The Department of Food Science and Nutrition presents its fall 2023 seminar series featuring guest speaker Bradley Bolling, associate professor and the Fritz Friday Chair for Vegetable Processing Research in the Department of Food Science at the University of Wisconsin-Madison, who will give a presentation on “Aronia Berry Bioactives: From Field to Function.” This seminar is open to the public and will take place on Zoom from 12:45–1:45 p.m. on Thursday, November 30.
Aronia berry (aka chokeberry) is an underutilized polyphenol-rich berry cultivated in the northern United States. Our research group has been working to understand how cultivation impacts fruit quality. Aronia berry bioactives are extensively metabolized and exhibit high inter-individual variability in bioavailability. Aronia consumption may improve consumer health by reducing cholesterol, inflammation and oxidative stress. Our group has been working to understand how aronia improve intestinal barrier function and modulates T cell function. These studies suggest that modulation of gut mucosal immune function is an important step in reducing chronic inflammation.
Bradley Bolling is an associate 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 Ph.D. degrees in food science at UW-Madison and received his 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, a National Institutes of Health K12 Institutional Research and Career Development Award (IRACDA) Program. Bolling’s research focus is on determining the role of foods and food bioactives in preventing chronic diseases. His current research goals are to characterize how interindividual variability in metabolic pathways of dietary bioactives influences efficacy of dietary interventions; characterize the ability of foods and 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. Bolling is a scientific editor for the Journal of Food Science, associate editor for Nutrition Research, and chair of the International Society for Nutraceuticals and Functional Foods. He teaches graduate and undergraduate courses in the Department of Food Science, including Food Preservation, Advanced Food Chemistry, and Food Bioactives. His group website is: https://bolling.foodsci.wisc.edu/