Faculty Profile
Georgianna Mann
Associate Professor of Nutrition & Hospitality Management
Phone Number: (662)915-7371
Email: grmann@olemiss.edu
https://www.olemiss.edu/people/grmann
Key Words: Childhood obesity prevention, school food, nutrition education and behavior, child nutrition, adolescent nutrition, food policy, consumption behavior
Research Description: My research has spanned across both food science and behavioral nutrition. My interests are in school nutrition, child obesity, child/adolescent nutrition and policies and practices that affect consumption behavior. I focus on how the food environment can affect behavior as well as how nutrition education can change eating behaviors. I work with other faculty across campus including marketing, sociology, chemistry, and chemical engineering.
Honors Theses:
Conner, Anna (2021) Healthy Food Accessibility in Rural Mississippi and Potential for a Corner Store Intervention (full text)
Franco Pech, Manuel Aldair (2021) Challenges and Benefits Experienced by Mississippi Schools in the Adoption of Farm to School Programs (full text)
Darnell, Katie (2021) Relationship Between Anxiety And Dietary Quality In College Students (full text)
Mitchell, Sydney (2020) Baseline Health Assessment of a Rural Delta Community (full text)
Meadows, Payton (2020) Perceptions of School Nutrition Standard Rollbacks by Child Nutrition Program Directors in Mississippi (full text)
Crosby, Caroline Kay (2019) Influence of Multidisciplinary Educational Experiences on Engineering and Nutrition Student Perceptions on Collaboration and Soft Skill Development (full text)
Miller, Rebecca Gwendolyn (2019) Staff Perceptions of Healthy Eating Opportunities and Choices on a Southern University Campus (full text)
Available Research Projects:
Water Kefir
Project Description: This project has several avenues to choose from as well as opportunities for creative input: Growth medium experimentation for kefir grains. Working with a local food establishment for new product development. Evaluating sensory properties of water kefir using a specialized software called RedJade. Data collection would occur on campus for multiple days. Microbiological analyses of fermented products.
Desired Student Qualifications: Familiar with excel, timely, and communicative. Students needs to be motivated and have the time to set-up and take down sensory sessions.
Project Timeline: Project start to finish could be completed in a year.
Duties of Student Researcher: Student would need to run sensory sessions on campus (taste-tests). Student would be responsible for data analysis and results which would be straightforward using RedJade.
Last Updated on 2026-02-11 17:06:52