Hello! Welcome to The Cranberry Doctor and your journey to bridging Food Science and Nutrition.

My journey began in Rhode Island and has taken me to places like Hawaii, Italy, and South Carolina—among others. Growing up around the world taught me how to adapt quickly to new cultures and perspectives, and it instilled an early compassion for navigating communication barriers. These experiences continue to shape how I approach learning, teaching, and my work in STEM.

In 2017, I was honored to receive the Women of Distinction Award, recognizing my leadership and commitment to community impact—something that continues to shape my work today.

My fascination with science led me to a BS in Biological Sciences with a pre-med focus. Professionally, my interests expanded into food systems and security, resulting in an MPS in Homeland Security with a specialization in Agricultural Biosecurity and Food Defense. As a first-generation college student, earning a master’s degree was new territory for my family, and returning to academia after a decade in industry brought many of the challenges faced by non-traditional students.

Despite those challenges, including living with Inflammatory Bowel Disease (IBD), navigating breast cancer, and lumbar disc degeneration, I completed my PhD in Food Science. That journey reinforced my belief in accessible education, persistence, and the importance of supportive learning environments.

As an underrepresented individual, I am deeply passionate about education and about helping others pursue and achieve their goals wherever they are in their own journeys.

If you’ve made it this far, thank you for taking the time to read my story. I’d love to connect! Please feel free to reach out through the contact form.

Kindly,

Ahhria Kirkendall, PhD

(Pronounced “Ah-ri-uh”)

Founder, The Cranberry Doctor

The Cranberry Doctor is Ahhria Kirkendall—a PhD food scientist, certified nutrition coach (CNC), educator, published author, and mixologist.

As The Cranberry Doctor, I share food science and nutrition knowledge through education, outreach, and storytelling—making complex topics approachable, accurate, and engaging for diverse audiences.

My research focused on the role of cranberry products in the human microbiome and their potential nutritional benefits.

Before returning to academia, I spent a decade working in the food industry across manufacturing, storage, and distribution. I specialized in food safety, quality, and regulatory compliance from entry level up to executive. Additionally, I founded a consulting firm to help food businesses stay compliant and uplift workplace culture.

Qualifications:

• Preventive Control Qualified Individual (PCQI) for Human Food & Beverage + Pet Food & Animal Feed

• Safe Quality Food (SQF) Practitioner

• Foreign Supplier Verification Program (FSVP)

• Internal Auditor

• Hazard Analysis Critical Control Point (HACCP) Manager

• Certified Nutrition Coach (CNC)

• PhD Food Scientist

• For fun: Tennis Coach

Professional Organizations:

• American Society for Nutrition (ASN)

• American Medical Association (AMA)

• Gut Microbiota for Health (GMFH)

• American Society for Microbiology (ASM)

• Crohn’s & Colitis Foundation (CCF)

• International Sports Sciences Association (ISSA)

• Respect for people, perspectives, and lived experiences—across all backgrounds and identities

• Commitment to safe, inclusive learning environments

• Accessibility in education and communication

• Empowering others to pursue knowledge and growth

Philanthropy: Inflammatory Bowel Disease (IBD) - Crohn’s Disease & Ulcerative Colitis

Workshops & Outreach

• Guest lectures / speaking engagements

• Event tabling

• Health fairs

• Community days

• Professional conferences

Storytimes & Read-Alouds

• Children’s book readings (Barry the Cranberry)

• Interactive Q&A / panels

Nutrition Coaching

• Science-backed guidance

• Food science & microbiome-driven

Culinary & Beverage Experiences (allergen aware)

• Mixology services (events & private bookings)

• Birthday parties

• Weddings

• Anniversaries

• Private gatherings

Delivery type:

In-person, hybrid, virtual

Topics covered:

1. Food safety

2. Food quality

3. Nutrition literacy

4. Food science

5. Food history

6. Microbiome

7. IBD advocacy / chronic illness

8. Growth, resilience & career development

9. Representation & empowerment in STEM

Audience range:

1. K-12

2. University/college

3. Adult education settings

4. Parent or educator groups

• 100+ trainings developed

• 100+ trainings facilitated

• 1,000+ learners reached

• 14 U.S. states

• 3 countries

• 7 university guest lectures delivered

• 5 conference presentations delivered

• 10 community workshops facilitated

• 2 keynote presentations delivered

• 4 culinary & beverage experiences hosted

• Select 1:1 nutrition coaching clients

A. Kirkendall. (2025). Investigating the role of cranberry products on gut and vaginal microbial modulation in healthy women for urinary tract infection prevention (Doctoral dissertation, Washington State University). ProQuest.

A. Kirkendall, C. Teets, S. Arbizu, H. Shakoor, J. Minj, & F. Carbonero. (2025 May). Influence of prebiotic cranberry products on fecal and vaginal microbiota in healthy women for urinary tract infection prevention: An in vitro and in vivo investigation. Current Developments in Nutrition.

F. Carbonero., D. Connolly, J. Minj, A. Kirkendall, S. Arbizu, P. Solverson, & K. M. Murphy. (2025 May). Influence of quinoa processing on the human gut microbiome through in vitro fermentation study. Current Developments in Nutrition.

D. Connolly, J. Minj, S. Arbizu, A. Kirkendall, E. Nalbandian, G. M. Ganjyal, K. M. Murphy, P. Solverson and F. Carbonero. (2025 September). In vitro fermentation demonstrates the prebiotic-like properties of quinoa modulated by preparation methods. Current Research in Food Science.

A. Kirkendall. (2023 Feb). Wait… coconuts aren’t tree nuts?! Science Meets Food. https://sciencemeetsfood.org/coconuts/

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Industry Collaborations & Applied Research
Developed scientific reviews and applied research for human food and beverage companies, as well as pet food and animal feed companies both domestic and international.

Work supported:

• Current Good Manufacturing / Distribution Practices (cGMPs / GDPs)

• Standard Operating Procedures (SOPs)

• Standard Sanitation Operating Procedures (SSOPs)

• Foreign Supplier Verification Program (FSVP)

• Imports & Exports

• Auditing schemes:

  • SQF

  • BRCGS

  • ISO 22000

  • Primus

  • Non-GMO

  • Organic

  • Allergen-Free

  • Halal / Kosher

• Product innovation and continuous improvement

• Allergen control, pest control, and chemical hazard management

• Microbiome-informed insights

Select projects conducted under confidentiality.