8th Annual Russell Klein Symposium General Information
The Graduate Society of Nutritional Sciences (GSNS) at The Ohio State University is proud to host the eighth annual Russell Klein Nutrition Research Symposium on Friday, June 3, 2011, 9:00 am - 4:00 pm in the Biomedical Research Tower, 460 West 12thAvenue, The Ohio State University. The symposium this year will include multiple presenters addressing current nutrition-related research. Our keynote speaker will be Dr. Bruce German from University of California Davis speaking on Personalizing Diet & Health: From Science to Practice.
This event is organized by The Graduate Society of Nutritional Sciences (GSNS) in honor of a respected Human Nutrition faculty member who succumbed to cancer several years ago.
The goal of the symposium is to highlight graduate student nutrition research and promote interaction between students and nationally known nutrition experts. Graduate students from the departments of Human Nutrition, Animal Sciences, Food Science and Technology, and the College of Medicine organize the symposium and present their research. Students and faculty from departments across campus, as well as nutrition professionals in the greater Ohio-Indiana area, are invited to attend the event, view posters and participate in several lectures addressing current nutrition problems and research. There is no cost to participants.
In the past we have had over 200 attendees at the symposium. The event has been expanded to a full day and includes presentations from multiple nationally known nutritional scientists. Information about our keynote speaker is listed below.
J. Bruce German
Professor in Food Science and Technology; Director, Foods for Health Institute, University of California, Davis
Bruce German received his Ph.D. in Food Chemistry from Cornell University in 1984. In 1988, he joined the faculty at the University of California, Davis where his initial research focused on physical and nutritional properties of lipids including omega-3 fatty acids and lipid oxidation products. In 1997, he was named the first John E. Kinsella Endowed Chair in Food, Nutrition and Health. At this point his research interests had expanded to include in vitro and in vivo nutritional studies with phytochemicals as well as lipids. He is currently Director of the Foods for Health Institute and Professor at University of California, Davis.
In order to build the knowledge necessary to improve human health through superior foods, Dr. German’s lab currently studies how individual lipid metabolism responds to the chemical composition and structural organization of foods. They use milk, the only bio-material that has evolved for the purpose of nourishing growing mammals, as a model to elucidate how its physical, functional, and nutritional components can apply to current and novel foods. Using metabolomic approaches, the German lab aims to apply individual metabolic assessment to the personalization of diet and health.
If you would like more information, contact Kara Kliewer at kliewer.2@buckeyemail.osu.edu .
