As appearing in | Jul., 2022 | by Zara Hopkins

Ph.D. student, Emily Woolf, winner of Emerging Leaders in Nutrition Science award program

Emily Woolf, Ph.D. student in the Colorado State University Department of Food Science and Human Nutrition, was selected as a finalist for the Emerging Leaders in Nutrition Science Abstract Recognition Award Program, which recognizes the best research presented by students and young investigators. The award was presented during the Nutrition 2022 Live Online Event sponsored by the American Society for Nutrition.

More than 700 abstracts were submitted by students and postdoctoral fellows and the Emerging Leaders in Nutrition Science Abstract Recognition Award Program aims to recognize the top 15% highest scoring abstracts. Abstracts were rated by more than 400 nutrition scientists. All finalists were recognized at the annual event that was held virtually from June 14-16.

“Through this program, the American Society for Nutrition celebrates the achievements of our rising stars,” said Paul Coates, Ph.D., President, ASN. “The Society looks forward to watching their future contributions to advance our understanding of nutrition science and practice.”

Award-winning abstract

Woolf’s abstract for NUTRITION 2022 LIVE ONLINE is titled “Blueberries improve endothelial function in postmenopausal women with above-normal blood pressure via reductions in oxidative stress. ” In addition to being named a finalist for her abstract, Woolf was named winner of the Student Interest Group Student Awards three-minute thesis competition.

Woolf works in Associate Professor Sarah Johnson’s Functional Foods and Human Health Lab. “Emily is truly an emerging leader in nutrition science, and I am proud that she is being recognized by the nutrition community for her hard work and potential,” said Johnson.

Woolf also received the Graduate Student Council Professional Development and Supply Grant. The grant provides funding for Woolf’s dissertation project. The research will continue through spring 2023. After graduation, Woolf plans on completing her dietetic internship and applying for postdoctoral positions with the goal of becoming a university professor and principal investigator.

Woolf was awarded two CSU scholarships for the upcoming year including the Shrake Culler Scholarship in Health and Human Sciences and the Margaret S. and Donald W. Boyd Scholarship.

The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.