Paul Maugle views his path in life like a river, with swirling eddies, fast rapids, slow shallows, and great depths. The meandering flow of the University of Rhode Island alum’s lengthy career took him around the world to work in diverse facets of the food science industry. Now, the current brought him back to the U.S. where he continues to put his science skills to good use in an encore career in winemaking.
“I worked overseas in college and saw that most of the world was starving, so I wanted to see what I could do about it,” reveals Maugle, Ph.D. in Food Science and Nutrition from URI’s College of the Environment and Life Sciences (CELS), of his early motivations to study food science.
After completing a master’s degree, doctoral degree, and postdoctoral fellowship in CELS, Maugle went on to devote his life to improving the food stability and nutrition of people in developing countries. He seamlessly moved between different aspects of food science when he advocated for life-saving nutritional supplements in Africa, South America and Asia; researched ways to improve shrimp and fish production in South and Central America; and enhanced aquaculture techniques to provide more sustenance to malnourished communities around the world. “Giving back was a big part of my career,”...[Read more]