Lab focus

Research in the Ward Lab involves investigating linkages between food chemistry and nutrition. Our approach is to apply comprehensive analytical tools (such as metabolomics, lipidomics and functional genomics) to both characterize foods and the dynamic responses of organisms that consume them.

Projects

Dietary fat and health

Milk fat globular membrane (MFGM): Milk fat globules have a unique structure in that all triglyceride droplets are coated in a bilayer of epithelial cell membrane which originates from the apical surface of mammary gland epithelia. This material is available as an ingredient in co products of dairy processing, such as whey and churn buttermilk. Due to its unique composition, many have suggested this material may have interesting bioactive properties, but few studies have been conducted to investigate this activity. To better understand the functionalities of this material we have conducted several studies in collaboration with the Hintze lab. As MFGM is a complex material, we have structured our investigations to be comprehensive in nature. Results from this activity are in preparation for publication.

Dietary fat and aging: As an extension of our interest in dietary fat and health, we have been involved in several projects involving essential fatty acid intake and the consequences on health status. Notably, we are working in collaboration with Dr. Heidi Wengreen to investigate the effects of long-term omega-3 fatty acid intake on cognition in participants in the Cache County Study on Memory Health and Aging http://www.usu.edu/epicenter/htm/studies/memorystudy.

Food Quality

Meat quality: We have several projects involving the effect of animal diet on both sensory characteristics and fatty acid profiles of meat. In collaboration with Dr. David Frame of USU we have investigate the effects of feeding turkeys camelina meal, a byproduct of biodiesel production, on consumer acceptance and fat content of turkey breasts and thighs. Currently, we are working with Dr. Silvana Martini to develop a flavor lexicon for beef. In addition, we are part of a large USU project headed by Dr. Fred Provenza linking the health of soils, cattle and humans.

Dairy products: Our department is home to the WesternDairyCenter (http://www.usu.edu/westcent/) and in addition to our work with MFGM we are involved in dairy chemistry at multiple levels. For example, we are working with Dr. Jeff Broadbent of the NDFS department to characterize the aroma volatiles produced by lactic acid bacteria as a function of the fat content.

Analytical Capabilities

Lipidomics: The Ward Lab is equipped with a Shimadzu QP2010 Gas Chromatograph-Mass Spectrometer and as well as a Shimadzu GC2010 coupled to a flame ionization detector. We routinely separate up to 60 individual fatty acid methyl esters (including major CLA isomers) and are able to separate and characterize all major lipid classes, including phospholipid species.

Volatiles: We are currently using solid phase microextraction (SPME) to measure volatiles in cooked meats and cheese. We couple SPME sampling to our GC-MS and are able to improve sensitivity by running the instrument in simultaneous single ion and scan mode.

Small molecule metabolomics: This discipline attempts to capture dynamic aspects of metabolism via simultaneous measurement of as many cellular metabolites as possible. We are focusing on small molecules, which are able to be measured in the gas phase via GCMS.

Students

Graduate Students:

Ankur Jhanwar: Originally from India, Ankur came to Logan in January of 2007. Ankur’s project involved isolation of distinct aggregrates of milk fat globular membrane. He completed his thesis in early 2009 and currently works for Glanbia plc near Twin Falls, ID.

Mike Young: A Utah native, Mike completed his BS in Food Science before joining the Ward Lab. Mike is originally from Vernal, UT. Mike’s project involves measurement of aroma volatiles in model Cheddar Cheese fermentations using gas chromatography-mass spectrometry. In addition, Mike is assisting in the implementation of a small molecule metabolomics analysis in the lab.

Undergraduate students:

Brady Dayton: Originally from Casper, WY, Brad graduated from USU with a BS in Biology. Brad worked in the lab during his senior year, and was key in developing methods for fatty acid analysis. He is currently in Medical School in Arizona.

Ian Burtenshaw: A native of Monticello, UT, Ian was a Nutrition major and worked in the lab during 2007-2008. He received an URCO grant from the USU Research Office and used to develop an in vitro digestion protocol for our MFGM study. Ian is currently in podiatry school in Phoenix, AZ.

Jesse Campbell: A recent graduate of our Food Science program, Jesse also completed ROTC training and is currently serving as an officer in the United States Army. A Cache Valley native, Jesse came to USU from Wellsville. His work involved measuring the effects of MFGM consumption on lipid metabolism in rodents.

Niels Palmer: Our newest lab member, Niels joined the lab in the summer of 2009. He is a Food Science student and has been involved in implementing a fast GC fatty acid method in the lab.

Opportunities

We are always looking for motivated students to join our team. While there is not always funding available, there are alterative mechanisms interested students can use to fund their education at USU. If you are interested, please email me a CV along with a one page statement of research interests.

Cache Valley is an amazing place to work and live. We have a four season climate and have year round access to world class recreation.

The PI

I am originally from Cleveland, OH. I attended Western Reserve Academy for high school and received a BA from the University of Vermont. After graduation I worked as a chef in Park City, UT and as a bike touring guide in Italy. During this time I became deeply interested in food chemistry and in the ability of foods to affect health. I subsequently studied Food Science and Technology at the University of California, Davis, and received a MS in Brewing Science with Charlie Bamforth and a PhD with Bruce German. I have worked at USU since 2005. In my spare time I enjoy biking, skiing and exploring the Intermountain West.