Professor
North Carolina State University
Jonathan C. Allen is a professor and Director of Graduate Programs for Food Science at North Carolina State University. He holds a B.A. in Biology with an Environmental Studies Concentration and a Ph.D. in Animal Nutrition from the University of Georgia. Allen’s research is varied and has used human, animal and in vitro model systems to test the nutritional quality and bioavailability of nutrients. Much of his research has focused on vitamin and mineral fortification in food and beverage systems, often involving human and bovine milk. His research shows how food industry by-products can improve the nutritional value of foods. Through his teaching, administration, and program development activities, Allen has contributed to the understanding and potential amelioration of such chronic diseases as infant growth retardation, metabolic bone disease, diabetes, and hypertension. Dr. Allen is a Fellow of the Institute of Food Technologists (IFT) and received the 2012 Gilbert A. Leveille Award from IFT and ASN for outstanding research and public service at the interface between the disciplines of nutrition and food science contributing to improved health and well-being. He teaches courses in Nutrition and Metabolism, Exercise Nutrition, and Lactation, Milk and Nutrition, among others.