Rate My Professor Mark Traynor

Mark Traynor, Ph.D., serves as Associate Professor and Director of the Culinary Science Program in the Horst Schulze School of Hospitality Management, College of Human Sciences, at Auburn University. He earned his Ph.D. in Culinary Arts and Science, specializing in Molecular Gastronomy, Sensory Evaluation, and Food Product Development, along with a B.A. in Culinary Arts and Food Business Management from the School of Culinary Arts and Food Technology at Dublin Institute of Technology, now Technological University Dublin. A certified Master Culinologist, Traynor has led Auburn's Culinary Science program for over six years, transforming it into one of only six nationally certified programs by Worldchefs. His visionary curriculum integrates the complete food lifecycle, from soil cultivation and local procurement to innovative preparation, service, and zero-waste disposal practices. Students participate in immersive experiences, including field trips to Auburn's horticulture gardens, collaborations with local farmers like Nourish Farms for microgreens and produce, and the Campus Kitchen Project, which repurposes surplus lab food for community distribution. Traynor's commitment to sustainability is evident in composting initiatives that recycle 20-30 gallons of food scraps weekly back into campus gardens.

Traynor's research interests encompass culinary science, hospitality management, food safety, sensory analysis, and restaurant resilience. Key publications include 'Restaurant resilience: A qualitative study of independent restaurants during the COVID-19 pandemic' (Journal of Hospitality and Tourism Insights, 2024), 'Exploring Front-of-House and Back-of-House Manager Perceptions of Sustainability Practices in All-Inclusive Resorts' (Sustainability, 2024), 'Something to chew on: assessing what students want from campus dining services' (Young Consumers, 2024), and 'Consumer acceptability of no added sugar pound cakes under development' (Journal of Food Science, 2023). He has pioneered virtual reality simulations for food safety training, earning the Innovating High-Impact Course Experiences Initiative grant and the AUX: Immersive Learning Experiences grant. In recognition of his exceptional teaching, Traynor received the 2023 Auburn University Alumni Undergraduate Teaching Excellence Award. He contributes to the field through service on the University Senate Competitive Research Grant Committee and as an editorial board member for the Journal of Culinary Science & Technology. The Tony & Libba Rane Culinary Science Center under his direction won the FE&S Facility Design Project of the Year award.