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Thomas Colin Campbell (born March 14, 1934) is an American biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University .
T. Colin Campbell, PhD is the Professor Emeritus of Nutritional Biochemistry at Cornell University. Dr. Campbell’s scientific interests include the relationship between diet and disease, and causation of cancer.
T. Colin Campbell has revolutionized how we think of nutrition for decades. Now—for the health of our bodies and the world’s communities, for the restoration of ecological balance—it’s time we put that knowledge into practice. Over 350 research publications, most of which are peer-reviewed.
Mar 3, 2017 · Are you curious about a whole-food, plant-based (WFPB) diet? The T. Colin Campbell Center for Nutrition Studies is here to help you get started. The term whole in WFPB describes foods that are minimally processed. This includes whole grains, fruits, vegetables, legumes (beans, peas, and lentils), nuts, and seeds.
The major storyline traces the personal journeys of Dr. T. Colin Campbell, a nutritional biochemist from Cornell University, and Dr. Caldwell Esselstyn, a former top surgeon at the world-renowned Cleveland Clinic.
T. Colin Campbell discusses his recent book "The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting It Wrong, and How to Start Gettin...
In May 2019, I had an opportunity to speak with Dr. T. Colin Campbell, the American biochemist whose China study research has changed the way doctors, scientists, and the public think about food and nutrition.
