Professor and Chair
The Ohio State University
Columbus, OH, United States
Richard Bruno is Professor and Chair of the Human Nutrition Program at The Ohio State University. He earned his BS and MS degrees in nutrition from the University of Delaware and his PhD in nutrition from The Ohio State University prior to completing his post-doctoral training at the Linus Pauling Institute at Oregon State University. Dr. Bruno’s nutritional biochemistry and clinical nutrition research program has received support from federal, state, and industry sponsors and has disseminated >125 peer-reviewed publications and book chapters. His research agenda focuses on the anti-inflammatory bioactivities of functional foods and their bioactive food components on oxidative distress responses that provoke cardiometabolic risk. He maintains several lines of preclinical and clinical research with a goal of research translation for evidence-based dietary recommendations. One long-standing focus of his laboratory has been to reconcile the equivocal evidence of observational studies regarding the health benefits of dairy foods. This has been accomplished by pursuing randomized controlled trials that provide mechanistic insight and research translation for their cardiometabolic activities. Dr. Bruno is a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics. He is an editorial board member for several leading nutrition journals in the field (Molecular Nutrition & Food Research, Journal of Nutritional Biochemistry, Antioxidants, Nutrition Reviews) and is the current Editor-in-Chief for Nutrition Research.
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Monday, May 1, 2023
11:00 AM – 11:40 AM MDT