Mary Ann Ottinger - Professor, animal and avian sciences, University of Maryland
Expertise: Functional foods; adding soy isoflavones to eggs to increase nutritional properties, reduce cholesterol; "I study neuroendocrine aspects of aging (brain aging), with emphasis on the effects of environmental chemicals (some mimic hormones) and dietary supplements such as soy on the process of aging. I am particularly interested in reproductive aging, effects of hormone replacement and neural responses to the hormone treatments. As part of this research, we are also really interested in developmental effects of the soy and environmental chemicals."

Contact: (301) 405-5780; mo20@umail.umd.edu
Website: www.life.umd.edu/grad/mocb/faculty/ottinger.html

Y. Martin Lo -Assistant professor, food bioprocess engineering and food safety extension nutrition and food science, University of Maryland
Expertise: Value-added product development; food bioprocess engineering; development of whole-cell biosensor to improve food safety; integrating biotechnology with state-of-the-art strategies in process engineering to ensure safety of food and processing; recovery and bioconversion of organic materials from food processing waste streams; international coordination

Credentials: Experience in industrial HACCP (Hazard Analysis and Critical Control Point) training; industrial troubleshooting; food science/safety education Contact: (301) 405-4509; yl89@umail.umd.edu
Website: www.agnr.umd.edu/users/nfsc/martinlo.htm

Spencer Benson - Assistant professor, cell biology and molecular genetics, University of Maryland
Expertise: Role of herbals in the treatment of common microbial infections; currently studying a root-extract from Arnebia euchroma, which traditionally is used as wound healing agent. The extract and the individual compounds present in the extract have a number of interesting biological activities that include antibacterial, antifungal, antiinflamatory, antithrombic, and anticancer activity

Credentials: Outstanding Teacher, Maryland Council in the CASE (Council for the Advancement and Support of Education) and Carnegie Foundation Advancement of Teaching competition for U.S. Professors of the Year
Contact: (301) 405-5478; sb77@umail.umd.edu
Website: www.life.umd.edu/grad/mocb/faculty/benson.html

Bernadene Magnuson - Assistant professor, food science and nutrition, University of Maryland
Expertise: Prevention of colon cancer by food components, including vitamins, nutrients and non-nutrients, such as plant and spice compounds. "We are working to identify the compounds in these foods responsible for cancer inhibition and to understand how they work."

Credentials: Member, Extension Toxicologists Network (ExToxNet); Developed "Fight Cancer with Food" educational program for cancer prevention programs by Extension Educators
Contact: (301) 405-4523; bm150@umail.umd.edu
Website: www.agnr.umd.edu/users/nfsc/magnuson.htm

Frederick Khachik - Senior research scientist and adjunct professor, chemistry and biochemistry, University of Maryland
Expertise: Dietary carotenoids in the prevention of cancer and age-related macular degeneration (AMD)

Credentials: Studied lycopene in the treatment of prostate cancer; Currently involved in a clinical study with lutein in patients with macular degeneration in collaboration with investigators at the National Eye Institute; University of Maryland Outstanding Invention of the Year 2000 award in life sciences for "A novel method for production of rare carotenoids from commercially available lutein"
Contact: (301) 405 1811; fk17@umail.umd.edu
Website: www.chem.umd.edu/faculty/organic/khachik/khachik.htm

David Kai Y. Lei - Professor and chair, department of nutrition & food science, University of Maryland
Expertise: Zinc deficiency; functional foods; gene expression and molecular genetics of nutrients, specifically zinc. "Deficiency of zinc, a nutrient found in its highest levels in animal protein, is a problem in third world countries, causing arrested growth and sexual development in extreme cases. Zinc deficiency also exists in the U.S., in less extreme forms and usually among low-income adolescents and elderly. By studying the effects of zinc compounds at the cellular level, I am exploring at what levels and when zinc can be considered a functional food."

Credentials: American Men and Women of Science; Who's Who in the Frontier of Science and Technology; actively pursuing networking and collaborations on programs in international food safety and nutrition. Established networking with King Saud University, Saudi Arabia.
Contact: (301) 405-2143; dl165@umail.umd.edu
Website: www.agnr.umd.edu/users/nfsc/lei.htm