Michael L. Dunn received his B.S. and M.S. degrees in Food Science from Brigham Young University, and obtained his PhD in Food Science from Cornell University, with minors in Marketing and Microbiology. Following his doctoral studies, Dr. Dunn worked for ten years as a product development scientist and research manager in the domestic and European food industries. Dr. Dunn joined the faculty of the Department of Nutrition, Dietetics and Food Science at BYU in 2003. He teaches Food Product Development, Food Regulations and Quality Assurance, Essentials of Food Science, Food Lipids, and Graduate Research & Writing. Dr. Dunn’s research at BYU focuses on nutrient fortification, and stability of fortified and other foods, and food product development.
Research InterestsMicronutrient fortification and stability, food chemistry and product development
Teaching InterestsFood Product Development, Food Regulations and Quality Assurance, Essentials of Food Science Laboratory, and Food Lipids
Honors and Awards
- Agnes Higgins Award, March of Dimes Foundation (2016 - 2016)
- Other, Institute of Food Technologists (2011 - 2013)