Matt Teegarden, Ph.D.

Matt Teegarden, Ph.D.
Ph.D. Student, Postdoctoral Researcher
Degree Information: 
B.S., Food Science & Technology, The Ohio State University
M.S., Food Science & Technology, The Ohio State University
Ph.D., Food Science & Technology, The Ohio State University
Specialization: 
Food Science and Technology
Additional Information: 

Expertise: metabolomics, phytochemicals, mass spectrometry

IFTSA Office of the President, 2012-2014.  

USDA National Needs Fellow

University Fellow

Lisa and Dan Wampler Endowed Fellow for Foods and Health Research

Founding member, Citation Needed

Founding member, Don't Eat the Pseudoscience

  1. Teegarden MD, Schwartz SJ, Cooperstone JL. Profiling the impact of thermal processing on black raspberry phytochemicals using untargeted metabolomicsFood Chem, 2019;274:782-788
  2. Teegarden MD, Knobloch TJ, Weghorst CM, Cooperstone JL, Peterson DG.  Storage conditions modulate the metabolomic profile of a black raspberry nectar beverage with minimal impact on bioactivity. Food and Function, 2018;9:4593-4601.
  3. Cooperstone JL, Tober KA, Riedl KM, Teegarden MD, Cichon MJ, Francis DM, Schwartz SJ, Oberyszyn TA. Tomatoes protect against development of UV-induced keratinocyte carcinoma via metabolomic alterationsSci Reports, 2017;5:5106.
  4. Teegarden MD, Harper AR, Cooperstone JL, Tober KL, Schwartz SJ, Oberyszyn TA. 25-Hydroxyvitamin D3 and it’s C-3 epimer are elevated in the skin and serum of Skh-1 mice supplemented with dietary vitamin D3. Mol Nutr Food Res, 2017;61:1700293

Current position: Scientist in Pediatric Tolerance R&D at Abbott Nutrition, Columbus, OH.