Christopher Blesso, Ph.D.
Advanced Technology Laboratory, Room 211B
Phone: (860) 486-9049
- 2012 – Ph.D. Nutritional Sciences, University of Connecticut, Storrs, CT
- 2008 – M.S. Nutrition, Boston University, Boston, MA
- 2007 – B.S. Nutritional Sciences, Boston University, Boston, MA
Professional Experience and Training
- 2013 – Present Assistant Professor, Department of Nutritional Sciences, University of Connecticut, Storrs, CT
- 2012 – 2013 Postdoctoral Research Fellow, Department of Pathology-Lipid Sciences, Wake Forest University School of Medicine, Winston-Salem, NC
Honors and Awards
- 2017Dr. Lynne Goodstein and Dr. Peter Langer Award for Honors Advising
- 2013Postdoctoral Fellowship, American Heart Association, Mid-Atlantic Affiliate
- 2012Robert G. Jensen Nutrition Award for Research Excellence, University of Connecticut
- 2009 – 2012National Needs Predoctoral Fellowship Award, USDA
- 2012 – PresentMember, American Heart Association
- 2009 – PresentMember, American Society for Nutrition
- 2012-PresentAd hoc reviewer for: Journal of Nutrition and Metabolism; Journal of Medicinal Food; Nutrition, Metabolism & Cardiovascular Diseases; PLOS ONE; Nutrients; British Journal of Nutrition; Frontiers in Endocrinology; Molecular Nutrition and Food Research; Lipids; Nutrition; Food & Function; International Journal of Molecular Sciences.
My research interests focus on preventing complex, nutritionally-modifiable chronic diseases, such as obesity, diabetes, and atherosclerosis. A major research goal of my laboratory is to elucidate how various bioactive components from plant and animal foods impact pathways related to inflammation, lipid and lipoprotein metabolism. Specifically, I am interested in high-density lipoprotein (HDL) function, gut health, and adipose tissue inflammation as they relate to obesity-associated chronic disease. Currently, our experimental studies utilize tissue culture and mouse models of human disease to examine disease pathogenesis using molecular biology and biochemistry techniques. We hope that findings from our molecular nutrition studies will support further research in humans, and ultimately, translate into nutritional recommendations that will help to reduce chronic disease.
- Fernandez ML, Blesso CN. Dietary Cholesterol and the Lack of Evidence on Heart Disease Risk, in Handbook of Cholesterol Biology, function and role in health and diseases, Wageningen Academic Publishers, 2016.
- Blesso CN, Andersen CJ, Fernandez ML. Egg Effects on HDL Metabolism, Inflammation and Insulin Resistance, in Nutritional Intervention in Metabolic Syndrome, CRC Press, 2015.
- American Egg Board, “Anti-Inflammatory and Hypolipidemic Effects of Egg Sphingomyelin for the Prevention of Atherosclerosis: A Pilot Study”, Role in Project: Principal Investigator, 1/2017 – 12/2017
- California Table Grape Commission, “Effects of a Standardized Freeze-Dried Grape Powder on HDL Function in Metabolic Syndrome”, Role in Project: Principal Investigator, 8/2015 – 7/2016
- USDA/NIFA AFRI Seed Grant, “Black Elderberry as a Novel Functional Food: Protection from HDL Dysfunction in Chronic Inflammation”, Role in Project: Principal Investigator, 2/2015 – 1/2017
- USDA Hatch Grant, “Regulation of HDL Function by Elderberry Anthocyanins”, Role in Project: Principal Investigator, 10/2014 – 9/2019
- UCONN Research Foundation Faculty Large Grant, “Evaluation of Black Elderberry on HDL Dysfunction in Obesity”, Role in Project: Principal Investigator, 1/2014-12/2014
- NUSC 1165 Fundamentals of Nutrition
- NUSC 4237W Writing in Nutritional Sciences
- NUSC 5394 Graduate Seminar
- NUSC 5398 Special Topics: Regulation of Food Intake and Energy Balance
- Christina Jiang, M.S., in progress.
- Quinn Duclos, M.S., in progress.
- Courtney Millar, Ph.D., in progress.
- Gregory Norris, Ph.D., in progress.
- Nicholas Farrell, M.S., completed in June 2015.
News and Updates
Spring 2017 Seminar Series
A Seminar Series Presented by the Department of Nutritional Sciences at the University of Connecticut
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