Dr. Batheja is an Assistant Professor in the Department of Food and Nutrition Studies. Batheja’s research interests are how to leverage technology to create dietary behavior changes and impact overweight and obesity.
Dr. Cheskin is Professor in the Nutrition and Food Studies, Co-Principal Investigator of the Mason Cohort: Health Starts Here study, and Adjunct Professor at Johns Hopkins School of Medicine. He received his medical degree from Dartmouth, and postdoctoral training at Yale-New Haven Hospital.
Dr. Kerri LaCharite, Associate Professor at George Mason University, specializes in sustainable food systems, urban agriculture, and food policy. Her research and teaching focus on experiential learning, campus agriculture, and nutrition education.
Dr. Lilian de Jonge is a professor at the Department of Nutrition and Food Studies. She obtained her PhD degree in nutrition from the Université de Montréal, in Montréal, Canada.
