麻豆传媒

Beth J Feingold, PhD is an interdisciplinary environmental health scientist. Bridging geography, epidemiology and global health, her research addresses the dynamic relationship among the food system, environmental sustainability and population health.

Dr. Feingold earned her PhD in Public Health from the Johns Hopkins Bloomberg School of Public Health, her Master of Environmental Science from the Yale School of Forestry and Environmental Studies, her Master of Public Health from Yale School of Public Health and her Bachelor of Arts in Geology from Vassar College. She was the Glenadore and Howard L Pim Postdoctoral Fellow in the Department of Earth and Planetary Sciences at Johns Hopkins University and a Postdoctoral Associate at Duke University鈥檚 Nicholas School of the Environment and Global Health Institute. She joined the University at Albany as an Assistant Professor in 2014.

 

Research interests
Anthropogenic (human-induced) changes to the environment affect and are affected by food production and consumption; this, in turn, impacts nutrition and human health. Dr. Feingold addresses these relationships locally, nationally and internationally by utilizing novel assessment tools and engaging communities. Her three main themes of research are:

Assessing dietary and environmental drivers of disease risk in regions undergoing large-scale anthropogenic change 
Environmental, nutritional and health impacts of wasted food recovery & redistribution
Impacts of large-scale agriculture on human health.

 is an agricultural and consumer economist who studies what we eat and why we eat it. She is especially interested in how food marketing and domestic food policy influence consumer preferences and demand. She applies this knowledge by working with folks up and down the supply chain and sharing the field with students in the classroom.

Affiliations: Kalaitzandonakes is an assistant professor in the  in the  at the . 

Priera (she/her) is passionate about leveraging science and technology to advance food security, improve environmental sustainability, and ensure equitable access and flourishing livelihoods for producers across food and agricultural value chains. Her role at the Good Food Institute focuses on accelerating the plant-based meat industry by analyzing the plant-based protein landscape, identifying emerging technological solutions and bottlenecks, and communicating with other scientists about advancing alternative protein research. She aims to take a “big tent” approach to food system transformation—strongly advocating for inclusive solutions that provide opportunities for farmers, processors, food manufacturers, and consumers alike. Priera has also applied her chemistry background to address issues of minimizing food waste, improving water use in agriculture, reducing agricultural chemical runoff, and, currently, optimizing the sustainability of our global protein supplies. 
Priera has bachelor’s degrees in chemistry and math from the University of California, Santa Cruz as well as a master’s and a doctorate in organic chemistry from the University of California, Los Angeles. Prior to joining the Good Food Institute, Priera spent almost a decade focusing on polymer, formulation, and materials chemistry research. Particularly, she honed these skills for food security applications by creating novel sustainable agriculture materials and compounds.