Dr. Margaret Barth received her PhD in Nutrition and Food Science from University of Illinois at Urbana-Champaign; and Executive MBA from The Kellogg School of Management at Northwestern University. Dr. Barth served on the faculty at University of Kentucky as an Associate Professor in Food Science and Nutrition, AP4 Program director, and awarded a joint appointment in the Agriculture Experiment Station. Her research program focused on evaluating emerging technologies on nutritional and microbial characteristics of highly perishable, plant-derived foods. She went on to serve in the food industry as Vice President of Research & Technology of a major supplier to national and global foodservice organizations and led projects in the US, Mexico, S. America, W. Europe, and China. Dr. Barth has been an invited member of global food safety advisory boards, technical committees, and expert panels for USDA and FDA. Most recently she served as Adjunct Associate Professor of Food Science and Human Nutrition at University of Illinois at Urbana-Champaign and has been a visiting scholar to Harbin Institute of Technology in northeast China. She currently serves as Professor and Director of the Nutrition and Food Sciences Program at California Baptist University. Publications include authorship of more than 50 scientific research papers along with invited review articles, book chapters and government references on nutritional quality and food safety. Recipient of the highest alumni award from the University of Illinois, College of Agriculture, Consumer and Environmental Sciences in 2014. In addition to professional activities, she serves as an advisor to nonprofit organizations including Feeding America, Path of Life Ministries, The Arc.