SPOTLIGHT: PHD Alumni Daniele Neri

What have you learned from your time at the IHN?

While at the Institute of Human Nutrition, I’ve learned invaluable lessons that have shaped me as a researcher. The department’s multidisciplinary nature has been instrumental in helping me overcome bottlenecks in my projects, allowing me to approach scientific questions from multiple perspectives. This collaborative environment has shown me the power of integrating knowledge across different fields, ultimately leading to more comprehensive solutions. I’ve also come to appreciate the crucial support from faculty and staff, whose guidance, encouragement, and expertise made challenges more manageable and success more attainable.

Is there a memory that stands out from your time at the IHN?

I’ve always enjoyed the annual IHN retreats and guest speakers, but I especially remember the 2023 retreat when I received the Marija Dokmanovic award. I organized the IHN happy hours in my first two years, a student-led, IHN-sponsored event. These moments to relax and wind down with colleagues, schoolmates, and faculty at the end of the week were incredibly refreshing.

What brought you to pursue a PhD in Nutritional and Metabolic Biology?

During my academic journey in Italy, I have been dedicated to the study of nutritional biology and have always aimed for a career in academia. While I was in college, Professor Richard Deckelbaum, the director of IHN, visited my university for an international workshop. It was at that time that I became interested in applying to Columbia's PhD program in Nutritional and Metabolic Biology. 

Could you provide a brief summary of your Thesis.

My research focuses on understanding how the body activates brown fat and how this process reduces the risk of metabolic diseases like diabetes. When I mention ‘fat,’ you probably think of white fat — the type that stores fat. White fat accumulates on your belly and is generally linked to adverse health outcomes. In contrast, brown fat is a particular type of fat that burns fat to produce heat. Brown fat is activated when exposed to cold, such as during skiing or sitting outside on a chilly day. Here’s the fascinating part: like any furnace, brown fat requires energy to generate heat, so it draws sugar and fatty acids from the bloodstream as fuel. This process lowers blood glucose and fatty acid levels, protecting against metabolic diseases like type 2 diabetes.

So, how can we activate brown fat? While cold exposure stimulates brown fat and improves metabolism, it is unpleasant. Another way is by mimicking how the brain activates the sympathetic nervous system, but drugs that do this often have adverse side effects, such as increased blood pressure. My thesis aimed to determine if we could activate sympathetic signaling in brown fat to gain metabolic benefits without increasing cardiovascular risk. We have identified two distinct nerve populations that control brown fat and explored nerves to boost metabolism without causing harmful side effects.