Frank Wilkinson

Frank Wilkinson serves as Professor and Associate Dean at Jefferson College of Life Science, Thomas Jefferson University, where his research bridges molecular biochemistry and applied plant science within the Department of Biochemistry Biology.

Education:

• PhD in Biochemistry from Temple University School of Medicine
• BA in Biology from LaSalle University

His research program spans two distinct but interconnected domains: contemporary investigations into plant-derived compounds—particularly ginger (Zingiber officinale) for anti-cancer applications and USDA-funded studies on cold-brewed coffee's microbiological properties regarding *Clostridium* growth—and foundational work on transcriptional regulatory mechanisms involving YY1 protein and Polycomb complexes in animal development and oncogenesis. This dual focus reflects an evolution from basic molecular mechanisms to translational applications.

Publication analysis reveals a strategic shift toward food biochemistry and natural product therapeutics in recent years, while maintaining continuity with earlier epigenetic research. The coffee-related studies demonstrate practical applications of biochemical principles to everyday consumables, whereas the ginger and curcumin work establishes bridges between traditional herbal medicine and modern cancer pharmacology.

Dr. Wilkinson has secured competitive USDA funding for microbiological investigations of cold-brew systems, indicating successful grant acquisition in applied food science. While specific student mentorship details are not enumerated, his professorial role and publication record imply active supervision of graduate researchers in biochemical and molecular techniques.