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
Professor and Past Chairman, Department of Nutrition, Harvard T.H. Chan School of Public Health; Chair, Menus of Change Scientific & Technical Advisory Council; Co-Chair, EAT-Lancet Commission (Cambridge, MA)

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

Lilian Cheung, DSc, RD
Lecturer and Director of Health Promotion & Communication at the Harvard T.H. Chan School of Public Health’s Department of Nutrition (Boston, MA)

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, Stanford University; Director, Nutrition Studies, Stanford Prevention Research Center (Palo Alto, CA)

Line Gordon, PhD
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 Hamm
C. S. Mott Professor of Sustainable Agriculture and Senior Fellow, Center for Regional Food Systems, Michigan State University (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)

Clare Hinrichs, PhD
Professor of Rural Sociology, Pennsylvania State University (University Park, PA)

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
Senior Advisor to the President of the Center for Science in the Public Interest; (CSPI); Adjunct Professor of Nutrition at Harvard T.H. Chan School of Public Health; Senior Fellow at the Jonathan M. Tisch College of Civic Life, 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
Deputy Director, Torribera Mediterranean Center (North Plainfield, NJ; Barcelona, Spain)

Douglas N. Rader, PhD
Chief Oceans Scientist and Associate Vice President, Oceans Science, Environmental Defense Fund (Raleigh, NC)

Eric Rimm, ScD
Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health (Boston, MA)

Bernard E. Rollin, PhD
University Distinguished Professor and Professor of Philosophy, Biomedical Sciences, and Animal Sciences, Colorado State University (Fort Collins, CO)

Russell Walker, MBA, PhD
Author and Director of Experiential Learning in Analytics and Senior Lecturer, Foster School of Business, University of Washington (Seattle, WA)

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