Angela Fraser, Ph.D.
Associate Professor of Nutrition
College of Agriculture, Forestry and Life Sciences
Contact: 864-656-3653 or email@example.com
Who is Dr. Fraser?
Angela Fraser is an associate professor in the Department of Food, Nutrition, and Packaging Sciences. Her primary research and scholarly activities focus on the development and evaluation of disease prevention interventions that center around food safety and nutrition. Much of her work targets institutional operations, such as schools, health-care facilities, child care centers, and congregate nutrition sites. At present, Angela is a Co-PI of a $25 million USDA grant aimed to reduce the burden of illness attributed to human noroviruses. She recently completed another USDA study to determine the presence of practices to prevent and control norovirus infections in SC long-term care facilities. Angela also teaches nutrition and food science courses, such as Evidence-based Nutrition, Professional Development of Human Nutrition Professionals, and Institutional Food Service Operations.
For more information, see her College Profile.
How Dr. Fraser’s research is transforming health care
Angela is aiming to research and prevent disease caused by human noroviruses. Human noroviruses sicken over 21 million Americans each year, making them the number 1 cause of acute gastroenteritis in the U.S. Human noroviruses, like most microbes that cause acute gastroenteritis, are nearly 100% preventable if one properly implements known preventive strategies. She is actively involved in several funded studies to design, deliver, and evaluate the effect of disease prevention interventions on reducing cases of acute gastroenteritis.
News and media related to Dr. Fraser’s research
- Attacking the illnesses that don’t have to happen, Media Relations, 2014
- Clemson University receives $2.4 million to study cause of food-borne illness, Media Relations, 2011
- Clemson expert shapes recipe for school food safety, Media Relations, 2010
Health Research Expertise Keywords
Food, Foodborne Diseases, Food Service Environments, Food Service Operations, School Food Safety