I am a first year PhD student pursuing a degree in Food Science and Technology with research focusing on consumer perceptions of various waterless, non-thermal processing technologies that enhance the quality and safety of low-moisture foods. As a Graduate Teaching Scholar, I will co-teach the Introduction to Food Science course in my second year and serve as the instructor in my third year. The Graduate Teaching Scholar program’s purpose is to prepare students to pursue academic positions upon graduating. I am thrilled by the intersection of good teaching practices within the hard sciences that describes my personal journey as a graduate student.
Previously, I completed my undergraduate degree and MS degree in Food Science at North Carolina State University. My thesis titled Assessment of risk communication and food safety messages associated with high-risk foods serves as a medium for better understanding how personnel in food safety communicate with the general public about food risk.