Trevon Logan, Ph.D.
College of Arts and Sciences
Primary Food Innovation Center Area: Biomedical Nutrition
Areas of Expertise: economic history, food demand, calorie consumption, applied econometrics
My research concerns historical patterns of food demand, and investigates why and how human societies conquered starvation and famine in recent history. This exploration naturally leads to considering the historical patterns of food innovation, such as hybrid corn, new forms of animal husbandry, etc. Considering how these problems were solved in the past is important as we face challenges with food innovation today.