Dr. Kristi Crowe-White
Kristi Crowe-White, PhD, RD is an associate professor in the Department of Nutrition and Hospitality Management at the University of Alabama. She received her PhD in Food Science and Nutrition at the University of Maine where she held a graduate fellowship with the National Science Foundation. As a food chemist and dietitian, her research focuses on the impact of bioactive food compounds on reducing oxidative and inflammatory stress as mechanisms underpinning cardio-metabolic diseases and mechanisms influencing vascular health. Her current research is funded by the Academy of Nutrition and Dietetics and the American Heart Association. As a result of this body of research, she has co-authored the Academy of Nutrition and Dietetics Position Paper on Functional Foods. She holds service and leadership positions within the Academy of Nutrition and Dietetics and is an active member of the Institute of Food Technologists where she serves as a Food Science Ambassador and Media Spokesperson. In addition to external service, she is the chair of the University of Alabama’s Institutional Biological Safety Committee.