Brad Bolling

Brad Bolling, PhD trained at the Jean Meyer USDA Human Nutrition Research Center on Aging at Tufts University. After beginning his faculty career at the University of Connecticut, he returned to UW-Madison in 2014 to lead a program in food and health research. His team is focused on improving the impact of food on human and environmental health, while increasing the sustainability and equity of the food system. Brad has broad interests in food, including nuts, fruits, vegetables, spices, fermented dairy products, and waste materials from food production. More recently, he is interested in supporting the development of underutilized foods in Wisconsin that can improve biodiversity and the ecological landscapes.