Meet the Faculty

Dr. Suzanne Neubauer

Coordinator and Advisor, Professor

BS, Immaculata College; MS, Pennsylvania State University; PhD, University of Connecticut


Dr. Suzanne Neubauer is a Professor of Food and Nutrition, Coordinator of and Advisor to both the Master of Science Coordinated Program in Dietetics and the Master of Science in Nutrition Science and Informatics at Framingham State University, Massachusetts.  Dr. Neubauer has been teaching Medical Nutrition Therapy and supervising students in their clinical nutrition practicum for over 30 years.  The Coordinated Program provides excellent opportunities for an exchange of information between practice and textbook.   She especially enjoys working with students to submit their literature research for publication and/or poster presentations at local dietetic association meetings.  A recent Framingham State University/MDA initiative has been the "MNT FYI"-an evening with FSU students dedicated to bringing you the latest information in selected Medical Nutrition Therapy topics held each spring.

Melanie Connolly

Visiting Lecturer

BSc in Biochemistry (Dietetics) from Memorial University of Newfoundland; MSc in Applied Human Nutrition from University of Guelph


Educational background: MSc in Applied Human Nutrition from University of Guelph, BSc in Biochemistry (Dietetics) from Memorial University of Newfoundland

Teaching areas: Pediatric Nutrition

Areas of interest: Pediatric nutrition, metabolism, medical nutrition therapy, nutrition support


Dr. Jerusha Nelson-Peterman, PhD, RD

Chair and Associate Professor

BS, Brigham Young; MS, and Dietetic Internship, University of Utah; PhD, Tufts University


Educational background: PhD, Tufts University (Food Policy and Applied Nutrition); MS and Dietetic Internship, University of Utah (Foods and Nutrition); BS Brigham Young University (Molecular Biology)
Teaching areas: Community Nutrition, Experimental Study of Foods; Research Methods in Nutrition Education
Areas of specialty: Refugee nutrition and health, food security, culture and food, experimental food preparation

Dr. Michael Crosier, PhD, RD

Assistant Professor

BS, University of Massachusetts, Amherst, School of Public Health and Health Science; MS, PhD, Tufts University


Dr. Crosier teaches a variety of courses in the Master of Science in Food and Nutrition with a Concentration in Coordinated Program in Dietetics. His areas of specialty include Biochemical and Molecular Nutrition.

Dr. Andrea Gorman, PhD, MS, RD, LDN

Assistant Professor and Director Coordinated Program in Dietetics

BS, University of Rhode Island; MS, University of New Haven; PhD, Boston University School of Medicine


Dr. Gorman teaches a variety of courses with food, culture, and society.  She specializes in health literacy, nutrition support and intervention, overweight/obesity co-morbidity issues.

Ann W Johnson, PhD, MBA, RD, LD

Assistant Professor, Food and Nutrition

AB, Bryn Mawr College; Diploma, Le Cordon Bleu London; MSIA (MBA), Tepper School of Business at Carnegie Mellon University; MS, Framingham State University; PhD, Auburn University


Dr. Ann Johnson is the Advisor to the Master of Education in Nutrition Education with a Specialization in School Nutrition Specialist.  Dr. Johnson teaches a variety of courses in clinical nutrition, food science, and food service management.  Her areas of interest include diabetes, low carbohydrate diets, renal nutrition, food service management, and school nutrition.

Dr. Megan Lehnerd, PhD, MS

Assistant Professor

BS, The George Washington University; MS, Tufts University; PhD, Tufts University


Dr. Lehnerd teaches a variety of undergraduate and graduate courses at the University. Her areas of specialty include sociocultural aspects of food, community nutrition, and agriculture/food systems.

Catherine Wickham, PhD, RDN CD-N

Assistant Professor, Faculty Liaison for The John C. Stalker Institute of Food and Nutrition

AS, University of New Hampshire; BS, Bentley University; MS University of Saint Joseph; Certificate in Catering- Le Cordon Bleu, Paris; PhD, University of Massachusetts


Educational Background: PhD University of Massachusetts, Amherst; MS University of Saint Joseph; Certificate in Catering - Le Cordon Bleu, Paris; BS Bentley University; AS, University of New Hampshire

Teaching areas: Foodservice Systems; Management of Food and Nutrition Services; Professional Development and Communication in School Nutrition

Areas of specialty: Food and culinary literacy; food safety; foodservice systems; foodservice management; school nutrition