Lynn E Tripp (she/her)
Associate Professor College of Food Innovation & Technology Department of Interdisciplinary Food Studies Providence
Biography
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.
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.
Education
MS, University of Massachusetts
Food Science
BS, Bridgewater State University
Chemistry
Better Process Control School
Better Process Control School/Consumer Brands Association
WSET Advanced Certificate in Wines and Spirits
Advanced Certificate/WSET (Wine and Spirits Education Trust)
WSET Intermediate Certificate in Wines and Spirits
Intermediate Certificate/WSET (Wine and Spirits Education Trust)
Food Safety Manager Certification (FSM)
National Food Safety Professionals Association
Certified Food Scientist (CFS)
IFT
MVP Mentor – Interdisciplinary Food Studies
College of Food Innovation & Technology
Dean’s Award for Professional Achievement
Johnson & Wales University
Outstanding Service Award
Johnson & Wales University
RCA Presidents Award
Research Chef’s Association
Vollrath Award
Johnson & Wales University
Foodservice Academics Service Award
Johnson & Wales University
“Cooking With Cranberries.” Tripp, L. (2001)
pactv.org
Research Chef’s Association
New England Research Chef’s Association
Institute of Food Technologists
Northeast Institute of Food Technologists
Research Chef’s Association – Education Committee Member
New England Research Chef’s Association – Board of Directors
National Restaurant Association Annual Conference, “From Kitchen to Retail: How to turn your Signature Dish into the Next Big Product,” National Restaurant Association, Chicago, IL. (May 19, 2025).
NEASC Conference, “Science, Functionality, and Health Benefits of Cranberries and Their Place in the School Lunch Program,” UMass, Amherst, Amherst, MA, United States. (March, 2017).
ACF Regional Meeting, Rhode Island, MA, “Putting Up with Putting it Up,” ACF, Warwick, RI, United States. (April 14, 2014).