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Michelle Kelly, PhD
Co-director, Mid-Atlantic Center for Children's Health and the Environment and Professor | M. Louise Fitzpatrick College of NursingVillanova University
Michelle Kelly, PhD, CRNP, is an expert in children's health, neonatal intensive care and long-term health effects of premature birth.
Kert Anzilotti, M.D., MBA, FACR
Chief Physician Executive and President of the Medical GroupChristianaCare
Kert Anzilotti is an expert in the optimization of care delivery through strategic visioning and leveraging medical informatics.
Linda S. Sprague Martinez, Ph.D.
Director, UConn Health Disparities InstituteUniversity of Connecticut
Linda Sprague Martinez, Ph.D. has expertise in health equity and the social determinants of health.
John Kenagy
Author / Keynote SpeakerKenagy & Associates
Creating Adaptive Capacity
Laura Mauldin, Ph.D.
ProfessorUniversity of Connecticut
Laura Mauldin is a sociologist focused on health and illness; caregiving; and disability, Deaf, and science and technology studies.
Ann Mirabito, Ph.D.
Professor of MarketingBaylor University
Internationally recognized scholar on the use of marketing science to improve consumer well-being with focus on threats to well-being
Elaine Hyshka
Assistant Professor, School of Public HealthUniversity of Alberta
Professor Hyshka is a health services and policy researcher focused on reducing the health, social, and economic costs of substance misuse.
Saad Bhamla
Assistant Professor, Chemical & Biomolecular EngineeringGeorgia Tech - COE
The Bhamla Lab explores fundamental and applied research questions through the development of new experimental tools and techniques.
Sejong Bae, PhD
Chair, Department of Biostatistics, Data Science, and Epidemiology, School of Public HealthAugusta University
Dr. Bae's research interests encompass disease, health equity, clinical trials, and advanced biostatistics methods
Steffanie Scott
Professor, Department of Geography & Environmental ManagementUniversity of Waterloo
Leading international scholar on food security, food system change, and COVID-19 impacts on the food suppy.