1989 Post-doctoral degree, Penn State University, State College, PA

Center for Air and Environmental Science

1988 PhD, Penn State University, State College, PA,

Nutritional Sciences

1982 MPH, University of North Carolina, Chapel Hill, NC,

Public Health Nutrition

1976 BA, Southern Connecticut State University, New Haven, CT,

Biochemistry

Professor Whelan’s research examines the relationship between a variety of cancers and the cellular and biomolecular effects of dietary fats. There is a specific focus on omega-3 and omega-6 fats, primarily arachidonic acid, and their effects on tumor progression from benign forms to metastatic cancer.