Lynn Tripp
Associate Professor, College of Food Innovation & Technology
Helping students better understand how science applies to food will, ultimately, make them better chefs. It will also encourage them to think analytically, as well as creatively, outside the box.”
Bio
Lynn Tripp teaches food science in the Culinary Science program at JWU’s College of Culinary Arts.
To stay relevant in industry, Tripp serves on the education committee for the international chapter of the Research Chefs Association (RCA). She is also on the board of the New England chapter of Research Chefs.
Every year, Tripp takes a group of students to their annual conference, which is held throughout the country where they compete in a culinary competition. They've won first place five times and second place four times. The RCA is an organization that blends culinary arts and food science, which is extremely relevant today as we’re moving into chefs in the food industry.
Teaching Expertise
- Food Science
- Baking Science
- Sensory Evaluation and Consumer Testing
- Sustainability in the Culinary Kitchen
- Faculty Advisor: RCA Student Culinology Competition Team, 2007-present
- Food Safety & Sanitation Advisor: Food Science Club
Certifications
- Food Safety Manager, 2016
National Registry of Food Safety Professionals - Certified Food Scientist, 2014
Institute of Food Technologists - Better Process Control School, 2013
Grocery Manufacturers Association - WSET Advanced Certificate in Wines and Spirits, 2008
Wine and Spirit Education Trust
Memberships
- Institute of Food Technologists, 1990–present
- Board member, 2013–present
Northeast Regional Research Chefs Association - Education committee member, 2007–present
Research Chefs Association
Awards and Honors
- 2013: Research Chefs Association (RCA) Presidents Award for dedication to the RCA Education Committee
- 2009: Johnson & Wales University Food Service Academics Outstanding Service Award
- 2010: Volrath Excellence in Teaching Award
Professional Experience and Consultation
- Ocean Spray Cranberries
1990–2000
Food chemist focusing on product research & development, product analysis. Area of focus: cranberry health and nutrition; anthocyanin research. - Cranberry Marketing Committee
2002–present
Invited member of the National Health Professionals Speakers Bureau for the Cranberry Marketing Committee. The Speakers Bureau is a network of experts on cranberries who are available to disseminate current, credible information regarding the health benefits of cranberries. As a member, I respond to speaking requests as well as local media requests for interviews on cranberries and human health and culinary functionality. - Cape Cod Cranberry Growers' Association
2000–present
Contractual consultant for the Cape Cod Cranberry Growers' Association to help promote the science and health benefits of cranberries.