body Experts
Connect for media, speaking, professional opportunities & more.
Filters
Ken Foote, Ph.D.
Professor, Department of Geography, Sustainability, Community, and Urban StudiesUniversity of Connecticut
Ken Foote has studied sites associated with individual murders, as well as those associated mass murder and many other events.
Thomas Powers
Associate Professor, PhilosophyUniversity of Delaware
Prof. Powers specializes in ethics in information technology (including AI), ethics in science and engineering and research ethics.
Professor Damian Bailey
Professor of PhysiologyUniversity of South Wales
He investigates how the human brain uses oxygen and the link between the brain and exercise.
Chris Treadaway
Chief Executive OfficerPolygraph Media
Experienced speaker and best selling author with experience & success speaking to large groups of small businesses & Fortune 500 clients.
Florian Mueck
Speaker & TrainerThe Seven Minute Star
Boosting your Charisma
Ruth McDermott-Levy, PhD
Co-Director, Mid-Atlantic Center for Children's Health and the Environment; Professor Emerita | M. Louise Fitzpatrick College of NursingVillanova University
Ruth McDermott-Levy, PhD, MPH, RN, FAAN, is an expert in environmental health, global health, and public health nursing.
Matt Bethel
Assistant Director of Research, Louisiana Sea GrantLouisiana State University
Dr. Bethel has 20+ years of experience in the application of geospatial technology for trans-disciplinary studies.
Daniel Bolnick, Ph.D.
ProfessorUniversity of Connecticut
Professor Bolnick is an expert on how evolution maintains genetic variation within species.
Dennis D’Amico, Ph.D.
Associate Professor of Animal Science Food SafetyUniversity of Connecticut
Dennis D'Amico's research and outreach efforts focus on improving the safety and quality of milk and value-added dairy products.
Lynne McLandsborough
Professor of Food ScienceUniversity of Massachusetts Amherst
Lynne McLandsborough's research focuses on food safety including biofilm formation of pathogenic and spoilage organisms in food processing.