Dr. Kathy Beerman teaches in the School of Biological Sciences at Washington State University. Prior to this, she was a faculty member in the Department of Food Science and Human Nutrition for 18 years. The author of several published articles, she is interested in research that focuses on the physiologic effects of bioactive components in food. Recent studies include the effects of isoflavones on health parameters (immune reponse, thyroid function, memory, and metabolic profile) in postmenopausal women.