307 Jeffords Hall
63 Carrigan Drive
Burlington, VT 05405
United States
Area(s) of expertise
- promoting student engagement in large introductory science courses
- curricula development focusing on teaching of cell biology, biochemistry, and food chemistry
BIO
Laura Almstead is a Senior Lecturer in the Plant Biology Department with a secondary appointment in Nutrition and Food Sciences. Her lifelong love of science began in childhood, where she spent hours experimenting with everyday materials—an early curiosity that led her to pursue an undergraduate degree in chemistry with a concentration in biochemistry. She later earned a Ph.D. in cell biology, focusing her research on viruses, including investigations into spliceosome component alterations during poliovirus infection and epigenetic changes in Human Papilloma Virus-infected cells associated with cellular senescence.
During her postdoctoral research, Laura discovered a passion for teaching that has since shaped her career. She is known for her innovative, hands-on approach to science education, particularly through the lens of food. An avid baker with a background in chemistry, she has long been a food scientist by hobby and now integrates that passion into her pedagogy. Her teaching emphasizes experiential learning, allowing students to explore scientific concepts through taste, smell, and touch while developing skills in experimental design, data analysis, and presentation. She teaches two required coursed in NFS Kitchen Science and Introduction to Biochemistry, as well as a food science focused Honors College Sophomore Seminar. She also teaches Principles of Biology 1 and 2 which are large classes taken by students with a wide range of backgrounds and goals. In these classes she strives to create an inclusive classroom experience that fosters active, engaged learning, and which will spark or maintain students’ interest in the field of biology.
Courses
- BCOR 011 Exploring Biology
- BIOL 1400/1450 Principles of Biology
- HCOL 186 Science in the News
- HCOL 2000 There's Science in my Food
- NFS 1072 Kitchen Science
- NFS 2183 Introduction to Biochemistry
- NFS 187 Introduction to Biochemistry: Lab (course director)
- NFS 243 Advanced Nutrition
Awards and Achievements
- Carrigan Award for Excellence in Undergraduate Teaching and Advising, 2017
- Nominated for Kroepsch-Maurice Excellence in Teaching Award, 2013 and 2015
Bio
Laura Almstead is a Senior Lecturer in the Plant Biology Department with a secondary appointment in Nutrition and Food Sciences. Her lifelong love of science began in childhood, where she spent hours experimenting with everyday materials—an early curiosity that led her to pursue an undergraduate degree in chemistry with a concentration in biochemistry. She later earned a Ph.D. in cell biology, focusing her research on viruses, including investigations into spliceosome component alterations during poliovirus infection and epigenetic changes in Human Papilloma Virus-infected cells associated with cellular senescence.
During her postdoctoral research, Laura discovered a passion for teaching that has since shaped her career. She is known for her innovative, hands-on approach to science education, particularly through the lens of food. An avid baker with a background in chemistry, she has long been a food scientist by hobby and now integrates that passion into her pedagogy. Her teaching emphasizes experiential learning, allowing students to explore scientific concepts through taste, smell, and touch while developing skills in experimental design, data analysis, and presentation. She teaches two required coursed in NFS Kitchen Science and Introduction to Biochemistry, as well as a food science focused Honors College Sophomore Seminar. She also teaches Principles of Biology 1 and 2 which are large classes taken by students with a wide range of backgrounds and goals. In these classes she strives to create an inclusive classroom experience that fosters active, engaged learning, and which will spark or maintain students’ interest in the field of biology.
Courses
- BCOR 011 Exploring Biology
- BIOL 1400/1450 Principles of Biology
- HCOL 186 Science in the News
- HCOL 2000 There's Science in my Food
- NFS 1072 Kitchen Science
- NFS 2183 Introduction to Biochemistry
- NFS 187 Introduction to Biochemistry: Lab (course director)
- NFS 243 Advanced Nutrition
Awards and Achievements
- Carrigan Award for Excellence in Undergraduate Teaching and Advising, 2017
- Nominated for Kroepsch-Maurice Excellence in Teaching Award, 2013 and 2015