Department of Nutrition Science Research

Nutrients play critical roles in regulating metabolism, growth, development, and overall health throughout the lifespan. Researchers in the Department of Nutrition Science investigate how macronutrients, micronutrients and bioactive food components are absorbed, metabolized and utilized by the body, and how these processes influence health and disease. Through studies ranging from molecular and cellular mechanisms to clinical and translational research, faculty seek to understand how nutrition affects metabolic function and contributes to the prevention and management of nutrient imbalances and related disorders as well as conditions such as obesity, diabetes, cardiovascular disease, cancer and other chronic diseases.

Students interested in this area gain training in the biological mechanisms that connect nutrition to human health, learning approaches that span molecular biology, physiology, metabolism and clinical nutrition. Through mentorship from internationally recognized faculty conducting cutting-edge research, hands-on learning opportunities in the Purdue Clinical Research Center, and opportunities for interdisciplinary collaboration across Purdue’s life sciences and health research communities, students develop the skills needed to advance scientific discovery and translate nutrition science into solutions that improve some of society’s most pressing health challenges.

Dietary choices, nutritional status, and eating patterns are shaped by a complex interaction of biological, social, cultural, economic and environmental factors. Researchers in the Department of Nutrition Science examine the determinants of dietary behavior and nutritional status across populations and develop evidence-based strategies to improve nutrition and health outcomes. Faculty utilize various study designs, including randomized controlled trials, large-scale epidemiological studies, and population-based surveys, among others, to study food choice, eating behaviors, nutrition policy and education, and food environments and health disparities with the goal of advancing interventions and public health approaches that promote healthy diets, reduce disease risk and support well-being across diverse communities. This work also extends globally, addressing malnutrition and nutrient imbalances through approaches such as food fortification, supplementation, and other population-based nutrition interventions.

Students pursuing this area learn how nutrition science can be applied to address real-world public health challenges at local, national and global levels. Through interdisciplinary training by internationally recognized faculty in behavioral science, public health, policy, global nutrition, and community-engaged research, students gain the tools to design, evaluate and implement strategies that improve nutrition and health across populations.

The gastrointestinal tract and its resident microbial communities play fundamental roles in human health, influencing digestion, nutrient metabolism, immune function and disease risk. Researchers in the Department of Nutrition Science investigate how diet shapes the gut microbiome and how interactions among diet, microbes and the host affect health across the lifespan. Through basic, clinical and translational research, faculty seek to identify nutritional approaches that support a healthy microbiome and improve outcomes related to metabolic disease, gastrointestinal disorders, cancer, inflammation and other chronic health conditions.

Students interested in microbiome and gut health explore one of the most rapidly advancing areas of nutrition science. By working closely with faculty conducting cutting-edge research at the intersection of nutrition, microbiology and human health, students gain experience using innovative research approaches to understand host-microbe interactions and develop nutrition-based strategies that promote health and reduce disease risk.

Nutrition plays an important role throughout the cancer continuum, from prevention and risk reduction to treatment response and survivorship. Researchers in the Department of Nutrition Science examine the biological mechanisms through which dietary patterns, nutrients and bioactive food compounds influence cancer development, progression and therapeutic outcomes. By investigating interactions among diet, metabolism, inflammation and the tumor environment, faculty aim to identify nutritional strategies that reduce cancer risk, enhance treatment effectiveness and improve quality of life for individuals affected by cancer.

Students in this area receive training in the emerging field of nutritional oncology, studying how diet influences cancer biology and patient outcomes. Through collaboration with world-renowned faculty conducting research across basic, translational and clinical settings, students develop expertise that prepares them to contribute to the next generation of cancer prevention, treatment, and survivorship research.