The Food and Nutrition Division does advanced research and development that may be of value to individuals, researchers, organizations and companies in the food industry, government agencies, the health care industry, and many others. This includes research on food, nutrition, and dietetics, such as food chemistry, nutrients, carbohydrates, fats, proteins, minerals, vitamins, antioxidants, phytochemicals,  and all other aspects of this subject area. Specialized activities would include research on foods that enhance immunity; foods that heal or treat medical disorders; foods that help prevent diseases such as cancer, heart disease, and other major diseases; foods that enhance longevity in general, as well as foods that are harmful to one’s health.

Division Director: Dr. Christopher Johnson

Faculty, advisors, research associates, and others doing research or with a major interest in the Research Center subject areas below: Dr. Mukesh Singh, Dr. Richard Wood, Dr. Sarah Mardiyah, Dr. Supradip Saha, Dr. Aditi Chakraborty, Dr. Vikineswary Sabaratnam, Dr. Paul Ernsberger, Dr. Mohammad Tahi, Dr. Saji Gomez, Dr. Fransiska Zakaria, and others.

Research Centers:

Anti-Cancer Nutrition Research Center
Diabetes Reversal Research Center
Food Pharmacy Research Center (Includes foods that heal;)
Food Safety Research Center
Heart Disease Prevention and Reversal Research Center
Immunity Enhancement Research Center
Longevity Nutrition Research Center
Nutrition and Dietetics Research Center
Overweight Reversal Research Center