Dennis Cladis, PhD, is currently working as an Assistant Professor in the Department of Food Science and Technology at Virginia Tech and is also an Affiliate Faculty Member of the Department of Human Nutrition, Foods, and Exercise. Dr. Cladis’ research spans the farm to table to health spectrum, with a particular focus on the bioavailability of polyphenols and minerals. Through his cross-disciplinary training in Chemistry, Food Science, Toxicology, and Nutrition, his lab utilizes advanced analytical techniques to investigate the nutritional composition of foods and how that translates to human health.
