Teaching

Dr. Trinetta's teaching responsibilities include:

• Public Health and Food Safety (FNDH 750)
  This course explores the principles of microbiology as they pertain to public health and food safety, examining how microorganisms can contaminate food, water, and the environment, explores the mechanisms of disease transmission, and assesses strategies to mitigate these risks through effective public health measures and food safety practices. Topics include contamination risks, foodborne and waterborne illnesses, sanitation, food handling and regulatory frameworks.
  
  
• Touring Italy through food and wellness (FNDH 599/782)
  This faculty-led program introduces students to the cultural, nutritional, and scientific dimensions of food in Italy. Through site visits to traditional and modern food producers, culinary experiences, academic discussions, and cultural exploration, students will gain insight into the Mediterranean diet, sustainabiity practices, and Italy's unique approach to health and wellness. Desitinations include iconic cities like Rome and Florence, as well as rural communities known for artisanal production of olive oil, cheese, and balsamic vinegar. Emphasis is placed on understanding food through multiple lenses - history, science, health and culture-with periential learning at the core. The rich art, history and culture of Italy will also be studied. The course will include on-site visits and degustation. *Degustation is the careful, appreciative tasting of various foods focusing on the gustatory system, the senses and high culinary art.

• Professional Communication (FNDH 880)

This graduate-level course prepares students in food, nutrition, dietetics, and health disciplines to communicate scientific information effectively to both professional and public audiences. Students develop skills in preparing and delivering presentations, designing public-facing materials, and tailoring messages to diverse audiences, with an emphasis on clarity, accuracy and engagement.