Cynthia Rohrer

Food and Nutrition Department
College of Education, Health and Human Sciences

Office: 342 Heritage Hall
Phone: 715-232-2088
Email: rohrerc@uwstout.edu

Education

    • Ph D Food Science
      North Carolina State University
      Raleigh , NC, United States, 1998
    • MS Food Science
      University of Tennesse
      Knoxville, TN, United States, 1996
    • BS Chemistry
      Tennessee Technological University
      Cookeville, TN, United States, 1993

Intellectual Contributions

    Abstract

    • Mendini, C., Rohrer, C., & Chikthimmah, N. Consumer Acceptance of Flavored Oatmeal Prepared with Flaxseed and Chia Seed.. , Chicago, IL: IFT Meeting.
    • Kemboi, J., Chinnadurai, K., & Rohrer, C. Utilization of cranberry seed meal for development of extruded snack with high dietary fiber.. , Chicago, IL: IFT Meeting.
    • Vemuri, S., Pokhrel, D., Rohrer, C., & Chikthimmah, N. Effect of Citric Acid and Glucono-1,5-Lactone (GdL) on the Survival of Salmonella enterica in Ground Basil -in-Olive Oil.. , New Orleans, LA: IFT Meeting.
    • Pokhrel, D., Chikthimmah, N., Chinnadurai, K., Rohrer, C., & Shin, J. Effect of Mustard Powder on the Survival of Salmonella enterica and Penicillium chrysogenum in Shredded Mozzarella Cheese. , New Orleans, LA: IFT Meeting.
    • Klefstad, J., Wolfgram, S., Lovejoy, C., Muza, R., Rohrer, C., & Weiss, T. Retaining Freshman: High Impact Practices and Student Engagement. , Traverse City, MI: Lilly Conference.
    • Jellal, Y., Sindelar, J., Chikthimmah, N., Rohrer, C., & Lee, E. Physical, sensory, and microbial attributes of reduced-sodium all-beef frankfurters.. , Chicago, IL: IFT Meeting.

    Contributing Abstract Author

    • Rohrer, C. Write Like a Chemist (Contributing Abstract Author). , New York, NY: Oxford University Press.

Grants, Contracts, and Sponsored Research

    Grant

    • Lee, E. J., & Rohrer, C. The sensory evaluation of Korean Sauces. Sponsored by Korea Food Research Institute (KFRI) (October 1, 2015-November 31, 2015), $5629 (Funded).
    • Lee, E. J., & Rohrer, C. The sensory evaluation of Korean Kimchi. Sponsored by Korea Food Research Institute (KFRI) (February 20, 2015-March 31, 2015), $4600 (Funded).
    • Lee, E. J., & Rohrer, C. The sensory evaluation of Korean Barbecue (BBQ) (Kalbi, roasted rib steak). Sponsored by Korea Food Research Institute (KFRI) (October 1-31, 2012), $5200 (Funded).

Service

    College

    • Advisor, Tri Sigma Sorority (2010 - Present)
    • Advisor, Food Science Club (2009 - Present)
    • Representative, Faculty Senate (2006 - 2009)

    Professional

    • Member, American Chemical Society (1994 - Present)
    • Institute of Food Technologists (1994 - Present)