Richard Bruno

Richard Bruno is a registered dietitian and biomolecular nutritionist. He is a Professor of Human Nutrition and serves as Director of the Bionutrition Core Laboratory at The Ohio State University. Dr. Bruno earned his BS and MS degrees in nutrition from the University of Delaware and his PhD in nutrition from The Ohio State University prior to completing his post-doctoral training at the Linus Pauling Institute at Oregon State University. Dr. Bruno’s research, which has resulted in >120 peer-reviewed publications and >200 national/international presentations, focuses on understanding the bioavailability of phytochemicals and the anti-inflammatory bioactivities of functional foods that improve cardiometabolic health. With a focus on research translation, Dr. Bruno’s research aims to establish evidence-based dietary recommendations that improve human healthspan. Dr. Bruno is a member of the American Society for Nutrition, the Academy of Nutrition and Dietetics, the Society of Experimental Biology and Medicine, and the Society of Redox Biology and Medicine. He is an editorial board member for several leading journals in the nutrition field (Molecular Nutrition & Food Research, Journal of Nutritional Biochemistry, Antioxidants, Nutrition Reviews) and is current Editor-in-Chief for Nutrition Research.