Welcome back to the herd: Debbie Linder, V09, GBS16

Debbie Linder, V09, GBS16 (she/her), a board-certified veterinary nutritionist with a pair of degrees from Tufts University, has been appointed as an associate clinical professor in the Department of Clinical Sciences at Cummings School of Veterinary Medicine.

The Fitchburg, Massachusetts, native holds a B.S. from Duke University. She returned to Massachusetts in 2005 and has been here ever since. She earned a D.V.M. from Cummings School, then served a one-year internship before returning to campus to complete a residency in clinical nutrition. Linder later completed a M.S. from Tufts Graduate School of Biomedical Sciences. 

“We have really good people here that care,” she explains, noting the outpouring of support she received from her colleagues after her father passed away as she began her small animal rotation, or when her 16-year-old dog passed away. “When I really needed it, so many compassionate people here helped me.”

Linder leads the Tufts Obesity Clinic for Animals, and proudly supports an inclusive environment on campus as a board member of the Tufts Veterinary Council on Diversity and member of the board of advisors for the national Veterinary Mental Health Initiative. “It’s so important that we create a welcoming and safe learning and working environment.” 

As a research assistant professor for several years, Linder answered requests for assistance which led her to several opportunities, such as working with the United Nations in Bangladesh. “It was amazing to work with the dedicated veterinary faculty there to incorporate more active learning techniques into their veterinary education system,” Linder says.

During her time at Cummings School, Linder has learned that she also likes the active teaching component, which made the new position intriguing. “I really enjoy working with students and house officers and teaching them. It makes me continually think how to help them most efficiently when there’s so much to learn,” she explains.

“If I can help them develop those foundational skills and make nutrition more accessible, that can improve the care for all the patients they see in the future.”