students’ opinions of current issues in nutrition and food science and we ask them to conduct a nutritional evaluation of their personal diets. Our food chemistry laboratory class is designed for junior and senior food science majors. Students learn laboratory techniques through hands-on lab exercises and they develop research skills by conducting an independent research project. This involves selecting a problem, developing a hypothesis, writing a research proposal, conducting lab experiments, analyzing data, and writing a final paper in the format of an article in a peer-reviewed journal. Our Global Seminar class is designed to help students assess sustainability issues from a variety of perspectives. A case study approach to learning is employed. In addition, students share their perspectives with students at 4 partner universities (EARTH University in Costa Rica, the University of Melbourne in Australia, Uppsala University in Sweden, and Zamorano University in Honduras) through on-line discussion boards and live video conferences. Our Introduction to the Food Science Literature course is designed for our incoming graduate students. In the course, we expose students to the various research areas in our Graduate Field through lectures from selected faculty members. We also help them develop skills required for critically evaluating peer-reviewed scientific papers.
teaching activities
- FDSC-1500: Food Choices and Issues - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- FDSC-4190: Food Chemistry Laboratory - Fall 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- FDSC-1500: Food Choices and Issues - Spring 2012
- FDSC-4992: Undergraduate Honors Research in Food Science - Spring 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- FDSC-4190: Food Chemistry Laboratory - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
- NS-4000: Directed Readings - Fall 2011
- NS-4010: Empirical Research - Fall 2011
- NS-4020: Supervised Fieldwork - Fall 2011
Service
outreach overview
- My extension activities include answering questions from professionals in the food industry, individual consumers, extension colleagues in the Department, and the press on topics related to the nutritional quality of foods, effects of food processing on nutritional quality, and relationships between diet and health. Most of the questions are delivered either by phone or email. Occasionally, people make an appointment to visit me in my office. I do not keep track of the precise number of inquires or the dates but, on average, I get about 1 question per week and I may spend ½ hour on the response. This year, I gave one invited talk for an extension audience on the topic of trans fatty acid labeling of food products (see above). I did not use any assessment tools to gage the impact of these activities.
service to the profession
- American Society for Nutritional Sciences Member 1978 -
- Institute of Food Technologists Member 1978 -
- External Ph.D Committee, Stine Bering, The Royal Agricultural and Veterinary University of Denmark Committee Member - 2006
- External Ph.D Committee, Lotte Fynbo Hansen, Technical University of Denmark Committee Member - 2005
- External Ph.D Committee, Loh Su Peng, Universiti Putra Malaysia Committee Member - 2004
- International Educational Exchange Committee, The Royal Veterinary and Agricultural University of Denmark Committee Member - 2003
- IFT Nutrition Division Chairperson 1989 - 1990
- Executive Committee, IFT Nutrition Division Committee Member 1986 - 1988
- Public Information Committee, IFT Nutrition Division Chairperson 1986 - 1988
- Nominating Committee, IFT Nutrition Division Committee Member 1984 - 1985
reviewer or editor for
Background
education and training
- Ph.D. in Nutritional Sciences, Cornell University 1978
- M.S. in Biochemistry, University of Washington 1969
- B.A. in Chemistry, Augsburg College 1967
awards and honors
- Institute of Food Technologists Fellow, 2009
- Professor of Merit Award for Outstanding Teaching and Advising, 2009
- Teaching Excellence Award, 2009
- Outstanding Service to the CALS Community Award, 2008
- Babcock-Hart Award, 2008
- Cornell Institute of Food Science Advisory Council’s Leadership Award, 2002
- Cornell Institute of Food Science Advisory Council Teaching Excellence Award, 1992
Other
research keyword
- absorption
- bioavailability
- biofortification
- fortification
- iron
- pig