Biographies of Full Time Professors
 MarkTraynor Assistant Professor Mark Traynor is a Dublin, Ireland native and holds a BA in Culinary Arts with First Class Honors from the Dublin Institute of Technology. He completed his PhD in food product development and molecular gastronomy, focusing on developing novel food product using culinary science. The main areas of focus are food stability, flavor optimization, novel food pairings and sensory analysis.


  Biographies of Adjunct Professors
Warsow Assistant Professor Christopher Warsow
Chris has been working as a Chef in the ingredient side of the business for 7 years after spending 14 years in the kitchens of various restaurants. Chris has his AAS in Culinary Arts for Schoolcraft College in Livonia, MI and his BS and MS in Food Science from Michigan State University. His graduate thesis was entitled, “Unidirectional penetration of Salmonella spp. into whole muscle turkey breasts during vacuum tumbling marination”. Previous ingredient formulation experience includes Culinary Applications Scientist at Tate & Lyle and Research Chef at Kerry Ingredients and Flavours. He is currently employed by Bell Flavors & Fragrances in Northbrook, IL. Bell Flavors and Fragrances is a global manufacturer of quality flavors and extracts for the world of food and beverage.
Assistant Professor Samir Amin has been working in the product development area of the food manufacturing industry for 6 years. Over those years he has developed products for national and international retail and foodservice companies. Prior to working in the food manufacturing industry, he spent 15 years in the working in hotels and restaurants throughout the USA. He has worked in a variety of roles, including Pastry Chef and Chef Garde Manger. Samir earned his AOS in Culinary Arts from the Culinary Institute of America in Hyde Park, NY; a BS in Hospitality Administration from University Nevada, Las Vegas; a MS in Food Service Management from Michigan State University and a Doctorate in Food Science from Michigan State University. His doctoral dissertation was entitled “ Characterization of Heat Cured and Transglutaminase Cross-Linked Whey Protein-Based Edible Films”.

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