Dr. Jonathan Deutsch, Ph.D., is Professor in the Center for Food and Hospitality Management and Department of Nutrition Sciences at Drexel University. He was the James Beard Foundation Impact Fellow, leading anational curriculum effort on food waste reduction for chefs and culinary educators and was named a food waste warrior by FoodTank. He is the author or editor of eight books, including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson). Deutsch has also authored numerous articles in journals of food studies, public health, and hospitality education. He earned his Ph.D. in food studies and food management from New York University, his culinary degree from the Culinary Institute of America, and is an alumnus of Drexel University. A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns, and restaurants.
Dr. Michael Bruneau Jr, Ph.D., is an associate teaching professor of Health Sciences in the College of
Nursing and Health Professions with a joint appointment in the Department of Nutrition Sciences at Drexel University. He is the director of the Clinical Exercise Physiology Laboratory and president-elect for the MARC-ACSM. He has and continues to provide service to the College of Nursing and Health Professions’ Implementation Science Research Interest Group and Department of Health Sciences’ Leadership Education Advising and Development (LEAD) peer mentoring program. His research interests include the use of physical activity and exercise as a non-pharmacological lifestyle therapy for the prevention, treatment and control of chronic disease. His more recent work has involved the examination of supervised exercise in clinical populations, including those living with overweight and obesity, hypertension, chronic kidney disease, HIV/AIDS and substance use disorder and Alzheimer’s Disease and Related Dementias. Aside from his experience with exercise interventional trials, he has also conducted research in the sciences of systematic review and meta-analysis.
Dr. Jennifer A. Nasser is an Associate Professor and Director of the Ph.D. Program in Nutrition Sciences and a registered dietitian and nutritional neuroscientist with postdoctoral training in obesity research and addiction psychiatry. She received a Ph.D. from the Department of Nutrition Sciences, Drexel University. She has over twenty years of experience conducting human nutrition-related research. Her laboratory research focuses on the brain’s response to food and nutrients, the use of alternatives to food rewards, and how the brain’s response to food and nutrients, and use of alternative rewards, varies across metabolic and psychiatric disorders. She is also engaged in community-based translational research involving the effectiveness of home delivery of medically prescribed meals and the application of nutrition-related health indices to the provision of food for the homeless.
Dr. Mara Z. Vitolins is a Full Professor with tenure at the Wake Forest University School of Medicine in Winston-Salem, USA. Her skills and expertise include Physical Activity, Nutrition, Exercise Science,
Diabetes, Clinical Trials, Nutrients, Lifestyle interventions, Body Composition and Hypertension.
Dr. Brandy-Joe Milliron is an Associate Professor at the Nutrition Sciences Department, College of Nursing and Health Professions, Drexel University in Philadelphia, PA, USA. Her skills and expertise include Nutritional Medicine, Body Composition, Nutrition Assessment, Nutritional Education, Malnutrition,
Applied Nutrition, Body Composition Analysis, Childhood Obesity, Disease Prevention and Community Nutrition. Her research focuses on developing community-based nutrition and wellness interventions to prevent and manage chronic disease and improve family caregiver health, with a focus on understudied populations and cancer survivorship. Her research also focuses on designing better nutrition programs by improving our understanding of how people’s interactions with nature affect their nutrition-related behaviors.
