Dr. Mohammad Shushari, Mississippi State University, United States
Dr. Mohammad Shushari is a Ph.D. graduate in Food Science, Nutrition, and Health Promotion, specializing in nutrition epidemiology and data analysis. With a strong focus on public health research, he explores the intricate connections between nutrition and health outcomes across diverse populations. Dr. Shushari’s expertise spans clinical nutrition, statistical analysis, and molecular biology techniques. His contributions to public health include investigating the impact of taste genes, diet adherence, and community health barriers. He has collaborated on pioneering studies, authored impactful publications, and presented at notable symposiums. Alongside research, Dr. Shushari mentors aspiring dietitians and spearheads academic programs that foster critical thinking and evidence-based practice. His dedication to advancing nutrition science and improving community health has earned him recognition in both academic and professional circles. Based in Hattiesburg, MS, Dr. Shushari continues to push the boundaries of nutrition research to promote health equity and optimal wellness.
Professional Profile
Orcid
Evaluation for the Research for Best Researcher Award
Summary of Suitability
Dr. Mohammad Shushari demonstrates exceptional qualifications for the Research for Best Researcher Award, supported by his robust academic background, prolific research contributions, and innovative projects in nutrition epidemiology. His work spans critical areas such as the genetic influences on nutrition, the psychological impact of dietary habits, and community-based nutrition interventions, showcasing a broad yet highly specialized focus. Dr. Shushari’s expertise in statistical analysis, molecular biology, and bioinformatics strengthens his capacity to address complex research questions and derive actionable insights.
Dr. Shushari has published multiple impactful papers, including first-author contributions on cutting-edge topics such as taste genetics, body fat regulation, and depression linked to gluten-free diets. His role in multidisciplinary studies, such as the BEPS and BODY AP projects, highlights his ability to collaborate across diverse research fields. His research is practical and impactful, addressing public health challenges and offering evidence-based solutions to improve community health outcomes.
Education
Dr. Mohammad Shushari holds a Ph.D. in Food Science, Nutrition, and Health Promotion from Mississippi State University, complemented by a minor in Statistics. He completed a Registered Dietitian/Nutritionist (RDN) certification with a 90% score. His doctoral research emphasized nutrition epidemiology and molecular nutrition. He earned a Master of Science in Nutrition with a Didactic Program in Dietetics from Bastyr University, gaining expertise in advanced clinical nutrition, bioinformatics, and disease processes. Earlier, he pursued an Associate of Arts degree at Bellevue College, where he laid the groundwork for his academic achievements. Dr. Shushari’s curriculum included over 20 credits in advanced statistics and research design, alongside specialized courses like molecular biology, functional foods, and sports nutrition. This robust educational background has equipped him with interdisciplinary expertise in nutritional sciences, enabling him to conduct groundbreaking research and mentor the next generation of nutrition professionals.
Professional Experience
Dr. Mohammad Shushari’s professional journey reflects a commitment to advancing nutrition science and public health. At Mississippi State University, he led a clinical trial investigating peanuts’ impact on depression and cardiovascular health, overseeing participant management, biosafety compliance, and sophisticated data collection tools. He contributed to the BODY AP project, analyzing taste gene samples using cutting-edge molecular biology techniques and statistical software like SAS, SPSS, and R-studio. As part of the BEPS project, Dr. Shushari collaborated with six universities to assess community nutrition needs through focus groups and interviews. Additionally, he coordinated dietetic internship research rotations and nutrition assessment labs, designing comprehensive curricula and mentoring interns. His academic roles include creating interactive learning environments and fostering critical thinking. Dr. Shushari’s expertise extends to community engagement, research methodologies, and innovative health solutions, cementing his reputation as a versatile and impactful professional in nutrition science.
Awards and Recognition
Dr. Mohammad Shushari’s excellence in nutrition science has earned him notable awards and recognition. He received a prestigious assistantship at Mississippi State University, supporting his doctoral research from 2020 to 2023. A proud member of the Phi Theta Kappa honor society at Bellevue College, he was acknowledged for his academic distinction. Dr. Shushari holds a Certified Registered Dietitian/Nutritionist (RDN) credential, reflecting his advanced expertise in clinical nutrition. His certifications include Python for Genomic Data Analysis, Systematic Review and Meta-Analysis, and HACCP, demonstrating his dedication to continuous learning. He is CPR certified and trained in IRP and HIPAA compliance. Dr. Shushari actively participates in professional organizations, such as the Nutrition Students Association, fostering collaboration and innovation. These accolades underscore his commitment to advancing nutrition research, promoting community health, and inspiring peers and students alike.
Dr. Mohammad Shushari possesses advanced research skills that span nutrition epidemiology, molecular biology, and statistical analysis. His expertise includes designing and conducting clinical trials, as exemplified by his work on the effects of peanuts on depression and cardiovascular health. He is proficient in utilizing statistical software like SAS, SPSS, and R-studio for data analysis and visualization. Dr. Shushari’s molecular biology acumen includes extracting RNA/DNA, performing gel electrophoresis, and utilizing advanced tools like the QuantStudio5 real-time PCR system. His research methodology incorporates bioinformatics, computational biology, and dietary data analysis using NIH tools. Additionally, he has experience with community-focused studies, conducting interviews and focus groups to address public health challenges. Dr. Shushari’s collaborative approach, problem-solving abilities, and mastery of diverse research techniques enable him to tackle complex health issues and contribute to transformative findings in the field of human nutrition.
Publication Top Notes
Title: The Influence of Taste Genes on Body Fat and Alcohol Consumption