Leslie D. Bourquin
Professor, Food Science and Human Nutrition
469 WILSON RD ROOM 139A
EAST LANSING MI 48824
(517)355-8474 ext. 112
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.
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. He was also a Fulbright Research Scholar at Polytech’Lille in Lille, France during 2007-08.
Search PubMed at the National Library of Medicine:
Departmental Web Page:
- Loan Cao, Predoctoral, Food Science
- Ryan Walker, Predoctoral, Human Nutrition
- Connel Ching’anda, Predoctoral, Food Science