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Melanie Ng

College of Family and Consumer Sciences

Nutritional Sciences

Ph.D. Candidate and Dietetic Intern

Education

Degree Field of Study Institution Graduation
Dietetics Foods and Nutrition University of Georgia May 2018
Consumer Foods Foods and Nutrition University of Georgia May 2018

Research

Melanie's research focuses on the use of sensory evaluation methodology within the non-traditional community nutrition recipe development setting. Through a nutritional (specifically sodium and fat reduction), ingredient functionality, and sensory lens, Melanie provides guidance for recipe reformulation with the objective of improving consumer acceptability of recipes.  

Teaching

FDNS 4645/6645 Functional and Nutritional Properties of Food (Fall semester, annually)

FDNS 4647/6647 and 4647/6647L Sensory Evaluation of Food (Fall semester, annually)

FDNS 4650 and 4650L Experimental Study of Food (Spring semester, annually)

Awards

Award Name Awarded By Year Awarded
Virginia Wilbanks Kilgore Scholarship College of Family and Consumer Sciences, University of Georgia 2021
Karin Elizabeth Willis Scholarship College of Family and Consumer Sciences, University of Georgia 2019-2020
Virginia Wilbanks Kilgore Scholarship College of Family and Consumer Sciences, University of Georgia 2018
HOPE/Zell MIller Scholarship University of Georgia 2014-2018
Dean's List College of Family and Consumer Sciences, University of Georgia 2015-2018

Service

Organization Title Year(s) Service Type
Northeast Georgia Dietetic Association Nominating Committee Chair 2020-Present
Northeast Georgia Dietetic Association Nominating Committee Member 2019-2020
FDN Graduate Student Organization President 2019-2020
Georgia Academy of Nutrition and Dietetics Awards Committee Member 2021-Present

Advisory Committee

Koushik Adhikari, PhD CFS

Elizabeth Andress, PhD

Ginnefer Cox, PhD RD (Major Professor)

Sarah Henes, PhD RDN LD

Jung Sun lee, PhD RD

Areas of Expertise

Consumer acceptability; non-traditional CLT settings and HUT; ingredient functionality; foods and nutrition; product reformulation and culinary science

Journal Articles

Ng MK, Lee JS, Sanville LM, Cotta-Rivera E, Dallas J, Pencek A, Powell A, Williams B, Moore CJ, & Cox GO. Sensory Evaluation of New Recipes for Supplemental Nutrition Assistance Program Education (SNAP-Ed) Informs Consumer Acceptance and Recipe Development Needs. Journal of Sensory Studies. DOI: 10.1111/joss.12730

Ng MK, Adhikari K, Andress E, Henes, S, Lee, JS, & Cox GO (under review). Sensory Evaluation Methodology for use with Recipe Development in Non-Traditional Federal Community Nutrition Settings. Submitted to the Journal of Sensory Studies.  

Ng M, Henes S, Giraudo S, Cox GO (under review). Utilizing Sensory Evaluation Methodology to Measure Acceptability of a Southern Salsa Recipe in Georgia 4-H Participants. Submitted to the Journal of Food Quality.

Ng M, Andress E, Adhikari K, Henes S, Lee JS, Cox, GO (in progress). Sensory Evaluation Feedback from Peer Educators Provides Important Perspective on Direct Education Recipes for Federal Nutrition Education Programs. Manuscript in preparation for the Journal of Nutrition Education and Behavior

Ng M, Andress E, Adhikari K, Henes S, Lee JS, Cox, GO (in progress). A Sensory-Informed Ballot Offers Timely Insights on Recipes Tested by Peer Educators of Direct Nutrition Education Programs. Manuscript in preparation for the Journal of Nutrition Education and Behavior

Ng M, Andress E, Adhikari K, Henes S, Lee JS, Cox G. The Inside Scoop: Sensory Evaluation Feedback from Peer Educators Provides Important Perspective on Direct Education Recipes. Oral Presentation recorded for the Society for Nutrition Education and Behavior Conference, 2021, Virtual. https://doi.org/10.1016/j.jneb.2021.04.021 

Cox, G.O., Rotberg, B., Ng, M., Henes, S., Giraudo, S. 2020. Examining the Effectiveness of a Nutrition Education Intervention for Hispanic Participants. Journal of the Georgia Public Health Association: Vol. 8 : No. 1, Article 9. DOI: 10.20429/jgpha.2020.080109  

Cox GO, Cotto-Rivera E, Dallas J, Ng M, Pencek, A, Powell A, Sanville L, Williams B, Lee JS. Taste is everything: Feasibility of using sensory evaluation to develop responsive recipes for the Supplemental Nutrition Assistance Program-Education (SNAP-Ed). Poster presented at Society for Nutrition Education and Behavior Conference, 2019, Orlando, FL. https://doi.org/10.1016/j.jneb.2019.05.563 

Publications

Numerous articles authored on FoodTalk.org, the official blog of UGA SNAP-Ed

Quoted in article, "Nutrition student and dietician discuss TikTok's effect on body image," by Julianna Washburn for the UGA Red & Black, April 19, 2021

"Rejecting diet culture in a society that praises it," by Melanie Ng for The Passages Project, January 4, 2021

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