These achievements highlight research taking place in the Nutrigenomics, Inflammation & Obesity Lab.
The American Society for Nutrition (ASN) NUTRITION 2024 Conference in Chicago was the cherry on top of Maryam Seifishahpar’s summer – largely due to her research into how the fruit’s bioactive compounds can treat obesity.
As a doctoral student in the Nutrigenomics, Inflammation & Obesity Research (NIOR) Lab in the College of Health & Human Sciences’ department of Nutritional Sciences, she has discovered tart cherry combined with fish oil creates beneficial changes in gut bacteria and intestinal genes that may contribute to overall metabolic improvements. She submitted her corresponding abstract to ASN NUTRITION competitions.
Maryam was elated to learn she placed second in the Emerging Leaders in Nutrition Science Poster Award in Nutritional Immunology and Inflammation/Immunometabolism topical area. Even better, she was selected as one of nine finalists in the Graduate Student Research Award (GSRA) competition.
The ASN describes the GRSA competition as an educational activity that honors outstanding research and helps students hone their research presentation skills.
“This competition recognizes students for their scientific communication skills, which is not only critical to career development but also for the advancement of nutrition science,” stated Kevin Schalinske, ASN president. “Being selected to participate in this long-standing event is a tremendous honor.”
For the prestigious GRSA, Maryam was selected based on the merit of her research design and findings and potential implications or future research directions, as well as statements related to her career objectives in nutrition science. Her abstract was judged competitively by a review committee, and then she joined six other presenters during an oral award competition June 29.
“I didn’t expect that,” Maryam admitted. “It was very exciting, especially since speaking in front of specialists in our field can be challenging.”
Despite her initial nerves, Maryam said her presentation went well and there were many questions afterward in which she took pride in answering.
“Some of the professors came and talked to me about my research and my future plan to be a postdoc,” she said. “I got some offers for postdoc positions, and it was wonderful. I even got an email from the CEO of ASN, asking if I can contribute in some of their activities. That was the best thing that happened to me.”
The other GRSA finalists, selected from hundreds of applicants, came from schools such as Cornell, Harvard, Johns Hopkins, University of Cincinnati, Michigan State University and Arizona State University.
But Maryam was not the only Red Raider who shined during the NUTRITION conference.
Ashti Morovati, another doctoral student in the NIOR lab, won second place in the Emerging Leaders in Nutrition Award competition within the Neurosciences, Nutrition and Brains topical area.
Her research reveals fish oil can reduce both peripheral and brain inflammation in an obese Alzheimer’s disease mouse model. She further demonstrates these beneficial effects of fish oil may be mediated by reducing inflammation of specific immune cells in the brain.
By qualifying for the poster competition, Ashti was distinguished as the highest-quality research presented by students, medical trainees, and postdoctoral fellows to ASN’s topical areas. Only 81 finalists were selected from 541 eligible presenters.
“I’m very excited about that,” Ashti said. “It gives me a lot of motivation to continue my research and to research for other mechanisms that are related to obesity and Alzheimer’s disease and how fish oil can affect this association.”
Both Ashti and Maryam share Naïma Moustaïd-Moussa, a Paul W. Horn Distinguished Professor of nutritional sciences, as their mentor. They agree she has provided them invaluable support and guidance.
Moustaïd-Moussa is proud Ashti and Maryam earned the opportunity for their work to be shared and highlighted broadly.
“Celebrating my students’ accomplishments is one of the most joyful and rewarding experiences in my academic journey,” Moustaïd-Moussa said. “They make us all so proud by representing Texas Tech so well. Moreover, such national and international recognitions will make these students more competitive for future job applications, including postdoctoral or faculty applications, and make even greater impacts on human health. They have a bright future ahead.”
In addition to their mentor, Ashti and Maryam are also thankful for the Graduate School’s role in their success. As recipients of the 2023-2024 Distinguished Graduate Student Assistantship, the students have had critical financial support so they can focus on their research.
“We are very proud of the awards received by our two graduate students, Maryam Seifishahpar and Ashti Morovati, from the American Society for Nutrition,” said Mark Sheridan, dean of the Graduate School. “These awards recognize the importance of their research and the high quality of our nutrition program.”