Allison Howell is a Ph.D. student in Food Science and Technology. She earned her B.S. in Microbiology and minors in Pharmaceutical Science and Health, Environment, Risk, and Science Communication from The Ohio State University. Her current field of research focuses on understanding how food safety risk differs across individual and community-level characteristics; and how government and non-profit organizations can create policies for balancing risks across food safety, food security, and food waste. As a graduate research fellow with CFI since May 2020, Allison has worked on various projects in food safety. The FAIRE project with Franklin County Public Health (FCPH), and TARTARE, in which she conducted risk impact assessments and prioritizations with Dr. Kara Morgan.
In partnership with the National Health and Nutrition Examination Survey (NHANES), Allison assisted in the assessment of food commodities and consumption rates for the calculation of risk assessment. In addition to working with the Franklin County Public Health Department on retail food safety. Allison devotes her time to overseeing outreach events with local farmer's markets and engaging communities in food safety education. In her free time, Allison loves to bake, drink coffee, and turn her kitchen into a science lab by trying out new recipe substitutions and cooking techniques.