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        發布日期:2018-06-25   瀏覽次數:


        報告人:Prof. Elvira de Mejia, Assistant Prof. Anna E. Arthur,Adjunct Prof. LUIS Antonio Mejia









        Prof. Elvira de Mejia Properties of anthocyanins as food pigments and their health benefits related to obesity and diabetes

        Assistant Prof. Anna E. ArthurThe Role of Nutrition in Determining Cancer Outcomes and Survivorship

        Adjunct Prof. Luis Antonio MejiaNew global strategies to combat micronutrient deficiencies in populations: Technical, safety and regulatory considerations


        Elvira de Mejia, PhD

        Director of Division of Nutritional Sciences; Professor, Food Chemistry and Food Toxicology


        Dr. de Mejia joined the UIUC faculty in 2002. Dr. de Mejia has published over 200 peer-reviewed publications, over 100 scientific presentations on the areas of Food Science, Food Toxicology, and Chemoprevention at different national and international scientific meetings. The long-range goal of Dr. de Mejia’s research program is to enhance the health of individuals by identifying and determining the benefits of plant foods bioactive components. Dr. de Mejia’s research on legumes, fruits, tea, herbs, cereals have led to increased understanding of the anti-cancer, anti-inflammatory and other physiological properties of these foods. Dr. de Mejia is a world leader in the health benefits of bioactive compounds in plants, and she has engaged in reducing disease and promoting health and wellness as a global priority. The goals of nutrition and wellness efforts include reducing mortality as well as enhancing quality of life. She has investigated whole and individual plant components for their effects on obesity, diabetes, and cancer, in particular. These diseases collectively have an enormous global impact, with lost years of life and productivity cited as the largest drain on the global economy compared to other causes of death, including infectious diseases. She has served as major Professor of more than 40 graduate students at the Master and Doctoral levels, and 25 undergraduate students who have published their thesis in the area of Food Science, particularly Food Toxicology. She has received funding from industry and local and federal government sources, as well as UC-Mexus, Allen Foundation, OAS, USAID, and USDA.


        Anna E. Arthur, PhD, RD

        Assistant Professor of Nutrition and Sylvia D. Stroup Scholar in Nutrition and Cancer


        Dr. Anna Arthur is an Assistant Professor and Sylvia D. Stroup Scholar in Nutrition and Cancer within the Food Science and Human Nutrition Department at the University of Illinois. She is also an Oncology Dietitian Nutritionist at Carle Cancer Center. Prior to joining the UIUC faculty and Carle Cancer Center Dr. Arthur earned a PhD in Nutritional Sciences and Master of Public Health from the University of Michigan School of Public Health. She then went on to complete a Postdoctoral Fellowship with the University of Alabama at Birmingham's R25 Cancer Prevention and Control Training Program funded by the National Cancer Institute. Dr. Arthur has received several fellowships and awards for her research from organizations such as Susan G. Komen, the American Institute for Cancer Research and the Academy of Nutrition and Dietetics. The overarching objectives of Dr. Arthur's research are to 1) conduct epidemiological studies to determine how diet and nutritional status are associated with cancer outcomes such as recurrence, survival and quality of life, as well as with biomarkers of cancer progression and prognosis; 2) translate the findings of these epidemiological studies to clinical intervention trials that will have the potential to inform the development of new dietary recommendations and medical nutrition therapies for cancer patients and survivors.



        Adjunct Professor, Department of Food Science and Human Nutrition, Division of Nutritional Sciences

        Dr. Mejia received his BS degree in Biological Sciences from Saint Louis University, Missouri and his MA degree in Biological Sciences from California State University at Sacramento, CA.  He received his PhD degree in Nutritional Science from University of California at Davis.  He served in many positions in Nutrition and Food Science in both academia and food industry.  He was the director of Regulatory and Scientific Affairs Office of Compliance and Ethics at Archer Daniels Midland Company (ADM), director of Nutrition, Scientific and Regulatory Affairs, and director of Nutrition and product development at Kellogg Company, as well as Kellogg Latin America.  He was a professor and served as the Chairman for Department of Nutrition in Research Center Food Development.