I’ve always had a passion for food and science, ever since I was a kid in the kitchen with my grandmother, Mamawl. Now that I work as a food scientist, I’ve devoted my career to two things: one, research that can help create a more safe, healthy and nutritious food supply in a fast-growing world with diminishing natural resources; and two, bringing my knowledge of food science to everyday Americans—so I can show them that healthy can be tasty too, and that the right foods can help prevent chronic disease.
My goal is to help people make sense of what’s in their food and why, so they can make the best choices for their families. That’s why I founded Think Healthy Group, LLC, a food science and nutrition consulting firm that generates high-quality scientific research that can inform better national and international food policies, as well as educational campaigns. I also hold adjunct associate professor appointments in both the School of Medicine and Health Sciences at George Washington University and the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University.
And it’s why in 2019—after seven seasons as a regular commentator on the Dr. Oz Show—I officially “leaked” my secret recipes and scientific skills in my cookbook, Sizzling Science! In 2024, my team is looking forward to publishing the children's book, Landen's EatVentures to help other parents emphasize the importance of good nutrition at an early age to all those picky eaters (like my son, Landen) out there!
Thank you for taking the time to visit my website. I hope you’ll have a look around and, like me, become a lifelong fan of food science. It has the ability to save the world!
A Personal Note...
I couldn't not have a section of my website dedicated to the many other things I love in life, especially my son, Landen. Here's some pictures from a very proud Dad, kickball player, and a guy who has the most amazing friends!
Favorite Speaking Topics
Roughly one quarter of the worlds’ children are “stunted,” or too short for their age, which goes hand-in-hand with low weight, malnourishment and impaired cognitive development. Learn about an innovative and replicable intervention in Guatemala using eggs to address stunting and enhance neurodevelopment.
It’s vital for health professionals and patients to be educated about the distinct nutritional challenges facing the LGBTQ+, and specifically transgender, community. Under-studied and facing health disparities, transgender men, women and other LGBTQ+ children benefit from tailored nutritional strategies that promote healthy growth, support hormonal profiles, and prevent diet-related illnesses.
Between conception and a child’s 2nd birthday is a golden period of opportunity where nutrition can support optimal growth, health, and brain development. Learn how individuals and societies can capitalize on this time.
Some food myths, like zombies, just will not die. Others crop up daily on social media, potentially harming millions with unsafe practices or baseless restrictions. From fad diets to maligned additives, learn simple scientific principles to separate the true from the truly bizarre.
By 2030, one in five Americans will be over the age of 65. Specific nutrient intakes and well-supported diet patterns may contribute to healthy aging and reduce cognitive impairment. Your 80-year-old self will be glad you came to this talk.
Gone are the days when studies done on young men were applied to everyone. Targeted nutritional strategies for women are necessary for strong brains, bones, reproductive health and so much more. From calcium intake, to keto vs. plant-based, to the question of soy… Get clear, evidence-based information to support your long-term health.
90% of Americans and 92% of pregnant women don’t meet recommended intakes for this essential vitamin, which has been shown to help the body at the cellular level while protecting against liver and muscle dysfunction. Get the where, how and why of this up-and-coming vitamin.
How bacteria-specific viruses may be the key to resetting our “fast food” cultured gut microbiome, while targeting infections with laser-precision and solving the crisis of antibiotic resistance.
With 18% of all federal dollars being spent on healthcare and the yearly cost of managing diet-related conditions estimated at $538 billion, the U.S. is in dire need of up-to-date research and overhauled nutrition recommendations. Here’s how we can give Americans actionable information, better choices, and effective taxpayer nutrition programs through sound, science-based nutrition policy.
