Department of Allied Health
Topics of interest include marketing, culinary arts, food science, and nutrition. I have currently been working with UConn’s SNAP-Ed team to reach lower income populations in order to provide fact-based nutrition information, recipes, videos, and more. I’ve looked into past research on how to provide more fruits and vegetable servings to those with intellectual disabilities, the benefits of spices on the human body (i.e. Turmeric and effects on cognitive function and inflammation).
Associates in Culinary Arts, 2013, Johnson and Wales University Rhode Island
Bachelors in Culinary Nutrition, 2015, Culinary Nutrition/Food Science, Johnson and Wales University Rhode Island