People

Adjunct Bios

Food Studies

Dan Amatuzzi is the General Manager at Eataly in Manhattan.  His tenure at famed New York restaurants Del Posto, Jean Georges, Babbo, and Otto have shaped the foundation of his food and wine experiences and expertise.  His personal blog, wineforthestudent.com, is based on wine and spirits education, featuring interviews with winemakers, regional grape descriptions, and wine recommendations.  He is the wine half of the formidable duo called, Grove and Vine, a premium education service offering up-scale olive oil and wine seminars.  Dan's most popular publication, A First Course in Wine, is a comprehensive guide to understanding and enjoying wine (Race Point Publishing, 2013).  In 2011, Zagat named Dan as one of New York’s rising "30 under 30" culinary stars, and in January 2013, Forbes named Dan as one of the nations "30 under 30" to watch in the food and wine industry.  His works have appeared in various publications and he's been featured in Food and Wine Magazine, The New York Times, The Wall Street Journal, Bloomberg Radio, Cosmo Radio, WGN Chicago, NBC's Today Show, Fox's Good Day New York, and MSNBC's The Cycle, among others.  He holds a MBA degree from the Leonard N. Stern School of Business at NYU.  His most recent publication, How to Host a Wine Tasting Party:  The Complete Kit (Race Point Publishing, 2014), is a comprehensive kit for the enthusiastic wine tasting host.  He is an honorary member of the International Order of Disciples of Escoffier.

Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America and the director of the Experimental Cuisine Collective. She is the co-author of three cookbooks with famed pastry chef François Payard, and of Culinary Careers: How to Get Your Dream Job in Food and Les Petits Macarons: Colorful French Confections to Make at Home. She regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. McBride is working on her PhD in food studies at NYU and sits on the board of the Association for the Study of Food and Society, the James Beard Foundation Awards Committee, and The Culinary Trust.

Meryl Rosofsky writes and teaches about food, with special expertise in the culture and food systems of New Orleans, the East End of Long Island, and Tuscany. Her writing has appeared in such publications as SaveurGastronomicaThe Organic Wine JournalEdible East End, and NYFoodStory, as well as numerous encyclopedias devoted to food, culture, and sustainability. Meryl earned a Masters in Food Studies from NYU and an MD from Harvard Medical School. She serves on the boards or advisory councils of the Food Book Fair, the Farm to Table International Symposium in New Orleans, and the New York Women’s Culinary Alliance, and is a past board member of the New York chapter of Les Dames d’Escoffier.

Kiri Tannenbaum is freelance food writer, editor of the Institute of Culinary Education's newsletter, and a contributing editor at MSN and Hearst's culinary site Delish.com. Since the site’s launch in 2008, her articles have been read by millions of users. Her writings can be found in such publications as Food & Wine, the New York PostTime Out New York, and at numerous websites including Citysearch.com where she previously served as a restaurant reviewer for New York City. She made the switch to food writing after a decade working behind the scenes at entertainment giants MTV, Nickelodeon, and Food Network.

Hans Taparia 
joined New York University Stern School of Business as a Clinical Assistant Professor of Business and Society in September 2014, after having been an adjunct professor at the School since 2011. Professor Taparia teaches courses in social entreprenuership, social impact and professional responsibility and leadership.

Professor Taparia has been an entrepreneur for most of his career. He is a co-founder of Preferred Brands International, a Connecticut-based food company that manufactures a range of natural and organic Indian and Asian meals under the brandTasty BiteTasty Bite is currently the largest and fastest growing brand in its category in North America.

Professor Taparia is also a co-founder of ASG-Omni, a US and India-based management consulting firm and incubator. ASG-Omni was a co-founder of Bangalore-based Tejas Networks, which has grown to become one of the leading optical networking companies in the world.

Professor Taparia has a B.S. in Management Science from the Massachusetts Institute of Technology.

