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 vascular dysfunction and cardiometabolic diseases. Through analysis of redox biomarkers and bioactive compounds, her research allows for determining metabolomic differences in absorption kinetics of these compounds and their subsequent effects on cardiovascular outcomes. 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.