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Dr. Shauna C. Henley

Senior Agent; Affiliate Agent in the Department of Nutrition & Food Science

Family and Consumer Sciences Educator

Carroll County 700 Agriculture Center Westminster, Maryland 21157

Family and Consumer Sciences Educator

Home office

Baltimore County 1114 Shawan Road Cockeysville, Maryland 21030

Family and Consumer Sciences Educator

Baltimore City 6615 Reisterstown Road Suite 201 Baltimore, Maryland 21215

Family and Consumer Sciences Educator

Harford County 3525 Conowingo Road Suite 600 Street, Maryland 21154

Affiliate Agent

Nutrition & Food Science College of Agriculture and Natural Resources College Park, MD


  • Food Preservation
  • Food Safety
  • Nutrition
  • Food Safety Modernization Act Produce Safety
  • FSMA Preventive Controls for Human Food


  • B.S. Biology, Muhlenberg College, Allentown, PA
  • M.S. Nutrition & Food Science, University of Vermont, Burlington, VT
  • Ph.D. Biology with a concentration in Human Nutrition, Drexel University, Philadelphia, PA

Shauna works in the Northern Maryland Cluster (Baltimore County, Harford County, Carroll County, and Baltimore City), delivering programs that center on nutrition, food safety, and physical activity.  Dr. Henley has been involved with teaching food preservation workshops throughout the state, as part of the "Grow It, Eat It" series. 


RESEARCH INTERESTS Dr. Henley's current work, focuses on nutrition and food safety education for community members. Her more current teaching activities involve GAP, FSMA Produce Safety Rule, food entrepreneurship with Food for Profit, as well as bridging consumer knowledge and behavior gaps with produce safety.  Dr. Henley's previous work focused on interdisciplinary research to identify a unique and unsafe poultry mishandling practice among minority racial and ethnic consumers. The unsafe behavior identified to be addressed in a food safety education campaign, "Don't Wash Your Chicken!", receiving national attention on NPR, Nightly News, Slate blog, the TODAY show, ABC's the CHEW, ESPN's Pardon the Interruption, and many other news outlets. Creating the educational materials was in collaboration with New Mexico State University. Shauna's Masters research focused on investigating rural Vermont, and the food environment and cooking practices as an implication for health. This was part of a larger ethnographic study looking at the urban, suburban, and rural food environment.

In the Media

  • Krystal, B. (2021, May 31). Extension services are the best free cooking resource. Here’s how to

    use them. Role: Interviewed as an expert in the field for the newspaper article. [Newspaper].

    Retrieved from

  • Krystal, B. (2021, January 8). How to safely defrost meats, soups baked goods and more. Role:

    Interviewed as an expert in the field for the newspaper article. [Newspaper]. Retrieved from

    Furbank, L. (2020, March 2). The most effective methods for keeping your refrigerator clean.

  • Role: Interviewed as an expert in the field for the blog post. [Blog post]. Retrieved from

    Ragusea, A. (2020, November, 30). Why people wash meat (or don’t). Role: Interviewed as an

  • expert in the field for the YouTube vlogger. [Vlogger post]. Retrieved from

  • Beecher, C. (2019, May 30). Plant food safety in school and other youth gardens; don’t miss

    those important teaching moments. Role: Interviewed as an expert in the field for the blog post.

    [Blog post]. Retrieved from

  • Harris, M. (2019). Foodborne frenzy: Serve up listeriosis prevention and treatment. CMA Today.

    SepOct2019, 12-18. Role: Interviewed as an expert in the field. Retrieved from


*indicates educator as corresponding author.

