معرفی
Anna Hayes is an Assistant Professor in the Department of Food Science and Technology at Oregon State University, affiliated with the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. Her research program focuses on the gut-brain axis, specifically designing foods that alter food intake, metabolism, and cognition through gut-brain communication, with emphasis on utilizing food waste byproducts.
Her educational background includes:
- B.S. in Food & Nutrition Science from St. Catherine University (2014)
- Ph.D. in Food Science from Purdue University (2021)
- Postdoctoral fellowship in Biological Sciences at the University of Southern California (2025)
Dr. Hayes' research integrates nutritional neuroscience, obesity mechanisms, and food science to investigate how dietary components (e.g., slowly digestible carbohydrates, low-calorie sweeteners) impact cognitive function and metabolic health. She employs both human trials and rodent models to study neural pathways like the vagus nerve and oxytocin signaling, with particular focus on early-life nutrition effects and traditional African food systems. Her work bridges food waste valorization with cognitive health outcomes.
Analysis of her recent publications (2023-2025) reveals three dominant research streams: (1) gut-brain axis mechanisms involving vagal signaling and oxytocin in memory regulation, (2) developmental programming of cognitive function through early-life diet (especially Western diets and food insecurity), and (3) metabolic impacts of carbohydrate digestion rates. Her global nutrition work examines traditional African foods like sorghum porridge in malnourished populations.
Her scientific awards include:
- F32 Ruth Kirschstein National Research Service Award (NRSA) Postdoctoral Fellowship, NIH (2022-2025)
- Best poster award, International Behavioral Neuroscience Society (2024)
- Early Career Research Grant, The Obesity Society (2023)
- Trainee Professional Development Award, Society for Neuroscience (2023)
- Harry R. Kissileff Award for best oral presentation, Society for the Study of Ingestive Behavior (2023)
- 1st place oral presentation award, Diabetes & Obesity Research Institute (2022)
- Dr. Gideon 'Guy' Livingston Scholarship, Phi Tau Sigma (2020)
- Best student research award, Cereals & Grains Association Nutrition Division (2018)
- Feeding Tomorrow Graduate Scholarship, Institute of Food Technologists (2014-2015, 2018-2019)
Dr. Hayes accepts graduate students for the Food Science and Technology Department and directs research supported by competitive grants including the NIH F32 fellowship and The Obesity Society's Early Career Research Grant. Her laboratory investigates neural mechanisms of diet-induced cognitive changes using physiological, behavioral, and molecular approaches. She collaborates with global nutrition initiatives focused on African food systems and participates in interdisciplinary projects at the Moore Family Center.
She maintains active professional engagement through the Institute of Food Technologists, Society for the Study of Ingestive Behavior, American Society for Nutrition, The Obesity Society, and Phi Tau Sigma Honor Society, regularly presenting at major conferences in neuroscience and nutrition.
