Emily Belarmino joined the Department of Nutrition and Food Sciences in 2019 as an Assistant Professor of public health nutrition and a faculty member in the Food Systems program. She has a background in environmental studies, food policy, public health, and community nutrition and has lived and worked around the world. In 2008, Dr. Belarmino was a Fulbright Scholar to Australia.
Dr. Belarmino conducts applied research that aims to inform decision-making in food systems and public health. Her research explores social, economic, and environmental determinants of dietary intake and how food-related policies and programs can be levered to improve diet quality, human health, and food system sustainability. For the past decade, a major focus of her research has been investigating opportunities to increase fruit and vegetable intake, especially among adults and children in economically vulnerable households. More recently she has expanded this to explore factors that facilitate the adoption of plant-based diets and other pro-environmental food-related behaviors. Her second area of research examines how unmet basic needs may interfere with food and nutrition security.
Dr. Belarmino loves working with students! As an educator, her goal is to foster a student-centered environment, in which students actively engage in the learning process. She supervises graduate and undergraduate students working on public health nutrition research projects and teaches introductory (NFS 073: Farm to Table) and upper-level (NFS 295/345: Nutrition for Global Health) courses.
