For a better experience, click the Compatibility Mode icon above to turn off Compatibility Mode, which is only for viewing older websites.

tags

All Faculty Expert tagged "Food"

Nyree Dardarian

Dardarian is a licensed and registered dietitian and a board-certified specialist in Sports Dietetics. Her research projects focus on collegiate and professional athlete knowledge and behavior change, metabolism and nutrition centered workplace wellness.

Jennifer Quinlan, PhD

Quinlan’s research focuses on identifying potential unique food safety risks for minority racial/ethnic and low-income populations. Quinlan co-developed the Don’t Wash Your Chicken campaign based on surveys conducted by her laboratory finding that washing raw poultry is a common unsafe handling practice across multiple demographics. Her laboratory also conducts basic research on Campylobacter jejuni, a leading bacterial cause of foodborne illness, which is common on chicken.

Michael Traud, JD

Traud has experience cooking in Italy and South Korea. His research interests are hospitality law, Italian cuisine and the implementation of Korean cuisine in the United States. Traud was a member of James Beard Award-winning Chef Marc Vetri’s Osteria opening staff. He spent two years at Osteria during which he was sous chef, and then spent a year at Vetri Ristorante. During his time with Vetri, Traud worked for two James Beard Award-winning chefs and both restaurants were rated top Italian restaurants in Philadelphia and the nation. Traud practiced law before entering the hospitality industry. He received his juris doctorate from Villanova Law School and his associate’s degree in culinary arts from Johnson and Wales. Traud is a member of the Pennsylvania Bar Association.

Rosemary Trout

Trout teaches and writes laboratory exercises for food science, food microbiology, food composition and sensory analysis courses. She has done research in anti-oxidant properties of fruit juices, chocolate sensory appeal, and has had funded research on food sustainability and reduction in food waste-centered curriculum development with colleagues through the James Beard Foundation and new dairy-based food product development and sensory analysis for the Pennsylvania Department of Agriculture. Trout is a member of the National Restaurant Association ServSafe Safe Food Handler Certification, the Institute of Food Technologists, the International Association for Food Protection and Research Chefs Association.