Keith Singletary, PhD, is professor emeritus of nutrition in the Department of Food Science and Human Nutrition at the University of Illinois. From 2001 to 2004, he was the director of the Functional Foods for Health Program, an interdisciplinary program between the Chicago and Urbana-Champaign campuses of the University of Illinois. Dr Singletary received bachelor’s and master’s degrees in microbiology from Michigan State University and his PhD in nutritional sciences from the University of Illinois. Dr Singletary’s primary research interests are in molecular carcinogenesis and cancer chemoprevention, specifically identifying and determining the mechanism of action of phytochemicals in fruits, vegetables, and spices as cancer protective agents. He also investigated the biological basis behind the role of alcohol intake in enhancing breast carcinogenesis. He has been recognized with the Senior Faculty Award for Excellence in Research by the College of Agricultural, Consumer, and Environmental Sciences at the University of Illinois and with the Outstanding Graduate Mentor/Advisor award from the Department of Food Science and Human Nutrition. Dr Singletary currently resides in Florida.
Funding for this article was provided in part by the California Kiwifruit Commission and the International Kiwifruit Organization.
The author has no conflicts of interest to disclose.
Correspondence: Keith Singletary, PhD, University of Illinois, 260 Bevier Hall, 905 S Goodwin Ave, Urbana, IL 61801 ([email protected]).