Department: Agriculture and Food Management
Office Location: WA 102
Office Phone: 518-255-5426
Areas of Expertise: Nutrition, Food Safety
Courses Taught: Nutrition and Food Sanitation
About Anne: Anne Rogan earned a bachelor’s degree in nutrition and a master’s degree in food science from Cornell University. She completed her PhD studies applying statistical process control tools to HACCP plans for food safety at Union College’s Graduate Management Program. She has been a tenured, college professor at Russell Sage College (Troy, NY) and SUNY Oneonta. She is currently teaching in the Culinary Arts Program at SUNY Cobleskill. Dr. Rogan is a registered dietitian with consulting experience in school lunch, Head Start and the Office for Aging. She has expertise in food safety and nutrition.
Ph.D. Administrative & Engineering Systems
Graduate Management Institute
Union University, Schenectady, NY
Ph.D. Research & Dissertation Topic
Systems Model for Process Improvement in a Cook/Chill Food Service: Implications on Food Quality and Safety, September 1992
PMI Industries, Inc. supported this doctoral dissertation research
Master of Science Major: Food Science/Technology
Cornell University, Ithaca, NY August 1977
Thesis and Research Topic
Effect of Post-harvest Handling Practices on the Quality of Vegetables
Dietetic Internship Mayo Clinic – St. Mary’s Hospital
Rochester, MN February 1974 – December 1974
Bachelor of Science Major: Human Nutrition and Foods
Cornell University, Ithaca, NY December 1973
Dean (2001-2006) and Professor (2001-present), SUNY Cobleskill
Responsible for five programs offered at the Associate and Baccalaureate degree programs in culinary arts, restaurant management, hotel technology and travel and resort marketing. Provided leadership for the academic programs in the Division, for the renovation of the foods labs and for the successful operation of the college restaurant and labs. Teaching expertise in nutrition and food science courses.
Head/Dean, Division of Health and Rehabilitation Sciences, The Sage Colleges
Coordinated the efforts and talents of faculty and staff in Nutrition, Occupational Therapy, Physical Therapy and Athletic Training programs. Each program was accredited by the relevant professional organization
Associate Professor and Director
Nutrition Science, Russell Sage College, Division of Health and Rehabilitation Science
Responsible for the academic quality and efficient management of an undergraduate Didactic Program in Dietetics (DPD) and a post-baccalaureate Dietetic Internship (DI). Involved in community nutrition education programs including radio and television interviews and guest lecturing for civic groups. Earned tenure in 1988.
Coordinator and Assistant Professor
Department of Home Economics
State University of New York at Oneonta, Oneonta, NY
Faculty member and liason to the American Dietetic Association (ADA) for the ADA accredited programs offered at the College. Coordinated curricula, scheduling and long-range planning of the other food and nutrition faculty members. Earned tenure in 1981.
Partners in Nutrition, L.L.C. Clifton Park, NY
Nutrition and food science consultation to individuals and groups.
Nutrition Education Consultant
Southern Saratoga County YMCA, Clifton Park, NY
Nutrition and food program coordinator for YMCA staff and clients.
Eden Park Nursing Home, Troy, NY
Provided nutritional assessment and foodservice systems support at a 120-bed facility.
Columbia County Office for Aging
Managed food service operations and nutrition education for federal and state-supported congregate and home delivered meals program.
Special Assistant To The Food Service Director
New York State Department of Mental Health
Capital District Psychiatric Center, Albany, NY
Summer 1985 – part time
Evaluated dietary and food systems at New York State psychiatric facilities. Funding for the project was provided by NYS Foundation grant.
New York State Department of Health, Albany, NY
Summer 1985-part time
Provided assistance in the Nutrition Surveillance effort of the Nutrition Bureau in the Public Health Department and a Hunger Study conducted by Cornell University.
Internship Site Evaluator
American Dietetic Association
Albany County Head Start Program, Albany, NY
Responsible for food and nutrition programs for youngsters of families with low incomes. Involved with nutrition education, nutritional assessments and menu evaluation projects. Funded with special nutrition support monies for one year.
Public Health Nutritionist
Bugbee Migrant Children’s Program
Oneonta, NY 1979-1982
Coordinated nutrition and food programs for children of migrant farm workers. Implemented nutrition education, nutritional assessments and menu evaluation projects.
Otsego County Nutrition Program for the Elderly
Tested and evaluated new products, standardized recipes, completed nutrient analysis of meals; in-service education of staff; and counseling of program participants.
Stress Management Program, Bendix Corporation, Sidney, NY
Planned, developed and implemented in-service training on nutrition and health program for 200 corporate employees.
Otsego County Infirmary, Cooperstown, NY
Provided expertise to foster proper food and nutritional care for residents in a 170-bed facility. Provided assistance in menu planning, nutrient analysis, food purchasing and production.
