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Wesley Meares
Professor of Public Administration | Director Master of Public AdministrationAugusta University
Academic and consultant specializing in the evaluation of neighborhood design, economic development, and community revitalization
Keith Schneider
ProfessorUniversity of Florida
Keith Schneider’s research focuses on food safety and understanding foodborne illnesses.
Helena Fietz
Assistant ProfessorLouisiana State University
Dr. Fietz’s research examines how disability care practices intersect with public policy in Brazil and the US.
J. Marshall Shepherd
Georgia Athletic Association Distinguished Professor and Director, Atmospheric Sciences Program | Associate DeanUGA Franklin College of Arts and Sciences
A leading International expert on weather and climate frequently called upon by the White House, Congress, and national media.
Carol Motycka
Clinical Professor | Assistant DeanUniversity of Florida
Carol Motycka's research interests include substance abuse, obesity and interprofessional education in pharmacy care.
David C. Virtue
ProfessorWestern Carolina University
David C. Virtue is the Taft B. Botner Distinguished Professor of Middle Grades Education in the School of Teaching and Learning.
Laura Mauldin, Ph.D.
Associate ProfessorUniversity of Connecticut
Laura Mauldin is a sociologist focused on health and illness; caregiving; and disability, Deaf, and science and technology studies.
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.
Connie Mulligan
ProfessorUniversity of Florida
Connie Mulligan is interested in understanding patterns of human genetic variation with implications for human health and evolution.
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.