Food Science and Human Nutrition faculty and graduate students write for The Conversation

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Colorado State University faculty and graduate students from the Department of Food Science and Human Nutrition have written several articles for The Conversation including Associate Professor Jeff Miller, Professor Soo Kang, and Ph.D. student Caitlin Clark.

The Conversation is a nonprofit, independent news organization dedicated to unlocking the knowledge of experts for the public good. Trustworthy and informative articles are published written by academic experts and edited by a team of journalists. The articles share expertise in policy, science, health, economics, education, history, ethics and more.

The Conversation is part of a global group of news organizations founded in Australia in 2011 by Andrew Jaspan, a former newspaper editor who wanted to encourage academics to engage with the public. The main newsroom is located in Boston with editors who work remotely all across the country. There are additional editors in Africa, Australia, Canada, France, Indonesia, New Zealand, Spain and the United Kingdom.

The Conversation has 21 funding partners, 15 founding university partners and a strategic partnership with the Bill & Melinda Gates Foundation.

Jeff MillerJeff Miller, also known as “Chef,” has written thirteen articles for The Conversation: most recently, “What’s a ghost kitchen?” and “An ode to mac and cheese.” Miller teaches in the hospitality management program in the FSHN department at CSU. He was a French-style bistro chef for 20 years before becoming a professor.

Soo Kang has written a fascinating article on “Pyeongchang’s heartwarming cuisine” for Soo KangThe Conversation. Kang explains in the article that as a middle schooler growing up in South Korea, she vividly remembers the 1988 Seoul Olympic Games. Kang teaches in the hospitality management program in the FSHN department at CSU and her main research focuses on hospitality tourism disciplines.

Caitlin ClarkCaitlin Clark wrote a wonderful article “Chocolate’s secret ingredient is the fermenting microbes that make it taste so good.” The article discusses the fact that cacao farmers are the backbone of the global chocolate industry but have yet to receive shares of revenue for chocolate production. Clark is a Ph.D. candidate in the department of FSHN and her research is focused on developing a model of the enzymatic digestion of the cacao vicilin protein.

The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.