Dr. Jack Juvik is a professor in the department of Crop Sciences. Dr. Juvik enhances food nutritional quality while reducing the incidence of cancer, heart disease, macular degeneration, obesity, and other degenerative diseases in his plant breeding program, which focuses on the development of brassica vegetable germplasm (broccoli, cabbage, cauliflower, and kale) with improved flavor and health properties. He investigates the genetics controlling the biosynthesis of health-promoting phytochemicals in these vegetables.