Who is Dr. Rustgi?
Dr. Sachin Rustgi is an associate professor of molecular breeding with the Department of Plant and Environmental Sciences at Clemson University, and adjunct assistant professor of barley genetics with the Department of Crop and Soil Sciences at Washington State University, Pullman. He holds a master’s degree in Botany from M.J.P. Rohilkhand University, Bareilly and a Ph.D. degree in Crop Biotechnology from C.C.S. University, Meerut. Dr. Rustgi’s research largely focuses on the improvement of nutritional value in the small grain cereals and legumes especially by elimination or detoxification of antinutritional elements and enhancement of health-promoting factors.
In order to achieve these objectives, he has developed a multidisciplinary team of experts across different colleges at Clemson University, North Carolina State University, and University of North Carolina School of Medicine. His research has resulted in a number of high impact publications in internationally recognized journals including the Proceedings of the National Academy of Sciences of the United States of America, the Plant Journal, the Journal of Experimental Botany, Plant Molecular Biology, Heredity, PLoS One, and Nutrients to name a few. In addition, Dr. Rustgi authored two monographic books on his research.
In view of his academic contributions he was awarded with the 2014 Faculty Excellence in Research Award of the Washington State University College of Agricultural, Human, and Natural Resource Sciences and invited to join as a member of the Wheat Initiative Expert Working Group on Wheat Quality for Processing and Health, and the American Society for Nutrition, Frontiers in Nutrition, and the Comprehensive Reviews in Food Science and Food Safety to name a few. In addition, Dr. Rustgi authored/edited three books. Given his academic contributions, he was awarded the 2014 Faculty Excellence in Research Award of the Washington State University College of Agricultural, Human, and Natural Resource Sciences and invited to join the Wheat Initiative Expert Working Group on Wheat Quality for Processing and Health.
For more information, see his Department Profile.
How Dr. Rustgi’s research is transforming health careSensitivity to wheat and peanut proteins is geographically widespread. According to a recent estimate, ~1% of the US population is diagnosed with celiac disease and ~2% with peanut allergies. Moreover, the reports over the last two decades suggest an uptick in the number of individuals diagnosed with celiac disease, an autoimmune disorder –and peanut allergy. Unfortunately, there is no therapy available for these sensitivities other than an abstinent diet with a need to maintain an immunogen-free environment to prevent sensitive individuals’ accidental exposure to the antigen.
News and media related to Dr. Rustgi’s research
- The Post and Courier - Clemson professor developing vaccine to prevent root rot in peach trees
- Clemson News - Clemson researcher seeks to make peanuts and wheat easier to digest
- Clemson News - Clemson research focuses on brining relief to celiac disease sufferers
- Biotechnology Innovation Organization - Escaping the Food Allergy Prison
- American Society of Agronomy - Making wheat and peanuts less allergenic
- Food Quality & Safety - Gluten Testing: Current detection methods and their limits
- The Washington State Magazine- “Let Everyone Eat Bread”
- Capital Press – “Researchers developing herbicide-tolerant barley”
- Washington State University News – “Researchers explain mystery of cereal grain defense”
- Capital Press- “Researchers find barley ‘defense’ genes”
- Capital Press – “Gluten-free wheat in sight, researchers say”
Health Research Expertise Keywords
Celiac Disease, peanut allergy, wheat allergy, gluten sensitivity