Her primary research and scholarly activities focus on the development and evaluation of disease prevention interventions that center around food safety and nutrition. Much of her work targets institutional operations, such as schools, health-care facilities, child care centers, and congregate nutrition sites. At present, Angela is a Co-PI of a $25 million USDA grant aimed to reduce the burden of illness attributed to human noroviruses. She recently completed another USDA study to determine the presence of practices to prevent and control norovirus infections in SC long-term care facilities. Angela also teaches nutrition and food science courses, such as Evidence-based Nutrition, Professional Development of Human Nutrition Professionals, and Institutional Food Service Operations.