B.Sc., Human Nutrition, St. Francis Xavier University
B.Sc., Honors Specialization in Nutrition and Dietetics, Brescia University College
M.Sc.FN., Internship Stream, Brescia University College
Previous Work Experience
Lawson Health Research Institute
Jenkins, D., Spence, J.D., Giovannucci, E.L., Kim, Y., Josse, R., Vieth, R., Mejia,
S.B., et al. (2018). Supplemental vitamins and minerals for CVD prevention and treatment.
Journal of American College of Cardiology, 71(22): 2570-2584.
White, J., Hekmat, S. (2018). Development of probiotic fruit juices using Lactobacillus
rhamnosus GR-1 fortified with short chain and long chain inulin fiber. Fermentation, 4(2): 1-12.
White, J., Reid, G. (2018). A suggestion for evolution of Canada’s health regulatory
system. Facets, 3(1): 45-60.
Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M., Reid,
G. (2017). A novel millet-based probiotic fermented food for the developing world.
Nutrients, 9(5): 1-19.
Areas of Teaching
Food and Nutrition 2232 - Food Science
Food and Nutrition 3342 - Advanced Food Science
My research during my masters involved developing probiotic fruit juices fortified
with inulin fibre