The Researching Answers for Metabolic Problems (RAMP) Lab focuses on metabolic diseases and researches what causes theses diseases, as well as novel treatments for them. We primarily focus on the liver, as the body's main metabolic organ, and how food and alcohol impact its health and function.

We believe science should be fun, rewarding, and answer questions that benefit the world. We working to support each other and to ensure everyone working in the lab is pursuing a project that fufills their professional goals and personal interests.

People

R. Chris Skinner, PhD, PI

A man in a dark flannel with dark hair eats a breakfast sandwichChris is an Assistant Professor in the Department of Nutrition and Food Sciences. He is largely interested in the impacts of lifestyle factors on liver health. Chris started as a PI at UVM in 2023 after working with the UVM Food Systems Research Center for a couple years. Prior to moving to Vermont, Chris worked as an Assistant Professor at University of the Ozarks, a small liberal arts college in Clarksville, AR. He maintains collaborations with faculty at Ozarks and is very interested in teaching and communicating science. Chris has his PhD in Nutrition and his MS in Exercise Physiology from West Virginia University and his BS in Exercise Science from West Virginia Wesleyan College. Outside of work he enjoys being active, going to concerts, and trying new restaurants.

 

Graduate students

We're excited to have a couple graduate students joining the lab in the fall of 2024!

Undergraduate students

Emily Batinsey

A woman in a red sweater with dark hair stands next to a posterEmily is a Senior at UVM and she is originally from the New York City area. She is working on gaining lab skills and understanding the mechanisms behind the metabolic processes that drive liver disease. Emily has been in the lab since Spring of 2024. Emily's spring project involved analyzing the triglyercide content of livers from mice being given Imatinib, a drug commonly used in cancer treatment that is being explored as an anti-viral. Imatinib has been shown to cause liver damage and Emily was assisting in checking the safety of the drug. She plans to continue her education in food sciences post-graduation. Her food science interests are in food safety and regulation as well as food chemistry. Outside of work, she enjoys baking banana bread and running around Burlington with her friend

Virginia "Nina" Clubb

A woman in a dark sweater with red hair stands by her poster.Nina is a senior at UVM, originally from Los Angeles, who joined the lab in the spring of 2024. Nina's spring project was looking at how different types of alcohol withdrawal impacted liver triglyercide content. Nina analyzed the liver triglyceride content of mice constantly consuming alcohol, on a short alcohol withdrawal, or on a long withdrawal. Nina is expanding this research and working on understanding the mechanisms that drive liver disease caused by diet and alcohol. She plans to be a Registered Dietitian. Outside of work she enjoys reading and hiking.
 

 

Lab Alumni

Nora Bodner, BS Food Systems, 2024

Looking to join?

We currently do not have any open postdoc or grad student positions, but I am always open to chatting as funding opportunities may arise. If you are a current UVM undergrad or potential graduate student, please reach out. I am happy to chat about potential opportunities.

Areas of Research

The interplay of diet and alcohol in liver disease

The liver is our main metabolic organ, responsible for processing what we consume for energy. As a result, the liver is susceptible to disease, especially when we overconsume certain nutrients. Alcohol has long been known to damage the liver when consumed in excess. However, a shift has occurred over the past few decades where diet is now the primary cause of liver disease. Overconsumption of simple sugars saturated fatty acids, and am imbalance is ω-6:ω-3 fatty acid ration lead to steatosis, inflammation, and liver disease. Simultaneously, drinking patterns have changed with binge drinking now being the most prevalent form of drinking. Binge drinking and overconsumption of these simple sugars and fatty acids often occur simultaneously, begging the question what is happening to the liver!? We are interested in utilizing translational models to observe how this interaction of binge drinking and diet cause liver disease and investiating potential therapies or treatments.

Repurposing craft brewing waste as functional foods

Craft brewing is a large piece of the Vermont economy, with the state boasting the most craft breweries per capita. Making craft beverages, including beer, cider, wine, and hard liquor, produces waste. However, these wastes are typically rich in dietary fiber and antioxidants, nutrients commonly associated with functional foods. Functional foods are foods with health benefits beyond their nutritional value, meaning they may improve health and/or reduce disease risk. We are interested in exploring creative options for repurposing these "wastes" from craft brewing to create functional foods or functional food ingredients. We are actively seeking partners in Vermont and beyond!!!

Small dietary change studies

Many nutrition-based studies tend to look at mega-doses or untranslatable diets. We are interested in exploring how small changes, using meticulously thought out diets, impact health. We are particularly interested in modulating carbohydrate and fat content. Are you a researcher who is interested in using better diets to answer your questions? Please reach out!

 

Why RAMP Lab?

Ramps (Allium tricoccum) are plants native to the eastern US, especially Appalachia, that are similar to a cross between a very strong onion and garlic. Ramps were commonly used by indigenous peoples of the US and have historically been used in traditional Appalachian dishes. For years ramps were associated with lower socioeconomic groups and associated with the food of poverty. However, recently ramps have seen a bit of a renaissance with high-end restaurants in large cities buying them in large quantities. Ramps represent many features important to our lab, making them an excellent mascot for our group.

1. Ramps are delicious and amazing and add tons of flavor to food. In the end, we are nutrition scientists and we love food!

2. Ramps are notoriously finnicky in where they grow, serving as an excellent reminder many of the problems we face are challenging, but worth it.

3. Ramps are reminders to not forget the past and to use our past to help shape our future.

4. Ramps represent the importance of keeping equity and food justice at the forefront of all nutrition research, as they are currently being over-foraged by those outside of their traditional consumption resulting in impacts on local and traditional foodways.

5. Ramps are a big deal in West Virginia, where Chris is proudly from, but ramps also have a history in Vermont. Winooski, the neighboring city to Burlington (and just 2 miles from UVM) is derived from the Abenaki word Winoskitegw, which translates to the land of the wild onion. Historians speculate this name stems from the bountiful wild onion varietites, including ramps, that grow in the region.

 

Contact Info

email: Chris.Skinner@uvm.edu | phone: 802-656-0304 | office: 251 MLS Carrigan

People Who Do: