Rate My Professor Jimmy Louie

His career trajectory includes serving as Lecturer in Nutrition and Dietetics at the University of Wollongong School of Health Sciences from March 2012 to January 2014, Lecturer in Dietetics (Community and Public Health Nutrition Domain Lead) at the University of Sydney School of Life and Environmental Sciences from January 2014 to December 2015, Assistant Professor in Food and Nutritional Sciences at the University of Hong Kong School of Biological Sciences from December 2015 to December 2022, Associate Professor and Course Director of Dietetics in Swinburne's Department of Nursing and Allied Health from January 2023 to December 2024, and since January 2025, Associate Professor and Discipline Lead of Dietetics. He is also an Elected Member of the Academic Senate since January 2024. Louie's research focuses on nutrition and dietetics, diabetes, metabolism, carbohydrate nutrition, food and nutrition policy, cardiology, obesity, and food science. He has published over 140 manuscripts, achieving more than 6,200 citations, an h-index of 44, and an i10-index of 102. Key works include "Are all ultra-processed foods bad? A critical review of the NOVA classification system" (2025, Proceedings of the Nutrition Society), "Sugar Reformulation in Solid Foods: Limitations and Challenges" (2025), and "Carbohydrates, glycemic index, and pregnancy outcomes in gestational diabetes" (2013). Louie serves as Associate/Academic Editor for Frontiers in Nutrition and European Journal of Clinical Nutrition, and reviews for The Lancet, BMJ, and Diabetes Care. Notable awards encompass the Health and Medical Research Fund Research Fellowship (2018-2022), Overseas Fellowship (2018-2019), and Neville Whiffen Scholarship (2010).