Ph.D., Biochemistry, University of Zaragoza, Spain
Current Research Projects
• USDA-ARS: Genomics, Nutrition, and Health
• AFRI: APOA2 Gene, Diet, Inflammation and Gut Health
• Centro Nacional de Investigaciones Cardiovasculares Foundation (CNIC): High Risk Population Study
• Allen Foundation award: The TCF7L2 gene: Nutrigenetics and dietary prevention of type 2 diabetes
Dr. José Ordovás is Senior Scientist and Director of the Nutrition and Genomics Laboratory at the HNRCA. His research focuses on the genetic factors that predispose individuals to heart disease and obesity as well as the interaction of these genetic factors with the environment and behavioral factors. In particular, Dr. Ordovás examines the impact of diet on genetic factors. He has published well over 780 scientific articles in peer-reviewed journals and has written numerous reviews and books on these topics. In this regard, Dr. Ordovás is considered one of the founders of nutrigenomics. Dr. Ordovás embraces new areas of nutrigenomics related to the regulation of gene expression by microRNAs and DNA methylation and the relation between genes, chronobiology and obesity. He and his team are currently studying the APOA2 gene, diet, inflammation, and gut health, as well as populations at high risk for heart disease and the TCF7L2 gene and the dietary prevention of type 2 diabetes. He is a Professor of Nutrition and Genetics at the Friedman School of Nutrition Science and Policy and Professor at the Sackler School of Graduate Biomedical Sciences at Tufts University. Dr. Ordovás also chairs the Functional Genomics Core Scientific Advisory Committee at the Sackler School. Throughout his career, Dr. Ordovás has received multiple honors for his scientific achievements, including the USDA Secretary’s Award, the Centrum American Nutrition Society Award, the Mary Swartz Award (presented by the Dietetic Association,) the Garry-Labbe Award (presented by the American Association for Clinical Chemistry,) and the Francisco Grande Memorial Lecture all for Excellence in Nutrition Research.