Lynn Tripp

Associate Professor

JWU Faculty Since 2000

Lynn Tripp helps students better understand how science applies to food.

Contact Info


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.


  • M.S., Food Science, University of Massachusetts at Amherst
  • B.S., Bridgewater State University

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


  • CULS2010 Intro. to Food Product Development
  • CULS3015 Food Ingredient Technology

Professional Affiliations

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. Cranberry Marketing Committee 2002–present., 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. I respond to speaking requests as well as local media requests for interviews on cranberries and human health and culinary functionality.