Brenda Kelly

Dr. Brenda S. Kelly began her Gustavus career in 2002, with a faculty appointment in chemistry and biology. Her administrative experience includes strategic planning, academic innovation, and successfully leading accreditation efforts. She has authored multiple peer-reviewed publications in areas of protein structure and function and is co-author of a textbook geared toward undergraduate students entitled: "The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking."