Immuno-Nutrition and Inflammation

12:45 PM - 2:45 PM

Location: 302

Sponsored By: Pfizer


Philip C. Calder, PhD

Professor of Nutritional Immunology
University of Southampton


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Dayong Wu, MD, PhD

Associate Director, Scientist I, Nutritional Immunology Laboratory
Tufts University
Boston, Massachusetts

Dayong Wu obtained his medical degree and Ph.D. in Immunology from Jilin University, Bethune School of Medicine, China. He completed his post-doctoral training in the research area of nutritional immunology at Tufts University. He is currently a Scientist I and the Associate Director at the Nutritional Immunology Laboratory, Jean Mayer USDA Human Nutrition Research on Aging at Tufts University, and an Associate Professor at the Friedman School of Nutrition Science and Policy, Tufts University. His research areas include molecular mechanisms of age-related changes in immune cells, and effects of nutrients, dietary components, and functional food on immune and inflammatory responses, T cell-mediated autoimmune disorders, and host resistance to infection. For example, using varied animal models, he has demonstrated that vitamin E can boost T cell-mediated immune function; mushroom can enhance innate natural killer cell activity and efficacy of salmonella vaccination; wolfberry can increase the resistance to influenza infection and also enhance efficacy of flu vaccine; phytochemicals present in green tea and grape fruit can ameliorate autoimmune disease. He has published about 120 research and review articles in his research fields.


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Robert JM Brummer, MD, PhD

Director Nutrition-Gut-Brain Interactions Research Centre
Örebro University
Örebro, Sweden


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Kelly A. Tappenden, PhD, RD

Kraft Foods Human Nutrition Endowed Professor
University of Illinois, Urbana-Champaign
Urbana, Illinois


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Maryellen Molyneaux, BS

President, Managing Partner
Natural Marketing Institute
Harleysville, Pennsylvania

Maryellen Molyneaux, brings over 35 years of healthcare marketing experience to NMI. As President and founding partner of NMI in 1990, her research has been utilized by government agencies, public health groups such as PHA and AHA, academia and trade associations, and Fortune 500 companies, as well as by ingredient manufacturers and leading retailers. Her product research breadth has spanned over 100 product categories including food and beverages, dietary supplements, weight loss, sports nutrition, and healthcare. Ms. Molyneaux and NMI are well known for their syndicated consumer databases now with over 19 years of data from over 1,000,000+ consumers across 30+ countries with regard to their attitudes and beliefs, market behavior and product usage trends.
As President of NMI, Ms. Molyneaux has been both a moderator and speaker for several organizations including the Institute of Food Technology, FMI, NASFT, American Society For Nutrition, CRN, Nielsen 360, and other Food and Technology Conferences. She has been published in several written reports and articles and is a frequent contributor to many trade media including Time Magazine, 48 Hours, New York Times, Wall Street Journal, USA Today, Natural Foods Merchandiser, Progressive Grocer, Supermarket News, Nutrition Business Journal, and Nutraceuticals World, among others.


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Immuno-Nutrition and Inflammation

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