Catherine Field is a Nutrition professor in the Department of Agricultural Food and Nutritional Science at the University of Alberta. Her research program centers on the effect of nutrition on the immune system. Current research includes establishing the role of polyunsaturated fats on immune development, the use of fatty acids in the prevention and treatment of breast cancer and identifying the association between nutritional status and maternal mental health and infant neurophysical development. She has published more than 260 peer-reviewed publications.
Dr. Field received the McCalla and Killam Professorships from the University of Alberta and the Earl Willard McHenry Award for Leadership in Nutrition from the Canadian Nutrition Society. Dr. Field is Past-President of the American Society for Nutrition, is a member of the CIHR advisory board for INMD and an Associate Editor for Advances in Nutrition.