Jacquelyn Cheng, MS

PhD Student
Cornell University

Jacquelyn received her B.A. in Chemistry and Chemical Biology from Cornell University and M.S. in Chemical Engineering from U.C. Berkeley. During her undergraduate career, she worked under the direction of Tom Brenna, developing mass spectrometry techniques for analyzing fatty acids and related compounds. After receiving her M.S., she worked at DuPont Nutrition and Biosciences for over 3.5 years at the intersection of R&D and business as a regional enzyme applications lead (Home and Personal Care). She is currently pursuing a Ph.D. in Food Science and Technology at Cornell University in the Tako Research Group, where she works to understand how to accurately assess zinc status to determine the impact of interventions and how zinc deficiency can impact host health, development and the gut microbiome.

Poster(s):

• (PO07-38-22) Alterations in Intestinal Functionality and Bacterial Populations Following Intra-amniotic Administration (Gallus gallus) of Nicotinamide Riboside and Its Derivatives

• (PO30-04-22) Zinc Status Index (ZSI) Development for Zinc Physiological Status Quantification as Part of a Remediation Strategy in Vulnerable and At-Risk Populations