  1. Patra, D.*, Henley, S.C., Benefo, E., Pradhan, A., & Shirmohammadi, S. (2022-Accepted). Understanding and addressing food waste from confusion in date labeling using a stakeholders’ survey. Journal of Agriculture and Food Research. 
  2. Archila-Godínez, J. C., Chen, H., Klinestiver, L., Rosa, L., Barrett, T., Henley, S. C., & Feng, Y. (2022). An Evaluation of a Virtual Food Safety Program for Low-Income Families: Applying the Theory of Planned Behavior. Foods11(3), 355.
  3. Gilman, A., Henley, S. C., & Quinlan, J. (2021). Understanding barriers to consumers to stop washing raw poultry through in-depth interviews. British Food Journal. Ahead-of-print. 
  4. Henley, S., & Traunfeld, J. (2021). Assessing Master Gardener Volunteers’ Involvement in and Knowledge of Food Preservation. Journal of Human Sciences and Extension9(1), 84-93. 
  5. Henley, S. C.*, and Fu, J. (2019). Developing and testing consumer educational materials at a farmers’ market. Journal of Food Protection Trends, 39(2), 162-175.
  6. Lane, H. G., Deitch, R., Wang, Y., Black, M. M., Dunton, G. F Henley, S. C. (9th) ... & Song, H. J. (total of 12 authors) (2018). “Wellness Champions for Change,” a multi-level intervention to improve school-level implementation of local wellness policies: Study protocol for a cluster randomized trial. Contemporary Clinical Trials75, 29-39.
  7. Henley, S. C. * and McCoy, T. K. (2018). Intercept Surveys: An overlooked method for data collection. Journal of Extension, 56(7), Article 7TOT1 Available at:
  8. Henley, S. C.*, Herceg, M., and O’Grady, A. (2018). Increasing Extension visibility with undergraduate research involvement. Journal of Extension, 56(4), Article 4TOT7 Available at:   
  9. Henley, S. C., Launchi, N., and Quinlan, J. J. * (2018). Survival of Salmonella on raw poultry exposed to 10% lemon juice and vinegar washes. Food Control, 94, 229-232.
  10. Wolfson, J. A., Bostic, S., Lahne, J., Morgan, C., Henley, S. C., Harvey, J., and Trubek, A. (2017). A comprehensive approach to understanding cooking behavior: implications for research and practice. British Food Journal119(5).
  11. Henley, S. C., Gleason, J., and Quinlan, J. J. (2016). Don’t Wash Your Chicken!: A food safety education campaign to address a common food mishandling practice. Food Protection Trends36(1), 43-53. 
  12. Henley, S. C., Stein, S. E., and Quinlan, J. J. (2015). Characterization of raw egg and poultry handling practices among minority consumers: Identification of unique practices. British Food Journal117(12), 3064-3075.  
  13. Borrusso, P. A., Henley, S. C, and Quinlan, J. J. (2015). Visual audit of food safety hazards present in homes in an urban environment. Food Protection Trends35(4), 290-301.
  14. Henley, S. C., Stein, S. E., and Quinlan, J. J. (2012). Identification of unique food handling practices that could represent food safety risks for minority consumers. Journal of Food Protection75(11), 2050-2054. 10.4315/0362-028X.JFP-12-146

Extension Publications

  1. Lazur, A., Henley, S.C., Jackey, B., and McCoy, L. (2021). COVID and Home Indoor Air Quality. College Park, Maryland: University of Maryland Extension. (ERB-55). 
  2. Jackey, B., and Henley, S. (2019). How to use and calibrate your food thermometer. College Park, Maryland: University of Maryland Extension. (FS-1092). Retrieved from
  3. Henley, S., and Moore, P. (2019). How to build a miniature refrigerator for nutrition & food safety demonstrations. College Park, Maryland: University of Maryland Extension. (FS-1091). Retrieved from
  4. Beale, B., Dill, S. P., Everhart, S., Henley, S. C., Little, N., Myer, G., and Todd, M. (2019). Maryland Beginning Farmer Guidebook. University of Maryland Extension. 80 pages. Guidebook developed for beginning farmer workshops and web based education. Role: Wrote the food safety section. 
  5. Fachler, B., and Henley, S. C. (2018). Food safety for persons with diabetes. College Park, Maryland: University of Maryland Extension. (EBR-45). Retrieved from
  6. Beaulieu, J., Henley, S. C., Buritsch, H., and Traunfeld, J. (2018). Food Safety in Your School Gardens, Classrooms, and Greenhouses. College Park, Maryland: University of Maryland Extension. (Fast Sheet-1077). Retrieved from 
  7. Henley, S. C. and McCoy, L. (2016). How to report a foodborne illness in Maryland. College Park, Maryland: University of Maryland Extension (Fact Sheet-1034). Retrieved from
  8. Henley, S. C., Ridgeway, B., and Serio, T. (2015). Clostridium botulinum. College Park, Maryland: University of Maryland Extension (Fact Sheet-1031). Retrieved from


  • Lead instructor- FSMA-Preventive Controls for Human Foods
  • Certified trainer-FSMA-Produce Safety Alliance
  • Instructor/Proctor-ServSafe
  • Certificate-Good Agricultural Practices
  • Certificate-Hazard Analysis Critical Control Points
  • Certificate-Better Processing Control School: Acidified Foods


In Shauna's spare time she enjoys running, cycling, tennis-anything outdoors. She also enjoys learning about new food and cultures, birds and bugs.

Twitter: @FoodSmartUME

Photo Credit: Scott Martin Images