Susan Yager is a diet historian and author of The Hundred Year Diet. America’s Voracious Appetite For Losing Weight (Rodale, 2010), and co-author of Why Men Stop Having Sex (William Morrow, 2008), which deals, in part, with the impact of obesity on sexual dysfunction and image.  She has contributed to The Huffington Post Living section, Edible East End, Valley Table, and the Oxford Encyclopedia of Food and Drink in America. Yager and her work have been featured in the opening segment of CBS Sunday Morningand written about in the New York Times and the Wall Street Journal. She has been interviewed by Dr. Mehmet Oz, Barbara Walters, NPR’s MarketplaceGood Morning America, featured on more than 10 regional NPR segments, and appeared in the HBO series The Weight of the Nation. She received a Master’s Degree in Food Studies from NYU in 2004. 

Steve Zagor is Dean of Business and Industry Studies at the Institute of Culinary Education in New York. His industry experience includes the development and ownership of a multi-concept restaurant group, owning and operating an award winning limited-service restaurant, and a stint as the General Manager of a $10 million New York City restaurant. Steve has also managed Consulting Services for both Laventhol & Horwath, and later, Coopers & Lybrand.He has appeared on the Food Network, and is often quoted in such media as New York Times, Crain’s New York Business, Forbes, Grub Street, and more.

Geoff D. Zylstra is an assistant professor of history at the New York City College of Technology (CUNY).  His research and writing focuses on the relationship between industrial change and the built environment in nineteenth-century cities such as New York and Philadelphia. Dr. Zylstra has also written on the history of poverty for the House Committee on Ways and Means.  As a member of the Society for the History of Technology, he serves as Chair of Women in Technological History.  He earned his Ph.D. in history from Case Western Reserve University, his master’s degree from the University of Maryland – College Park, and his bachelor’s from Calvin College. 

Nutrition

Lourdes Castro is a Registered Dietitian, cookbook author, and nutrition and food consultant and ambassador.  Lourdes received her Master’s Degree in nutrition from Columbia University and completed her undergraduate degree in nutrition and food from NYU.  She serves as the national spokesperson for healthy living for Novo Nordisk, a world leader in diabetes care, where she is charged with creating flavorful and culturally sensitive diabetes friendly recipes as well as teaching and inspiring others to adapt to a healthier lifestyle.  Lourdes has written four cookbooks SIMPLY HEALTHY (Commissioned by Novo Nordisk), LATIN GRILLING (Ten Speed Press, 2011), EAT, DRINK, THINK IN SPANISH (Ten Speed Press, 2009), and SIMPLY MEXICAN (Ten Speed Press, 2009).

To further help others decipher the often confusing world of food and nutrition, Lourdes regularly contributes articles to Latina magazine, TheLatinKitchen.com, and pens a monthly nutrition column for IDEA Fitness Journal titled “Ask the RD”.   Lourdes has appeared on NBC’s Today Show, CBS’ Early Show, The Talk (CBS), and CNN en Español, and has been profiled in noteworthy publications such as Food & Wine magazine, Ocean Drive, Latina, The Miami Herald, and The Washington Post among others.

Lourdes also works closely with the American Heart Association’s Latino Initiative and has been an invited speaker at their annual summit.  Lourdes is an active member of Les Dames d’Escoffier and happily commits time to the Manhattan Star Academy, a school that supports and empowers children with special needs, where she teaches a monthly cooking class.

Dana Davis MS, RD, CDN, CNSC is a Registered Dietitian (RD) and Certified Nutrition Support Clinician (CNSC). She earned her Master of Science in Clinical Nutrition from New York University and her Bachelor of Arts in Sociology from the University of Pennsylvania. She is the founder of DKD Nutrition, a nutrition private practice in New York City. Dana’s concentration in medical nutrition therapy, pediatrics, and oncology stems from her experiences as a dietitian in the clinical setting. She worked as a pediatric nutritionist at Cohen Children’s Medical Center in the Department of Gastroenterology and Nutrition as an integral member of the Nutrition Support Team. Prior to this, she worked at St. Luke’s-Roosevelt Hospital providing nutrition care to patients with a variety of medical issues, focusing primarily on critical care, surgery, gastroenterology, and pediatrics. Dana has been an Adjunct Instructor at NYU since 2008.

