I am a Registered Dietitian and Certified Food Scientist. I teach primarily in the areas of food science, nutrition, and research methods. Prior to entering academia, I worked in the food industry for a private label food manufacturer as part of a research and development team, with specific focus on the regulatory processes that comprise product development and food labeling.

I enjoy working with students on a variety of dimensions: I love being the classroom and lab settings and taking part in the learning journey of my students. I am thrilled to see when student passion for content spills outside of the classroom, and have worked with multiple students to publish or present original research. I also take great pleasure in advising students one-on-one and learning about their future goals and aspirations.

I am involved with many professional organizations, including the Institute of Food Technologists (IFT), Academy of Nutrition & Dietetics (AND), Missouri Academy of Nutrition & Dietetics (MOAND) and the Brewers Association (BA). In 2021, I was identified as one of IFT’s 2021 “Emerging Leaders” in the field of food science.