FOOD AND NUTRITION OPEN ACCESS (ISSN:2517-5726)

Biography:

Dr. Thomas V. Fungwe was educated in Cameroon, Texas Technology University in Lubbock Texas, and University of Tennessee Health Sciences Center, Memphis. He holds a Masters degree in Food Technology, Ph.D. in Nutritional Sciences and postdoctoral fellowship in pharmacology. He is also a Certified Food Scientist by the International Food Science Certification Commission (IFSCC). He is Associate Dean for Research, Assessment, and Operations, with faculty position in the College of Nursing and Allied Health Sciences. Prior to this, he was Department Chair for Nutritional Sciences. He also has leadership experience and training in capacity building, and in community-based participatory research. He served as Institutional Associate Project Director for the USDA Lower Mississippi Delta Nutrition Intervention Research Initiative (Delta NIRI) in underserved areas of the Mississippi Delta, a multidisciplinary team of researchers from key universities in the Delta and Pennington Biomedical Research Centre, who conducted obesity, diabetes and hypertension prevention research using the community-based participatory approach. He has many publications, book chapters, editorials board members and reviewer of many journals. He authored or co-authored numerous scientific publications in areas covering food science, toxicology, lipid metabolism, nutrient-gene interaction, heart disease, obesity prevention and Alzheimer’s disease.

Research Interests:

His research interest focuses on Nutrigenomic: Role of diet and dietary patterns in chronic disease prevention; bioactive constituents of diets and functional genomics.

Risk factors for overweight/obesity, lipid metabolism and cardiovascular disease in the general populations. Metabolic syndrome, oxidative stress and risk for Alzheimer’s disease dementia