Research team

Education:

• BS, University of Wisconsin-Madison
• PhD, University of Wisconsin-Madison
• Postdoctoral training: Jean Meyer USDA Human Nutrition Research Center on Aging at Tufts University

Service:

• Scientific Editor, Journal of Food Science
• Associate Editor, Nutrition Research
• Chair-Elect, International Society for Nutraceuticals and Functional Foods

Teaching:

• Food Science 410, Food Chemistry
• Food Science 432, Principles of Food Preservation
• Food Science 875, Food Bioactives
• Food Science 900, Graduate Seminar

Chang received her B.S. in Food Quality and Safety from China Agricultural University, and her M.S. and Ph.D. in Food Chemistry from University of Helsinki. As a Ph.D. candidate, she focused on how physical and enzymatic methods affect the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions.

While completing her Ph.D., Chang worked as a postdoc at Jiangnan University exploring the nutrition and health effects of homologous Chinese medical materials. As a researcher, she investigated how physical methods improved bioavailability of ginsenosides. As a supervisor, she guided both undergraduates and graduates in terms of lab skills and completion of graduation thesis.

Chang joined Dr. Bolling Lab as a research associate in Aug 2022, where her primary focus is to investigate polyphenol chemistry and to analyze polyphenols by mass spectrometry and NMR. She is also providing support for clinical (human) research methods. Besides, Chang is also interested in bioavailability and health effects of dietary bioactives.

In her free time, Chang enjoys playing badminton and Ping-Pong, baking but not cooking, hiking, as well as traveling. Chang looks forward to having an RV one day and exploring the world together with all her family.

Andrea received a BS in Biology from UW-Stevens Point, an MS in Microbiology from UW-Madison, and is currently working towards an MPH through the University of Florida. While completing her degree in Microbiology, she focused on infectious diseases and her thesis project explored the mechanisms of antimicrobial resistance in the opportunistic pathogen, Candida albicans. Additionally, Andrea previously worked for the UW in the Allergy, Pulmonary, and Critical care medicine division, where she helped conduct clinical immunology research to better understand the physiology and implications of living with chronic asthma.

Andrea became a member of the Bolling Lab in 2020 and has since helped manage lab operations and contributed to various projects in the lab. Her primary focus has been to investigate the effect food compounds have on the oral microbiome and intestinal barrier function to improve overall health in people. Andrea is also assisting the lab with organizing, coordinating, and implementing human intervention studies to facilitate this research further.

Outside of the lab, Andrea keeps busy with school, spending time with friends and family, and staying active. She loves to travel and is an outdoor enthusiast. If you look carefully, you may even spot her climbing up a rock face at some point.

Benjamin received a BS in biochemistry from the University of Minnesota- Duluth in 2021. As an undergraduate, he participated in preliminary research investigating microbial metabolism in the anaerobic environment of fermented foods. Following the completion of his undergraduate degree, he joined the Bolling research lab in Fall of 2021. As a graduate student, Benjamin studies techniques to increase bioactive properties in natural cheese, specifically increasing levels of antihypertensive bioactive peptides during cheese manufacturing and ripening. After completing his Master’s degree, Benjamin looks to pursue a career in research and development within the dairy industry. In his free time, he enjoys cooking, especially breakfast foods, and brewing a decent cup of coffee.

Aom received her BS degree in Food Science with a minor in nutritional sciences from Pennsylvania State University in the Spring of 2022. She completed an undergraduate honors thesis investigating in vitro bioavailability of dietary flavonoids in oral cancer cells. Her research experience led to her interest in nutraceutical and functional foods to prevent chronic diseases (especially cancer). Therefore, she joined the Bolling research group as an MS student in the Fall of 2022 to study peanut polyphenols. Currently, she is working on a pilot study of the anti-cancer effects of phytochemicals from peanuts on leukemia cell lines. In her free time, Aom enjoys running, working out, and listening to music.

Tomomi received a B.S. in Nursing from Hokkaido University, Japan, and worked as a registered nurse in the orthopedics and spinal surgery unit as well as home care.  She joined the Bolling research lab in the Fall of 2019 as a volunteer where she created 3D surgical heart models using food gels and assisted with the yogurt study as a phlebotomist.  She joined the lab as an MS student in the Summar of 2023 to study cranberry phytochemicals. She is interested in how different cranberry cultivars differ in phytochemicals and their effects on bioavailability and health.

In her free time, she enjoys cooking, fermentation, and working out.

David received his BS degree in Food Science from UW Madison in the spring of 2020. Previously working in a food preservative research & development lab at Kerry, David joined the Bolling Lab as staff in the fall of 2021 to assist in coordinating a year-long human-intervention trial. David enrolled in graduate school in the Bolling Lab and began working towards his MS degree in the fall of 2022 with the goal of streamlining the analysis of the small molecules in dairy products via liquid chromatography mass spectrometry. In his free time, David enjoys making pasta, baking, downhill skiing, and roller coasters.

Klay received his BS degrees in Food Science and Forensic Chemistry from University of California, Davis and his MS degree in Food Science from The Ohio State University prior to joining the Bolling research group in January 2022. His previous research mentors include Dr. Selina Wang and Dr. Bruce German from UC Davis, Dr. Michael Gore from Cornell University, and Dr. Devin Peterson from Ohio State. Klay is interested in understanding the chemical, functional and nutritional properties of food components, and enhancing the ability of foods to deliver improved health outcomes. Currently, Klay is studying the bioavailability and metabolism of aronia berry polyphenols.

In his free time, Klay enjoys cooking, playing board games, attending live concerts and comedy shows, and watching Ohio State football. Klay dreams of having his own LEGO room and snooker room before retirement.

Juliana is a Junior at UW-Madison graduating in May 2024 with a B.S. in Nutritional Science
with certificates in Global Health, Disability Rights and Services, and Leadership. She started at
the Bolling Lab in January 2023 and is interested in studying the polyphenols of cranberries
and other foods with the help of her mentor Klay Liu. Outside of the lab, Juliana works at
Walgreens as a Senior Certified Pharmacy Technician and UnityPoint Health – Meriter as an
Ambulatory Pharmacy Technician. With all her interest in science and pharmacy, she hopes
to attend pharmacy school after graduation. She enjoys hiking, painting, and hanging out with
friends and family.

Ben is a sophomore majoring in Food science and is planning to pursue a business certificate. Outside the lab, Ben also works as a lab assistant for the sensory lab in the center for dairy research. Some of Ben’s hobbies are playing basketball, weightlifting, and watching movies.