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Ameer Taha, PhD

Ameer Taha, PhD

IMGC Team:


Dr. Ameer Taha is an assistant professor in the Department of Food Science and Technology at UC Davis.  He specializes in food chemistry and biochemistry. Taha completed his Ph.D. in pharmacology and toxicology at the University of Toronto, Canada. He joined the UC Davis faculty in 2014 after completing a postdoctoral fellowship at National Institutes of Health.

Dr. Taha studies the mechanisms of oxidized fatty acid formation in food, and investigates their role on brain neurophysiology and function. He uses lipidomic approaches to probe and quantify oxidized fatty acid products formed under various food processing conditions, and investigate their absorption kinetics and impact on brain neurophysiology using electrophysiology and molecular assays. Understanding the mechanisms of oxidized lipid formation and their impact on brain function will aide in devising methods to minimize their formation during food processing and in establishing dietary safety limits.