Sylvia Smith Thoms, Ph.D. CHE
Associate Professor, Animal Science Food and Nutrition
Office Phone: 618 | 536-7567
Building Location: Quigley Hall, Room 209-B
Dr. Sylvia Smith is a faculty member in the Department of Animal Science, Food and Nutrition at Southern Illinois University Carbondale (SIUC). She teaches foodservice management classes at SIUC. Sylvia is published in academic journals and serves as a reviewer for the journal of Childhood Obesity, the Journal of Hospitality Marketing and Management, Tourism Management, International Journal for Hospitality Management, Journal of Quality Assurance, Journal of Culinary Science & Technology, and the Journal of Travel & Tourism Marketing. She recently helped form the Illinois Farmers Market Association and currently sits as Vice President. In addition, Sylvia is a member to: National Restaurant Association, American Culinary Federation, Foodservice Educators Learning Community, and Farmers Market Coalition.
- Farmers Markets
- Local Food Systems
- Food Safety
- Farm to School
- BS, University of Tennessee, Knoxville (Fine Arts)
- MS, University of Tennessee, Knoxville (Recreation, Tourism and Hospitality Management)
- PhD, University of Tennessee, Knoxville (Human Sciences)
Recent Publications and Awards:
- NACTA Teaching Award of Merit (2013)
- Outstanding Tenure Track Teaching Award, presented by the College of Agricultural Sciences (2013)
- Leuhr, L., and Smith, S. (2012). The Effectiveness of Food Sustainability Education Among Elementary Age Students. Journal of Student Research (in press).
- Moss, A., Smith, S., Null, D., and Tragoudas, U. (2012). Farm toFarm-to-School and Nutrition Education: Positively Affecting Elementary School-Aged Children’s Nutrition Knowledge and Consumption Behavior. Childhood Obesity (in press).
- Smith, S., Wlklenski, D., Long, S., and Tragoudas, U. (2012). "Does School Size Affect Interest for Purchasing Local Foods in the Midwest?" Childhood Obesity (in press).
- Smith, S., Trushenski, J., and Hill, H. (2012). Testing Nutritional Value and Consumer Acceptability of Hybrid Striped Bass Raised on Sustainable Feeds. Journal of Culinary Science and Technology (in press).
- Smith, S., and Kumar, A (2012). Empirical Analysis of the Impact of Corporate Social Responsibility on Employee Organizational Commitment within the Gaming Industry. Advances in Hospitality and Leisure (in press).
- Middleton, C., and Smith, S. (2011). Purchasing Habits of Senior Farmer's Market Shoppers: Utilizing the Theory of Planned Behavior. Journal of Nutrition in Gerontology and Geriatrics, 30(3) 249-260.
- Babich, R and Smith, S. (2010). “Cradle to Grave”: An Analysis of Sustainable Food Systems in a University Setting. Journal of Culinary Science and Technology, 8(4), 180-190.
- Smith, S., Davis, N., and Pike, J. (2010). Rural Tourism Development: A Case Study of the Shawnee Hills Wine Trail in Southern Illinois. Journal of Extension [On-line], Available at:(www.joe.org/joe/2010october/rb4.php).
- Smith, S., Costello, C., Kim, K., and Jahn, W. (2010). Serious Leisure Tourism: A Case Study with the First Knoxville Marathon. Advances in Hospitality and Leisure,6,43-58.
- Smith, S., Costello, C., and Muenchen, R. (2009). Influence of Push and Pull Motivations on Satisfaction and Behavioral Intentions within a Culinary Tourism Event. Journal of Quality Assurance in Hospitality and Tourism 11(1) 17-35.
- Smith, S., and Middleton, C. (2009). Quality Meat Attributes Desirable to the Culinary Customer. Journal of Culinary Science and Technology 6(4), 279-289.
- Smith, S., and Costello, C. (2009). Segmenting Visitors to a Culinary Event: Motivations, Travel Behavior, and Expenditures. Journal of Hospitality Marketing and Management 18(1), 44-67.
- Smith, S., and Costello, C. (2009). Utilizing the Importance-Performance Grid to Determine Factors that Influence Satisfaction with a Culinary Event. Journal of Vacation Marketing, 15(2), 2-22.
- Contributing Author, Smith, S. (2009). Agrotourism, Fast Food, Food Safety, Newman’s Own, Restaurants. In Duram, L. A. (Ed) Encyclopedia of Organic, Sustainable, and Local Food. Connecticut: Greenwood Publishing Group.
- Co Editor: Multicultural Cookbook, A Collection of Multicultural Recipes and Stories by the students of the University of Tennessee. University of Tennessee Press (published, 2008).
- "Renovations Made to Quigley Kitchens" [COAS News, 05/19/2014]