Lecturer, Public Health
Dr Katherine Kent is an early career academic in the School of Health Sciences, having completed a Doctor of Philosophy at the University of Wollongong and a postdoctoral fellowship at the University of Tasmania.
Katherine's research investigates dietary strategies to prevent and manage cognitive decline, with a particular focus on flavonoid-rich fruits. In one of the largest trials of its kind, Katherine demonstrated that regular consumption of anthocyanin-rich cherry juice improved measures of memory and cognition in older adults with dementia. In addition, Katherine investigates dietary patterns and food insecurity in rural and regional Australian populations. Of particular note, Katherine is a lead investigator on the food systems research arm of The Tasmania Project, (opens in a new window) which has documented the impact of COVID19 on the prevalence of food insecurity in Australia. This research informed policies and supported program funding for a range of community-based solutions to food insecurity in Tasmania.
Katherine has over 8 years of experience as a lecturer and academic tutor contributing to diverse nutrition science and public health units of study.
- Clinical Trials
- Food security
- Nutrition Society of Australia (2010 - 2021)
- Australian Association of Gerontology (2016 - 2021)
Qualifications and Recognition
- Doctor of Philosophy; Faculty of Science, Medicine and Health University of Wollongong; 2016
- Bachelor of Science Majors: Population Health, Nutrition; 2010; University of Wollongong
Research & Publications