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School of Human
Environmental Sciences
102 Erikson Hall,
University of Kentucky
Lexington, KY
40506-0050
tel: (859) 257-3887

Sandra Bastin

Interim Chair
Extension Professor/
Foods & Nutrition Extension Specialist

(859) 257-1812
sbastin@uky.edu

Curriculum Vitae

Ph.D.
University of Kentucky
Food Science

M.N.S.
University of Kentucky
Nutritional Science

B.S.
University of Kentucky
Dietetics/
Administration

Home › Dietetics and Human Nutrition › Faculty & Staff › Sandra Bastin

Faculty & Staff

Course Instruction

NFS 342 - Quantity Food Production

Research

Gathering data on health effects of purchasing foods from farmer’s markets
Food safety perceptions of farmer's market vendors

Biography

Dr. Sandra Bastin was appointed Interim Chair of the Department of Dietetics and Human Nutrition in September 2011. She is a Registered Dietitian and Certified Culinary Educator. Dr. Bastin works as an Extension Food and Nutrition Specialist providing leadership, technical expertise, program development, research, and grant writing support in nutrition, diet, and health; food safety; food preservation; and entrepreneurial food manufacturing for Cooperative Extension Agents and fellow Kentuckians. Dr. Bastin is a two-time University of Kentucky Wethington Award winner and recipient of the University of Kentucky Faculty Futures Award. She has been named Outstanding New Specialist and received an Outstanding New Project Award by the Association of Kentucky Extension Specialists. Using her previous experience as a catering business and restaurant owner, Dr. Bastin teaches the capstone course in quantity food production, commonly known as the "Lemon Tree," to dietetic and hospitality management and tourism students. She is actively involved with several professional organizations and consistently volunteers for several food-related area projects and church-related endeavors.

Dr. Bastin's research and educational interests include food systems from farm to table. Presently she works with Kentucky's farmers markets and other states to train interested farmers in how to safely prepare and sell home-based value-added products. In addition, she works with commercial food manufacturers to develop their recipes and assist in the many steps required to then successfully market their products. Within the USDA New Crop Opportunity Center, she provides specific assistance in developing value-added products using Kentucky berries. Collaborating with bench researchers, she has also done environmental studies and nutrition education at Superfund sites in Kentucky. Dr. Bastin recently developed Super Star Chef and Super Star Chef Goes to Farmers Market, to encourage youth and adults to get back into the kitchen to prepare safe, nutritious meals. Using the same principles globally and under more primitive conditions, Dr. Bastin continues to help set up feeding centers in Paraguay, Guatemala, and Mexico.