Education

PhD Educational Leadership, Policy Analysis, North Carolina State University, 1996
MPH Nutrition, University of North Carolina (Chapel Hill), 1991
BS Independent Study with Concentrations in Food Science and Human Nutrition, North Carolina State University, 1989

Contact

agloster@uw.edu

Bio

Anne-Marie Gloster has always been fascinated by food and kitchen environments. A North Carolina native, she was the first undergraduate at North Carolina State University to combine degrees in Food Science with Human Nutrition. She then obtained a Masters of Public Health degree at the University of North Carolina Chapel Hill; ultimately becoming the Chief Clinical Dietitian and Assistant Director of Nutrition and Food Services at the UNC Hospitals. Anne-Marie returned to NC State to obtain a PhD in Educational Leadership. Her doctoral work focused on Wellness Policy in K-12 education.

After fifteen years as a Registered Dietitian in corporate and medical environments Dr. Gloster decided to return to the academic world with a position at the University of North Carolina Greensboro. While there she enthusiastically taught courses in Nutrition, Food Science, and Food Systems Management. She was also the Undergraduate Didactic Program in Dietetics Director while the major experienced explosive growth.

Her passion for cooking, urban farming, sustainable food systems, and community activism culminated in a project with Alice Water’s Edible Schoolyard Project. She assisted in the start-up of the first ESY housed in a children’s museum, instead of a K-12 school. From there she moved to the NC mountains to teach at Appalachian State University. Anne-Marie has done freelance work in recipe testing, menu development, culinary demonstrations, media communications, and food systems management consulting.

Dr. Gloster has recently moved to Washington to join the Epidemiology faculty and teach in the Nutritional Sciences Program. She is teaching courses in Nutrition and Health, Nutrition Education and will launch a new course in the Spring Quarter of 2016 called Culinary Nutrition Science. The CNS course will include a weekly demonstration food science laboratory in the new Landers Hall Chefs Table teaching kitchen. She is excited about meeting local food enthusiasts and investigating the rich and diverse culinary cultures of Seattle and the Northwest.