Jillian Fry, PhD, MPH
Dr. Jillian Fry, an Assistant Professor in the Department of Health Sciences at Towson University, utilizes qualitative and quantitative methods to conduct research at the intersection of public health, the food system, and environmental sustainability. She has led interdisciplinary research on the expanding production of farmed seafood and the implications for human nutrition and global resource use, especially regarding use of crop-based feed ingredients in aquaculture. Dr. Fry is working on a USDA-funded project examining resource use and waste in supply chains and among consumers for major types of seafood consumed in the U.S.
- Animal, Vegetable, Mineral: Multidisciplinary Perspectives on Nutrients in Food Systems
Monday, October 19th 2020
4:00 PM – 5:00 PM