Cheryll Reitmeier

Cheryll Reitmeier

Dr. Cheryll Reitmeier is Professor Emeritus, Department of Food Science and Human Nutrition, Iowa State University, Ames, IA and currently resides in Detroit Lakes, MN. Prior to retirement in 2013, she was Professor and Associate Chair. As Associate Chair, she provided leadership for the undergraduate teaching program for students in dietetics, nutritional science, food science and culinary science and supervision of the undergraduate curricula. She joined the Food and Nutrition Department as a lecturer in 1982 and taught courses in food preparation, experimental foods, food ingredient interactions and formulations as well as introductory and senior seminars. In collaboration with other educators, she developed a course about food for space travel, a study abroad course about ecological and food systems interactions in Costa Rica, an introductory course about grape and wine science and a graduate course in the sensory evaluation of wine. She and Dr. MacDonald created a course about the U.S. food system and taught it together for 3 semesters. Dr. Reitmeier was actively involved in projects related to the scholarship of teaching, including incorporation of communication into science courses, student self-assessment strategies, electronic portfolio use, and development of cooperative learning activities. As the Education Mission Specialist for the NASA Food Technology Commercial Space Center from 2000-2005, she developed educational materials and conducted outreach programs about food science applications for space. Dr. Reitmeier’s research involved characterizing the quality, safety and sensory attributes of soy foods, fruits, apple cider and wine. She was an Associate Editor for the Journal of Food Science Education, served as a member of the IFT Higher Education Review Board and is a member of the Institute of Food Technologists. Prior to her employment at Iowa State, she worked as an Extension Food and Nutrition Specialist for the University of Missouri, Mountain Grove, MO. She also worked at the Red River Valley Potato Research Laboratory, East Grand Forks, MN and American Crystal Sugar Company, Crookston, MN. Dr. Reitmeier earned a B.S. degree from the University of Minnesota in Horticulture in 1973, a M.S. degree in Food Science from the University of Arkansas in 1975, and a Ph.D. in Food Science from Iowa State University in 1988. She grew up on a wheat and sugar beet farm near Crookston, MN.

Affiliations and Expertise

Food Science and Human Nutrition, Iowa State University, Ames, IA, USA


Authors: Ruth Macdonald & Cheryll Reitmeier Release Date: 01 Jun 2017
Print Book:
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