Ginnefer Cox

College of Family and Consumer Sciences

Nutritional Sciences

Associate Professor


Degree Field of Study Institution Graduation
Doctor of Philosophy Food Science and Human Nutrition University of Illinois 2016
Associate in Occupational Studies Culinary Arts Culinary Institute of America 2007
Dietetic Internship Loyola University Chicago 2004
Didactic Program in Dietetics Loyola University Chicago 2001-2003
Bachelor of Arts English Language and Literatrue University of Michigan 2000


Dr. Cox’s research interests include sensory evaluation and product development, with an emphasis on ingredient reduction (sodium, fat, sugar) and utilizing functional ingredients and value-added foods. For more information, see the Sensory Evaluation and Product Development Laboratory. 


NUTR 4645/6645 Functional and Nutritional Properties of Foods

NUTR 4646/6646 Food Choices and the Consumer

NUTR 4647/6647 Sensory Evaluation of Food

NUTR 4650/6650 Experimental Study of Food 

NUTR 5900 Professional Development in Foods and Nutrition

NUTR 5930 Culinary Science and Nutrition Internship

Areas of Expertise

Sensory Evaluation
Product Development
Menu Development &Analysis
Food Safety
School Nutrition
Curriculum Development and Instruction


Award Name Awarded By Year Awarded
The Kraft Heinz Company Fellowship Award University of Illinois 2013
Commission on Dietetics Registration Diversity Scholarship Academy of Nutrition and Dietetics FOunddation 2013
Toshiro Nishida Research Award University of Illinois 2012
Philip L and Juanita Fitzer Francis Fellowship in Health and Wellness University of Illinois 2010-2011
Chaine des Rotisseurs Scholarship American Culinary Federation 2007
Julia Child Memorial Scholarship American Culinary Federation 2006
Foodservice Communications Scholarship International Foodservice Editorial Council 2006
High Impact Leader Scholarship Culinary Institute of America 2006
National Restaurant Association Educational Foundation Scholarship National Restaurant Association Educational Foundation 2006
M.F.K. Fisher Food Essay Scholarship Culinary Institute of America 2005-2006
Charlie Trotter Culinary Education Foundation Scholarship International Association of Culinary Professionals 2005-2006
Charlie Trotter CO-Branded Scholarship National and Illinois Restaurant Association Educational Foundation 2002
National Organization of Blacks in Dietetics and Nutrition (NOBIDAN) Scholarship Academy of Nutrition and Dietetics Foundation 2002

Journal Articles

Suarez-Balcazar, Y., Martinez, L., Cox, GO, Jayraj, A. 2006. African Americans’ Views on Access to Healthy Foods: What a Farmers’ Market Provides. Journal of Extension. 44(2):31-43.

Urbanus, BL, Cox, GO, Eklund, EJ, Ickes, CM, Schmidt, SJ, Lee, SY. 2014. Sensory Differences Between Beet and Cane Sugar Sources. Journal of Food Science. 79(9):S1763-S1768. doi:10.1111/1750-3841.12558

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