The Gilbert A. Leveille1 lectureship was established to recognize work done at the interface of food science and human nutrition. This article illustrates discoveries related to mineral bioavailability, strategies to enhance mineral absorption in processed foods, and translational research of basic discoveries.
An expert in the field lends her view on the evolution of nutrition science during her career.
Connie M. Weaver, PhD, was the first recipient of the Gilbert A. Leveille Lectureship and presented the lecture on which this article is based at 2011 Experimental Biology in Washington, DC. She is distinguished professor and head of the Department of Nutrition Science at Purdue University West, Lafayette, Indiana, and an elected member of the Institute of Medicine. She served as president of ASN and is a fellow of IFT. She has received awards from both societies.
The author provides leadership for several multidisciplinary research centers including director of the Purdue-UAB Botanicals Research Center, associate director for the Centers for Excellence for Research on Complementary and Alternative Medicine, deputy director for the Indiana Clinical and Translational Sciences Institute, and director of the Global Women’s Health Institute. She serves on the Boards of the International Life Sciences Institute, the National Osteoporosis Foundtion, Pharmavite, and Hillshire Farms.
Correspondence: Connie M. Weaver, PhD, Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN 47907 (email@example.com).