Rhonda Smith

2000/01 CEIRP Fellow

Food Science & Technology/Nutrition

Hometown: Detroit, MI

BA, Biochemistry, Oberlin College

MS, Food Science and Technology/Nutrition, Cornell University

CEIRP Curriculum Project: Natural Dyes, Sensory Evaluation of Maple Products

2000 - 2001 CEIRP Fellow Statement

I am currently studying how vitamin E, a fat-soluble vitamin, is converted to water-soluble metabolites in human urine. I hold an MS degree from Cornell, also in Food Science, where I processed Concord grape juices and analyzed their flavor properties with sensory evaluation methods. My teaching experiences include being a teaching assistant in General Chemistry I and II at Oberlin, as well as in Sensory Evaluation of Foods; Nutrition and Health: Concepts and Controversies; and Nutritional and Physicochemical Aspects of Foods at Cornell.