Washington, D.C. - The Grain Foods Foundation (GFF) expands its Scientific Advisory Board with two new members, Ginnefer Cox, PhD, and Wesley Tucker, PhD.
The additions strengthen the board's work in nutrition, food science, exercise, and public health.
Cox is an associate professor in the Department of Nutritional Sciences at the University of Georgia. She also leads the school's Culinary Science and Nutrition Program.
As a registered dietitian with culinary training, Cox brings experience in sensory science, recipe development, and food acceptance.
Her research includes work on nutrition education, school meal recipes, and food products designed for different population groups.
Her background can support food companies and bakery businesses looking to improve the taste, texture, and appeal of products while maintaining their nutrition goals.
Tucker is a faculty member in the Department of Nutrition Sciences at the University of Alabama at Birmingham.
He is a registered dietitian nutritionist and exercise scientist whose research focuses on nutrition and exercise programs related to cardiovascular and cerebrovascular health.
Tucker has published more than 50 peer-reviewed studies covering nutrition, exercise physiology, and cardiometabolic health.
His experience adds another area of scientific knowledge to the board as food and nutrition research continues to develop.
The Scientific Advisory Board includes experts from several fields who help guide GFF research priorities and review the scientific accuracy of its public education materials.
The board aims to support communication based on peer-reviewed research.
For bakery and grain food companies, scientific expertise can help support product development, nutrition messaging, and consumer education.
Research on sensory qualities can also help businesses understand how taste, texture, and preparation methods affect food choices.
The addition of Cox and Tucker gives GFF broader expertise across culinary science,
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Photo by: grainfoodsfoundation.org