Dr. Dinner-911

I received my PhD in food science in 2008 and became a nutritionist in 2020. The transition from large scale food production to the consumers needs has provided me with unique experiences and perspectives I am able to offer you. My background isn't just about bridging the gap between nutrition and your daily life, it bridges many gaps:

• Food production -> Availability

• Availability -> Purchase selection

• Purchases -> Consumption

• Consumption -> Physiology

What do all these connections mean to you the individual consumer who has to live 3 or more times a day with what you can find and buy at the grocery store?

• Food Production >>>>>> Physiology

Together we can explore total food production, be it in a large processing plant and you buy something ready to eat or the raw ingredients you bring home to cook, bake, sauteed and lay out as a feast fit for a king or a simple comfort soup. All of this and everything in between can be discussed and decided upon leading to the best you possible.

Over the last decade I have experienced and learned many different things in food science. One of the most important is that education leading to understanding is needed to feel comfortable solving problems. For this reason I have focused my career on educating individuals in food science. I have also kept myself open to being educated and attempting many new projects. In doing so I know that until I understand the issue I have a sense of fear and confusion surrounding the problem I am trying to solve; I have noticed this in my students as well. Fear and confusion is not something to avoid; it leads us to deeper understanding of the world around us and the questions we must answer.