Lynn Tripp has been at Johnson & Wales University since 2000, where she teaches baking technology to freshmen baking and pastry students, and food science lab to junior culinary, culinary nutrition, and pastry students. She is also advisor to the Food Science Club. she is also the recipient of the 2010 Vollrath Award, and the 2005 and 2009 Foodservice Academics Service Award.
Before coming to JWU, Tripp worked for 10 years in the cranberry industry, where she studied both the food science and the health benefits of cranberries. She is the co-author of two publications, Cranberries and Their Use in Baked Goods and Cranberry Ingredients and Applications in Breakfast Foods and an editor of the health and wellness book A Taste of Life. She also produced a cable-TV series, “Cooking with Cranberries,” for the Cape Cod Cranberry Growers’ Association.
Tripp is a member of the Institute of Food Technologists, the Northeast Institute of Food Technologists, and the American Association of Cereal Chemists. She is also WSET Certified in Wines and is a Certified Food Scientist (CFS).