Spring 2017 Cohort - Ethics of Food

Spring 2017  Cohort - The Ethics of Food and Eating
Food is a simple necessity that all living things rely on in some way or another. As humans we have come a long way in food production, and what technology and science will feed us in the future is a question we all have. The ethics of food can be broken down into many concerns that currently exist, as well as those that could exist in the future. Food production, transportation, distribution, availability, and this list goes on. 

  • Madison Watson

    Madison Watson

    As of Spring 2017, Madison will be a junior at Kennesaw State majoring in Human Services. While being a full time student she is also a student assistant for Card Services on campus and the president of a new organization called Wish-Makers On Campus. After graduation she hopes to continue on to get her masters in both social work and divinity. Madison is also a Presidential Emerging Global Scholar and has the privilege of traveling the world with her cohort conducting various research projects. When she isn't at school she is either with family, friends, or doing YoungLife. Madison is a YoungLife leader at a local high school and really enjoys investing into the student's lives. With this research she hopes to better understand the food epidemic here in America.

    • Zandro

      Zandro Zaragoza

      Zandro is currently working on his MSIS/MBA program and has a MS in Information Systems. He has over 15 years professional experience in the telecommunications software, healthcare distribution, hospitality, and insurance industries. He has worked as a client analyst, trainer, and project manager. Zandro finds his passion in process improvement in all that he gets involved in.

      During his free time, he enjoys travel, singing, and spending time with his nieces and nephew.

      • Crystal Jackson

        Crystal Jackson

         Crystal is currently in her third year at Kennesaw State pursuing a Bachelors of Science in Psychology. She has interests in neuropsychology as well as the psychology involved in advertisements and marketing. Through her research in conjunction with the Siegel Institute, she aims to better understand the influence of color food packaging on the perceived taste of food products.

        Crystal is also involved on campus.  She is a Presidents Emerging Global Scholars member and has previous research experience in Brazil with her cohort.  Crystal and her team have conducted research in collaboration with other Brazilian students from UNIFACS in Salvador, Brazil.  This research displays the similarities and differences between American college students and Brazilian college students in regards to their use of technology.  Even though she is a full time student, Crystal additionally pursues an active lifestyle playing various sports including volleyball, soccer, and tennis. 

        • Zane Redman

           Zane is currently a 4th year undergraduate student at Kennesaw State University. He is seeking a degree in the exciting and ever growing field of Environmental Science and has a passion for sustainability and organics research. He has worked over 200 hours as a research assistant at MCG, was the sole academic greenhouse caretaker for Berry College, and spent numerous other hours working different food based jobs. He is a member of the Delta Chi Fraternity, and the current VP of Education for the new KSU Beekeeping Society. In his free time he likes to travel, go biking or kayaking, or volunteer with local community gardens. 

          • Debbie Smith

            Dr. Debbie Smith

             Dr. Deborah N. Smith is the Interim Assistant Director of the Michael A. Leven School of Culinary Sustainability and Hospitality at Kennesaw State University (KSU).  She is also a Professor of Higher Education currently teaching the Integrative Studies Seminar course for the Department of Leadership and Integrative Studies, where she was previously the Assistant Department Chair and Leadership Studies Program Director. She has been at KSU for nearly twenty years.  Prior to KSU she worked in Student Affairs/Activities at Georgia Tech and Emory University. 

            Deborah earned a BA in Psychology from Furman University, a MEd in Student Personnel in Higher Education from The University of Georgia, and a PhD in Higher Education from Georgia State University.

            Given her administrative role in the Leven School she is especially excited about this opportunity to learn about the ethics of food and eating with the 2017 SIERS cohort.