Jack N. Losso

Biography

Jack N. Losso graduated from Washington State University; Pullman, WA with a Ph.D. in Food Science in 1990. From 1991 to 1992, he worked as a postdoctoral research associate in the department of Food Science at the University of British Columbia, Vancouver, BC, Canada. From 1993 to 1998 he became a research associate in the same department of Food Science at the University of British Columbia, Vancouver, BC, Canada. From 1998 to 1999, he worked as a research scientist in the bioproduct division at Canadian Innovatech, Abbotsford, British Columbia, Canada. He joined the department of Food Science at Louisiana State University Agricultural Center in 1999 as an assistant professor. In 2005, he was promoted to the rank of associate professor. He teaches Food Analysis and Food Protein Biotechnology. His current research interests include (i) the molecular mechanisms by which biologically active compounds in foods, also known as functional foods, angiogenic diseases including macular degeneration, chronic inflammation, and cancer and (ii) the development of functional food products for healthy living.

Research Interest

Dr. Losso has published more than 80 peer reviewed papers, book chapters, proceedings, and journal magazine articles. He is actively involved in the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists where he has served as secretary, newsletter publisher, chair-elect, scientific program subcommittee chair, annual meeting session organizer, and division chair. He is also actively in the agricultural division of the American Chemical Society. He is an active professional member of the Institute of Food Technologists, the American Chemical Society, the American Association of Cereal Chemists, and the American Oil Chemists’ Society.