Office: AG C 3021
Phone: (307) 766-5380
Ph.D. Kansas State University
M.S. North Dakota State University
B.S. North Dakota State University
The Academy of Nutrition and Dietetics (Registered and Licensed Dietitian)
Institute of Food Technologists
The courses which I teach provide laboratory learning activities. I am committed to providing the best learning possible with this hands-on approach. The problem-based teaching approach provides both topic content and problem-solving opportunities using food and nutrition content.
I work towards adding value to Wyoming grown agricultural products. A HATCH project, the Antioxidant Activity Characterization of Food and Crop Plants, will provide a basis for develop nutraceuticals using supporting Food Science techniques of Sensory Analysis to create an overall profile of foods developed.
B-1200 Building Your Food Safety Program Step-by-Step, Hazard Analysis Critical Control Point (HACCP) for Small, Non-Meat Processors and the accompanying Facilitator’s Guide with the Train-the-Trainer CD (B-1200.1).
The Science Behind Heritage Foods, for the Saturday University. This presentation was sponsored by the Wyoming Humanities Council and the University of Wyoming (Abstract found on either site) in conjunction with the Smithsonian Institution’s traveling exhibit, Key Ingredients, America by Food.
Gluten-Free Baking Workshop for UW Extension’s In-depth training.