Paula Figoni joined the faculty of Johnson & Wales in 1994, where she teaches classes in baking formula technology, food science, and product research and development. Her specialties are the chemical and physical properties of food. Not only has she designed and developed curricula for laboratory courses in food science and baking science, but her textbook How Baking Works (John Wiley & Sons) has been incorporated into the classroom.
Figoni is also a recipient of the Robert M. Nograd Teacher of the Year Award, and 1998 and 2004 Publishing & Research Award.Prior to joining JWU, Figoni worked in product development at Ocean Spray Cranberries, Inc., and was a scientist at The Pillsbury Company for several years, designing and improving various food products. Figoni is a member of the National and Northeast Institutes of Food Technologists, the Research Chef’s Association, and Women Chefs & Restaurateurs.