Dhillon Lab Members

I am currently a Doctoral Student in the Department of Nutrition and Exercise Physiology, University of Missouri-Columbia. I hold bachelor’s and master’s degrees in Biochemistry from Ebonyi State University, Nigeria, and the University of Ilorin, Nigeria respectively. After that I moved to England to study Public Health nutrition at the University of Chester, UK, where I qualified as a Registered Associate Nutritionist with the Association for Nutrition, UK. I am passionate about research on nutritional interventions for the improvement of cardiometabolic health. More so, how optimal lifestyle behaviors could be beneficial in improving health and well-being.

I am a Postdoctoral research fellow in the Department of Nutrition and Exercise Physiology at the University of Missouri-Columbia. I completed my PhD in Biochemistry from Adeleke University, Nigeria where I studied the effects of garlic on feeding behavior and oxidative stress in high fat diet-fed Drosophila melanogaster; MSc in Chemical Pathology where I assessed the antioxidant micronutrient status and hepatic functions of school children infected with Schistosoma haematobium; and bachelor’s degree in Biochemistry from Ladoke Akintola University of Technology, Nigeria. My current research examines the effect of almond consumption on the immune health and responsiveness of adults with obesity. This research focuses on using Immunology, hematology, and molecular biology approaches, alongside transcriptomics and microbiota profiles.

I am an Assistant Professor in the Department of Nutrition and Exercise Physiology at the University of Missouri-Columbia. I received my PhD in Nutrition Science with a focus in ingestive behavior from Purdue University, an MS degree in Nutrition Science with a focus in community nutrition and dietetics from Syracuse University and a BTech degree in Bioinformatics from JUIT in India. My current research examines 1) the effects of dietary and exercise interventions on cardiometabolic outcomes, gut microbiome, and multi-omics profiles, and 2) pre- and post-ingestive controls of food intake. My research also integrates large datasets generated from dietary interventions into developing computational models that can predict metabolic responses to diets.

I am currently an undergraduate student at the University of Missouri-Columbia. I am striving to obtain a master’s degree in Nutrition and Exercise Physiology. In the future, I plan on becoming a dietitian and using my knowledge to aid patients on their path to recovery so they can achieve optimal health. Because I am so passionate about the field of nutrition, I choose to assist with research that involves dietary, as well as exercise, interventions. I enjoy utilizing the undervalued component of nutrition to help others develop a healthier lifestyle.

I am PhD student in the Department of Nutrition and Exercise Physiology, University of Missouri-Columbia. In my master’s research I studied how reducing inflammation and oxidative stress by nutrition interventions can prevent cardiometabolic diseases in hypothyroid patients. During this time, I also got interested in the disruption of gut microflora in autoimmune diseases and how dietary interventions can impact the gut microbiome and improve chronic diseases. Personally, I believe everybody should find their favorite sport to live an active lifestyle. For me it is ballet, and I am going to make a difference in dancers’ nutrition.

I am an undergraduate biomedical engineering student at the University of Missouri-Columbia. I chose to assist with research involving nutrition because I am interested in how the use of different foods can optimize human health. I hope to apply the experience that I gain in research in my future career as a biomedical engineer to understand the many different factors of human wellness.

I am currently a PhD student in the department of Nutrition and Exercise Physiology at the University of Missouri-Columbia. Prior to being a student at MU, I earned my bachelor’s and master’s degrees in Food Science and Human Nutrition from the University of Maine. During my master’s degree I also completed a 1200-hour dietetic internship. My graduate research at UMaine assessed the effectiveness, acceptability, and perceived value of an immersive nutrition and culinary intervention in college students, called the College Cooking Connection. My research interests include the gut microbiome, cardiometabolic outcomes, and the intersection between nutrition and mental health.