Michael Puglisi has come full circle. Having received his PhD in nutritional sciences from UConn in 2008, he worked in research labs in Nashville, Tennessee, and on public health initiatives in Brooklyn, New York, and North Carolina. Now he is returning to UConn as an assistant extension professor in the Department of Nutritional Sciences and coordinating the Expanded Food and Nutrition Education Program (EFNEP) for the state of Connecticut.
Where did you get your degrees?
I received my BS degree in dietetics from the University of Delaware, my MS in nutrition in sports and chronic disease from Virginia Tech and my PhD at UConn in nutritional sciences. It’s good to be back at UConn!
What did you do before you came to UConn?
I went through the whole spectrum of the field of nutrition. After graduating from UConn, I went to Vanderbilt University and completed a post-doc in inflammation and the effects on insulin sensitivity and how different dietary fatty acids affect that. So, I went from human research to animal and cell research.