Dr. Kristi M. Crowe-White, RD

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BS          Nutrition, Samford University

​MS         Food Science, University of Maine

PhD        Food Science & Nutrition, University of Maine

Fellow    National Science Foundation

RD          University of Alabama at Birmingham

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Kristi Crowe-White, PhD, RD is an associate professor in the Department of Human Nutrition at the University of Alabama. She received her PhD 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’s research focuses on redox theory and understanding the interplay between bioactive food compounds, redox and inflammatory balance, and clinical outcomes related to obesity, cardiometabolic disease, and aging.  Her prevention-oriented research employs the use of genetic testing to identify genetic variants underlying responsiveness or non-responsiveness to nutrition interventions for the purpose of optimizing precision nutrition.  Dr. Crowe-White has funding by agencies such as the National Institutes of Health National Cancer Institute and the Office of Dietary Supplements, the American Heart Association, and the Academy of Nutrition and Dietetics among others.  As a result of this body of research, she co-authored the Academy of Nutrition and Dietetics Position Paper on Functional Foods and serves as a media spokesperson for the Institute of Food Technologists.  

Curriculum Vitae​​
​Awards and Honors