Julie Wintersteiner

Julie Wintersteiner is a Lecturer in Culinary Science at the Culinary Institute of America (CIA), where she teaches undergraduate courses in Nutrition, Food Safety, and Science Fundamentals. Starting Spring 2026, she will also instruct the graduate-level course Nutrition and Optimal Diets I: Theory. She holds a Master of Science (MS) in Nutrition from Cornell University and a Bachelor of Science (BS) in Biology from the University of Michigan. Her professional credentials include being a Registered Dietitian Nutritionist (RDN) and certifications in Plant-Powered Culinary Practices and Culinary Nutrition.

Her expertise spans nutrition science, research methodologies, and biological sciences, with a focus on integrating culinary arts and nutrition education. She has completed specialized programs such as CIA’s Plant-Powered Bootcamp and the Culinary Nutrition Studio certification, enhancing her ability to bridge culinary innovation with evidence-based nutritional practices.