Seminars

INP and Fuqua Graduate Seminar Series

Fall 2017 – Fridays, 10:30 - 11:20am, BRNG 2290

The Fuqua Graduate Student Seminar Series in Nutrition Science is named in memory of the life and career of Dr. Mary Fuqua. Dr. Fuqua served as a faculty member in Nutrition Science (formerly the Department of Foods and Nutrition) at Purdue University from 1963 to 1987. During her tenure, she held positions as Department Head, Associate Dean of Home Economics Extension, and Associate Dean of (the former) School of Consumer and Family Sciences. Naming this seminar series in memory of Dr. Fuqua is fitting as she was passionate about giving high-quality presentations and teaching this important skill to her students and colleagues.

View Past Seminars

2017 Seminars

*September 1

Acute and chronic effects of within-day dietary protein distribution
Josh Hudson
Graduate Student, Purdue University

September 8

Protein folding and degradation in the endoplasmic reticulum: what can we learn from mouse models?
Ling Qi, Ph.D., Professor of Molecular & Integrative Physiology and Internal Medicine,
Division of Metabolism, Endocrinology & Diabetes, The University of Michigan Medical School, McMaster University

September 15 The Grocery Purchase Quality Index--A Tool for Assessing Household Food Purchases
Patricia M. Guenther, Ph.D., R.D., Research Professor,
Nutrition & Integrative Physiology, The University of Utah
September 22

If Only Exercise Came in a Pill: The challenges and importance of School-based Nutrition and Physical Activity Interventions
Jennifer Sacheck, Ph.D., Associate Professor of Family Medicine and Community Health and
Tisch College of Citizenship and Public Service, Tufts University School of Medicine

September 29 Interventions Driven by Insecurity:  Determining diet and health relationships and developing evidence based interventions to reduce food insecurity among US sub-populations
Heather Eicher-Miller, Ph.D., Assistant Professor,
Department of Nutrition Science, Purdue University
*October 6

The cardiometabolic and emotional-well being effects of consuming lean unprocessed red meat
Lauren O'Connor
Graduate Student, Purdue University

*October 13

The effects of increased dietary protein at breakfast and across the day on daily appetite control, food intake, and sleep health
Jessica Gwin
Graduate Student, Purdue University

October 20

Antiinflammatory Activities of Green Tea: Lessons Learned from Obese Models of NASH
Richard Bruno, Ph.D., R.D., Professor,
Human Nutrition, The Ohio State University

*October 27 Regulation of Intestinal Lipid Storage and Mobilization
Alicia Carreiro
Graduate Student, Purdue University
November 3 Classification of Muscle Foods: Meat, Poultry and Fish in the Diet
Keith Belk, Ph.D., Professor of Animal Science
Colorado State University
November 10 Tissue-engineered blood vessels as a novel platform to investigate amyloid beta clearance from the brain
Cheryl Wellington, Ph.D., Clinical Professor,
The University British Columbia Djavad Mowafaghian Centre for Brain Health
*November 17

The Role of N-Acetylcysteine and 3H-1,2-Dithiole-3-Thione in Maintaining Glutathione Status and Protection Against Advanced Glycation End Product Induced Neurite Degeneration in SH-SY5Y Cells
Matt Stochelski
Graduate Student, Purdue University

December 1

WHO says eating red meat causes cancer
David M. Klurfeld, Ph.D., National Program Leader for Human Nutrition,
Nutrition, Food Safety/Quality, USDA, ARS 


*Fuqua Graduate Seminar

Department of Nutrition Science, 700 W. State Street, West Lafayette, IN 47907-2059(765) 494-8228, Fax: (765) 494-0674

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