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Assistant Professor
University of Wisconsin-Madison
Madison, Wisconsin, United States
Dr. Bradley Bolling is an Assistant Professor and the Fritz Friday Chair for Vegetable Processing Research in the Department of Food Science at the University of Wisconsin-Madison. He earned undergraduate and PhD degrees in Food Science at UW-Madison and received postdoctoral training in Nutritional Sciences at the Jean Mayer Human Nutrition Research center on Aging at Tufts University through the Training in Education And Critical Research Skills (TEACRS) Program, an NIH K12 IRACDA (Institutional Research and Career Development Award) Program. Dr. Bolling’s research focus is on determining the role of foods and phytochemicals in preventing chronic diseases. His current research aims are to characterize how interindividual variability in metabolic pathways of dietary bioactive components influences efficacy of dietary interventions; characterize the ability of bioactives to prevent chronic inflammation associated with obesity and auto-immune disease; and determine the abundance and variability of bioactive components in the food supply. He is presently utilizing human intervention studies, cellular studies, and animal models to accomplish these objectives. Dr. Bolling is a Scientific Editor for the Journal of Food Science and Secretary of the International Society for Nutraceuticals and Functional Foods. He teaches graduate and undergraduate courses in the Department of Food Science, including a graduate course about dietary bioactives.
On Demand
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