Dr. Bergman is a Professor of Nutrition and Food Science, at the University of Nevada, Las Vegas (UNLV). She has served in the following leadership roles while at UNLV: Associate Dean of Academic Affairs, College of Hospitality; Chief Academic Officer, UNLV Singapore; and Director of the M.S. in Hospitality Program. Prior to joining the UNLV faculty, Dr. Bergman worked as a USDA ARS Research Chemist with administrative responsibility for the National Rice Nutrition and Processing Quality Program. She also managed the foodservice and clinical nutrition departments of Palo Verde Hospital. Dr. Bergman has consulted for numerous school district and hospital foodservice operations and food corporations such as Mars, Kellogg’s, and Campbell’s. During her early years she held various front and back of the house positions in casual and fine dining restaurants.
At UNLV, Dr. Bergman enjoys teaching courses such as Nutrition in Foodservice, Principles of Food Science, New World Wines, Culture and Cuisine, Foodservice Sanitation and Research Methods. Her primary scholarly activities lie in studying the nutritional quality of food in foodservice operations and the phytochemicals in whole grain rice, and its co-products. She has published over 60 peer reviewed journal articles and has received more than 2.5 M in research grant funding. Dr. Bergman has been invited to address attendees of international conferences such as the FAO International Year of Rice Research Conference (Tokyo, Japan), the International Symposium of Food Science and Technology (Montevideo, Uruguay) and the Cuban International Meeting of Rice (Havana, Cuba). The USA Rice Federation called upon Dr. Bergman to collaborate with a team of scientists and marketing professionals on a FDA Health Claim petition. Due to the success of this petition; brown rice sold in the U.S. now may carry the following health claim: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”
Dr. Bergman achieved the Registered Dietitian credential after receiving a B.S. in Clinical Nutrition from Loma Linda University. Her Ph.D. and M.S. degrees in Food Science were obtained from Michigan State University and the University of Arizona, respectively. Dr. Bergman did her postdoctoral work as a Research Food Technologist with the USDA ARS Soft Wheat Quality Laboratory.
Dr. Bergman is a member of IFT, ANAD, AACC International and CHRIE. Other than food, her true passions in life include: caring for abandoned animals, international food related travel (more than 70 countries so far) and philosophizing about life with friends over a flavorful bottle of wine.
- Influence of nutrition and menu design on customer food choices
- Oryza sativa (Asian rice species) Nutritional and Sensory Quality Enhancement
- International food tourism
- Research Methods (HOA 735 )
- Nutrition in Foodservice (FAB 370)
- Principles of Food Science (FAB 361)
- Culture and Cuisine (FAB 333)
- New World Wines (FAB 364)
- Sanitation (FAB 101)
Service & Recognition
- UNLV HOA MS Graduate Program Coordinator
- Mars Nutrition Scientific Advisory Board, member
- USA Rice Federation Scientific Advisory Board, member
- IFT, AACC International, & CHRIE, Active member
- USDA ARS National Rice Nutrition & Cooking Quality Laboratory, Director
- Palo Verde Hospital Clinical & Foodservice Departments, Director
- Kellogg’s, Nabisco, Campbell’s Soup, CCSD District, etc. , Consultant
Building a strong Promotion and Tenure document; pros and cons of various publishing models (e.g., open access publishing, institutional and subject-based repositories, and traditional publishing); and helping students develop a sense of cultural relativism by identifying their own ethnocentric beliefs.
Dr. Bergman achieved the Registered Dietitian credential after receiving a B.S. in Clinical Nutrition from Loma Linda University. Her Ph.D. and M.S. degrees in Food Science were obtained from Michigan State University and the University of Arizona, respectively. She did her postdoctoral work as a Research Food Technologist with the USDA ARS Soft Wheat Quality Laboratories.