Dr. Quintin Broussard completed a Bachelor of Science in Chemistry and a minor in Mathematics from McNeese State University in Lake Charles, LA. He received his Doctor of Pharmacy degree from the University of Houston College of Pharmacy. After graduating from the University of Houston, Dr. Broussard completed a PGY1 Pharmacy Practice Residency and a PGY2 Critical Care Pharmacy Residency at Baylor St. Luke’s Medical Center in Houston, TX, within the Texas Medical Center. He is board certified by the Board of Pharmacy Specialties in Pharmacotherapy, Critical Care, and Nutrition Support.
Prior to joining KGI, Dr. Broussard was an Assistant Professor of Clinical Sciences at California Health Sciences University (CHSU), practicing in medical/surgical intensive care and nutrition support. During his two years at CHSU, he was honored as the Clinical Faculty Preceptor of the Year for IPPE 3, P3 Teacher of the Year, and as the Course Director for the P3 Course of the Year (PHR 746: Patient Care III).
Dr. Broussard is actively involved in multiple organizations. He currently serves as the Pacific Regional Director for Collegiate Affairs for Phi Delta Chi Pharmacy Fraternity and on the Self Assessment and Nutrition Science & Practice Conference Monitoring Committees for the American Society for Parenteral and Enteral Nutrition. In addition, Dr. Broussard is a member of the American Association of Colleges of Pharmacy, the Society of Critical Care Medicine, and Phi Lambda Sigma – Pharmacy Leadership Society.
Clinically, Dr. Broussard practices at San Antonio Regional Hospital in critical care and nutrition support. His practice interests include management of sepsis/septic shock, parenteral nutrition, and fluid/electrolyte disorders. Dr. Broussard’s research interests include evaluation of parenteral nutrition prescribing patterns and outcomes, incorporation of nutrition support education into didactic Doctor of Pharmacy curricula, and development and assessment of objective structured clinical examinations and clinical skills.