Ondulla Toomer

Ondulla T. Toomer is a USDA-ARS Research Chemist and Adjunct Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. His dual role combines research at the USDA Agricultural Research Service with academic engagement. He previously held a postdoctoral fellowship at Harvard Medical School and the USDA-ARS, followed by a tenure at the FDA’s Center for Food Safety and Applied Nutrition focusing on food allergy research. His primary affiliations include the USDA-ARS Market Quality and Handling Research Unit and NC State’s College of Agriculture and Life Sciences.

Education:

• Ph.D. in Nutrition (with a minor in Biotechnology), North Carolina State University (2005)
• M.S. in Physiology, North Carolina State University (2000)
• B.S. in Biochemistry, North Carolina State University (1994)

Research Interests: Dr. Toomer’s work focuses on identifying beneficial chemical constituents in peanuts and tree nuts, evaluating their nutritional value, and exploring their utility as alternative feed ingredients in animal agriculture. His research also examines the health benefits of plant proteins and phenolic compounds, with an emphasis on improving food safety and reducing allergenic risks. Key areas include:

• Optimizing soybean and peanut utilization in poultry and aquaculture feeds
• Developing antimicrobial feed additives using peanut byproducts
• Investigating the transfer of allergens from feed to animal products
• Studying probiotics' role in early immunological development

Grants & Collaborations: His research integrates USDA-ARS initiatives with academic partnerships, focusing on sustainable feed solutions and food safety advancements. While specific grant details are not provided in the text, his work aligns with USDA and FDA priorities in agricultural and food science.

Labs & Teams: Collaborates with USDA-ARS Market Quality and Handling Research Unit and NC State’s Department of Food, Bioprocessing, and Nutrition Sciences. His interdisciplinary approach bridges animal nutrition, food chemistry, and public health.