Nutrition Research Innovation Manager, Stanford School of Medicine, SPRC
Katherine Dotter is an Innovation Manager of nutrition research for Stanford Prevention Research Center (SPRC). She is responsible for leading the innovation strategy of cutting-edge mHealth technology and platform development for a 600-person weight-loss trial studying whether certain physical and psychological traits might predict which foods individuals should eliminate to maintain a healthy weight. Unlike other roles at SPRC, this is a unique role where she is able to encourage her team to operate with the passion and spirit of a startup, all the while leveraging the scale, resources, and brilliant minds among the Stanford community.
Prior to joining SPRC, Katherine worked as the Food Program Dietitian for Google, where she engineered nutrition strategy for health and wellness initiatives. She started her career at IDEO’s spin-out ShopWell as the lead dietitian.
Katherine holds a BS in Applied Nutrition from California Polytechnic State University, San Luis Obispo and completed her Dietetic Internship and graduate studies at Marywood University.