Sonja Nodland, PhD received a master’s degree in Cell Biology from Washington University in St. Louis and a PhD from the Microbiology, Immunology and Cancer Biology program at the University of Minnesota. Her academic research was spent studying how studying how various types of immune cells (mostly B cells and neutrophils) are “born” and develop normal function in the human body. Since that time, her scientific interests have expanded to include macrophages as well as how our immune system is influenced by our diet and the microorganisms present in our bodies. In her current role with Kerry, her responsibility is to direct research that provides scientific backing for the functional ingredients within the Kerry Health portfolio, including Wellmune® and BC30®.
A Short History of Trained Innate Immunity Although certain yeast beta glucans have been recognised as highly efficacious ingredients for immune support for over 20 years, the most recent research exploring the detailed mechanism of action has revealed some surprising findings. The established scientific thinking from the past 75 years has been that only the… Read more »
Deep dive into the world of biotics and the microbiome. This webinar looks to explore the science behind postbiotics, along with the potential role postbiotics can play as a vehicle to meet consumer needs in not only digestive health, but beyond this to other areas of consumer interest, such as immune and cognitive… Read more »
The human microbiome refers to the trillions of microorganisms that reside on the skin, mouth, digestive tract, and many other body sites. These microorganisms are increasingly understood to influence the body’s metabolism as well as immune and nervous systems. Within the microbiome, there is the presence of microorganisms that either provide health benefits or are… Read more »
Immunomodulators often come up in online searches about immunity’s link with food and nutrition, but what are they? In this article, Sonja Nodland, PhD provides examples of immunomodulators found in food and describes the science of how they work.
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