About ENC and Our Nutrition Experts
The Egg Nutrition Center (ENC) is the science and nutrition education division of the American Egg Board (AEB), a national checkoff program on all egg farms with more than 75,000 hens.
Our team consists of dedicated nutrition health experts with a range of professional experience in food science and nutrition fields.
ENC is a credible source of nutrition and health science information and the acknowledged leader in research and education related to eggs.
ENC sponsors health-related scientific research that is primarily focused on eggs. Our nutrition health experts also monitor scientific findings and regulatory developments, and serve as a resource for health practitioners needing current nutrition information to share with their patients.
Mickey Rubin, PhD
Dr. Mickey Rubin is the Executive Director of the Egg Nutrition Center. Dr. Rubin began his career in the food industry at Kraft Foods where he served as a Senior Nutrition Scientist. Dr. Rubin then served as Principal Scientist at Provident Clinical Research. Most recently, Dr. Rubin spent 8 years as Vice President of Nutrition Research at National Dairy Council.
A member of the American Society of Nutrition, Dr. Rubin graduated from Indiana University-Bloomington with a Bachelor of Science degree in Kinesiology. He also earned a Master’s Degree in Exercise and Sport Science from the University of Memphis, and later earning a Ph.D. in Exercise Physiology from the University of Connecticut where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on cardiometabolic health outcomes. Dr. Rubin is also the author or co-author of numerous peer-reviewed scientific papers and text book chapters covering the topics of nutrition and exercise science.
Rachel Bassler, RDN, CSSD, LDN
Senior Manager, Nutrition Communications
Rachel Bassler is the Senior Manager, Nutrition Communications at the Egg Nutrition Center. Prior to joining ENC in October of 2015, Rachel was a Senior Scientist at Kraft Foods where she focused on nutrition communications and health professional outreach. Prior to that, Rachel worked at two different global public relations agencies where she supported a number of food clients.
Rachel holds a BS in dietetics and Spanish from the University of Wisconsin – Madison. She completed her dietetic internship at the Edward Hines, Jr. VA Hospital.
Partners/Organizations We Sponsor