Sherine Brown-Fraser, PhD, RD, LDN, CPT

A native New Yorker, Dr. Brown-Fraser completed her Ph.D. at Harvard University (Boston, Ma), in Biological Sciences in Public Health, with a concentration in Nutritional Biochemistry within the Harvard School of Public Health - Division of Medical Sciences. Her expertise is in lipid/cholesterol metabolism, cardiovascular disease prevention, and genetic epidemiology. Dr. Brown-Fraser completed a post-doctoral fellowship at Brigham & Women’s Hospital in Boston, MA. Dr. Brown-Fraser impacted national policies as an Interdisciplinary Scientist for the FDA’s Center for Food Safety and Applied Nutrition (CFSAN). She further impacted national policy as a Science Fellow with the NIH Division of Nutrition Research Coordination (DNRC); The United States Surgeon General; and The U.S. Office of Minority Health. She co-founded of a thriving Community Organic Vegetable Garden in Baltimore, MD, and served as co-PI of a nutritional neuroscience research project to help at-risk African American high school students in Benton Harbor, Michigan. Dr. Brown-Fraser is a tenured Full Professor of Nutrition, Dietetics & Public Health at Oakwood University providing program direction and instruction in nutrition biochemistry, vegetarian nutrition, food science, medical nutrition, and honors research. She was the department chair and an Oakwood alumni (BS, Biochemistry). As a Registered Dietitian Nutritionist (RD/RDN), and Certified Personal Trainer, Dr. Brown-Fraser is dedicated to health equity, advancing health promotion, disease prevention, and children’s access to real, delicious, whole plant foods. Her research is published in peer-reviewed journals. Dr. Brown Fraser is passionate about plant-based nutrition as a powerful tool for well-being, health, and social justice.