Dr. Kathy Beerman teaches in the School of Biological Sciences at Washington State University. Prior to this, she was a faculty member in the Department of Food Science and Human Nutrition for 18 years. The author of several published articles, she is interested in research that focuses on the efficacy of a novel approach to treating iron deficiency anemia in rural regions of Guatemala and Ecuador. Dr. Beerman has also collaborated in studies investigating the physiologic effects of bioactive components in food. Studies include the effects of isoflavones on health parameters (immune response, thyroid function, memory, and metabolic profile) in postmenopausal women.
Dr. Beerman teaches the introductory nutrition course for health majors, as well as a course that prepares students to participate in a 10-day medical mission to Guatemala. Since joining the faculty at Washington State University in 1990, she has been the recipient of several college and university teaching awards (the Burlington Northern Faculty Meritorious Achievement in Teaching Award, the R.M. Wade Foundation Award for Excellence in Teaching, and the WSU Mortar Board’s Distinguished Professor Award). In 2008, Dr. Beerman was awarded the Sahlin Faculty Excellence Award for Instruction. More recently, she received the CAS Outstanding Achievement Award in International Activities (2017) and the President’s Award for Leadership (2018). Dr. Beerman was inducted into the President’s Teaching Academy at Washington State University, which is composed of faculty members who provide leadership to strengthen undergraduate and graduate teaching and learning. Other scholarly activities include co-author of two introductory nutrition textbooks (Nutritional Sciences: From Fundamentals to Food and NUTR).