Valerie Ryan (she/her)
Assistant Professor College of Food Innovation & Technology Department of Interdisciplinary Food Studies Providence
Biography
Valerie Ryan is an Assistant Professor in the Culinary Science and Product Development program at Johnson & Wales University. Before joining JWU, she taught food science and sensory studies at Boston University. Her professional background includes food ingredient research and development, food product development, culinary applications, and sensory evaluation.
Ryan began her career developing and evaluating military rations at the U.S. Army Natick Labs. She later worked in nutritional biochemistry research at the USDA before moving into the food industry. She also wrote a column on food science and nutrition for The Boston Globe.
Ryan holds a Master of Liberal Arts in Gastronomy, an interdisciplinary food studies degree, and a certificate in Culinary Arts from Boston University. During her culinary training, she studied under Jacques Pépin and other renowned chefs. She earned a certificate in Sensory and Consumer Science from the University of California, Davis.
Education
Master of Liberal Arts, Boston University
Gastronomy (Food Studies)
BS, Framingham State University
Nutrition with Minors in Food Chemistry and Microbiology
Certificate in Applied Sensory and Consumer Sciences
University of California, Davis
Universal Design for Learning Certification
Johnson & Wales Center for Teaching and Learning
Academic Integrity Certification
JWU Office of Community Standards and Conduct
QPR Gatekeeper Certification
JWU Bridge and Counseling Services
The Cheese Certificate Program
Boston University
Certified Food Safety Manager (Recertification)
National Registry of Food Safety Professionals
Certification in Culinary Arts
Boston University
Julia Child Award for Academic Excellence
Boston University
Association for the Study of Food and Society
Institute of Food Technologists
Research Chef’s Association
University Scholarship & Best Practices Expo, “Understanding and Incorporating Universal Design for Learning in the Classroom,” Johnson & Wales University, Providence. (February, 2025).
Just Food: Because it is never Just Food, “Teaching Sensory Evaluation Under Pandemic Constraints – Food Pedagogies During and After the Pandemic,” Joint Annual Conference – Association for the Study of Food and Society; Agriculture, Food & Human Values Society, Canadian Association for Food Studies, The Society for the Anthropology of Food and Nutrition. (June 15, 2021).