Katie Hill Gallant, PhD, RD is an Associate Professor of Nutrition in the Department of Food Science and Nutrition at the University of Minnesota-Twin Cities. She also holds an adjunct faculty appointment with the Department of Medicine-Division of Nephrology at Indiana University School of Medicine. Prior to coming to the University of Minnesota in June 2020, Dr. Hill Gallant was an Assistant Professor in the Department of Nutrition Science and the Director of the Didactic Program in Dietetics at Purdue University in West Lafayette, Indiana from 2013-2020. Dr. Hill Gallant earned her PhD in Nutrition from Purdue University and completed three years of postdoctoral training in bone and mineral research at Indiana University School of Medicine. She holds an MS in Kinesiology and a BS in Dietetics from the University of North Dakota in Grand Forks, ND – her hometown. She has been a registered dietitian for 17 years. Dr. Hill Gallant leads a clinical and translational research program focused on mineral metabolism in chronic kidney disease.

Abby graduated with a Bachelor’s degree in Biology from the University of St. Thomas in 2022. She joined the Hill Gallant Lab as a Master’s student in the fall of 2022 and transferred to the Nutrition PhD program in 2023. Abby's doctoral research focuses on factors influencing intestinal phosphorus (P) absorption to improve dietary P interventions for chronic kidney disease (CKD). She has enjoyed serving as a teaching assistant for courses such as Experimental Nutrition and Principles of Nutrition. Additionally, Abby holds several leadership positions, including President of the CFANS Graduate Student Board (2024–2025), Student Representative for the Nutrition Research Graduate Program, and Social Committee Chair for the Food Science and Nutrition graduate programs. During her time at the University of St. Thomas, Abby was a member of the dance team. In her free time, she continues to enjoy dancing and coaching and also works as a part-time barre instructor at LifeTime Fitness!

Hildah is a Ph.D. candidate in Nutrition who earned her bachelor’s degree in Nutrition at Makerere University in Uganda. Her doctoral research examines the effects of dietary phosphorus and calcium on chronic kidney disease. Hildah also studies the mineral content of selected food products. She was recently awarded a student travel grant to present her work at the 11th International Symposium on Nutritional Aspects of Musculoskeletal Health (ISNAMH), a triennial meeting that brings together leading specialists in the field.

Beyond her research, Hildah is deeply engaged in student leadership and engagement. She currently serves on the Executive Committee of the Council of Graduate Students (COGS) as Associate Director of Grants. She has contributed to several student boards, including the Student Advisory Council (SAC) in the Department of Food Science and Nutrition and the Council for International Graduate Students (CIGS) at the University of Minnesota (UMN). Through these roles, she promotes student engagement and representation across the university.

Outside of academia, Hildah enjoys resistance training, reading a wide variety of books, and has recently taken up sewing as a creative pursuit.

My research focuses on mineral metabolism, with a particular emphasis on the effects of dietary phosphorus bioaccessiblity on bone formation and resorption in animal models. I integrate stable isotope analysis (Ca 44/42), bone dynamic histomorphometry, and dietary interventions to investigate how whole-body calcium and phosphorus balance influences skeletal health, metabolism, and disease risk.  Beyond my primary research, I am actively engaged in projects analyzing the mineral content of various foods. My academic journey began in Iran, where I built a foundation in nutrition science before pursuing my doctoral studies in the United States.  My long-term vision is to leverage health technologies, translational nutrition research, and data-driven insights to improve prevention and treatment strategies for chronic disorders.  Outside of academia, I enjoy weightlifting and fishing, as well as reading. I am always seeking opportunities to broaden my impact, whether through networking, consulting, or interdisciplinary collaborations that push the boundaries of health innovation.

Zhuo graduated with a Bachelor's degree in Mechanical Engineering from Georgia Tech. He began taking courses in the Department of Food Science and Nutrition at the University of Minnesota in 2023. In 2024, he started working as an undergraduate research assistant in the HG lab, where he completed a project on the phosphorus bioaccessibility of farm-raised crickets as a new protein source. In 2025, Zhuo became an M.S. student in nutrition. His lab work includes mineral analysis of various foods, tissue collection during animal studies, and in vitro digestion to study mineral bioaccessibility. His current research mainly explores the potential and risks of using edible insects as an alternative protein source, especially regarding kidney health. Since Fall 2023, he has served as a teaching assistant for multiple courses each semester. Zhuo was the winner of the UMN China Bridge Challenge Case Competition in 2024 and the Cultivate Tomorrow Hackathon Champion in 2024. He served as vice chair on the FSCN student advisory committee in 2024. Zhuo presented a poster at the NUTRITION 2025 conference and attended the 7th Native American Nutrition conference under a student scholarship. Outside of school, he is interested in neuroscience, history, and basketball. He trains as a "hybrid athlete," competing in powerlifting, trail running, and gravel cycling. 

Kat joined the Hill Gallant research lab in August 2024 as a lab manager and is currently pursuing a master’s degree in food science.  Kat followed their passion for the outdoors by studying environmental science at Skidmore College, where they attended the MBL semester program and studied the nitrogen cycle in wetlands.  Kat moved back home to Minnesota and attended UMN CSE to obtain a second bachelor’s degree in chemistry, where they were first introduced to the field of food science.  For their master’s research, Kat studies polylactose, a dietary fiber created from a dairy industry byproduct and enjoys collaborating with nutrition researchers to identify how changes in polylactose may impact nutritional aspects. In their free time, Kat enjoys spending time outside – camping (and especially challenging themselves to make gourmet meals), hiking, skiing – as well as practicing Taekwondo and playing tabletop role playing games.