David A. Sela

David A. Sela is an Associate Professor of Food Science at the University of Massachusetts Amherst, affiliated with the College of Food and Agricultural Sciences. His research focuses on microbial ecology, particularly the role of commensal microorganisms in human health and nutrition. He holds an Ph.D. (2010), M.S. (2006), and B.S. (2003) from the University of California, Davis and SUNY New Paltz, respectively.

His work integrates genomic and metabolic approaches to study host-microbial interactions, emphasizing human milk oligosaccharides (HMOs) and probiotic bacteria like Bifidobacterium infantis. Key research areas include nitrogen recycling in infant guts, food fermentation microbiology, and the development of encapsulation technologies for probiotic delivery. He has collaborated on projects addressing food safety (e.g., E. coli in sauerkraut), cannabinoid bioavailability, and the immunomodulatory effects of dietary phytochemicals.

Recent studies highlight his exploration of microbiome-driven health strategies, including dietary interventions and prebiotic design. He has contributed to national workshops on bioactive ingredients and breast milk ecology. His lab’s work bridges basic science and translational applications, with a focus on leveraging microbial systems for human nutritional and clinical benefits.

Awards and recognitions are not explicitly listed in the provided materials. His research has been supported by grants addressing topics like probiotic viability, cranberry’s anti-inflammatory effects, and the microbiome’s role in cancer risk assessment.