Dr. Bohn graduated from the University of Illinois at Urbana, Champaign with a Bachelor of Science degree in food science in May, 1998. Upon the completion of her degree, Dr. Bohn became an Operations Manager at the Beloit, Wisconsin Frito-Lay site. In August of 2000, she returned to the University to begin her graduate work. The main focus of her doctoral research was the development, validation, and uncertainty analysis of a novel method that utilized dynamic vapor sorption coupled with fast-gas chromatography as a means to study how temperature and humidification affect volatile release from amorphous carbohydrate systems. Her research also focused on coupling dynamic vapor sorption with differential scanning calorimetry to study how humidification affects the glass transition temperature of, and subsequent volatile release from, amorphous carbohydrate volatile entrapping systems. After she earned her Ph. D. in 2004, Dr. Bohn returned to the food industry, this time in a research and development role, as a Sr. Scientist for Diageo Global Supply. In 2006, Dr. Bohn returned to the University of Illinois once again as a visiting assistant professor and is now the Director for Off-campus Programs/Teaching Associate for the Department of Food Science and Human Nutrition.
Dr. Bohn delivers award-winning instruction in the introductory food science and human nutrition course, advanced food science electives, and the senior capstone course in food product development. She provides high-level experiential learning opportunities for her students prior to entering the food industry and encourages them to solve complex food science and ingredient technology challenges while developing novel food products. She also directs and teaches in the online Master’s of Science in Food Science program.