Claudia G. Green, PhD,RD has been Adjunct Faculty in Nutrition, Food Studies and Public Health since 2000 and has taught Food Management Theory, Food Production and Food Technology.  She completed her Master’s Degree in Nutrition at University of North Carolina Greensboro and PhD at Virginia Tech.

Not only has she been a restaurant entrepreneur, but she has also managed her own event planning company and bakery. She has been WIC Director  ( Women, Infants and Children) Programs and a foodservice/tourism consultant.  She was recently awarded a Fulbright for her work on sustainability in hospitality and tourism organizations in Brazil.

Claudia has worked with NYU students to create a green map of  sustainable NYC restaurants that should be launched on the internet in 2015.

Jasmin Ilkay, MBA, MPH, RD, is a registered dietitian nutritionist, consultant, author, adjunct professor and sought-after speaker who specializes in weight management, child nutrition, eating disorders, and healthy food marketing. At NYU Jasmin has taught Theories and Techniques of Nutrition Education and Counseling and Public Health Nutrition. Jasmin is a major proponent and advocate of public health, health awareness and education. She is continuously engaged in meaningful dialogue with food companies about issues regarding healthier ingredients and more effective education-oriented marketing techniques. Jasmin is also a champion and activist in the fight against the obesity epidemic. She has volunteered for schools, Boy Scouts of America, Girl Scouts of the USA and the New York Coalition for Healthy School Food. Her goal is to empower families to live healthier lifestyles.

Sandy Murzin has a B.B.A. in Accounting from The George Washington University, a C.P.A. and a M.B.A. in Corporate Finance and International Business from New York University.  After a career at Nabisco and Citibank in both finance and consumer marketing, she attended culinary school at Peter Kump’s NY Cooking School, currently known as Institute of Culinary Education.

Sandy worked for several NYC based bakeries and food businesses, baking bread, managing and developing business.  She was the co-owner and manager of Tease, a bubble tea, bakery-café.  Sandy was an adjunct/baking instructor at NYC College of Technology, CUNY, and was responsible for training and managing farmers market tour guides for Days of Taste.  Sandy is currently a recreational Chef Instructor at Institute of Culinary Education, an adjunct at NYU and a business consultant.

Michael J. Palmieri was born and raised in Brooklyn, NY and began his professional career as a microbiologist with the U.S. Food and Drug Administration’s  (FDA) New York Regional Laboratory  in January 1974. After 17 years analyzing food, drug, and cosmetic samples for different types of microbiological contamination and doing research involving publications on the development of analytical methods, along with presenting numerous FDA training courses, Michael moved on to a management position and held the position of supervisory microbiologist for 14 years before he became the Director of the Northeast Regional Laboratory in April 2005. The Northeast Regional Laboratory consists of approximately 125 analysts (microbiologists, food chemists, drug chemists, entomologists) and as such is one of the largest and busiest laboratories in the FDA. The Northeast Regional Laboratory is a modern state-of-the art laboratory located in Jamaica, NY since 1999.

Michael received his B.S in Biology in 1973 from St. John’s University, his M.S. in medical microbiology in 1978 from Long Island University and additional postgraduate education in the Ph.D. program from the State University of New York – Health Science Center of Brooklyn (Downstate Medical Center) in 1991.

Michael is an adjunct instructor in the Department of Nutrition, Food Studies and Public Health who has been teaching the Food Microbiology and Sanitation course since 1998. He finds teaching his course exciting and challenging by having to updating and improving the subject matter as an outcome of new and advanced technologies coupled with the emerging food safety concerns due to globalization.  

Dr. Sree Raghavan currently holds the position of Technical Director with DSM Food Specialties in Parsippany, NJ. In this position, he is primarily responsible for providing technical and marketing services for flavors and nutriceuticals to DSM’s Global Key Accounts. Sree also manages a team of technical specialist based in Parsippany, NJ and Delft, Netherlands, investigating novel approaches for taste modulation and flavor enhancement in Savory and Dairy food systems.