Acting Administrative Dietitian
University of Delaware, Newark, Delaware
Fall Semester 1977
Provided expertise in quality and cost control for the campus food service.
ACCREDITATION and ASSESSMENT RESPONSIBILITIES:
Middle States Association of Colleges and Universities: Site team member (2006) and reviewer (2005-present)
American Dietetic Association- Accrediting site visitor and reviewer (1985-1995)
Presented “Sensory Evaluation of Milks as a Nutrition Education Tool”
1987 Annual Meeting of the American Dietetic Association
Presented “Conceptual Model for Integrating H.P.L.C. and Sensory Evaluation of Foods into a IV Nutrition Program”
1985 Annual Meeting American Dietetic Association, New Orleans, 1985
Presented “Techniques and Implications of Developing an English Version of Food Composition Tables from China”
Ninth International Congress of Dietetics,
Toronto, Canada July, 1984
Presented “The Process and Implications of Developing an English Version of Food Composition Tables from China”
Annual Meeting Society of Nutrition Education
Denver, CO July, 1983
Presented “Competency Based Dietetic Education: A Model”
1982 Annual Meeting of the American Dietetic Association
Presented “Process Monitoring in a Cook Chill Food Service: Implication in Quality & Food Safety”
1992 Annual Meeting of the American Dietetic Association, Washington, D.C.
Presented “Food Irradiation: Effect on Food & Safety”
Vermont Dietetic Association
Stowe, VT November 1992
Presented “Quality Principles for Continuous Quality Improvement in Dietetics” to the New York State Office for Aging
Dietitian Annual Conference State
Presented “Process Control Study of Cook-Tank Prepared Roast Beef Rounds-Effect on Yield and Microbiological Safety” at the Annual Meeting of the American Dietetic Association, October 1993, Anaheim, CA
Presented “An Evaluation of Historical Cook/Chill Temperature Records of Prepared/Baked Chicken for Use in Quality Determination” at the Annual Meeting of the American Dietetic Association, October 1994, Orlando, FL
Presented “Calcium for Kids: A Community Based Model”
2000 Bowes Lecturer: Pennsylvania Dietetic Association
April 30, 2000, Philadelphia, PA
Coordinated “Say Thanks to a Hero” Fund raising event at the International Hotel, Motel and Restaurant Show, November 2001
Organized the Dean’s Dining Series at the American Heritage Restaurant
Initiated The Visiting Chef’s Program, 2002-2003, at the American Heritage Restaurant
Coordinated First Prize Winning Culinary Display at the International Hotel, Motel and Restaurant Show, Jacob Javits Center, November 2002; November 2003; November 2004; New York, NY
Presented “ Food and Culinary Opportunities in New York State” at the 2003 annual meeting of the New York State Dietetic Association, May 2003, Saratoga Springs, NY
Presented “ Food and Culture: Options for Healthier Eating” Mohawk Valley Community College lecture series September 29, 2010
Editorial Review Board, Journal of the American Dietetics Association 2002- present
Edited Cooking Healthy Across America, John Wiley Publishers, 2005
“Using Statistical Process Control to Evaluate Hazard Analysis Critical Control Point (HACCP) Data” Journal of Foodservice Systems, pgs. 1-6 Spring-Summer, 1996
“A Technology Based Approach to Nutrition Education: Model Development and Evaluation” Journal of Nutrition Education, Manuscript submitted, 1996
“Quality Control Principles: Applications in Dietetic Practice” Journal of American Dietetic Association April, 1992 Vol. 92, #1
“Food Irradiation: Risks, Benefits and Implications” Journal of American Dietetic Association July 1988 Vol. 88, #1
“Some Problems with Nutritional Analysis Software” Journal of Nutrition Education, Vol. 16 (2) June 1984
“Nutrition Awareness Week”, Journal of Nutrition Education Volume 14 (3), page 86, 1982
Extensive local and New York State presentations and lectures on nutrition available upon request.
Research and Grants:
New York State 1999-2001 awarded State Education Department School Meals Initiative-Nutrition Analysis Program contract. This contract (>$1,300,000.) required a nutrition audit of over 1000 school food authorities in New York State.
Recipient of Perkins equipment award for the Division. 2005-06
Recipient of Appalachian Regional Commission grant to create a demonstration and training center for food safety in off-site catering
Recipient of Appalachian Regional Commission grant to begin a shared use community kitchen at SUNY Cobleskill 2004-05
Recipient of Perkins Grant 2002-03; 2003-04
Recipient of a FSA grant for the Division 2001-02
In the News:
Sustainable Farming and Food – TV 6, summer 2010
RoundTable Discussion – Nutrition and Sustainable Farming, summer 2012