BIO
Brian (he/him) grew up in Buffalo, NY where his love of food was nurtured by his mother, Ina Garten, and Nigella Lawson. Brian graduated from Johnson and Wales University in the spring of 2024 with a B.S. in Culinary Science and Product Development. During his time there, he participated in a variety of research projects. He harvested and treated saffron for post-harvest use with the University of Rhode Island, researched the fermentation kinetics of brewer’s yeast at the University of Florida, and developed a strategic volunteer handbook for a local homeless outreach program working to alleviate food insecurity in Providence, RI. He has worked on industry-driven projects including the development of food safety plans for local food entrepreneurs and the creation of food products to promote the sale of maple syrup. As a research fellow at Johnson and Wales, he investigated racial/ethnic disparities associated with fruit and vegetable consumption among college students. Brian’s research interests include creating culinary applications in food security, food safety, and food education. He is particularly interested in the roles both individuals and industries play in bolstering the resiliency of our food systems amidst the impacts of climate change. He is pleased to join UVM’s Food Systems program, where he hopes to build on his passions and learn more about agricultural production and the indispensable role it plays in our food systems. In his spare time, Brian enjoys reading, hiking, cooking for his family, and collecting cookbooks.
Bio
Brian (he/him) grew up in Buffalo, NY where his love of food was nurtured by his mother, Ina Garten, and Nigella Lawson. Brian graduated from Johnson and Wales University in the spring of 2024 with a B.S. in Culinary Science and Product Development. During his time there, he participated in a variety of research projects. He harvested and treated saffron for post-harvest use with the University of Rhode Island, researched the fermentation kinetics of brewer’s yeast at the University of Florida, and developed a strategic volunteer handbook for a local homeless outreach program working to alleviate food insecurity in Providence, RI. He has worked on industry-driven projects including the development of food safety plans for local food entrepreneurs and the creation of food products to promote the sale of maple syrup. As a research fellow at Johnson and Wales, he investigated racial/ethnic disparities associated with fruit and vegetable consumption among college students. Brian’s research interests include creating culinary applications in food security, food safety, and food education. He is particularly interested in the roles both individuals and industries play in bolstering the resiliency of our food systems amidst the impacts of climate change. He is pleased to join UVM’s Food Systems program, where he hopes to build on his passions and learn more about agricultural production and the indispensable role it plays in our food systems. In his spare time, Brian enjoys reading, hiking, cooking for his family, and collecting cookbooks.