Jean Harvey-Berino, associate professor of nutrition and food science, has been appointed chair of the department, concluding a national search. Harvey-Berino had been acting chair since August

Harvey-Berino Named Nutrition and Food Science Chair

Jean Harvey-Berino, associate professor of nutrition and food science, has been appointed chair of the department, concluding a national search. Harvey-Berino had been acting chair since August when former chair, Robert Tyzbir, stepped back into his faculty position as professor of nutrition and food sciences. "Dr. Harvey-Berino is an outstanding scientist renowned for her work in behavioral weight-control therapy. Her research has been continually funded by the National Institutes of Health since 1997. She has extensive experience as an extension specialist and, therefore, a deep understanding and appreciation for the mission of UVM Extension," said Rachel Johnson, dean of the College of Agriculture and Life Sciences. Harvey-Berinos research and publishing aims to unravel behaviors and factors influencing weight change — food preferences, cravings, stress, nutritional knowledge and exercise. She has worked on Type II diabetes prevention and nutrition improvement for people living in rural-agricultural areas. Most recently, she is measuring the value of computers in nutritional education and of the Internet in weight-loss programs. Harvey-Berino came to UVM in 1991 as an extension nutrition specialist after receiving her doctorate from the University of Pittsburgh and her undergraduate and graduate degrees from Pennsylvania State University. She will oversee a department of 25 faculty and staff teach and conduct research and outreach in nutrition, obesity treatment, food safety, food science and food entrepreneurship. The department offers degrees in dietetics and nutrition and food science. Under Harvey-Berinos direction, the department plans to partner with animal science to offer a doctoral program and to attract a larger pool of high-quality graduate students. "I hope to encourage a fully integrated food science and nutrition department so students understand how food gets on their plate and not just what happens to it once you chew and swallow," said Harvey-Berino.



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