Ginnefer Cox
College of Family and Consumer Sciences
Associate Professor
Education
| Degree | Field of Study | Institution | Graduation |
|---|---|---|---|
| Doctor of Philosophy | Food Science and Human Nutrition | University of Illinois | 2016 |
| Associate in Occupational Studies | Culinary Arts | Culinary Institute of America | 2007 |
| Dietetic Internship | Loyola University Chicago | 2004 | |
| Didactic Program in Dietetics | Loyola University Chicago | 2001-2003 | |
| Bachelor of Arts | English Language and Literatrue | University of Michigan | 2000 |
Research
Dr. Cox’s research interests include sensory evaluation and product development, with an emphasis on ingredient reduction (sodium, fat, sugar) and utilizing functional ingredients and value-added foods. For more information, see the Sensory Evaluation and Product Development Laboratory.
Teaching
NUTR 4645/6645 Functional and Nutritional Properties of Foods
NUTR 4646/6646 Food Choices and the Consumer
NUTR 4647/6647 Sensory Evaluation of Food
NUTR 4650/6650 Experimental Study of Food
NUTR 5900 Professional Development in Foods and Nutrition
NUTR 5930 Culinary Science and Nutrition Internship
Areas of Expertise
Sensory Evaluation
Product Development
Menu Development &Analysis
Food Safety
School Nutrition
Curriculum Development and Instruction
Awards
| Award Name | Awarded By | Year Awarded |
|---|---|---|
| The Kraft Heinz Company Fellowship Award | University of Illinois | 2013 |
| Commission on Dietetics Registration Diversity Scholarship | Academy of Nutrition and Dietetics FOunddation | 2013 |
| Toshiro Nishida Research Award | University of Illinois | 2012 |
| Philip L and Juanita Fitzer Francis Fellowship in Health and Wellness | University of Illinois | 2010-2011 |
| Chaine des Rotisseurs Scholarship | American Culinary Federation | 2007 |
| Julia Child Memorial Scholarship | American Culinary Federation | 2006 |
| Foodservice Communications Scholarship | International Foodservice Editorial Council | 2006 |
| High Impact Leader Scholarship | Culinary Institute of America | 2006 |
| National Restaurant Association Educational Foundation Scholarship | National Restaurant Association Educational Foundation | 2006 |
| M.F.K. Fisher Food Essay Scholarship | Culinary Institute of America | 2005-2006 |
| Charlie Trotter Culinary Education Foundation Scholarship | International Association of Culinary Professionals | 2005-2006 |
| Charlie Trotter CO-Branded Scholarship | National and Illinois Restaurant Association Educational Foundation | 2002 |
| National Organization of Blacks in Dietetics and Nutrition (NOBIDAN) Scholarship | Academy of Nutrition and Dietetics Foundation | 2002 |
Journal Articles
Suarez-Balcazar, Y., Martinez, L., Cox, GO, Jayraj, A. 2006. African Americans’ Views on Access to Healthy Foods: What a Farmers’ Market Provides. Journal of Extension. 44(2):31-43.
Urbanus, BL, Cox, GO, Eklund, EJ, Ickes, CM, Schmidt, SJ, Lee, SY. 2014. Sensory Differences Between Beet and Cane Sugar Sources. Journal of Food Science. 79(9):S1763-S1768. doi:10.1111/1750-3841.12558