Biography
Jonathan Kershaw is an Associate Professor of Food Science at Brigham Young University. He earned his PhD from Purdue University in Food Science, where he also completed his post-doctoral research. He blends his expertise in food, sensory, consumer, and nutrition sciences to explore interdisciplinary questions related to consumer acceptance of healthy and sustainable food systems.
Research Interests
I seek to understand how people make food choices, especially regarding health and environmental sustainability. The overall goal of my research is to refine strategies to support food choices for planetary and personal health. As a sensory scientist, I am especially interested in how the taste experience can be optimized to support food choices.Honors and Awards
- Purdue Food Science Early Career Award, Purdue University Food Science Department (2024 - 2024)
- Outstanding Service Award, Institute of Food Technologists (2023 - 2023)
- Outstanding Early Career Award, Bowling Green State Univerrsity (2022 - 2022)
- Clyde Willis Faculty Development Award, College of Health and Human Services, Bowling Green State University (2021 - 2021)
- Elliott L. Blinn Award for faculty-undergraduate innovative basic research, Office of the Provost, Bowling Green State University (2021 - 2021)
- Emerging Leaders Network, participant, Institute of Food Technologists (2021 - 2021)