another major area of study. Dr. Fahey has advised more than 90 individuals to the successful completion of their graduate degree programs or postdoctoral research associate positions. He serves on a number of editorial boards and on several scientific advisory boards for companies and professional organizations. He is a frequent speaker at both academic and industry events and has published extensively in his research areas. He has won research awards from his department, college, and university, as well as national and international awards.
Bruce German, Ph.D., is professor in the Department of Food Science and Technology at the University of California, Davis, and director of the Foods for Health Institute at the university. He joined the faculty at UC Davis in 1988; in 1997, he was named the first John E. Kinsella Endowed Chair in Food Nutrition and Health. His research interests include the structure and function of dietary lipids, the role of milk components in food and health, and the application of metabolic assessment to personalized health. He received his Ph.D. from Cornell University.
Johanna W. Lampe, Ph.D., R.D., is a member and associate division director in the Public Health Sciences Division at the Fred Hutchinson Cancer Research Center and a research professor in the Department of Epidemiology at the University of Washington in Seattle. Her research program addresses the effect of plant-food constituents on cancer susceptibility in humans and the interindividual variation in gut bacterial metabolism of phytochemicals. Her group uses controlled dietary interventions to evaluate cancer biomarker response to diet and specific phytochemicals and diet-induced changes in the gut microbiome. Dr. Lampe received her Ph.D. in nutritional sciences, with a minor in biochemistry, from the University of Minnesota and trained as a postdoctoral fellow in epidemiology at the University of Minnesota before joining the faculty at Fred Hutchinson Cancer Research Center in 1994.
Dan D. Levy, Ph.D., is a microbiologist and supervisor of the New Dietary Ingredient Review Team in the Division of Dietary Supplement Programs at the FDA Center for Food Safety and Applied Nutrition (CFSAN). Prior to evaluating the safety of dietary supplement ingredients in pre-market new dietary ingredient notifications, he studied the molecular genetics of foodborne pathogens as a research scientist at CFSAN. He has authored more than 20 peer-reviewed scientific publications; his current research collaborations include development of genetic methods for the identification of live microbial “probiotic” food ingredients, validation of the comet assay, and interpretation of data from genetic toxicology testing methods. He co-chaired the 2010 New York Academy of Sciences Conference “Probiotic