Whole grains are delicious and full of health benefits. Yet, scientists at the NC Research Campus are tackling the challenges of whole grains ranging from their basic biology to increasing consumption, enhancing nutritional value and maximizing their therapeutic potential. Use the links below to learn more about each scientist and their institutes. To the right, read the recent headlines and journal articles about grain research at the NC Research Campus.
Guibing Chen, PhD, assistant professor and lead scientist for food processing and engineering with the NCA&T Center for Excellence in Post-Harvest Technologies, is researching functional extruded foods and functional food processing. He is looking at how to enrich baked goods and cereal products with higher levels of whole grain fiber to increase their antioxidant capacity and nutritional value. Read more about his research with grain and cereal products and about his collaborative research related to grains and cancer. Learn more.
Tzung-Fu Hsieh, PhD, assistant professor in the Department of Plant and Microbial Biology with the NC State University Plants for Human Health Institute, is an expert in systems biology and epigenetics. He is applying his expertise to unravel the biological complexities of endosperm development in grains by studying DNA methylation. Learn more.
Ann Loraine, PhD, associate professor in the Department of Bioinformatics and Genomics at UNC-Charlotte, investigates basic and applied questions in plant biology. She is part of a multi-institutional grant investigating the role of the plant hormone cytokinin in the growth and development of rice, particularly cell growth and the differentiation of roots and shoots. Read more about her rice research, and an overview of her research with Arabidopsis and software development. Learn more.
Shengmin Sang, PhD, associate professor specializing in functional foods with the NCA&T Center for Excellence in Post-Harvest Technologies, researches dietary exposure markers using metabolomic approaches with the goal of identifying novel bioactive natural products that can be used in functional foods and dietary supplements to prevent chronic diseases such as cancer and diabetes. Learn more.