Preconference/Satellite

Emerging Science of the Microbiome and Impacts to Human Nutrition

6/9/2018
8:00 AM - 12:00 PM

Location: 311

Learning Objectives:

Presentations:

David A. Sela, PhD

Assistant Professor
University of Massachusetts, Amherst
Amherst, Massachusetts

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David A. Sela, PhD

Assistant Professor
University of Massachusetts, Amherst
Amherst, Massachusetts

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Rachel Carmody, PhD

Assistant Professor
Harvard University
Cambridge, Massachusetts

Rachel Carmody is an Assistant Professor in Human Evolutionary Biology and Director of the Nutritional & Microbial Ecology Laboratory at Harvard University. Her research investigates the biological, behavioral, and environmental determinants of energy gain and utilization, and how changes in these factors over evolutionary time have shaped the human body. Dr. Carmody received her Ph.D. in Human Evolutionary Biology from Harvard, working with Dr. Richard Wrangham on the adaptive consequences of food processing. She then served as an NIH NRSA Postdoctoral Fellow in Microbiology & Immunology at UCSF, working with Dr. Peter Turnbaugh on host-microbial interactions in nutrition and xenobiotic metabolism. Current research in the Carmody lab interrogates dietary influences on host-microbial interactions in energy metabolism, with special interest in dietary manipulation of the gut microbiome, diet-induced gut microbial plasticity as an adaptive force, and functional uniqueness in the human gut microbiome.

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Lars Eckmann, MD

Professor
University of California, San Diego
La Jolla, California

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Jeremiah Faith, PhD

Assistant Professor
Icahn School of Medicine at Mount Sinai
New York, New York

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Beth A. McCormick, PhD

Professor
University of Massachusetts Medical School
Worcester, Massachusetts

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Benjamin Wolfe, PhD

Assistant Professor
Tufts University
Medford, Massachusetts

Benjamin Wolfe is an assistant professor of microbiology in the Department of Biology at Tufts University. Benjamin's lab at Tufts uses fermented foods, including cheese, sourdough, and kombucha, to identify design principles for microbiomes. In addition to research focused on the basic biology of microbes, the Wolfe lab has worked with chefs and food producers, including David Chang's Momofuku Culinary Lab and Jasper Hill Farms, to understand the roles of microbes in creating the diversity of flavors in fermented foods. Benjamin has also written about the biology of food for various publications, including Lucky Peach magazine, Boston magazine, and World of Fine Wine.

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