Janet Tou

Exploring the impact of bioactive dietary compounds on human health, Janet Tou serves as a Professor of Human Nutrition and Foods at West Virginia University's Davis College of Agriculture, Natural Resources and Design. Her academic journey is marked by a profound dedication to understanding the therapeutic potential of omega-3 polyunsaturated fatty acids and polyphenols in combating various diseases. With a keen interest in conditions such as osteoporosis, polycystic kidney disease, and fatty liver disease, Professor Tou's research is at the forefront of nutritional science. Professor Tou's work delves into the nutritional value of edible plants and innovative protein sources, aiming to enhance food science and human health. Her research contributions include significant findings on the effects of soy protein isolate and omega-3 fatty acids on bone health, showcasing their potential benefits in strengthening bone properties. Additionally, her studies on resveratrol supplementation have provided insights into its influence on bone properties in animal models, furthering the understanding of dietary impacts on skeletal health. In her exploration of dietary components, Professor Tou has also investigated their role in managing polycystic liver disease, offering new perspectives on nutritional interventions for this condition. Her scholarly work is characterized by a commitment to advancing knowledge in the field of human nutrition, with numerous publications that highlight the intricate relationships between diet and disease. Beyond her research, Professor Tou is dedicated to mentoring the next generation of nutrition scientists, fostering an environment of curiosity and innovation among her students. Her teaching philosophy emphasizes the integration of research and education, encouraging students to engage in critical thinking and evidence-based practice. Janet Tou's contributions to the field of human nutrition extend beyond academia, as she actively collaborates with fellow researchers and participates in scientific conferences to disseminate her findings. Her work continues to inspire advancements in nutritional science, with a focus on improving health outcomes through dietary interventions.