From Coffee Cherries to Aronia Berries: How Food Science Professor Brad Bolling is Rethinking Food
Brad Bolling works to increase access to healthy, nutrient-dense foods to minimize costly chronic diseases. He uses a holistic approach, participating in the entire life cycle of his research; he measures the nutrients and bioactive compounds in foods, assesses their nutritional content and health impacts, then collaborates with food producers and consumers to grow support for foods that will be sustainable sources of nutrition for Wisconsin. His work promotes practices that reduce waste, support biodiversity, and prevent diet-related diseases to address systemic inefficiencies in food production and healthcare.