Victoria Taormina received her Bachelor of Science from UVM in Dietetics, Nutrition, and Food Science in 2019. She conducted research with Dr. Jana Kraft as an undergraduate, investigating the role of food descriptions in the decision-making process. After graduating, she transitioned into her PhD program working with Dr. Kraft conducting research focused on dairy fat and human health.

Victoria’s research explores recent epidemiological findings that suggest a beneficial effect of the consumption of full-fat dairy foods. Her main dissertation project is a randomized clinical trial comparing the effects of a diet with full-fat yogurt or with non-fat yogurt on glucose homeostasis, inflammation, and gut microbiota. Her research aims are to provide additional clarity to the relationship between dairy fat and human health for both consumers and producers.

In her free time, Victoria likes being surrounded by nature and tries to spend as much time outside as possible. She also enjoys reading and crocheting.