Meet the Dreamfields Advisory Board
Dreamfields has proudly assembled an impressive panel of nutrition, medical,
scientific, and culinary experts for an Advisory Board that includes:
Clare M. Hasler, PhD
Bryan Tungland
John Abernethy, MD
Gary Stevens, PhD
Marilyn Harris
Clare M. Hasler, PhD
Clare M. Hasler, PhD received her B.S. in Human Nutrition
from
Michigan State University, and an M.S. in Nutrition Science from The
Pennsylvania State University. In 1990, she was awarded a dual Ph.D. in Environmental
Toxicology and Human Nutrition from Michigan State University. From 1990-1992,
Dr. Hasler was a postdoctoral fellow in the Laboratory of Cellular Carcinogenesis
and Tumor Promotion at the
National Cancer Institute, National Institutes
of Health. She received her MBA from the
University of Illinois at Urbana-Champaign
in May 2003.
From 1992 to 2000, Dr. Hasler served as the founding director of the
Functional
Foods for Health (FFH) Program–a joint effort between the Chicago (UIC) and
Urbana-Champaign (UIUC) campuses of the University of Illinois. Dr. Hasler
is an internationally recognized expert on the topic of functional foods
and nutraceuticals.
In February 2004, Dr. Hasler was appointed the Founding Executive Director
of the
Robert Mondavi Institute (RMI) for Wine and Food Science at the
University
of California at Davis. In this capacity, Dr. Hasler will lead programming
and vision-development efforts for the Institute, as well as guide fund-raising
activities. She will also serve as the University's primary liaison to the
wine and food industries. The RMI is poised to become the global innovator
in university-based wine and food programs and will house the largest and
most prestigious wine and food science academic program in the world.
Dr. Hasler is a member of a number of professional societies, including the
American Association for Cancer Research,
American Association of Cereal
Chemists,
Institute of Food Technologists,
American Society for Nutritional
Sciences,
American Association for the Advancement of Science, and
Sigma
Xi. Dr. Hasler currently serves on the editorial/advisory boards of the Journal
of Nutraceuticals, Functional and Medical Foods; Journal of the American
Nutraceutical Association; Journal of Medicinal Food; Health Ingredients & Nutrition,
and Current Concepts in Nutraceutical Research. In 1998, Dr. Hasler was recognized
as one of the "Top 25 Food Influentials" by Self Magazine. In addition, she
received a Meritorious Service Award from the
United Soybean Board in 1999
for her work on the soy protein health claim; in 2000, she was awarded the
Recognition of Service Award from the
American Dietetic Association. She
authored the Scientific Status Summary on Functional Foods in 1998 for the
Institute of Food Technologists, and the Position Paper on Functional Foods
for the
American Council on Science and Health in 2002. She is also the co-author
on the American Dietetic Association Position Statement on Functional Foods.
Dr. Hasler writes extensively on functional foods and other health-related
issues and is a widely requested speaker on the topic by industry, academia
and the media. She has given more than 300 presentations since 1997 related
to the topic of functional foods both nationally and internationally (20
countries) and has participated in numerous radio and television interviews,
including
CNN, the
BBC,
CBS News 48 Hours, and Dateline
NBC.
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Bryan Tungland
Bryan Tungland has completed graduate education at the Ph.D.
level in biochemistry, human physiology and nutrition, and received his B.S.
in Bacteriology and Chemistry from
North Dakota State University in 1978.
From 1979-1990, Mr. