Graduate Student
Cornell University, Dept. of Food Science & Technology
In 2021, Cydney Jackson completed her bachelor’s degree in food science at Alabama Agricultural & Mechanical University where she studied the antioxidant capacity of portabella mushrooms. She is currently a Ph.D. candidate in Dr. Elad Tako’s laboratory utilizing the broiler chicken model to investigate the interrelation between dietary zinc physiological status, vitamin A, and the gut microbiome. Cydney has also led research projects investigating the effects of Empire apples and soy flour-enriched traditional bread on intestinal health and the gut microbiome.