Tiffany L. Weir
Dr. Tiffany Weir is an assistant professor in the Department of Food Science and Human Nutrition at Colorado State University. Her current research area focuses on understanding the role of microbes in ecosystem functioning, with ecosystems ranging from agricultural soils to processed food products to the human gut. Current research projects include studying how dietary phytochemicals from plant-based foods such as rice bran, tea, and dry bean are bioconverted to beneficial or detrimental compounds both in vitro by probiotic organisms and in vivo by the gut microflora. Conversely, the effect of alterations in diet that can change the dynamics of gut microbial communities is also an area of interest for Dr. Weir's group. Her previous work has explored how allelopathic chemicals affect native plant communities directly or indirectly through altering soil microbial communities and also on molecular mechanisms of plant-microbe interactions. She has taught a number of courses related to medicinal plants and international agricultural practices and currently teaches a course on Complementary and Alternative Nutrition that focuses on the use of botanical supplements, prebiotics, and probiotic organisms for improved health.
Biography Updated on 22 December 2011