THE SCIENTIFIC AND TECHNICAL ADVISORY COUNCIL

The Scientific and Technical Advisory Council is a group of academic leaders with expertise in nutrition, public health, agriculture, and the environment. These professionals contribute to The Culinary Institute of America’s Menus of Change initiative by reviewing data and determining the best science-based guidance for culinary professionals trying to provide flavorful foods and beverages that promote environmental stewardship, health and wellness, and business success. Click on a name below to read that expert’s biography.

Walter Willett, MD, DrPH
Chairman of the Menus of Change Scientific and Technical Advisory Council, Professor of Epidemiology and Nutrition and former Chairman of the Department of Nutrition at Harvard T. H. Chan School of Public Health, and Professor of Medicine at Harvard Medical School. (Boston, MA)

Molly Brown, PhD
Associate Research Professor, University of Maryland Department of Geographical Sciences (College Park, MD)

Marcia DeLonge, PhD
Senior Scientist and Agroecologist, Union of Concerned Scientists (Washington, DC)

Carolyn Dimitri, PhD
Associate Professor of Food Studies, New York University (New York, NY)

Christopher Gardner, PhD
Professor of Medicine at Stanford University, Director of the Nutrition Studies Group and the Postdoctoral Research Fellow Training Program at Stanford Prevention Research Center (Palo Alto, CA)

Line Gordon, PhD
Deputy Director, Stockholm Resilience Centre (Stockholm, Sweden)

Annette Graham '88, PhD
Dean of the School of Business Administration at The Culinary Institute of America (Hyde Park, NY)

Jean-Xavier Guinard, PhD
Professor of Sensory Science at UC Davis (Davis, CA)

Michael W. Hamm, PhD
C. S. Mott Professor of Sustainable Agriculture at Michigan State University (East Lansing, MI)

Thomas Harter, PhD
Cooperative Extension Specialist; Department of Land, Air, and Water Resources; University of California, Davis (Davis, CA)

Marty Heller, PhD
Senior Research Specialist, Center for Sustainable Systems, University of Michigan (Ann Arbor, MI)

Frank Hu, MD, PhD
Chair of the Department of Nutrition and Fredrick J. Stare Professor of Nutrition and Epidemiology at Harvard T. H. Chan School of Public Health, Co-Director of the Program in Obesity Epidemiology and Prevention, and Professor of Medicine at Harvard Medical School and Brigham and Women’s Hospital (Boston, MA)

Brent Kim, MHS
Program Officer, Food Production and Public Health at the Johns Hopkins Center for a Livable Future (Baltimore, MD)

Robert Lawrence, MD
Center for a Livable Future Professor; Professor of Environmental Health Sciences, Health Policy, and International Health at Johns Hopkins Bloomberg School of Public Health; Professor of Medicine at Johns Hopkins School of Medicine (Baltimore, MD)

David S. Ludwig, MD, PhD
Pediatrician and Researcher at Children’s Hospital, Professor of Pediatrics at Harvard Medical School, and Professor of Nutrition at Harvard T. H. Chan School of Public Health (Boston, MA)

Jerold Mande, MPH
Professor of the Practice at the Friedman School of Nutrition Science and Policy at Tufts University (Boston, MA)

Ellen M. Markman, PhD
Lewis M. Terman Professor of Psychology and Senior Associate Dean for the Social Sciences, Stanford University (Stanford, CA)

Anne E. McBride, PhD
Adjunct Professor in Food Studies, New York University (North Plainfield, NJ)

Eric Rimm, ScD
Professor of Epidemiology and Nutrition at Harvard T. H. Chan School of Public Health and Harvard Medical School; Director of the Program in Cardiovascular Epidemiology (Boston, MA)

Russell Walker, PhD
Clinical Professor of Managerial Economics and Decision Sciencesat the Kellogg School of Management at Northwestern University (Evanston, IL)

Parke Wilde, PhD
Associate Professor at the Friedman School of Nutrition, Tufts University (Boston, MA)