Anne-Marie Gloster has always been fascinated by food and kitchen environments. A North Carolina native, she received degrees in Food Science, Public Health Nutrition and Education from both North Carolina State University and the University of North Carolina Chapel Hill, and then spent fifteen years as a Registered Dietitian in corporate and medical environments before heading to academics. Dr. Gloster has taught at several NC universities and is now a full-time Lecturer at the University of Washington in Seattle.
As a Registered Dietitian, Anne-Marie has done freelance work in recipe testing, menu development, kitchen design, culinary demonstrations, media communications, and food systems management consulting. In 2009, her passions for teaching culinary arts, urban farming, sustainable food systems, and community activism led her to working with Alice Water's Edible Schoolyard Project. She assisted in the start-up of the first ESY housed in a children's museum, instead of a K-12 school.
Dr. Gloster joined the Epidemiology faculty at the University of Washington in 2015 to teach in the Nutritional Sciences Program. She has developed a variety of popular courses including Culinary Nutrition Science, Coffee: From Cultivation to Cupping, Food Truck Rodeo and Introduction to Foods. And under development, is a course about how technology, the gig economy, and millennials are changing the way we shop, prepare and consume food now and in the near future. Anne-Marie enjoys traveling and constantly expanding her culinary repertoire, never one to shy away from a cooking challenge or the purchase of a new kitchen appliance, her life is always a bite away from delicious.