Grant & Research Activity

Dr. Anderson, Associate Professor, has worked with NASA to develop food safety plans for long duration space missions and ​has studied post-harvest physiological changes leading to the development and reversal of the hard-to-cook defect in legume seeds.  Her research interests also include the math skills of dietetic students and cultural influences on pie making.

Dr. Ludy, Professor, conducts research on food products, including chili peppers and peanuts, which may aid weight management by promoting a negative energy balance.  She also studies patterns of weight gain (particularly in college freshman) and evaluates the effectiveness of dietitians in medical practice.

Dr. Knippen, Associate Professor, conducts research on maternal, infant, and child health. She has a specific interest in working with populations at risk for diabetes, including women who experience diabetes during pregnancy. In addition, her work includes a focus on the role of community health, healthcare delivery, and how care coordination and patient centered care approaches can improve nutrition and health outcomes.

Dr. Kershaw, Associate Professor, studies approaches to improve acceptance of environmentally sustainable foods such as perennial agriculture (crops that do not require planting every year), aquaponics (fish and vegetables grown in the same water circulating system to reduce energy inputs and waste), and plant-based proteins (associated with fewer human health and environmental detriments). His research approach includes both online surveys and in-person taste testing to identify messages that may improve consumer acceptance of these systems.

Dr. Shen, Assistant Professor, has worked with U.S. Environmental Protection Agency studying the effects of dietary fatty acids in modulating health outcomes under air pollution. In addition, her work includes dietary assessments and food allergies.