Leslie D. Bourquin

Associate Professor, Food Science and Human Nutrition.

139 G.M. Trout Building
(517)355-8474 ext. 112
bourqui1@msu.edu

Research Interests:
Dr. Bourquin conducts research on the potential of diet to reduce cancer risk in humans. This research has focused on the effects of dietary flavonoids and carbohydrate sources on colon cancer initiation, promotion and progression in transgenic mouse models of human colon cancer. His work includes gastrointestinal fermentations of plant cell wall polysaccharides and other indigestible dietary carbohydrates. His applied research program investigates the implementation and acceptance of public food safety standards by the food industry and the resulting effect on public health.

Educational Background:
Oklahoma State University, B.S., Agriculture, 1987
University of Illinois at Urbana-Champaign, M.S., Animal Sciences, 1989
University of Illinois at Urbana-Champaign, Ph.D., Nutritional Sciences, 1993

Selected Professional Activities:
Dr. Bourquin is an Extension Food Safety Specialist at MSU. In this role, he collaborates with state and federal employees on emerging food safety problems and risk communication. He provides consultation, education and outreach on Hazard Analysis and Critical Control Points (HACCP) for food producers and processors, consumers, government agencies and the media. He works to improve public understanding of complex food issues such as biotechnology, food irradiation and food-borne illness. Dr. Bourquin received the Alex Malaspina Future Leader Award, from the International Life Sciences Institute, North America, in 2002.

Publications:

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