Center for Regenerative Agriculture and Resilient Systems

Maria Giovanni

Professor College of Natural Sciences in Food Science; The Center for Regenerative Agriculture Faculty Affiliate

Maria Giovanni's mission is to challenge people to consider how and who produces the food they eat and to explore the science and psychology of food choice. Her vision for all eaters is to have the resources to choose foods that honor their emotional, physical, intellectual, and spiritual selves.

Her research interests include understanding the impact of regenerative agricultural practices on food quality, creating strategies to impact consumer behavior as a positive element of a local food system, developing effective pedagogy to improve the ability of science and math students to reach their educational and career goals, and exploring the relationships between diet, sensory perception and lifestyle in senior adults.

She is currently working on projects to improve diet behaviors among children and adults with autism and understand the factors that impact the dietary and quality of life needs of older adults.

Her education and experience include:

Certified Food Scientist (CFS), 2013

Certified RIVA Qualitative Moderator, RIVA Training Institute, 2008

Colorado State University, Fort Collins, CO.  Ph.D. Food Science

Arizona State University, Tempe, AZ.  MBA

University of California, Davis, CA.  M.S., B.S., Food Science & Technology

Her recent publications include:

Goto K, Waite A, Chan K, Wolff C., Giovanni M. Do environmental interventions impact elementary school students’ lunchtime milk selection? Journal of Applied Economic Perspectives & Policy (in press)

Nicklas TA, Jahns L, Bogle M, Chester D, Giovanni M, Klurfeld D, Laugero K, Liu Y, Lopez S, Tucker K. Barriers and Facilitators for Consumer Adherence to the Dietary Guidelines for Americans: The HEALTH Study. Journal of the Academy of Nutrition and Dietetics. http://dx.doi.org/10.1016/j.jand.2013.05.004

Lee, LA, D. Metz, M. Giovanni, C.M. Bruhn. 2011.  Consumer knowledge and handling of tree nuts:  Food safety implications.  Food Protection Trends, 31(1)18-27

Baameur, A., and Giovanni, M. 2007. Carrots are not only orange.  UC Delivers, February.