Designation: Assistant Professor
Country: United States
Hasler-Lewis is currently Co-Founder and CEO of OlivinoLife, makers of Olivino™, a dietary supplement that provides the health benefits of the Mediterranean Diet, conveniently. Lewis trained as a post-doctoral fellow at the National Cancer Institute, National Institutes of Health. She holds a dual Ph.D. in environmental toxicology and human nutrition from Michigan State University and an M.S. in nutrition science from The Pennsylvania State University. She also earned an MBA from the University of Illinois at Urbana-Champaign. Lewis has published more than 60 research and position papers, invited reviews, book chapters and technical bulletins and has given hundreds of lectures on diet and health in more than 20 countries. From 1992-2004,Lewis was a member of the faculty and founding Executive Director of the Functional Foods for Health Program (FFH) at the University of Illinois. The FFH Program was the world’s first academic program focused on the science, regulation and marketing of functional foods/ nutraceuticals, engaged more than 100 faculty from multiple academic units across the Urbana-Champaign and Chicago campuses, partnered with dozens of multi-national food and pharmaceutical companies and generated millions of dollars of research for faculty.
From 2005-2015, she served on the Board of Directors of Chiquita Brands Intl. where she also established and chaired the company’s first Food Safety, Technology &Sustainability Committee. From 2004-2017, was founding as Executive Director of the Robert Mondavi Institute for Wine and Food Science at the University of California. The Institute housed together for the first time two of the world’s leading academic departments, Viticulture & Enologyand Food Science & Technology, in a $100+ million-dollar complex, including the world’s only LEED (Leadership in Energy and Environmental Design) Platinum winery, brewery, food and dairy processing/production facilities. She established a groundbreaking Industry Partnership Program that provided millions of dollars in equipment and research fellowships for graduate students and faculty. She also launched the Institute’s internationally recognized Centers of Excellence: UC Davis Olive Center and Honey and Pollination Center.
Functional Foods and Nutraceuticals, Food Marketing and Regulation, Food Technology and Innovation, Product Development, Food and Ingredient Science, Food Safety and authentication, Agricultural Sustainability, Corporate Governance, Corporate Social Responsibility, Executive Leadership, Industry and Academic Partnerships, Funding and Fundraising..
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