Sree received his PhD in Food Science from Rutgers University in New Jersey, specializing in analytical and flavor chemistry. Prior to joining DSM, Sree worked for Beatrice Foods in Fullerton, California and later with ConAgra Foods where he was engaged in basic research, development and innovation for a wide range of consumer food products. Sree has spent the past ten years researching and developing innovative solutions for flavor potentiation particularly for sodium and fat reduction initiatives, as well as bitter mitigation, in foods and beverages. He has served as an Adjunct Instructor at NYU since 2007.

Nancy Restuccia, MS, RD, CDN is the Bariatric Dietitian at the Columbia University Center for Metabolic and Weight Loss Surgery where she has worked for the past 15 years. She developed the nutrition program for the Center and counsels pre- and post WLS patients daily. Dietetics is Nancy’s third career. She started in Marketing Research for the banking and packaged goods industries and then went into executive recruiting.  She has always been driven by her love of helping people.

Lynn Schultz, LCSW is a psychotherapist in private practice with offices in Park Slope and Manhattan, NYC.  Ms. Schultz works with individuals, couples, families and groups facing a wide variety of life issues and psychological disorders.  She has been trained and/or certified in a number of psychotherapeutic approaches including psychodynamic, CBT, DBT, ACT, EMDR and a variety of experiential therapies.  She is also a certified divorce and family mediator.

Ms. Schultz is the Clinical Supervisor and Program Development Consultant and BALANCE eating disorder treatment center and supervises psychotherapists and dietitians individually and in groups.  She is on the executive committee of The Center for the Study of Anorexia and Bulimia (a division of ICP) and involved in the development of the first certification program for dietitians in the treatment of eating disorders.

David St-Jules is a registered dietitian nutritionist (RDN) with expertise in clinical nutrition and nutritional epidemiology. He completed a BSc in Dietetics at the University of British Columbia, and PhD in Nutrition at the University of Hawai’i at Manoa, and trained as a Postdoctoral Fellow in Nutrition at the Harvard School of Public Health. Dr. St-Jules’ research broadly investigates the dietary intakes of individuals with adiposity-based chronic diseases, and the role of nutrition in the pathogenesis and progression of these conditions, in particular pediatric nonalcoholic fatty liver disease. In addition to his appointment as an Adjunct Professor for the Department’s Nutrition and Dietetics Program, Dr. St-Jules is a Postdoctoral Fellow at the Center for Healthful Behavior Change in the New York University School of Medicine.

Lisa R. Young, Ph.D., R.D., C.D.N. is a nationally recognized nutritionist and portion control expert. Dr. Young’s accomplishments include: author, adjunct professor of nutrition at New York University, private practice registered dietitian nutritionist, international lecturer, and media consultant.  

Dr. Young is the author of  The Portion Teller Plan published by Three Rivers Press, a division of Random House. Her research interests focus on the contribution of increasing portion sizes to the US obesity epidemic, and its implications for nutrition education and public policy. As an internationally recognized expert, she regularly lectures, has given keynote presentations, has published academic papers in peer review journals, writes a regular blog for Huffington Post, and is an advocate for portion control. She served as an adviser to the NYC Department of Health on its various portion control initiatives. Dr. Young is routinely called upon by major media outlets as an expert voice on nutrition, diet, and portion control.

Lisa Young is a nutritionist in private practice where she counsels adults and children. Dr. Young has been involved in clinical obesity research studies at the University of Pennsylvania School of Medicine and at St. Lukes-Roosevelt Hospital Center; and has consulted for various weight management programs. She currently consults with various schools educating adolescents on healthy eating. Dr. Young received her doctorate in Nutrition from NYU, and her bachelor’s degree in Economics and Health Care Administration from the Wharton School of the University of Pennsylvania. She is a registered dietitian. The Israel Cancer Research Fund (ICRF) named Young a “Woman of Action.”