Kimberly Johnson, PhD, RD, LDN
PhD in Food Science and Technology, The University of Tennessee
MS in Nutrition and Dietetic Internship, Texas Woman’s University
BS in Dietetics, Texas Tech University
Dr. Johnson teaches Basic Nutrition, Science of Nutrition, Nutrition Education and the Community, Experimental Food Science, Food Service Management, Food Procurement, Production and Service and other foods related courses. She also co-advises the Student Dietetic Association and assist students in their Dietetic Externships.
Her areas of interest include sensory and textural analysis of foods, bakery, and nutritional concerns during each of the lifecycle. She has worked in pediatric nutrition as a clinical dietitian, mostly with diabetes, gastrointestinal, and food allergy/intolerance. She has also had positions in long-term care consulting and patient care food services for a large acute care hospital.
Dr. Johnson is a member of the American Association of Family and Consumer Sciences and The American Dietetic Association and the local and state affiliate organizations
She enjoys spending time with her family, travel, and photography.