Scientific Advisory Panel
The Corn Refiners Association established a Scientific Advisory Panel comprised of independent expert advisors to provide advice on scientific matters affecting food policy, technology and health and safety. Members of our scientific panel include:
Kristine Clark, Ph.D. Registered Dietitian, FACSM. Assistant Professor, Director of Sports Nutrition, Pennsylvania State University. Sports Nutritionist, United States Soccer Federation. Spokesperson, International Food Information Council. Member, Sports Medicine Advisory Board, U.S. Olympic Committee. Past President, American Dietetic Association, practice group of Sports Nutritionists.
John Foreyt, Ph.D. Director, Nutrition Research Clinic and Professor, Department of Medicine, Baylor College of Medicine. Fellow, Society of Behavioral Medicine. Fellow, Academy of Behavioral Therapy and Research Society. Fellow, Academy of Behavioral Medicine Research. Honorary member, American Dietetic Association. Serves on editorial boards including: Journal of the American Dietetic Association, Eating Disorders, Obesity Research, Journal of Behavioral Medicine, American Journal of Health Promotion, Health Values, Journal of Cardiopulmonary Rehabilitation and Medicine, Exercise and Nutrition and Health.
Arthur Frank, M.D. Medical Director, George Washington University Weight Management Program, Member, Clinical Faculty of the Department of Medicine, George Washington University School of Medicine.
John S. White, Ph.D. President, White Technical Research. Editorial Board Member & Contributing Author, Health Effects of Dietary Fructose. Author, United States Pharmacopoeia High Fructose Corn Syrup Monograph and Corn Syrup Monograph. Author, Food Chemicals Codex Fructose Monograph. Author, ILSI White Paper on Functional Foods. Author, Source Book of Enzymes (CRC Press). Author, Proteins, Peptides & Amino Acids Sourcebook (Humana Press). Past affiliations include International Life Sciences Institute (former board member), Calorie Control Council and Institute of Food Technology.