Rachel Newman

Rachel is a PhD student working in the Tou Lab. She is researching selenium biofortification in various her microgreens.

Rachel Newman, of McClellandtown, Pennsylvania, completed her BS from WVU in Human Nutrition & Foods in May 2017. During her undergraduate degree, she was involved in an interdisciplinary research project with human nutrition and horticulture that analyzed the nutrient content of kale at various harvesting stages. In another project, she helped develop an inter-professional education program for medical doctors and dietitians in WVU’s Culinary Medicine program. Rachel completed WVU’s combined master’s degree and dietetic internship program. She is now continuing her education and research with a PhD in the Tou Lab.