Dr. Kristi Crowe-White
Kristi Crowe-White, PhD, RD is an associate professor in the Department of Nutrition at the University of Alabama. She received her PhD in Food Science and Nutrition at the University of Maine where she held a doctoral fellowship with the National Science Foundation. Her dietetic training was completed at the University of Alabama-Birmingham. Dr. Crowe-White, a trained food chemist and dietitian, focuses her research on the impact of bioactive food compounds and functional foods in reducing oxidative and inflammatory stress as mechanisms underpinning cardio-metabolic diseases. Through analysis of these compounds in biological samples, her research allows for determining individual variances in absorption kinetics and subsequent effects on cardio-metabolic outcomes. Dr. Crowe-White has been funded by agencies such as the National Institutes of Health National Cancer Institute and the Office of Dietary Supplements as well as the American Heart Association. As a result of this body of research, she co-authored the Academy of Nutrition and Dietetics Position Paper on Functional Foods and was awarded the College’s Excellence in Scholarly Research Award in 2015 as well as the President’s Faculty Research Award from the University of Alabama in 2016. Outside of the lab and classroom settings, she shares her passion for nutrition and functional food research through speaking engagements and interviews as a media spokesperson for the Institute of Food Technologists. In addition to external service, she is the chair of the University of Alabama’s Institutional Biological Safety Committee.