Dr. Jonathan Kershaw, PhD
Assistant Professor
Bowling Green State University
Department of Public and Allied Health
Dr. Kershaw
PhD in Food Science from Purdue University
BS in Food Science from Brigham Young University
Dr. Kershaw leverages his training in food science, sensory science, nutrition science, and food industry experiences to find inter-disciplinary solutions to address the environmental, social, and economic sustainability of our food system.
Email: jkersha@bgsu.edu
Office: Room 136, Health and Human Services Building,
Bowling Green State University,
Bowling Green, 43403.
Phone: 419-372-4579
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Recent Work
I explore strategies to improve acceptance of sustainable food production systems. Specifically, I conduct taste tests and consumer research to understand attitudes towards systems such as perennial agriculture (crops that do not require planting every year), aquaponics (fish and vegetables grown in the same water circulating system to reduce energy inputs and waste), and plant-based proteins (associated with fewer human health and environmental detriments). My long-term goal is to identify in-win approaches that result in a tasty and healthy eating experience for consumers and economically sustainable solutions for food producers, all while minimizing environmental impact.
Perennial agriculture
By avoiding annual planting and tilling, perennial agriculture results in improved soil and water quality and reduces greenhouse gas emissions.
Aquaponics
Growing fish and vegetables in the same water circulating system reduces energy costs and water use while reducing waste and improving total yield efficiency.
Plant-based proteins
Plant-based diets are associated with lower environmental impact and positive human health benefits.