Joanne Reed Lupton was born 28 September, 1944, at Langley Air Force Base in Virginia, and died on 17 June, 2020, in Conroe, Texas. At the time of her death, Joanne was an Emeritus Professor in the Nutrition and Food Science Department at Texas A&M University, College Station. Joanne was considered by everyone who knew her to be a brilliant scientist, a dedicated mentor, and a wonderful friend. She was decorous, had an impeccable character with no affectations, and exhibited unimpeachable rectitude, dignity, and a sense of what is right. Her dedication to her work led her to make significant contributions in the field of nutrition that continue today through the work of all those who benefited from her training and mentoring. After growing up in Connecticut and on Long Island, Joanne attended Mt. Holyoke College, where she obtained a Bachelor of Arts degree in Philosophy. Upon graduation she worked in a Manhattan public relations firm and reached the position of vice-president before departing for California. She had an interest in nutrition and wanted to know more about the science behind cooking approaches in order to write a healthy option cookbook. To address that interest, she enrolled in California State University, Los Angeles, where she obtained a Master of Science degree in Nutrition. That experience served to ignite her interest in the science of nutrition, which led her to enroll at University of California, Davis, where she obtained a PhD in Nutrition working with Lucien Jacobs in the Gastroenterology Department. In the Jacobs lab, Joanne embarked on her lifelong quest to define the role of dietary fiber in chronic disease prevention. She followed that with a postdoctoral position at the University of California, Davis Medical School before taking her first faculty position.