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Josephine Wee

address: 432 Erickson Food Science Builidng
location: Agricultural Sciences
phone: 814-865-5444
e-mail: jmw970@psu.edu
department: Food Science

Projects

Investigating the genetic fingerprints of food ingredients and their environments

Investigating the genetic fingerprints of food ingredients and their environments will help us unearth genomic keys to healthy food and people.” Jeff Welser, Vice President and Lab Director, IBM Research. The long-term vision for our research program is to ensure that food and feed crops are safe, healthy, nutritious, and sustainable. Projects in our laboratory fall within two broad program objectives: 1) determine how microbial evolution shapes specific genetic signatures in foodborne bacterial and fungal pathogens, and 2) understand mechanisms by which environmental toxicants and food constituents modulate health and disease. We are particularly interested in how diet and food can block or prevent the onset of autoimmune disease such as lupus. The student will work closely with faculty members and graduate students to learn and assist with basic microbiology and molecular biology techniques, tissue culture, conducting clinical biochemical analyses, collecting and analyzing data. An outstanding student will have potential opportunities to present research findings at undergraduate research forums and in other professional settings.

Website: http://foodscience.psu.edu/
Number of undergraduates needed: 2
Minimum qualifications: Undergraduates with a strong background and interest in microbiology or immunology are encouraged to apply.