Kimberly Walters is an Independent Researcher with a background in education and food science. Her research focuses on fermentation, food sustainability, nutrition and biotechnology, particularly their applications in food quality, preservation, metabolic health and disease prevention. Her areas of expertise include nutritional genomics and metabolic health; food, nutrition and non-communicable diseases (NCDs); and food processing, preservation and safety.
With over 12 years of experience teaching food science, nutrition and health in Jamaica and the United States, as well as working with second-language learners from Asia and South America, she brings a practical, learner-centred perspective to research. Her academic qualifications include a B.Ed., an MSc, Cambridge CELTA and TESOL/SLA certification. Her cross-cultural teaching experience has also contributed to a broader interest in linguistics, cognitive science and second language acquisition (SLA), alongside her study of Korean, Thai and Spanish.
