Jonathan Deutsch, Ph.D.
Professor,
Vice Chair of Health Sciences
Culinary,
Food, Nutrition, Exercise and Health Sciences
Drexel
University
Culinary Opportunities and Consumer
Acceptance of Upcycled Food Products
Speaker
Biography
Jonathan Deutsch, Ph.D., CHE, CRC is
Professor and Vice Chair of Health Sciences, which encompasses Culinary, Food,
Nutrition, Exercise, and Health Sciences at Drexel University. He is the
Founding Program Director of Drexel’s Food Innovation and Entrepreneurship
Programs. He is past President of the Upcycled Food Foundation and previously
was the inaugural James Beard Foundation Impact Fellow, leading a national
curriculum effort on food waste reduction for chefs and culinary educators. He
was named a Food Waste Warrior by Foodtank.
Before
moving to Drexel, Deutsch built the culinary arts program at Kingsborough
Community College, City University of New York (CUNY), and the Ph.D.
concentration in food studies at the CUNY Graduate Center and School of Public
Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and
food product research and development lab focused on solving real-world food
system problems in the areas of sustainability, health promotion, and inclusive
dining. He is the co-author or -editor of eight books including Barbecue: A
Global History (with Megan Elias), Culinary Improvisation, and The
Anti-Inflammatory Family Cookbook, and numerous articles in journals of food
studies, public health, and hospitality education. He earned his Ph.D. in Food
Studies and Food Management from New York University (2004), his culinary
degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and
is an alumnus of Drexel University (BS, Hospitality Management, 1999). A
classically trained chef, Deutsch worked in a variety of settings including
product development, small luxury inns, and restaurants. When not in the
kitchen, he can be found behind his tuba.