- NFS 342 - Quantity Food Production
- Gathering data on health effects of purchasing foods from farmer’s markets
- Food safety perceptions of farmer's market vendors
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.