Tiffany Weir is an associate professor in the Department of Food Science and Human Nutrition. Her research focuses on understanding the role of microbes in ecosystem functioning. Specific work includes examining how fermentation of plant foods affects composition and bioavailability of phytochemicals beneficial to human health, and how dietary phytochemicals affect the composition of gut microbes.
Weir received her B.S. in biology from Pennsylvania State University in 1995. She earned her M.S. in plant pathology from the same institution in 1997 and her Ph.D. in cell and molecular biology from CSU in 2008.