Academic Faculty

Marisa Bunning, Ph.D.

Marisa Bunning, Ph.D.

Associate Professor
Extension Specialist, Food Safety

230 Gifford Building | (970) 491-7180 |

Personal Statement:

Food Safety Communication; Post-harvest Produce Safety and Quality; Food Processing; Consumer Food Handling Behavior


  • Cameron University, B.S., Botany
  • Oklahoma State University, M.S., Plant Physiology
  • Colorado State University, Ph.D., Food Science/Food Safety


  • 2014-present – Adjunct Associate Professor, Colorado School of Public Health
  • 2013-present – Associate Professor & Extension Specialist - Food Safety, Colorado State University
  • 2008-2014 --- Adjunct Asst. Professor, Univ. of Colorado-Denver, Colorado School of Public Health
  • 2007-2013 --- Assistant Professor, Dept. of Food Science & Human Nutrition, Colorado State University
  • 2003-2007 --- Graduate Research Assistant, Food Science & Human Nutrition, Colorado State University
  • 1995-1996 --- Assistant to Collections Manager, Harvard University Herbarium, Cambridge, MA
  • 1991-1992 --- Lecturer, University of Maryland, Zaragoza, Spain
  • 1989-1991 --- Lecturer, Chapman University, Lompoc, CA


  • 2015 Delta Omega Public Health Honor Society
  • 2014 National Extension Association of Family & Consumer Sciences Food Safety Team 1st Place Award, Western Region, for website design and integration of social media.
  • 2011 National Extension Association of Family & Consumer Sciences Food Safety Team Award, for assistance to the Mesa County Extension Agent in developing DVDs in English and Spanish of the Food Safety Works Program for retail food workers. A related CSU Extension Impact Report is available from:
  • 2010 National Extension Association of Family & Consumer Science Western Region Team Award for development of Food Safety Works quarterly bilingual newsletters with a Larimer County Extension Agent and the Larimer County Health Department Retail Food Program Manager. Newsletters are available from:

Selected Peer-reviewed Publications (Selected from ~100):

  • Markham, L.*, Auld, G., Bunning, M., Thilmany, D. 2014. Attitudes and Beliefs of Raw Milk Consumers in Northern Colorado. Journal of Hunger and Environmental Nutrition. In press.
  • Henley, T.*, Reddivari, L, Broeckling, C., Bunning, M., Miller, J., Avens, J., Stone, M., Prenni, J., Vanamala, J. 2014. American India Pale Ales (IPA) matrix rich in xanthohumol are potent in suppressing proliferation and elevating apoptosis of human colon cancer cells but not isolated xanthohumol. International Journal of Food Science & Technology. Published online: 10 May 2014, DOI: 10.1111/ijfs.12570
  • Costanigro, M., Kroll, S., Thilmany, D., Bunning, M. 2013. Is it Love for Local/Organic or Hate for Conventional? Asymmetric Effects of Information and Taste on Label Preferences in an Experimental Auction. Food Quality and Preference. 31: 94-105.
  • Bogs, J., Bunning, M., Stushnoff, C. 2012. Influence of biologically-enhanced organic production on antioxidant and sensory qualities of (Malus x domestica Borkh. Cv Braeburn) apples. Organic Agriculture. Accepted June 2012.
  • Woo, D., Stone, M.,Goodridge, L., Bisha, B., Bunning, M. 2012. Effect of Three In-home Herb Drying Methods on Improvement of Microbiological Quality. Journal of Food Science.
  • Woo, D., Stone, M., Goodridge, L., Bisha, B., Bunning, M. 2012. A Survey of the Microbiological Quality of Mixed Salad Greens in Farmers’ Markets. J. of Food Protection Trends.
  • Wall, G., Bunning, M., Kendall, P. 2012. A web-based Approach for Promoting Good Agricultural and Handling Practices. Journal of Agriculture Education.
  • Fouladkhah, A., Bunning, M., Stone, M., Stushnoff, C., Stonaker, F., and Kendall, P. 2011. Consumer Hedonic Evaluation of Eight Fresh Specialty Leafy Greens and Their Relationship to Instrumental Quality Attributes and Indicators of Secondary Metabolites. Journal of Sensory Science. 26 (3):175-183.
  • Troxell-Aldrich, H., Kendall, P., Bunning, M., Stonaker, F., Kulen, O, Stushnoff, C. 2011. Environmental Temperatures Influence Antioxidant Properties and Mineral Content in Broccoli Cultivars Grown Organically and Conventionally. Journal of AgroCrop Science 2 (2): 1-10.
  • Troxell Aldrich, H., Goodridge, L., Bunning, M., Stushnoff, C. and Kendall, P. 2011. Impact of Calcium Chloride Dip and Temperature opn Microbial Quality of Organically and Conventionally Grown Melons. Agriculture, Food & Analytical Bacteriology. 1(2):150-158.
  • Bunning, M., Kendall, P., Stone, M., Stushnoff, C., Stonaker, F. 2010. Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of Five Lettuce Cultivars. Journal of Food Science, 75 (3):S156-61.
  • Thilmany, D., Blandon, S., Bunning, M., Kendall, P., Yeh, S., Troxell, H., Bruning, J. 2010. Consumer Awareness and Response to Produce Food Safety Issues. Journal of Food Distribution Research 41 (1): 108-114.
  • Aldrich, H., Salandanan, K., Kendall, P., Bunning, M., Stonaker, F., Kulen, O. Stushnoff, C. 2010. Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content. J. Sci. Food Agric., 90 (15): 2548-2555.

Ongoing Research Support

  • (2015) Garden to Plate/Pasture to Plate, Colorado School of Public Health GRA Grants. $35,000
  • (2015) Examining Food Supply Chains Using a One Health Approach. Co-PIs: Bunning, M., Thilmany, D., Ryan, E., Garry, F., Adams, R., Sullins, M. $15,000
  • (2015) SoGES Food Systems Research Group. M. Founding Group Member. $20,000