Elad Tako, PhD
Senior Scientist, Research Physiologist, USDA-ARS Robert W. Holley Center for Agriculture & Health
Courtesy Assistant Professor, Department of Food Science and the Division of Nutritional Sciences, Cornell University.
B.S. The Faculty of Agriculture, Food & The Environment, The Hebrew University of Jerusalem, 1998
M.S. The Faculty of Agriculture, Food & The Environment, The Hebrew University of Jerusalem, 2001
Ph.D. The Faculty of Agriculture, Food & The Environment, The Hebrew University of Jerusalem, 2005
Dr. Elad Tako’s research focuses on various aspects of trace mineral deficiencies, with emphases on: 1) the physiological and nutritional factors and practices that influence the intestinal absorption of micronutrients, specifically iron and zinc. Dr. Tako’s expertise is a combined approach that utilizes both cellular and animal (Gallus gallus, both hatchling and embryonic) models to assess mineral bioavailability of staple food crops. Dr. Tako collaborates with several international institutions aimed at alleviating dietary mineral deficiencies in at-risk populations; 2) the development of a novel zinc status physiological blood biomarker (the LA:DGLA ratio); 3) the study of the effects of mineral deficiencies (Zn and Fe) on the intestinal brush border membrane functionality using the Gallus gallus model; 4) the interplay between nutrient intake and gene expression (nutrigenomics) relevant to Fe and Zn deficiency; 5) the interactions between host Fe and Zn status and the gut microbiome; and 6) the study of prebiotics in micronutrient absorption and bioavailability.
Dr. Tako is a Senior Scientist Physiologist with the USDA-ARS, Robert W. Holley Center for Agriculture and Health and a Food Science and Technology Courtesy Professor at Cornell University. Dr. Tako is a member of the Food Science and Technology graduate field (College of Agriculture and Life Sciences, Cornell University), and is a member of the Editorial Board of Journal of Food Science and Nutrition, Nutrition and Dietetics and International Journal of Food Science.
Click HERE for Elad Tako’s CV