Professor Cameron Faustman has spent his 30 year academic career in the College of Agriculture, Health and Natural Resources, University of Connecticut (UConn). His teaching and research activities have focused on the fundamental science associated with quality, preservation and safety of food, particularly foods of animal origin.
He is grateful for the opportunity to spend his Spring 2019 sabbatic leave at the FLPC. His administrative experiences at UConn have provided him with an appreciation for the impact of sound policy on food, health and the environment. He was attracted to the FLPC after learning of their efforts with policy activities concerned with food waste. Cameron seeks to learn how policy is created and implemented as a complement to his understanding of the science of food.
As an active researcher, he has published more than 120 scholarly manuscripts, books/book chapters, and conference proceedings; his work has been referenced sufficiently to place him in the top 1% of cited authors in all of Agriculture. He has provided more than 50 invited lectures and visited 9 different countries in that capacity, and served on the editorial boards of 4 different scholarly journals. He received the UConn Teaching Fellow (1996) and the USDA Northeast Excellence in Teaching (1999) Awards, the highest levels of recognition for teaching excellence at UConn, and regionally in agriculture science, respectively. National recognition of his research accomplishments includes the 1994 American Meat Science Association (AMSA) Achievement Award, 2000 AMSA Research Excellence Award, 2009 Institute of Food Technologists’ (IFT) Food Chemistry Division Lectureship Award, and the IFT Stephen Chang Award for Lipid or Flavor Science Research (2010).
A faculty member in UConn’s Department of Animal Science since 1989, he served as Head of the Department of Animal Science (2000-04), Associate Dean for Academic Programs and Research (2005-16) and as Interim Dean (2017-19). He earned his B.S. from the University of Connecticut (1982), and M.S. (1987) and Ph.D. (1989) degrees from the University of Wisconsin-Madison.
Outside of the world of food he enjoys flyfishing, hiking, biking, photography and a seat near a wood-burning stove.