Rate My Professor Mark Traynor

Mark Traynor, Ph.D., serves as Associate Professor and Director of the Culinary Science Program in the Horst Schulze School of Hospitality Management, College of Human Sciences, at Auburn University. He earned his Ph.D. in Culinary Arts and Science, specializing in Molecular Gastronomy, Sensory Evaluation, and Food Product Development, along with a B.A. in Culinary Arts and Food Business Management from the School of Culinary Arts and Food Technology at Dublin Institute of Technology, now Technological University Dublin. A certified Master Culinologist, Traynor has led Auburn's Culinary Science program for over six years, transforming it into one of only six nationally certified programs by Worldchefs. His visionary curriculum integrates the complete food lifecycle, from soil cultivation and local procurement to innovative preparation, service, and zero-waste disposal practices. Students participate in immersive experiences, including field trips to Auburn's horticulture gardens, collaborations with local farmers like Nourish Farms for microgreens and produce, and the Campus Kitchen Project, which repurposes surplus lab food for community distribution. Traynor's commitment to sustainability is evident in composting initiatives that recycle 20-30 gallons of food scraps weekly back into campus gardens.