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Jennifer Quinlan

Jennifer Quinlan

PhD

Associate Professor

Nutrition Sciences Department

215-762-8456 P

jennifer.julia.quinlan@drexel.edu

Educational Information

  • B.S. - Food Science, Rutgers University
  • M.S. - Food Science, Rutgers University
  • Ph.D. - Food Science, North Carolina State University

Courses Taught

  • Bio 121 – Physiology and Nutrition
  • NFS 365 – Nutrition Laboratory
  • NFS 494,495,496 – Senior Research Project
  • NFS 601 – Research Methods
  • BIO 161 & BIO 162 – General Biology I and II (online through Drexel e-Learning)

Research Focus

My laboratory focuses on identifying potential unique food safety risks for minority racial/ethnic and low income populations. Our research has examined differences in quality and safety of food available to these populations at the retail level by auditing small corner markets in the urban environment as well as sampling and testing food available in small corner markets. Additionally we examined the use of GIS mapping to identify potential differences in food safety risks for these populations. More recently the laboratory has used focus groups and surveys to explore differences in handling of food by consumers of different demographics. This research identified the common practice of incorrectly washing raw poultry by consumers of ALL demographics. In response to this finding we have worked with our colleagues at New Mexico State University to develop education materials for consumers stressing the concept of not washing raw poultry. These materials can be found at: http://www.drexel.edu/dontwashyourchicken/

Additionally my laboratory has performed more basic research on Campylobacter jejuni, a leading bacterial cause of foodborne illness. The laboratory has also collaborated with Drexel's Plasma Institute to explore the potential for non-thermal plasma to eliminate Campylobacter and Salmonella from the surface of raw poultry.

Research Interests:

Dr. Quinlan's laboratory focuses on identifying potential unique food safety risks for minority racial/ethnic and low income populations. The research has examined differences in quality and safety of food available to these populations at the retail level by auditing small corner markets in the urban environment as well as sampling and testing food available in small corner markets. Additionally it examined the use of GIS mapping to identify potential differences in food safety risks for these populations. More recently the laboratory has used focus groups and surveys to explore differences in handling of food by consumers of different demographics. This research identified the common practice of incorrectly washing raw poultry by consumers of ALL demographics. In response to this finding, the lab has worked with colleagues at New Mexico State University to develop education materials for consumers stressing the concept of not washing raw poultry. These materials can be found at: http://www.drexel.edu/dontwashyourchicken/ Additionally, the laboratory has performed more basic research on Campylobacter jejuni, a leading bacterial cause of foodborne illness. The laboratory has also collaborated with Drexel's Plasma Institute to explore the potential for non-thermal plasma to eliminate Campylobacter and Salmonella from the surface of raw poultry.