Cynthia Rohrer

Associate Professor
Food and Nutrition Department
College of Education, Hospitality, 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.

Presentations

    Poster

    • Rohrer, C., Lee, E. J., Sigmund, E., & Hong, S. P. (July, 2016). Sensory Attributes and Acceptance of Korean Kimchi as an Ethnic Food to US Consumers. 2016 Institute of Food Technologists (IFT) Annual National Conference, Chicago, IL, United States.

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)