معرفی
Jeffrey S. Young is a faculty member at Murray State University, affiliated with the Hutson School of Agriculture under the Department of Agricultural Science. His research intersects agriculture, nutrition, and economic policy, focusing on quantifying food palatability and its relationship to nutritional quality.
Using nutrient profiling models, Young investigates how dietary behavior can be influenced through policy mechanisms like taxation and subsidies. His work bridges the tension between healthiness and tastiness, aiming to expand understanding of consumer food preferences for public health applications.
His 2021 publication in Food Policy demonstrates this approach, analyzing how stepwise selection algorithms can create numerical palatability measures. This research has implications for designing consumption policies that balance nutritional and sensory attributes of food.
