Nutrition and Food Sciences

• Clark, Bridget (2021) Healthcare Professionals' Perceptions Regarding the Nutrition of Dairy and Plant-Based Dairy Alternatives [M.S.] Nutrition and Food Sciences
• Coale, Katherine (2014) The fate of listeria monocytogenes when challenged against the microbial communities found on the surface of soft-ripened, raw milk cheese [M.S.] Nutrition and Food Sciences
• DiStefano, Rachel A. (2014) Makers and mongers : exploring social networks of Vermont artisan cheese [M.S.] Nutrition and Food Sciences
• Eisenhardt, Simonne Marie (2014) The effectiveness of an online, interactive, college course in energy balance, designed from a framework of behavioral theories [PhD] Nutrition and Food Sciences
• Emerson-Mason, Lukas (2020) Validation of Two Gluten Elisa Assays Utilizing a Novel Polyclonal Antibody System [M.S.] Nutrition and Food Sciences
• Forauer, Emily C (2021) Biofilm Sanitizer Tolerance of Vermont Dairy Listeria Monocytogenes [M.S.] Nutrition and Food Sciences
• Frontino, Gina Christine (2019) Comparison of Methods for Detection of Listeria on Wooden Shelves Used for Cheese Aging: Challenges Associated With Sampling Porous Surfaces [M.S.] Nutrition and Food Sciences
• Graff, Joanna (2016) A Pilot Study of the Effectiveness and Usability of the MyEnergyBalance iPhone App and Website [M.S.] Nutrition and Food Sciences
• Henley, Shauna (2010) Rural Vermont : the food environment and cooking practices as an implication for health [MS] Nutrition and Food Sciences
• Hou, Yifan (2020) Formulation and Functional Properties of Whey Protein Based Tissue Adhesive Using Totarol as an Antimicrobial Agent [M.S.] Nutrition and Food Sciences
• Limoges, Marie A. (2019) An Environmental Approach to Food Safety Assessment Using Artisan Cheese and Fresh Produce as Model Systems [Ph. D.] Nutrition and Food Sciences
• Lu, Jinglin (2020) Chemical Properties and Probiotics Survivability of Symbiotic Coconut Yogurt Using Polymerized Whey Protein as a Gelation Agent [M.S.] Nutrition and Food Sciences
• Martin, Ariel E. (2023) Potential Enhanced Stress Tolerance of Outbreak-Associated Salmonella Enterica From Multiple u.s. Outbreaks [M.S.] Nutrition and Food Sciences
• Neale, Rosalind Grace (2020) Assessing Growth and Methods of Decontamination of Listeria Monocytogenes in Brushes and Brines Used for Production of Washed-Rind Cheese [M.S.] Nutrition and Food Sciences
• Nyarko, Esmond Boafo (2014) Improved Recovery And Rapid Identification of Strains, Mixed Strains, Mixed Species, and Various Physiological States of Foodborne Pathogens Using Infrared Spectroscopy [PhD] Nutrition and Food Sciences
• Rounds, Tiffany (2019) Male Weight Control: Crowdsourcing and an Intervention to Discover More [Ph.D.] Nutrition and Food Sciences
• Shi, Hao (2020) Physiochemical and Microstructural Properties and Probiotic Survivability of Symbiotic Almond Yogurt Using Polymerized Whey Protein as a Co-Gelation Agent [M.S.] Nutrition and Food Sciences
• Suozzo, Andrea (2015) Pasteurization and its discontents : raw milk, risk, and the reshaping of the dairy industry [MS] Nutrition and Food Sciences
• Tansman, Gil Fils (2014) Exploring the nature of crystals in cheese through X-ray diffraction [MS] Nutrition and Food Sciences
• Taylor, Jennifer C. (2013) The development of a feasible, reliable, and valid measure of school children's fruit and vegetable consumption [MS] Nutrition and Food Sciences