Cordelia Running

Dr. Cordelia Running’s research spans sensory science, food chemistry, digestion, and metabolic health. Her work has advanced understanding of flavor perception, saliva-mediated digestion, and the mechanisms through which food composition and structure influence eating behavior and health outcomes.

Motivated in part by her experience as the parent of a young child with type 1 diabetes, Dr. Running has expanded her research to investigate how food design can support glycemic management while maintaining sensory appeal. Her current work examines how food ingredients, processing methods, and food structure affect digestion and postprandial glucose responses.

Ongoing projects include developing improved carbohydrate treatments for hypoglycemia, evaluating novel dairy products for glycemic control, and investigating grain-processing approaches that may reduce glycemic excursions. By integrating expertise in food chemistry, nutrition, sensory science, and data analytics, Dr. Running’s research seeks to translate fundamental discoveries into practical dietary strategies that improve metabolic health and quality of life for individuals living with diabetes.