Research Scientist
Abbott Nutrition
Beth is a Nutrition Scientist, Registered Dietitian, and Mother to three young children, one of whom is medically complex. Since 2017, she has worked at Abbott Nutrition in Pediatric Nutrition Science on science, research, and innovation in infant nutrition and toddler nutrition, particularly around human milk oligosaccharides.
She has 11 peer-reviewed publications and has presented her research at national conferences. She has also given numerous scientific presentations to healthcare professionals and guest lectures at the undergraduate and graduate level on various nutrition topics. Beth has served on the leadership teams of the American Society for Nutrition and the Academy of Nutrition and Dietetics.
Prior to Abbott Nutrition, she was a postdoctoral researcher conducting cardiovascular nutrition research at the USDA Human Nutrition Research Center at Tufts University and The Ohio State University and worked as a clinical dietitian at Lucile Packard Children’s Hospital and Newton-Wellesley Hospital.
Beth earned a PhD in Nutritional Biology from the University of California, Davis and a MS in Clinical Nutrition and a BS in Dietetics from Boston University. Ultimately, she aspires that her work in the nutrition field will contribute to the nutrition education of healthcare professionals and consumers.