Jonathan Deutsch, PhD
Deutsch, PhD, is professor in the Departments of Food and Hospitality Management and Nutrition Sciences and a certified hospitality educator. At Drexel, he is the founding director of the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion and access.
Deutsch’s research interests include social and cultural aspects of food, recipe and product development and culinary education. He is also able to comment on food and industry trends and food sustainability.
He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. A classically trained chef, Deutsch worked in a variety of settings including food product development, small luxury inns and restaurants.
