Past Courses

Science & Technology of Plant Foods

Instructor Fall 2016            Co-Instructor Fall 2015            Teaching Assistant Fall 2013, 2014
A senior capstone course that focuses on applying core principles of food science to the study of the physical and chemical behavior of plant-based raw materials throughout processing
Units & Topics
(1) Plants as Foods
  • Plant Composition
  • Postharvest Handling & Storage
  • Preservation Methods
(2) Adding Value to Plant Products
  • Wine – Production, Chemistry, Microbiology
  • Distillates – Production and Chemistry
  • Beer – Production, Chemistry, Microbiology
  • Bread – Production, Chemistry, Microbiology
(3) Plant Products as Ingredients
  • Plant Oils – Processing, Chemistry
  • Plant Protein – Chemistry, Functionality
  • Sustainability

Communication of Scientific Research

Instructor Fall 2015
A discussion-based course where a small group of undergraduates pursuing independent research were presented with the opportunity to develop skills in reading and discussing primary literature, writing research grant proposals and presenting research through posters, formal oral presentations and presentations geared towards non-scientific audiences.
Course Objectives
  1. Present new scientific ideas in the form of a written grant proposal, using existing research to develop a research question, plan an approach and hypothesize outcomes
  2. Orally communicate scientific research in technical and non-technical settings
  3. Design presentation aids to effectively supplement public speaking
  4. Critically read and discuss published or proposed scientific research and employ constructive criticism as a tool for discussion-based learning.

Guest Lectures & Teaching Assistant Appointments

Food Systems in Italy

Role: Teaching Assistant
Date: Spring 2015

Traveled to Northern Italy with undergraduate students to experience traditional methods of food production. Facilitated discussion with students to compare and contrast American and Italian food processing from scientific standpoints as well as cultural ones.
Designed a course website and advertising materials for future iterations of the course. 

Food Toxins

Role: Guest Lecturer
Date: Fall 2017

Guest lectured about celiac disease pathogenesis and novel dietary therapies.

Physiology of Nutrition

Role: Teaching Assistant, Guest Lecturer
Date: Spring 2015, 2016

Guest lectured about the influence of food processing on bioactive components of plant-based foods including phytochemicals and micronutrients. Held office hours and graded exams.