Assistant Professor
University of Georgia
Ginnefer Cox, PhD, RD, is an Assistant Professor in the Department of Nutritional Sciences at the University of Georgia. Her research focus centers on utilizing sensory evaluation methodology to evaluate foods which are nutritionally focused. Prior to joining the University of Georgia in August 2016, she completed her doctoral research in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, where she focused on the sensory perception of sodium and fat reduction in processed food systems. Dr. Cox is a native of Chicago, IL and completed the Didactic Program in Dietetics and Dietetic Internship at Loyola University Chicago. Dr. Cox also has a culinary degree from the Culinary Institute of America in Hyde Park, NY. During her career, Dr. Cox has held positions at the United States Environmental Protection Agency, Cargill, and EcoLab. At the University of Georgia, Dr. Cox teaches courses which focus on sensory science, ingredient functionality, and recipe and menu development. Dr. Cox is the Director of the Culinary Science and Nutrition Program at the University of Georgia.