David Kitts

David Kitts serves as Dean pro tem and Professor in the Department of Food Science at UBC's Faculty of Land and Food Systems, specializing in food chemistry and toxicology with emphasis on molecular mechanisms of nutrient and toxicant actions.

Education:

• PostDoc in Animal Physiology, University of California, Davis (1983)
• Ph.D in Animal Physiology, University of British Columbia (1981)
• M.Sc in Animal Physiology, University of British Columbia (1976)
• B.Sc in Animal Science, University of British Columbia (1974)

His research focuses on antioxidant/prooxidant activities of food constituents and their interactions with transition metals in lipid peroxidation, impacting both food stability and biological membranes. Recent work examines functional foods (cranberry, hempseed oil), bioactive compounds in mother's milk, and Maillard reaction products, with applications in nutraceutical development and food safety.

Publication analysis (2017-2020) reveals dominant themes in chlorogenic acid mechanisms, casein phosphopeptides, and oxidative stress modulation in intestinal models. His work bridges food chemistry with cellular health outcomes, particularly in lipid stability, antioxidant kinetics, and heavy metal bioaccessibility in natural products.

Research Funding:

• NSERC: Antioxidant and metal sequestering activity of Maillard Reaction products
• AFMnet: Bioactivity components in mother’s milk
• UBC Trust: Functional and health properties of cranberry
• IRAP and Industry partners: Chemical methods of stabilizing oils using phytochemicals
• FNH-VCL: Mixed tocopherol preparations and phytonutrient effects on vitamin E
• NCE-Agr.Canada: Resveratrol induction in grapes

Professor Kitts teaches undergraduate courses (Food Chemistry, Functional Foods, Food Science Capstone) and graduate Food Toxicology, mentoring through FNH 499 theses. His laboratory investigates molecular food constituent mechanisms with implications for functional food design and health promotion.