Robert M. Hackman

Robert M. Hackman, Ph.D., is a Research Nutritionist at the University of California, Davis, Department of Nutrition. His work focuses on the role of foods, botanicals, and nutritional supplements in enhancing human health and performance, particularly in vascular function, inflammation, and skin aging. He holds a B.A. in Natural Sciences from Johns Hopkins University, an M.S. in Biology & Nutrition from Pennsylvania State University, and a Ph.D. in Nutrition from UC Davis.

Research interests include exploring the health impacts of fruits (e.g., strawberries, mangoes), nuts, wines, and botanical extracts. His studies often use clinical trials and pilot studies to assess dietary interventions' effects on vascular health, skin aging, and chronic disease prevention. Recent work highlights plant-based foods' potential in dermatological applications and cardiovascular biomarkers.

Publications span topics like strawberry's disease outcomes, Hokkaido wine's vascular effects, and goji berry's macular health benefits. His research integrates nutritional science with clinical methodology, emphasizing translational applications for public health.

No specific scientific awards are listed, but his extensive publication record reflects sustained contributions to nutritional and biomedical research. He collaborates widely with institutions globally, including Thailand and Japan, focusing on cross-cultural dietary interventions.