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Dr. Clare M. Hasler, 48, is executive director of the Robert Mondavi Institute for Wine and Food Science at the University of California at Davis. She is a leading authority on functional foods that provide specific health benefits, such as lowering the risk of heart disease or cancer in addition to meeting basic nutritional needs.
Hasler holds a dual doctoral degree in environmental toxicology and human nutrition from Michigan State University and a master's degree in nutrition from the Pennsylvania State University. She also earned a master's degree in business administration from the University of Illinois at Urbana-Champaign. From 1990 to 1992, Hasler served as a postdoctoral fellow at the National Cancer Institute.
Prior to joining the Robert Mondavi Institute at UC Davis, Hasler was an assistant professor in the department of food science and human nutrition at the University of Illinois at Urbana-Champaign, as well as an adjunct assistant professor in the College of Pharmacy at the University of Illinois at Chicago. She has published more than 50 research papers, invited reviews or book chapters and is the editor of the 2004 book The Regulation of Functional Foods and Nutraceuticals A Global Perspective.
Hasler is a member of a number of professional societies, including the American Association for Cancer Research, American Association of Cereal Chemists, American Association for the Advancement of Science, American Nutraceutical Association, American Society for Nutritional Sciences, Gamma Sigma Delta, Institute of Food Technologists and Sigma Xi. In 1998, she was recognized by Self magazine as one of the Top 25 Food Influentials and has received numerous professional awards. | 