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Mark Traynor

Professor

University of North Texas

Department of Hospitality, Event and Tourism Management

Email: mark.traynor@unt.edu

Education

  • PhD, Dublin Institute of Technology, 2013
    Major: Culinary Arts and Food Technology
    Dissertation: Innovative Food Product Development using Molecular Gastronomy: A Focus on Flavour and Sensory Evaluation

Research

Published Intellectual Contributions

    Journal Article

  • Rahman, I., Traynor, M., Nanu, L., Tillery, H. (2025). From Buffets to Takeout: Student Perspectives on Public Health Crisis-Induced University Dining Transformations. Other. 1-28. Informa UK Limited. https://doi.org/10.1080/15428052.2025.2599862
  • Nanu, L., Rahman, I., Traynor, M., Cain, L. (2024). Something to chew on: assessing what students want from campus dining services. Young Consumers. 25 (6) 748-770. Emerald. https://doi.org/10.1108/yc-02-2024-1979
  • Traynor, M., Owens, E., O'Neill, S., Rahman, I. (2024). Restaurant resilience: A qualitative study of resilience, adaptability, and innovation of the Alabama restaurant industry during the COVID-19 pandemic. Other. 9 (4) 100583. Elsevier BV. https://doi.org/10.1016/j.jik.2024.100583
  • O’Neill, S., Traynor, M., Rahman, I., Lee, Y.M. (2024). Exploring Front-of-House and Back-of-House Manager Perceptions, Attitudes, and Motivations of Restaurant Food Waste Mitigation: A Qualitative Study. Sustainability. 16 (15) 6694. MDPI AG. https://doi.org/10.3390/su16156694
  • Williams, R., Moazzem, M.S., Dees, J., Hayden, M., Traynor, M., Cho, S. (2023). Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions. Other. 88 (11) 4677-4692. Wiley. https://doi.org/10.1111/1750-3841.16773
  • Traynor, M., Bernard, S., Moreo, A., O’Neill, S. (2022). Investigating the emergence of third-party online food delivery in the U.S. restaurant industry: A grounded theory approach. International Journal of Hospitality Management. 107 103299. Elsevier BV. https://doi.org/10.1016/j.ijhm.2022.103299
  • Moreo, A., Traynor, M., Beldona, S. (2022). Food enthusiasts: A behavioral typology. Food Quality and Preference. 96 104369. Elsevier BV. https://doi.org/10.1016/j.foodqual.2021.104369
  • Traynor, M., Cain, L., Moreo, A. (2022). Shooting for the stars: the case of an elite chef. Journal of Foodservice Business Research. 25 (1) 107-125. Informa UK Limited. https://doi.org/10.1080/15378020.2021.1924416
  • Traynor, M., Martin, D.S., Ahmad, I., Alonso, M. (2021). Investigating the Factors that Impact the Selection of Technical Ingredients in Food Manufacturing: A Mixed-Methods Study. Other. 19 (3) 268-283. Informa UK Limited. https://doi.org/10.1080/15428052.2020.1759170

    • Manuscript

  • Traynor, M., Moreo, A. (2026). From insight to implementation: a roadmap for third-party online food delivery. International Hospitality Review. Emerald Publishing Limited.