Research Interests
Food ScienceNutritionCulinary ScienceMedically Tailored Meals, Sensory Evaluation of FoodsFood physics (rheology and tribology of foods)
Opportunities
Work Study Positions Available: Yes
We plan to hold an annual taste-testing (sensory evaluation) contest. Work study students who are interested in working in a food lab can contact me.
Grant Funded Positions Available: No
Course-Credit Research Opportunities Available: No
Volunteer Research Positions Available: Yes
If you are interested in working on the following topics, please contact me:
Developing internal grant proposals that involve interviewing and conducting focus groups.
Working on a variety of research activities that include Medically-Tailored Meals and conducting sensory evaluation (taste-testing) studies, or research studies on ways to create research opportunities for students.
Biography
I hold a unique position as a food scientist within the college of health sciences and department of nutrition. This allows me to view food science through a different lens than traditional food science education. Most food scientists operate in food science departments and interact with departments of nutrition, allied health, and medical sciences in an ancillary way. Due to different objectives, collaboration between these majors is less common; however, this partnership is crucial to improving the health of our nation.
My current teaching and research agenda focuses on improving the quality of life of people with diabetes and cystic fibrosis through food sensory evaluation and food engineering. I started this line of research and teaching with a dietitian colleague in 2017.
