Kathryn Racine

Graduate Student

Lead Advisor: Dr. Andrew Neilson

Home Department: Food, Bioprocessing and Nutrition Sciences

Research Summary: Kat’s doctoral research focuses on the interplay between cocoa flavanols, the gut microbiome, and Type II diabetes. Cocoa has demonstrated potential anti-diabetic activities, but most cocoa flavanols are poorly bioavailable–ultimately reaching the colon where they can be metabolized by the gut. Her research aims to elucidate the mechanisms of action by which cocoa and the gut microbiota exert effects in peripheral tissues critical to diabetic outcomes.

Kat received her Bachelor’s degree in Nutritional Science and Food Science from Texas A&M University and her Master’s degree in Food Science at Virginia Tech.

View Kat’s publications on Google Scholar

Kathryn Racine