I am strongly committed to teaching and to cultivating thoughtful methodological training. My work emphasizes qualitative inquiry as a rigorous approach to examining the lived, cultural, and structural dimensions of aging.

Teaching

Teaching Approach

My teaching draws on qualitative inquiry and critical perspectives on aging to help students observe and interpret lived experience, cultural narratives, and social structures.

  • I introduce students to qualitative methods as both an analytical toolkit and a way of thinking, emphasizing epistemology, research design, interviewing, interpretive analysis, and knowledge mobilization.

    Across courses and guest lectures, I encourage students to question dominant models of aging, engage with the voices of older adults, and consider how concepts such as successful aging, disability, and wellbeing are shaped by history, policy, and power.

    My goal is to equip researchers and practitioners to work more reflexively, ethically, and imaginatively within an aging society.

Courses and Workshops

Successful Aging: Origins, Critiques, and Futures. Graduate course: HLTH AGE 713: Critical Perspectives on Aging, McMaster University, Department of Health, Aging and Society. January 22, 2026. Guest lecturer.

Introduction to Qualitative Research and Data Analysis. Workshop at the Visual Impairment and Rehabilitation Lab, École d'optométrie, Université de Montréal. March 28 and May 2, 2025. Workshop instructor.

Qualitative Research and Data Analysis. Undergraduate course: PSY202: Statistics II, University of Toronto, Department of Psychology. February 5, 2024. Guest lecturer.

Food Chemistry. Graduate course, Aarhus University, Department of Food Science. July, 2020. Teaching assistant.

ReThink Eating 2020 conference. Virtual zoom conference dinner host. December 3, 2020. Aarhus, Denmark

D2S: MAKING SENSE IN SENSORY. The use of auditory stimuli to promote healthy eating behaviour and food choice. June 3, 2019. Copenhagen, Denmark. Workshop instructor.

EiT: Understanding Consumer Choices and Experiences in Food. The use of auditory stimuli to promote healthy eating behaviour and food choice. June 6, 2019. Aarhus, Denmark. Workshop instructor.