Cynthia Belliveau, Dean of UVM Distance and Continuing Education
Dr. Belliveau is Dean of University of Vermont Continuing and Distance Education and a faculty member in UVM’s Department of Nutrition and Food Science. Dr. Belliveau’s research is in food systems, primarily focused on cooking and eating as pedagogical methods in multiple disciplines. As Dean, Dr. Belliveau directs programming for pre-college students, college students, and professional adults both onsite, offsite, and internationally. She currently serves on the Governor’s Agricultural and Forest Products Development Board, New England Culinary Institute Board and the Intervale Center Board. Dr. Belliveau has consulted for Winrock International, USAID in small specialty food business planning. She continues to teach undergraduates each semester about food and cooking in the University Foods Lab and in Oaxaca, Mexico.