| John Beaulieu |
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Dr. John C. Beaulieu performs independent and collaborative investigations with rice sprouting and beverage formulations. Studies include continued leadership roles utilizing a beverage pilot plant, using “green technologies” and processes to deliver naturally fortified and flavored sprouted rice beverages. Further characterization of macro and health-promoting phytonutrients in industrially sprouted and germinated brown rice, high-protein rice, red and purple rice and other grains is planned into the future CRIS project (2021-2025). This also includes characterizing additional value-added product development (e.g. freeze dried powder and/or rice flours for ingredient formulations). Dr. Beaulieu’s plant physiology and fresh-cut fruit and not-from-concentrate beverage experience is continuously sought out and he remains active in these areas. He serves as an Adjunct Professor in the LSU School of Nutrition and Food Sciences, sits on numerous scientific committees in trade and professional organizations and has authored or co-authored 60 publications. Dr. Beaulieu is listed in Stanford University’s Top 2% of World’s Scientists, based on “a comprehensive database of a sufficiently large number of most-cited scientists across science”, per Ioannidis et al., 2020 (Plos Biology).
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