Peter  Bordi 

photo of Peter Bordi

Associate Professor of Hospitality Management and Director, Center for Food Innovation

Contact Information

124 Mateer Building
The Pennsylvania State University
University Park PA 16802


(fax) 814-863-4257


B.S., The Pennsylvania State University, Food Service and Housing Administration
A.O.S., The Culinary Institute of America, Culinary Arts
M.S., The Pennsylvania State University, Man Environment Relation
Ph.D., The Pennsylvania State University, Home Economic Education

Research Interests

USDA "Farm to School"
Cancer (Prostate) study with Nutrition Department
Product development - Franco Harris


New product development

Selected Publications

Bordi, P., Palchak, T., Verruma-Bernardi, M., Cho, C., (2015). Adult Acceptance of Chocolate Milk Sweetnened with Stevia. Journal of Culinary Science and Technology. DOI 10.1080/15428052.2015.1102786.

Verruma-Bernardi, M., Lee, Kl, Palchak, T., Bordi, P., (2015). Chocolate Milk Sweetened with Stevia: Acceptance by Children. Journal of Overweight and Obesity. 1(1): 103

Wang, Li, Bordi, P.L., Fleming, J, Hill, A, Kris-Etherton, P., (2015). Effect of a Moderate Fat Diet With and Without Avocados on Lipoprotein Particle Number, Size and Subclasses in Overweight and Obese Adults: A Randomized, Controlled Trial. Journal of the American Heart Association. DOI: 10.1161/JAHA.114.001355.

Lee, Kiwon, Conklin, Martha, Bordi, Peter, Cranage, David, (2015). Caregivers’ Reactions to Healthful Items and Nutrition Information on Children’s Menus. Journal of Foodservice Business Research. Vol 18 (3),

Berryman, Claire; West, Sheila; Fleming, Jennifer; Bordi, Peter; Kris-Etherton, Penny (2015). Effects of Daily Almond Consumption on Cardiometabolic Risk and Abdominal Adiposity in Healthy Adult with Elevated LDL-Cholesterol: A Randomized Controlled Trial. Journal of the American heart Association. Doi: 10.1161/JAHA.114.000993.

Verruma-Bernardi, M., Lee, K., Qing Lir, S., Bordi, P.L., (2014) Preadolescent Preference for Chocolate Milk Sweetened with Stevia and Sucrose: Pilot test. Journal of Culinary Science and Technology. Vol 12, (2), 128-136.

Bordi, P, Hoover, R., Lee, K., (2014). Sensory Evaluation of French Fries Fried in Four Oils: Extra Caliber ZTF Sample A and Sample C, Advantage Cotton Soy Blend and Advantage Low Lineolic Soybean Oil. Journal of Culinary Science & Technology. Vol 12 (1).

Verruma-Bernardi, M., Lee, K., Qing Liu, S., Bordi, P., (2014) Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women. Food and Nutrition Sciences. Vol 5(14): 1352-1358.

Bordi, P, (2013). Preference for Chocolate Milk Sweetened with Sucrose versus Chocolate Milk Sweetened with Stevia among Middle School-aged Children. 2nd World Research Summit for Hospitality and Tourism.

Savage, Jennifer S., Peterson, Julie, Marini, Michele, Bordi, Peter L., Birch, Leann (2013). The Addition of a Plain or Herb-Flavored reduced-Fat Dip is Associated with Improved Preschoolers’ Intake of Vegetables. Journal of The Academy of Nutrition and Dietetics, DOI: 10.1016/j.jand.2013.03.013

Curriculum Vitae

.pdf icon Peter Bordi vitae

Strategic Themes

  • Domains of Health and Behavior
  • Contexts and Social Institutions