From describing the various studies at the Grand Forks Human Nutrition Research Center to asking study participants about their experience, Matthew Picklo, a research leader and physiologist, is eager to talk science. In fact, learning every day and sharing his passion for science are the former professor’s favorite aspects of his job.

“I enjoy teaching and talking with students who might work in our laboratories or people that are participating in our studies to give them an idea of what we’re doing and why,” Picklo explained.

Picklo’s area of research is the effects of fats and oils on our health as well as how agricultural practices can improve the nutritional quality of our food. In one of his current studies, called “Shake it Up,” Picklo is researching how fats and oils change the metabolism of fats in the body. The goal of this study is the prevention of heart disease.

“At the end of the day, as a scientist, my goal is to do research to benefit people,” Picklo said. “In this case, in USDA, we’re trying to perform impactful research to help people lead healthy lives.”

Currently, he is working on three studies: “Shake it Up,” as previously mentioned; a study on how soil health translates to the health quality of foods; and a collaborative study on “nutrigenetics,” that is, how a person’s genetic background affects their response to diet. Picklo described the latter as finding out why your relative can have healthy (cholesterol, etc.) numbers while eating a diet high in fat whereas another relative has unhealthy numbers eating that same diet.

“It leads to a concept called ‘personalized nutrition,’ in which we can understand better why some people can eat a diet that has more butter and cheese and things like that versus a person who probably should be eating more vegetables and fruits in their diet,” Picklo explained.

This research could create a healthier future, and Picklo is thankful for the opportunity to contribute. 

“The Grand Forks Human Nutrition Research Center is a great place to work,” Picklo said with a smile. “There are very few places where you can go to work every day and know that your efforts are working toward benefiting others. At the end of the day, I do a job I like that I know helps people—what more could you want than that?”