Ph.D. University of California at Davis, 1986

Dr. Bruhn's research focuses on consumer issues in food safety and quality, including consumer attitudes toward new food production methods or processing technologies.  She investigates consumer food handling practices, quantifies food safety concerns, explores consumer information needs and identifies preferred sources of information.  Further, her laboratory investigates consumer responses to information about issues in the news that impact health and safety.

Food Science

Consumer attitudes and perceptions of food quality, safety, and wholesomeness are the areas of my primary interest.  My educational programs are directed toward the health professional, educator, consumer, and the media.

• Bruhn, C.M. 2001. United States consumer choice of irradiated food. p. 169-173, IN: Loaharanu, P. and P. Thomas (eds.), Irradiation for Food Safety and Quality. Techomic Production. Lancaster, Pennsylvania.

• Bruhn, C.M. and A. Mason. 2002. Community leader response to educational information about biotechnology. Journal of Food Science 67:399-403.

• Bruhn, C.M., J. Bruhn, A. Cotter, C. Garrett, M. Klenk, C. Powell, G. Stanford, Y. Steinbring and E. West. 2002. Consumer attitudes toward use of probiotic cultures. Journal of Food Science 67(5):1969-1972.

• Li-Cohen, A.E. and C.M. Bruhn. 2002. Safety of consumer handling of fresh produce from the time of purchase to the plate: A comprehensive consumer survey. Journal of Food Protection 65(8):1287-1296.

• Li-Cohen, A., M. Klenk, Y. Nicholson, J. Harwood and C.M. Bruhn. 2002. Refining consumer safe handling educational materials through focus groups. Dairy, Food and Environmental Sanitation 22(7):539-551.

• Bhumiratana, N., Belden, L.K,,  Bruhn, C. 2007. Effect of an educational program on attitudes of California consumers toward food irradiation, 27(10): 744-748. Food Protection Trends.

• Palumbo, M, Gorny, J., Gombas, D., Beuchat, L., Bruhn, C., Cassens, B., Delaquis, P., Farber, J., Harris, L., Ito, K., Osterholm, M., Smith, M., Swanson, K. 2007. Recommendations for handling fresh cut leafy green salads by consumers and retail foodservice operators. Food Protection Trends. 27 (11): 892-898.

• Delgado-Gutierrez, C., Bruhn, C.M. 2008.Health Professionals’ Attitudes and educational needs regarding new food processing technologies.  Journal of Food Science Education. 7. 78-83