Associate Professor of Hospitality Management;
Director of Center for Food Innovation
124 Mateer Building
The Pennsylvania State University
University Park PA 16802
B.S., The Pennsylvania State University, Food Service and Housing Administration
A.O.S., The Culinary Institute of America, Culinary Arts
M.S., The Pennsylvania State University, Man Environment Relation
Ph.D., The Pennsylvania State University, Home Economic Education
USDA "Farm to School"
Cancer (Prostate) study with Nutrition Department
Product development - Franco Harris
New product development
Bordi, P, Hoover, R., Lee, K., (2014). Sensory Evaluation of French Fries Fried in Four Oil: Extra Caliber ZTF Sample A and Sample C, Advantage Cotton Soy Blend and Advantage Low Lineolic Soybean Oil. Journal of Culinary Science & Techmolgy. Vol 12 (1). Role: Designed the project and wrote 75% of the manuscript. (pending publication)
Verruma-Bernardi, M., Lee, K., Qing Lir, S., Bordi, P.L., (2014) Preadolescent preference for chocolate milk sweetened with stevia and sucrose: Pilot test. Journal of Culinary Science and Technology. (pending publication)
Bordi, P, Hoover, R.M., Lee, K.(2013) Sensory Evaluation of Premium Pork Roast Versus Traditional Pork Roast. Role: Designed the project and wrote 70% of the manuscript. (pending publication)
Bordi, P, (2013). Preference for Chocolate Milk Sweetened with Sucrose versus Chocolate Milk Sweetened with Stevia among Middle School-aged Children. 2nd World Research Summit for Hospitality and Tourism. (pending publication)
Verruma-Bernardi, M., Lee, K., Qing Lir, S., Bordi, P.L., Chocolate Milk with Sucrose and Stevia: Preference by Pre- and Post- Menopausal Women. Journal of Nutrition. (pending publication)
Savage, Jennifer S., Peterson, Julie, Marini, Michele, Bordi, Peter L., Birch, Leann (2013). The Addition of a Plain or Herb-Flavored reduced-Fat Dip is Associated with Improved Preschoolers’ Intake of Vegetables. Journal of The Academy of Nutrition and Dietetics, DOI: 10.1016/j.jand.2013.03.013. Role: Developed and tested formulations, designed the sensory evaluation questions and helped to collect data.
Bordi, Peter L., Lee, Kiwon, Conklin, Martha (2013). Sensory Evaluation of Vegetable-Infused Fruit-Flavored Applesauce and Comparison between Adults and Children. Food and Nutrition Sciences, 4, 559-565. Role: Designed and developed the vegetable applesauce infused flavors, designed the sensory evaluation questions, collected data and wrote 70% of the article.
Bordi, P., Hoover, R., Lee, K., Fleming, J., Snyder, K.,(2013). Sensory evaluation of unsalted French fries using peanut oil versus unsalted French fries using canola oil. Journal of Foodservice Business Research. Vol 16 (2), 210-217. Role: Designed the project and wrote 80% of the manuscript.
Lee, K., Conklin, M., Bordi P., (2012). Predicting Caregiver Behaviors Toward Restaurants Providing Healthful Children’s Menus with Nutrition Information. Topics in Clinical Nutrition, Vol.27 (2), 1-10. Role: Designed and developed the children’s menu for testing and wrote 10% of the manuscript.
Verruma-Bernardi, M., Quing, S., Lee, K., Bordi, P., (2012). Chocolate milk with sucrose and Sevia preference by pre- and post- menopausal women. Journal of Nutrition. Role: Designed the project and wrote 60% of the manuscript.
Peter Bordi vitae
- Domains of Health and Behavior
- Contexts and Social Institutions