Diane Cress

Diane Cress is an Associate Professor in the Department of Nutrition and Food Science at Wayne State University, affiliated with the College of Liberal Arts and Sciences. She holds a PhD in Nutrition from Wayne State University (2002) and has been on faculty since 2008. Her career spans clinical dietetics, laboratory research (20 years), and community engagement. Her research focuses on public-facing scholarship, including addressing food access disparities and promoting scientific literacy. She also investigates aging-related DNA repair mechanisms and folate's role in health. Cress teaches courses on metabolism and clinical dietetics, and develops community internships like the Sports Nutrition Internship with Wayne State's athletic department. She leads the Cress Lab, emphasizing accessible nutrition education and combating misinformation. Her work includes a book project on cobalt's dual role in nutrition and toxicity. She actively communicates science on Twitter, focusing on diet, climate, and evidence-based practices.

Education:

• Ph.D. in Nutrition, Wayne State University, 2002
• M.A. in Nutrition, Immaculate College, 1990
• B.A. in Political Science, Allegheny College, 1987

Research Interests:

Cress’s work bridges academic research and public engagement, addressing food insecurity, obesity, diabetes, and aging through community interventions. Her lab’s current focus includes folate metabolism’s impact on colon carcinogenesis and DNA repair mechanisms. She also explores cobalt’s role in essential nutrients and toxicity through creative nonfiction. Earlier research centered on base excision repair pathways and their role in aging-related mutagenesis.

Teaching and Mentorship:

Cress teaches advanced courses in micronutrient metabolism and master’s-level clinical dietetics. She mentors students through community internships, emphasizing practical skills and service. She advises on projects linking nutrition science to real-world challenges, such as the Sports Nutrition Internship supporting athletes and student professional development.

Labs and Teams:

• Cress Lab: Focuses on community nutrition programs and public science communication.
• Cabelof Lab (past research): Investigated DNA repair mechanisms and aging.