Graduate Student Profile - Heather Milliron

Heather Milliron successfully defended her M.S. thesis on July 8, 2025. Heather is originally from Springfield, Ohio. She obtained bachelor's degrees in Food Science and Crop Science from Purdue University.  

Heather's thesis was entitled, "Impact of Taxinomically Fruit and Vegetable Blends on Inflammation, Oxidative Stress and Barrier Function." Her research explores how combinations of fruits and vegetables from different plant families reduce inflammation and support gut health. Using cell and animal models, Heather found that botanically diverse, vegetable-rich blends better enhanced antioxidant defenses and gut barrier function. Some combinations increased inflammation, showing the mix matters. This work highlights how plant family and evolution can guide smarter, food-based strategies for
managing chronic inflammation.

Heather's advisor was Dr. Lavanya Reddivari. Other members of her gradate committee included Dr. Kee-Hong Kim and Dr. Joshua Widhalm.

Heather said her positive undergraduate experience at Purdue strongly influenced her decision on where she wanted to pursue her graduate degree, stating, "I chose Purdue for my graduate degree because I did my undergrad here in Food Science and Crop Science, so I was already familiar with the program and the research environment. I really like the faculty and the resources available, which fit well with my interests in inflammation and plant bioactives. Plus, staying here lets me build on the connection."

Heather had a few experiences that enhanced her experience as a graduate student at Purdue. During the summer of 2024, she interned with Budreau Ag as a Summer Support Agronomist. Heather also enhanced her leadership and networking skills by serving as vice president of the Food Science Graduate Student Association. 

After graduation, Heather plans to work as a Food Scientist at Monogram Foods in Martinsville, Virginia. Congratulations, Heather! We wish you all the best!