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Kelly A. Higgins, PhD, MPH (she/her/hers)

Nutrition Scientist
USDA-ARS
Beltsville, Maryland, United States

Kelly Higgins is a clinical nutrition research scientist with training in the areas of nutrition science, food science, and public health and experience in evaluating relationships between diet and health. She is a Research Scientist at the USDA Agricultural Research Service, Food Components and Health Laboratory (FCHL) in the Beltsville Human Nutrition Research Center. Kelly Higgins received her food science doctoral degree and Master of Public Health from Purdue University and her dual bachelor’s degrees in nutritional sciences and biochemistry from the University of Missouri.

Dr. Higgins’ current research at the FCHL investigates the effect of sensory properties and palatability of the diet on body composition and ingestive behavior. In this role, Dr. Higgins utilizes her skills in clinical trial design and implementation, statistical and biochemical analysis, and systematic reviewing to explore what people eat, how they eat it, and why they eat it. Kelly Higgins also previously worked as a Senior Scientist at Exponent Inc., a scientific consulting company, where she led systematic reviews on the health benefits of dietary exposures and conducted research to determine usual food and nutrient intake and nutrient adequacies based using NHANES. Kelly Higgins has been involved in the Washington, DC Section of IFT since 2019 and is currently President Elect.

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