Jana Kraft is an Associate Professor in the Department of Animal and Veterinary Sciences with a secondary appointment in the (LCOM), , . Jana’s academic training in human nutrition (B.S. and Ph.D.) and animal science (post-doc), as well as her research program (dairy products, human health, and metabolic disease prevention) and teaching initiatives, position her at the interface between animal science, animal-derived food products, human nutrition, health promotion and disease prevention.
1. What current food systems research are you conducting?
Dairy-derived fats and type 2 diabetes prevention are at the heart of my research program. About 84 million Americans have prediabetes (that’s 1 in 3!) and are at risk for developing type 2 diabetes, heart disease, and stroke. Fortunately, prediabetes can often be reversed, and food-based dietary patterns are a key cornerstone in prevention. In a clinical trial we are assessing if substituting full-fat yogurt (i.e., whole, 3.25% fat) for non-fat yogurt in the diet can improve whole body glucose handling and insulin sensitivity and modulate systemic inflammation in people with prediabetes. The results from this study will provide important information to be used for future dietary recommendations and will afford the dairy industry with an opportunity to promote the role of full-fat products and milk fat per se as part of a healthy and balanced diet. In addition, the knowledge gained from our research will aid in resolving the misconception that consuming full-fat (whole) dairy products is unhealthy. Because dairy products contain bioactive lipids that are uniquely derived from rumen microbes, an additional focus of my research is to gain a better understanding of the functions of rumen microbes, specifically bacteria and protozoa, and how they contribute to the unique fat composition of dairy products. Current projects include testing specific feeding strategies on rumen microbiota and their lipid metabolites in dairy cows as a tool to increase the health attributes (beyond basic nutrition) of dairy fat.
2. What got you interested in food systems research?
I was born and raised in the former German Democratic Republic (i.e., East Germany) where we primarily relied on what was produced within the country and region, experienced food shortages at times, and where grocery stores were generally less than well stocked. My education as a human nutritionist was rather traditional where we did not touch on food systems in our course work. In fact, it was not until I joined ̽̽ as a post-doctoral research associate when I got immersed in the concept and research of food systems. In 2011, I accepted a position as an Assistant Professor in the ASCI department which was one of the first “Food Systems Spire of Excellence” faculty lines at ̽̽.
3. How is your FSRC-funded research impacting Vermonters?
The two funded FSRC-funded research projects are aimed to determine the fatty acid content and composition of cheese and yogurt available at Vermont grocery stores and dairy farms/creameries. The purpose is to contribute to future nutritional and disease-related studies and to make the cheese and yogurt fatty acid data publicly available. In addition, the data can be used to test specific hypotheses about causal relationships (for example, the effect of yogurt- or cheese-derived fatty acid intake on the prevention of cardiometabolic diseases). The research focusing on yogurt is being conducted by Seana Kelly, a rising senior ASCI major in the Honors College, who received a FSRC SURF grant to support her work. Marcelo Vedovatto, post-doctoral research associate in my lab supported by the FSRC, is specifically interested in artisanal cheese produced in Vermont.
4. Where do you see the role of your field in expanding research on food systems at ̽̽ and beyond?
Food systems are complex entities. My field crosses agricultural, life, and medical sciences. I am working at the interface between animal science and human nutrition to address global challenges and provide innovative solutions.
5. What is something about you people would be surprised to learn?
In one day, I got married three times (no intermittent divorces) at three different vineyards in Napa but to the same man.
6. What’s your favorite thing about living in Vermont?
There is truly not just one favorite thing. I live and work at a place where others come to visit for vacation. Vermont’s landscape is breathtaking with its small creeks, rivers, mountains, forests, and wildlife. I love the relaxed way of life here in Vermont, the people, and the change of seasons. I consider myself fortunate to live close to many farmers and artisanal cheese and bread makers where I can buy my milk, cheese, eggs, meat, and bread locally.
7. What TV show, band/artist, podcast, video game, book, and/or anything are you most obsessed with right now?
I just started reading “Pastoral Song: A Farmer's Journey” by James Rebanks. The author tells his own journey and struggles as a small family (sheep) farmer from a boy to a modern farmer who eventually discovered and employed means to sustain the land and his life as a farmer.
Learn more about Jana and FSRC funded works.