9 People Results for the Tag: Chocolate

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

John Hayes

Associate Professor of Food Science
Psychophysics of taste and flavor perception; role of genetic variation on food preferences

Edward Dudley

Professor of Food Science; Director of E. coli Reference Center
Mechanisms driving toxin production in Shiga-toxigenic Escherichia coli; use of genome sequencing to track pathogen transmission during foodborne outbreaks

Center for Infectious Disease Dynamics

James Marden

Associate Director of Operations, Huck Institutes of the Life Sciences; Professor of Biology
How physiological variation within species affects their ecology and evolution. Primarily with insects, but recently also with plants, and a particular interest in allelic variation in the pathogen resistance genes of tropical trees.

Center for Infectious Disease Dynamics

Nicole Etter

Assistant Professor of Health and Human Development
The relationship between tactile sensation and skilled oral behaviors (e.g. speech and swallowing) in healthy young, aging, and clinical populations.

Wayne Curtis

Professor of Chemical Engineering
Regulation and signal transduction in plant secondary metabolism. Phytoremediation of hydrocarbons. Commercial chemical production in plants and plant tissue culture.

Mark Guiltinan

J. Franklin Styer Professor of Horticultural Botany; Professor of Plant Molecular Biology; Director, Endowed Program in the Molecular Biology of Cocoa
Plant functional genomics, metabolomics and biotechnology. Identification of key genes for disease resistance and important traits in the tree crop Theoboma cacao, the Chocolate tree.

Siela Maximova

Research Professor of Plant Biotechnology Co-Director, Endowed Program in the Molecular Biology of Cocoa
Molecular basis of plant-pathogen and plant-endophyte interactions. Biotechnology of tree crops. Development of sustainable energy crops.

Joshua Lambert

Associate Professor of Food Science
Dietary polyphenols in prevention of obesity and fatty liver disease; efficacy and mechanisms of action of food-derived phytochemicals in prevention of lung cancer; biotransformation, bioavailability and potential hepatotoxicity of dietary phytochemicals