Gene Ahlborn

Dr. Gene Ahlborn plays a critical role in advancing the field of food science as an Associate Professor in the Nutrition, Dietetics & Food Science department at Brigham Young University's College of Life Sciences. With a robust academic background, Dr. Ahlborn earned his Ph.D. in Food Safety and Toxicology from North Carolina State University, equipping him with the expertise to tackle complex issues in food safety and nutrition. Since joining the academic community, Dr. Ahlborn has been an active member of the Institute of Food Technologists and the Society of Toxicology, affiliations he has maintained since 2019 and 2005, respectively. These memberships reflect his commitment to staying at the forefront of developments in food science and toxicology, allowing him to contribute to and benefit from the collective knowledge of these professional bodies. Dr. Ahlborn's research interests are diverse yet interconnected, focusing on critical areas such as the detection of mycotoxins, the use of gluten-free ingredients in bread, and the dietary habits of children, particularly their vegetable intake. His work in mycotoxin detection is particularly noteworthy, as it addresses significant public health concerns related to food safety. Additionally, his studies on gluten-free ingredients aim to improve the quality and nutritional value of gluten-free products, which are increasingly in demand. The impact of Dr. Ahlborn's research is evidenced by his numerous publications in reputable scientific journals. His findings have been shared with the broader scientific community through presentations at prestigious conferences, including the American Society for Virology and the Society of Toxicology Annual Meeting. These platforms have allowed him to disseminate his research findings and engage with fellow experts in the field. Beyond his research, Dr. Ahlborn is dedicated to educating the next generation of food scientists. He is known for his engaging teaching style and his ability to inspire students to pursue careers in food science and nutrition. His mentorship has guided many students through their academic journeys, preparing them for successful careers in the industry or academia. In summary, Dr. Gene Ahlborn's contributions to food science are multifaceted, encompassing research, teaching, and professional engagement. His work not only advances scientific understanding but also has practical implications for improving food safety and nutrition, making him a valuable asset to Brigham Young University and the broader scientific community.