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Dr James Reynolds
Senior Lecturer in PsychologyAston University
Dr Reynolds' research focuses on public reactions to potential and actual policy implementation, including health and climate policies.
Edda L. Fields-Black
Associate ProfessorCarnegie Mellon University
Dr. Fields-Black is a specialist in the trans-national of West African farmers and enslaved laborers on rice plantations.
Tracie O. Afifi
Associate Professor, Community Health SciencesUniversity of Manitoba
Dr. Afifi's research interests are in the areas of child maltreatment and problem gambling.
Leslie Martin
Associate Professor of SociologyUniversity of Mary Washington
Dr. Martin specializes in urban sociology, race/ethnic relations, welfare and poverty issues.
Jennifer Jordan, Ph.D., M.S., FSCMR
Associate Professor and ABET Coordinator, Department of Biomedical EngineeringB.S., NC State - Biomedical Engineering | Ph.D., VT-WFU School of Biomedical Engineering and Sciences - Biomedical Engineering | M.S., Wake Forest - Clinical and Population Translational Sciences
Dr. Jordan's research involves translational cardiovascular imaging in cardio-oncology, sarcoidosis, and heart failure.
Ken Catania
Stevenson Professor of Biological SciencesVanderbilt University
Expert on sensory systems' impact on animal behavior, particularly naked mole rats, star-nosed moles, cockroaches and eels.
Inas Kelly
Professor of EconomicsLoyola Marymount University
Bellarmine College of Liberal Arts
Brooke Flammang
Assistant Professor, Biological SciencesNew Jersey Institute of Technology
Professor Flammang specializes in functional morphology, biomechanics, and bioinspired technology of fishes, including sharks and remora.
Parrish Waters
Associate ProfessorUniversity of Mary Washington
Dr. Parrish Waters’ areas of expertise include neuroscience, physiology, hormone axis function, stress physiology and sensory perception.
Valerie Duffy, Ph.D.
Professor, Department of Allied Health SciencesUniversity of Connecticut
Professor focused on how variation in taste affects food flavor and food preference, translated to healthier eating to reduce obesity risk.