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Françoise is a Ph.D. student in International Nutrition in Dr. John Hoddinott’s Lab. Her dissertation research focuses on food choices and diet quality of adolescents in Bangladesh, using mixed methods approaches. Prior to joining Cornell, she worked with the Global Alliance for Improved Nutrition (GAIN) on the Innovation for Health and Planet team. She holds a M.Sc. degree in Nutritional Epidemiology and Public Health at Wageningen University & Research (WUR) (The Netherlands, Kenya) and a

Gwyn (she/her) is a fourth-year Ph.D. student in Community Nutrition. She comes to Cornell with a background in farm work, a B.S. in public health nutrition from The Ohio State University, a Master of Public Health from University at Albany, and experience as a program evaluator for NYS SNAP-Ed. At Cornell, Gwyn’s research focuses on how food procurement processes, policies, and funding might be leveraged to address health, dignity, and equity for both minority farmers

Jacqueline A. Futch earned her Bachelor of Science degree in Dietetics and Sociology from The Florida State University and a Master of Public Health in Nutrition from Tulane University School of Public Health and Tropical Medicine, where she also completed her Dietetic Internship. Before pursuing her doctorate, she held positions at Second Harvest Food Bank in New Orleans, The Food Trust, and the Tulane Prevention Research Center. In her most recent role as Director of

Jiafan (Billy) Qiu is a Ph.D. student in Molecular Nutrition, working under the mentorship of Dr. Dan Berry. He earned his B.S. in Food and Nutritional Sciences from Macau University of Science and Technology. Inspired by his own weight-loss journey, Billy has long been passionate about developing effective and healthy strategies to combat obesity. In the Berry Lab, his research focuses on understanding how specific niche cells influence the function of adipose tissue and the

Investigating the regulation of lipid metabolism in the liver and heart. Her research utilizes cellular and animal models to investigate the underlying mechanisms driving lipid accumulation in cardiomyocytes. In addition, she explores the role of a novel gene in the regulation of lipid metabolism and its connection to metabolic dysfunction-associated liver disease.

Joy Kim is a Ph.D. student in Human Nutrition working in Dr. Marla Lujan's lab. She earned a B.S. in Nutritional Sciences from Cornell University and went on to complete a dietetic internship at the NIH Clinical Center, concentrating in clinical nutrition research. After earning her registered dietitian (RD) credential, she worked as a Research Associate at Texas A&M University in the Vanden Brink Lab, where she studied the role of nutrition and metabolic health

Kalem Hanlon is an M.S. student in nutrition currently working in the Poole lab. He earned his Bachelor of Science (Honours) in Life Sciences with a specialization in Biomedical Sciences at Queen’s University in Kingston, Ontario. His research examines how different types of dietary fiber impact the human gut microbiome composition and functionality. The goal of this research is to identify food components and dietary patterns that can optimize metabolic health by considering an individual’s