Student Projects and Publications
2021
2021 Honors Portfolio, Mary Beers
Egg Replacements In Vegan Cookies, Haley Bryant and Ben DeClue
The Effects of Varying Types and Amounts of Ingredients in Vegan, Gluten-Free Fudge, Shane Chilson
Reducing Fat in Alfredo Sauce Recipes, Claire Dalton and Alison Griffith
Unprocessed Vegan Brownies, McKenzie DeRennaux and Georgie Menzel
Covid-19 and Its Impact, Katherine Dowling
Acceptability of Low-Carb Pizza Crust, Sara Hasty and Megan Karlie
Is There Such a Thing as the Perfect Macaroni and Cheese?, Sara Luebbers and Tiffany Merkle
Understanding Food Insecurity, Maxwell Stapleton
2020
Advocating for Health Literacy in the United States, Melissa Adamson
Explore the Food Life Cycle: Food Waste, Hanen Alras
An Uninvited Guest: COVID-19, Hamza Alvi
Dairy-Free Mac & Cheese: An Effective Intervention for Lactose Intolerants and Vegans, Hamza Alvi and Max Stapleton
Sugar Replacement in Angel Food Cake, Mary Beers and Shirlene Hilt
Homecoming 2020: Cooking Demonstration with the Nutrition and Dietetics Department, Fontbonne University Archives
Advocating for Clean Water, Kaitlyn Holmberg
Cost-Related Nonadherence (CRN) to Medication, Jessica Kassel
Explore the Food Life Cycle: Herbs, Jessica Kassel
Effects of Zucchini Fat Substitution on Palatability in Brownies: A Possible Solution to Heart Healthy Desserts, Heidi Knuckles and James Malloy
Vegan Substitutes in Baked Cookies, Molly Kovarik and Stephanie Anderson
Inequalities in Public Education Funding, Carrie LaChance
Doughnut Worry, They’re Gluten-Free: An Experimental Study on the Acceptability of Gluten-Free Flours When Baking Mini-Doughnuts, Kerri Lee and Mariah Singler
Advocating to Diminish Postpartum Depression, Casey Linsenbardt
Domestic Violence Awareness, Katherine Sengheiser
Explore the Food Life Cycle: Herb Garden, Maxwell Stapleton
