Ameer Taha

UC Davis Food Science and Technology

Dr. Ameer Taha is an assistant professor in the Department of Food Science and Technology.  He specializes in food chemistry and biochemistry. Taha completed his Ph.D. in pharmacology and toxicology at the University of Toronto, Canada. He joined the UC Davis faculty in 2014 after completing a postdoctoral fellowship at National Institutes of Health.

Dr. Taha's PhD work explored the anti-seizure role and mechanism of action of omega-3 fatty acids in rodent models of drug-resistant seizures under the supervision of Dr. W. McIntyre Burnham. He then worked as a post-doctoral fellow at the Brain Physiology and Metabolism Section of the National Institute on Aging at the National Institutes of Health (Bethesda, Maryland, USA) with Dr. Stanley I. Rapoport. His post-doctorate work investigated the regulation of brain polyunsaturated fatty acid metabolism in relation to neuroinflammation, drug action, diet and genetic disturbances relevant to bipolar disorder and Parkinson-like disorders.

At UC Davis Dr. Taha studies the mechanisms of oxidized fatty acid formation in food (particularly vegetable oils), and investigates their role on brain neurophysiology and function. He utilizes lipidomic methods to probe oxidized fatty acids formation under various processing conditions, and investigates their impact on brain function using electrophysiology and molecular assays. Understanding the mechanisms of oxidized lipid formation and their impact on brain function will aide in developing ways to minimize their dietary availability and potentially harmful effects on brain function.

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