Professor Dufault began her career working as an environmental consultant specializing in hazardous waste operations and environmental site assessments for property transfer. After accepting a commission with the Navy, she began her career in public health. She spent 20 years in the uniformed services working as a toxicologist and industrial hygienist. While in the PHS, she was responsible for decommissioning research laboratories at the U.S EPA and FDA and developing environmental health curriculum for the professional development of a variety of stakeholders. CDR (retired) Dufault also served as Principal Investigator on a number of research projects focusing on infection control and adverse effects of mercury exposure. In 2008, she retired early from the Public Health Service to publish her findings of mercury in high fructose corn syrup. She completed her Masters in Teaching (MAT) degree at the University of Maryland and began a second career teaching special education and science at the K-12 level. She currently teaches a environmental health hazard assessment course at the United Tribes Technical College and a macroepigenetics nutrition intervention course at the Fort Peck Community College. Prof. Dufault is also working on her doctorate in Health Education at AT Still University. Prof. Dufault runs the day to day activities of the non-profit Food Ingredient and Health Research Institute and is considered a leader in the environmental health field.
Specialties: Community based medical research, environmental investigation, due diligence, community based macroepigenetics research, healthcare safety and infection control, literature review.
Bio from Linkedin