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Cheryl Rock, Ph.D., is a professor of food science at Cal State, Long Beach.

Since 2016, Rock has led a short-term study abroad course in Barbados titled “Distilling and Brewing Technology in Barbados,” where Cal State, Long Beach students explore rum science through cultural, diasporic, and scientific perspectives. Her research focuses on disease mitigation through plant-based foods, including studies on the ethnomedical properties of Mauby bark, a traditional Caribbean beverage ingredient. Her work identifying bioactive compounds in Mauby bark has been published in the Journal of Food Research. Rock’s expertise also includes food product innovation and food law and regulation.

A native of Barbados, she earned an associate degree in biology and chemistry from Barbados Community College before completing her bachelor’s and master’s degrees at Alabama A&M University and her doctorate at the University of Florida.