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Nutritional Biochemistry Lab

Research

Research in the Nutritional Biochemistry lab focuses on developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability, discovering new insights into the role of phytochemicals and role of nutraceuticals in cell and tumor biology. Research is also conducted that is centered on the study of nutrient-enzyme interactions and nutraceutical-enzyme interactions to aid in designing functional foods/food products for health promotion. Work is also done to further understand the relationships between apoptotic mechanisms in cancer, targeting cancer bio markers (in vivo and in vitro models) and nutraceuticals and functional foods. Research conducted within Dr. Verghese’s lab has shown to induce a variety of physiologic functions that interfere with the chronic disease (cancer, diabetes, obesity and CVD) process such as acting as direct or indirect antioxidants, regulating enzymes and controlling apoptosis and cell death.

People

Dr. Verghese is a Professor of Nutritional Biochemistry in the Department of Food and Animal Sciences. She received a Bachelor of Science degree and a Master of Science degree in Food Science and Nutrition from Bombay University, India and a Master of Science degree in Nutrition from ÌÇÐÄÊÓƵ. She holds a Ph.D. degree in Food Science with a concentration in Nutritional Biochemistry from Alabama A&M University (2000). Her special interest is in the prevention of chronic diseases especially colon cancer, diabetes and heart disease. Her area of research is in developing designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability, Study of new insights into the role of phytochemicals, Role of nutraceuticals in cell and tumor biology, Designing functional foods/food products for health promotion, Study of apoptotic mechanisms in cancer, and Targeting cancer bio markers (in animal models) using nutraceuticals and functional foods. Since joining the faculty ranks in the Department of Food and Animal Sciences in 2001, Dr. Verghese has advised 69 MS thesis students and 36 PhD dissertations; and is currently advising 7 graduate students. She is a Professional member of the Institute of Food Technologists (1998-present), American Society for Nutritional Sciences/FASEB (2002-present); American Association for Cancer Research, (2005-present); Phi Tau Sigma Food Science Honorary Society, National Phi Tau Sigma Food Science Honorary Society Institute of Food Technologists, American Association for Cancer Research/AACR – Minorities in Cancer Research (MICR) and the AACR-Women in Cancer Research (WICR). She has published over 100 peer reviewed papers; and over 345 refereed abstracts and presentations in national professional meetings of the IFT, EB, AACR, AICR and others. She has authored 8 book chapters for Science Publishers , Elsevier and FASEB press. As PI and Co-PI, Dr. Verghese has secured research grant funding from USDA, DOD, NIH and NSF. Dr. Verghese has received countless awards in her area of study, which are not only personal (most notable of which are IFT National Excellence in Teaching Award (William V. Cruess Award for Excellence in Teaching) 2020; Fellow-Institute of Food technologists (IFT) 2019; Fearless Leaders Program 2017; Fellow-Food Systems Leadership Institute, November 2013; . Certified Food Scientist (April 2013 to current) by International Food Science Certification Commission and IFT), but have also been bestowed upon the many students, who have worked under her supervision.

Nutritional Biochemistry Lab members 2022- Current

Name- Dr. Harpreet Singh

Degree- Ph.D.

Concentration- Nutritional biochemistry

Department- Food & Animal Sciences

Research Title- A study of the Mechanisms of action of Dates and Figs in the prevention of chronic diseases using an in-vitro model

Publications

1. Harpreet Singh, Rajwinder Kaur and Martha Verghese. (2023) Potential Health Benefits of Dates: A Mini-Review. Nov Tech Nutri Food Sci. 7(3). NTNF. 000664.
2. Singh H, Kaur R, Verghese M. (2024). Health Benefits of Dates; Antioxidative and Enzyme Modulation. Global Journal of Nutrition & Food Science, 5(2), 1-7.
3. Singh, H. , Kaur, R. and Verghese, M. (2026) Antioxidant and Anticancer Potential of Date Seed Extracts in Colon Cancer Cells (HT-29 Cells): From By-Product to Bioactive. Food and Nutrition Sciences, 17, 419-436.

Awards

• 2nd Place- Neuroprotective effects of Selected Phytochemicals from various fruits on tert-butyl-induced/Hydrogen Peroxide Toxicity and Oxidative Stress in Non- malignant neuronal cells (HCN), ÌÇÐÄÊÓƵ STEM Day Poster Competition 2023.
• 2nd Place- Southeast Institute of Food Technologists (SEIFT) Student Recognition & Competitions, Poster Presentation, 2023.
• Finalist – Poster Presentation, Institute of Food Technologists (IFT),
• 1^st Place- Health Benefits of Dates: Antioxidative & selected Enzyme Modulation, ÌÇÐÄÊÓƵ STEM Day Poster Competition, 2024.
  • 2^nd Place - (Team Captain). Product development Competition - Development of Snack Bar utilizing upcycled ingredients, Southeast Institute of Food Technologists (SEIFT) Student Recognition & Competitions, 2025.
  • 2^nd Place- Antioxidant Activity and Cytotoxic Effects of Date Seed Extracts on Colon Cancer Cells (HT-29). Institute of Food Technologists (IFT), 2025.

• Leadership Experience:

  Institute of Food Technologists (IFT) Liaison – Food Science Club ÌÇÐÄÊÓƵ (2023- 2024)
  • Southeast Institute of Food Technologists (SEIFT)- Student Representative ÌÇÐÄÊÓƵ (2023- 2024)

Name: Dr. Katelyn Boyle

Degree: Ph.D. (Food Science, Nutritional Biochemistry)

Department of Food and Animal Sciences

Research Title: Anti-Inflammatory, Anti-Diabetic, And Anti-Obesity Potential of Bioactive Compounds in Spirulina Microalgae and Bilberry Using Mammalian Cell Models

Internships:

1. The Coca-Cola Company | Flavor and Ingredient Application Intern, Atlanta, GA

May 2025-Aug 2025

2. General Mills Inc. | R&D Food Scientist Intern, Golden Valley, MN

May 2024-July 2024

3. The Coca-Cola Company | Scientific and Regulatory Affairs (SRA) Intern, Atlanta, GA

June 2023-Aug 2023

Publications:

1. Boyle, K. and Verghese, M. (2024) Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry. Food and Nutrition Sciences, 15, 974-990. doi: .
2. Boyle, K. and Verghese, M. (2024) Anti-Oxidative Effects of Bioactive Compounds in Spirulina Microalgae and Bilberry. Food and Nutrition Sciences, 15, 941-958. doi: .

Leadership Experience:

• IFT Student Association (IFTSA) | Vice President of Chapter Engagement

Sep 2024-Sep 2025

• ÌÇÐÄÊÓƵ Graduate Student Council | Secretary, Aug 2024-May 2025
• ÌÇÐÄÊÓƵ IFTSA Chapter | President: 2024-25, Vice President:2023-24, President:2022-23, Aug 2020-Aug 2025
• ÌÇÐÄÊÓƵ Food Science College Bowl | Team Captain (2025)

Awards and Accomplishments:

• IFT FIRST Product Development Division Graduate Student Oral Competition – 1^st Place, July 2025
• ÌÇÐÄÊÓƵ STEM Day Graduate Research Oral Competition – 2^nd Place, Apr 2025
• Southeastern IFT (SEIFT) Product Development Competition – 2^nd Place, Feb 2025
• SEIFT Graduate Outstanding Leadership Award Nominee, Feb 2025
• Association of 1890 Research Directors (ARD) Graduate Research Poster Competition – 1^st Place Apr 2024
• ÌÇÐÄÊÓƵ STEM Day Graduate Research Poster Competition - 1^st Place, Apr 2024
• SEIFT Graduate Student Leadership Award, Apr 2023
• SEIFT Product Development Competition - 1st Place (Team Captain), Apr 2023
• SEIFT Undergraduate Research Competition – 2^nd Place, Apr 2022
• SEIFT Product Development Competition- 3^rd Place, Apr 2022

Degree: Ph.D. Graduate Student, Nutritional Biochemistry

Department: Food & Animal Sciences

Research: Chemo preventive Potential of Selected Spices on Colon Cancer

Publication: Thatipamula, T. , Singh, H. , Medabalimi, K. and Verghese, M. (2025). Selected Synergistic Health Benefits of Spices (Ginger and Turmeric). Food and Nutrition Sciences, 16, 1180-1199.

