In July 2013 was appointed Chair of the Department of Dieteics and Human Nutrition after serving as Interim chair since September 2011. She is a Registered Dietitian and Certified Culinary Educator. Dr. Bastin provides leadership by empowering faculty to provide innovative student learning experiences, research and scholarly opportunities and Extension programming and outreach, while maximizing resources and collaborative capacity with internal and external stakeolders. Dr. Bastin also works as an Extension Food and Nutrition Specialist providing leadership, technical expertise, program development, research, and grant writing support in nutrition, diet, and health; food safety; food preservation; and entrepreneurial food manufacturing for Cooperative Extension Agents and fellow Kentuckians. Dr. Bastin is a two-time University of Kentucky Wethington Award winner and recipient of the University of Kentucky Faculty Futures Award. She has been named Outstanding New Specialist and received an Outstanding New Project Award (2010) and Outstanding New Project Award (2014) by the Association of Kentucky Extension Specialists. In 2011 she was named Kentucky Dietetic Association Outstanding Dietetic Educator of the Year. Using her previous experience as a catering business and restaurant owner, Dr. Bastin teaches the capstone course in quantity food production, commonly known as the "Lemon Tree," to dietetic and hospitality management and tourism students. She is actively involved with several professional organizations and consistently volunteers for several food-related area projects and church-related endeavors.
Dr. Bastin's research and educational interests include food systems from farm to table. Presently she works with Kentucky's farmers markets and other states to train interested farmers in how to safely prepare and sell home-based value-added products. In addition, she works with commercial food manufacturers to develop their recipes and assist in the many steps required to then successfully market their products. Within the USDA New Crop Opportunity Center, she provides specific assistance in developing value-added products using Kentucky berries. Collaborating with bench researchers, she has also done environmental studies and nutrition education at Superfund sites in Kentucky. Dr. Bastin recently developed Super Star Chef and Super Star Chef Goes to Farmers Market, to encourage youth and adults to get back into the kitchen to prepare safe, nutritious meals. Using the same principles globally and under more primitive conditions, Dr. Bastin continues to help set up feeding centers in Paraguay, Guatemala, and Mexico.