BGSU Zoom News

Thursday, June 25, 2015

Gajjala to study in Norway | Food and Nutrition to move

Radhika Gajjala examines an image by Kyrie Maxfield who has an Etsy store called "FaerieDustHandspun."

Internet weaves North and South
Fulbright Scholar post to add new dimension to Gajjala's research, teaching

Dr. Radhika Gajjala will be leaving the School of Media and Communication in July for a year in Norway as a Fulbright visiting professor at the University of Bergen.

Gajjala's longtime teaching and research interests are a good fit with Bergen's Department of Linguistic, Literary and Aesthetic Studies and its Digital Culture Program and research group, she said. During her Faculty Improvement Leave year, she will spend about half her time teaching and the other half expanding her research on global media and digital cultures.

In collaboration with Bergen faculty, she will teach a section on "Postcolonial Perspectives on Science and Technology" in a course analyzing the relationship between technology and society. She will also teach courses on gender and gaming and on global media.

"You could add 'and the Internet' to all the topics I'm interested in," Gajjala said. Those include information technology and postcolonial science studies, global media and game studies.

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A rendering of the new test kitchen

Food and Nutrition move to promote synergies

Beginning July 1, the Food and Nutrition program will become part of the Department of Public and Allied Health in the College of Health and Human Services. The program comprises the areas of nutrition sciences and dietetics, and includes seven faculty and administrative staff.

Currently housed in the School of Family and Consumer Sciences in the College of Education and Human Development, the program has evolved over the years from its early home economics focus to an allied health focus, said Dr. Marie Huff, dean of the College of Health and Human Services.

The move comes at the request of faculty and has been approved through the appropriate University channels, she said.

"These programs fit nicely with the other Allied Health professions offered in the college, with a focus on health, wellness and disease prevention," Huff said. "We already have faculty who've been teaching in both colleges and there are a lot of synergies there. The move makes a lot of sense."

The physical move will take place over the second and third weeks of July as renovations to the health building progress. The programs will enjoy new offices along with a sensory tasting lab, a food science lab and a teaching kitchen, Huff said.

The move doubles the size of the Department of Public and Allied Health, which is chaired by Dr. Ahmad Chaudry.