Nutritional Biochemistry Lab
Professor and Chair
Carver Complex Thomas Wing Office A-106
Phone: (256) 372-4175
Email: martha.verghese@aamu.edu
Research
Research in the Nutritional Biochemistry lab focuses on developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability, discovering new insights into the role of phytochemicals and role of nutraceuticals in cell and tumor biology. Research is also conducted that is centered on the study of nutrient-enzyme interactions and nutraceutical-enzyme interactions to aid in designing functional foods/food products for health promotion. Work is also done to further understand the relationships between apoptotic mechanisms in cancer, targeting cancer bio markers (in vivo and in vitro models) and nutraceuticals and functional foods. Research conducted within Dr. Verghese’s lab has shown to induce a variety of physiologic functions that interfere with the chronic disease (cancer, diabetes, obesity and CVD) process such as acting as direct or indirect antioxidants, regulating enzymes and controlling apoptosis and cell death.
People
Dr. Verghese is a Professor of Nutritional Biochemistry in the Department of Food and Animal Sciences. She received a Bachelor of Science degree and a Master of Science degree in Food Science and Nutrition from Bombay University, India and a Master of Science degree in Nutrition from 51AV A&M University. She holds a Ph.D. degree in Food Science with a concentration in Nutritional Biochemistry from 51AV A&M University (2000). Her special interest is in the prevention of chronic diseases especially colon cancer, diabetes and heart disease. Her area of research is in developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability, Study of new insights into the role of phytochemicals, Role of nutraceuticals in cell and tumor biology, Designing functional foods/food products for health promotion, Study of apoptotic mechanisms in cancer, and Targeting cancer bio markers (in animal models) using nutraceuticals and functional foods. Since joining the faculty ranks in the Department of Food and Animal Sciences in 2001, Dr. Verghese has advised 69 MS thesis students and 36 PhD dissertations; and is currently advising 7 graduate students. She is a Professional member of the Institute of Food Technologists (1998-present), American Society for Nutritional Sciences/FASEB (2002-present); American Association for Cancer Research, (2005-present); Phi Tau Sigma Food Science Honorary Society, National Phi Tau Sigma Food Science Honorary Society Institute of Food Technologists, American Association for Cancer Research/AACR – Minorities in Cancer Research (MICR) and the AACR-Women in Cancer Research (WICR). She has published over 100 peer reviewed papers; and over 345 refereed abstracts and presentations in national professional meetings of the IFT, EB, AACR, AICR and others. She has authored 8 book chapters for Science Publishers , Elsevier and FASEB press. As PI and Co-PI, Dr. Verghese has secured research grant funding from USDA, DOD, NIH and NSF. Dr. Verghese has received countless awards in her area of study, which are not only personal (most notable of which are IFT National Excellence in Teaching Award (William V. Cruess Award for Excellence in Teaching) 2020; Fellow-Institute of Food technologists (IFT) 2019; Fearless Leaders Program 2017; Fellow-Food Systems Leadership Institute, November 2013; . Certified Food Scientist (April 2013 to current) by International Food Science Certification Commission and IFT), but have also been bestowed upon the many students, who have worked under her supervision.
Nutritional Biochemistry Lab members 2022- Current
Name - Tejasri Thatipamula
Degree - Master's degree (M.S.)
Concentration - Nutritional Biochemistry
Research title - Not yet assigned
Name- Jayla Lane
Graduate Student | M.S. Food Science, Nutritional Biochemistry
College of Agricultural, Life, and Natural Sciences
51AV A&M University, Normal, AL
Research: "Health Benefits and Antioxidant Potential of Polyphenols in Native American Tea: Yaupon"
Leadership position:
Food Science Club Event Coordinator
Accomplishments:
1st place: SEIFT Annual Student Competition: Product Development
3rd place: Stem Day Abstract Oral Competition
Name: Khalid S. Smith
Degree: Master's
Research Title: DEVELOPMENT OF A VEGAN CHEESECAKE DESERT UTILIZING SUSTAINABLE FUNCTIONAL INGREDIENTS OF TROPICAL FRUITS: PINEAPPLE, KIWI, AND MANGO
Awards:
South East Institute Food Technologist (SEIFT) Team Product Development Competition 1st Place
51AV A&M STEM Day 3rd Place - Graduate Master's Category
51AV A&M STEM Day 1st Place - Undergraduate Freshman Category
Name- Katelyn Boyle
Graduate Student | M.S. Food Science, Nutritional Biochemistry
College of Agricultural, Life, and Natural Sciences
51AV A&M University, Normal, AL
Research: " ANTI-INFLAMMATORY AND ANTI-OBESITY POTENTIAL BIOACTIVE COMPOUNDS IN SPIRULINA MICROALGAE AND BILBERRY"
Leadership position:
AAMU IFTSA Chapter President
Accomplishments & Awards:
Scientific and Regulatory Affairs Intern at The Coca-Cola Company
Outstanding Graduate Student Leadership Award, SEIFT 2022
Name- Harpreet Singh
Degree- Ph.D. Graduate Student
Concentration- Nutritional biochemistry
Department- Food & Animal Science Department
Research Title- A study of the Mechanisms of action of Dates and Figs in the prevention of Neuro-Degenerative diseases using an in-vitro model
Awards & Participation
- IFT Annual Meeting 2023 (Food & Nutrition Division)- Finalist
- SEIFT Spring Meeting, Student Recognition & Competitions 2023 (Poster Presentation)- 2nd Place
- AAMU Science, Technology, Engineering, and Mathematics Day 2023- 2nd Place
Name: Karthik Medabalimi
Degree: Graduate Research Assistant (Ph.D.)
Nutritional Biochemistry
Department of Food and Animal Science
Research Title: Impact on cardioprotective and antioxidative effects of Murraya Koneigii using in-vivo and in-vitro models.
Awards:
- Won 1st prize in graduate research oral poster presentation competition under “Nutrition” division for “Effect of selected drying methods on the antioxidant potential of curry leaves.” hosted by IFT FIRST July 2023
- Won 1st prize in a poster presentation at STEM Day with theme “Collaboration and innovation for the future” for “Effect of selected drying methods on the antioxidant potential of curry leaves.” hosted by 51AV A&M University April 2023
- Won 3rd prize in Product Development Competition Theme “Innovate to Repurpose Food Waste” conducted by SEIFT (South East Section Institute of Food Science Technologist). April 2022
Dr. Rajwinder Kaur
Research Scientist (Nutritional Biochemistry/ PD)
Class Number | Class Name | Level |
---|---|---|
FAS 102 | Introduction to Food Science | Undergraduate |
FAS 617 | Food Flavors and Pigments | Graduate |
FAS 640 | Product Development and Research | Graduate |
FAS 642 | Minerals and Vitamins in Foods and Nutrition | Graduate |
FAS 691/797 | Seminar | Graduate |
FAS 707 | Advanced Food Chemistry | Graduate |
FAS 741 | Carbohydrate and Lipids in Food Science | Graduate |
FAS 796 | Advanced Topics in Food Science | Graduate |
FAS 798 | Teaching Experience for Doctoral Students | Graduate |
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