Associate Professor of Nutrition and Dietetics
Area(s) of Teaching
Nutrition and Food Policy, Nutrition and Culture, Community Nutrition and Food Systems
Area(s) of Expertise
Dr. Pucciarelli teaches undergraduate and graduate courses on food and culture, and nutrition and agricultural policy with an emphasis on understanding the relationships between food consumption patterns and socio-political influences. Her graduate students have investigated determinants to food consumption, and co-led food consumption interventions with an emphasis on improving nutrient density.
Her secondary research program focuses on both the historical uses of chocolate and contemporary investigations on determinants to bean-to-bar, supply-chain consumerism. She led field studies to Ecuador to expose students to the richness and complexity inherent to the commodity ‘cacao,’ which the world, increasingly, loves to consume. A frequent speaker at symposia, she has presented her chocolate research findings in Australia, Canada, New Zealand, Germany, Cameroon, Ecuador, and throughout the United States, including the National Academy of Sciences and the Smithsonian’s American History Museum.
Ph.D., University of California, Davis, Major: Nutrition Biology; Minor: Education
B.S., California Polytechnic State University, San Luis Obispo, Major: Nutrition
A.O.S. Culinary Institute of American, New York, Major: Culinary Arts