|People: current | former
|Helen Walsh, Ph.D.|
B.S. University of Humberside
Walsh was born in England, but lived in Ireland for most of her life.
Her home is in Waterford (where the crystal comes from), a town on the
south coast of Ireland. She did her undergraduate degree in Industrial
Food Technology at the University of Humberside, which is in the
North of England. After graduation she worked in quality assurance for
food manufacturing. She then had the opportunity to do both a Masters
and Ph.D. in Nutrition and Food Sciences at UVM with Dr. Mingruo Guo.
Her Ph.D. involved the practical applications of whey protein both as a
foodstuff in a carbonated yogurt drink and as a raw material in a
plastic coating for food packaging. She is now very happy to be doing a
post-doctoral fellowship with Dr. Jana Kraft and is involved as project
coordinator with her clinical study into the metabolic effects of
bioactive milk fats. She will also be involved with many aspects of Dr.
Kraft’s research work, particularly as it relates to the health effects
of bioactive fatty acids and trans-fats.
B.S., University of Vermont
degree in Animal Science.
Melissa is originally from Burlington, Massachusetts. She graduated
from the University of Vermont in 2011 with a B.S. in Animal
Science. She then spent the next two years working as a field
technician for the Vermont Dairy Herd Improvement Association. Melissa
will be working on her Ph.D. in Animal, Nutrition and Food Sciences
with Dr. Jana Kraft. Her research will focus on improving the
nutritional attributes of milk, concentrating on bioactive fatty acids,
to promote both human and animal health. Melissa also enjoys hiking,
cooking and running.
Melissa's areas of interest: Improving the bioactive compounds of milk to promote human and animal health.
areas of interest: Exploring aquatic community interactions
through bioindicators, and the impacts that abiotic factors can have on
Former Lab Members