Dr. David Johnson joined the Department of Dietetics and Human Nutrition in 2025 as an Assistant Professor. A registered dietitian and professionally trained chef, Dr. Johnson brings interdisciplinary expertise in nutrition, culinary arts, and foodservice management to both his teaching and research. He earned his PhD in Hospitality Management from Iowa State University, where his dissertation focused on the innovative use of gleaned foods in child nutrition programs.

Before joining the University of Kentucky, Dr. Johnson served as an Assistant Professor at The University of Alabama in the Department of Human Nutrition, Hospitality, and Sport Management. His professional background also includes work as a clinical dietitian at Hazard ARH Regional Medical Center in Hazard, Kentucky, as a chef in a variety of foodservice settings, and as a food and nutrition consultant.

Dr. Johnson’s research focuses on culinary nutrition, food access, and sustainable food systems. He is particularly interested in how cooking knowledge, skills, and access impact dietary behaviors and how food systems can be leveraged to support public health and environmental goals.

In his free time, he is likely experimenting in the kitchen, gardening, kayaking, or spending time with his two dogs.