Dr. Elizabeth Johnson
Elizabeth J. Johnson, Ph.D. obtained her B.S., M.S., and Ph.D. in nutritional biochemistry at the University of Wisconsin-Madison. She did her postdoctoral work at the Jean Mayer USDA Human Nutrition Center on Aging at Tufts University where she is currently a Scientist I. She is also an associate professor at the Friedman School of Nutrition Science & Policy at Tufts University.
Her research interests are in nutrition and age-related visual and cognitive function. She has been involved in numerous clinical and epidemiologic studies and has collaborations with academia, industry and government agencies.
Dr. Johnson has membership with the American College of Nutrition, International Carotenoid Society, Carotenoid Research Interactive Group, American Society for Nutrition, Academic Society of Functional Foods and Bioactive Compounds, The Nutrition Society, and Macula & Nutrition Group.
Dr. Johnson also has editorial roles at the British Journal of Nutrition, Food Reviews International and Journal of Nutrition for the Elderly.