Len Marquart

Len has a BS in nutrition from Syracuse University, and an MS and PhD from the University of North Carolina in Human Nutrition/Exercise Physiology. Before coming to UMN, he was Senior Scientist at General Mills’ Bell Institute. His research interests and published papers are in the areas of whole grains and health; factors influencing barriers, motivations and consumption of whole grain foods; the effects of processing on taste, nutritional content and efficacy of whole grains.