Leadership Position:

ÌÇÐÄÊÓƵ IFTSA Chapter Treasurer, Food Science Club Executive Board (2025-2026)

Student Representative, SEIFT (2025-2026)

Awards:

Finalist, Food & Nutrition division, IFT Annual Meeting, 2024 & 2025

2^nd place: Product Development Competition, SEIFT, 2025

2^nd Place: Poster presentation, ÌÇÐÄÊÓƵ Science, Technology, Engineering, and Mathematics (STEM) Day, 2026

Name: Ruth Fennell

Degree: Ph.D. Graduate Student

Concentration: Food Product Development

Research: Utilization of Functional Foods in reducing the incidence and severity of Polycystic ovary Syndrome (PCOS)

Leadership Position: MANRRS National Student President, ÌÇÐÄÊÓƵ IFTSA Assistant Treasurer

Accomplishments: FSQA Intern at Smithfield Foods, MANRRS Foster Spirit of Excellence Award, April 2025

Awards & Participation:

• 2^nd place- SEIFT Product Development Competition 2026 - Next Bite Sticks & Dip
• Participated in the USDA National AG Day Student Panel with MANRRS (March 2026)

Name: Maria Ximena Martinez

Degree: Master's degree (M.S.)

Concentration: Nutritional Biochemistry

Research: "Effects of Selected Processing Methods on Antioxidants, Phytochemical Content, Metabolizing Enzymes and Antinutrients of Tiger Nut (Cyperus esculentus)"

Leadership Role: ÌÇÐÄÊÓƵ Morrison MANRRS Chapter Parliamentarian

Accomplishments & Awards:

• 1st place in SEIFT (SouthEast Section Institute of Food Science Technologist) Product Development Competition. February 2025
• 3^rd place in SEIFT (SouthEast Section Institute of Food Science Technologist) Product Development Competition. February 2026

Name: Kaylah Bias

Degree: Ph.D. Food Science

Concentration: Product Development

Position: Graduate Research Assistant in the Department of Food and Animal Sciences

Research: Development of functional pastry products targeting celiac disease

Accomplishments:

Global Biscuit Product Platform, Product Development Intern at Mondelez International (2024)

Leadership Role: ÌÇÐÄÊÓƵ IFTSA Chapter | Public Relations Chair (2025-2026)

Awards: 2^nd place- SEIFT Product Development Competition 2026 - Next Bite Sticks & Dip

Name: Vanessa Njoku

Degree: Ph.D. in Food Science

Concentration: Product Development

Research: Antioxidant Potential of Pigmented Rice: Red and Black Rice Using Different

Processing Methods

Leadership Role: IFTSA Liaison, Food Science Club

Awards and Accomplishments:

• 1st Place, 2025 Southeastern Institute of Food Technologists (SEIFT) Product

Development Competition (Team), February 21, 2025; Title: The Development of Innovative Food Products Using Upcycled Food Waste

• Finalist, 2025 Southeastern Institute of Food Technologists (SEIFT) 3-Minute Research

Presentation Competition, February 21, 2025; Title: Antioxidant Potential of Pigmented Rice: Black and Red Rice Using Different Processing Methods

• 1^st Place, Annual STEM DAY Competition, 2026, Alabama A&M

University, Normal, Alabama; Title: Antioxidant Potential of Pigmented Rice: Black and Red Rice Using Different Processing Methods

• 3^rd Place, 2026 Southeastern Institute of Food Technologists (SEIFT) Product

Development Competition (Team)

Name – McKayla Ryan

Degree – Master’s in food science

Concentration – Nutritional Biochemistry

Research title – Impact of Lavender on Potentiating the Antioxidant effects of Grapefruit

Name: Prathista Johana Johnson Christadas

Degree: Master’s in Food Science (Nutritional Biochemistry)

Department: Food and Animal Sciences

Research: Functional and Antioxidant Potential of Adansonia Digitata (Baobab) powder: bioactive compounds, antioxidant activity, and enzyme inhibition

Awards & Participation:

• 2^nd Place, ARD 1890 (Oral presentation) 2026 - Title: Functional and Antioxidant Potential of Adansonia digitata (Baobab)
• 1^st Place, Southeastern Institute of Food Technologists (SEIFT) (3MT) 2026
• 1^st Place, ÌÇÐÄÊÓƵ STEM Day 2026 (Poster Presentation)