6 People Results for the Tag: Red Meat

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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

Alison Gernand

Ann Atherton Hertzler Early Career Professor in Global Health; Assistant Professor of Nutritional Sciences

Nancy Ostiguy

Associate Professor of Entomology

Sujit Pujhari

Assistant Research Professor

Gretchen Kuldau

Associate Professor of Plant Pathology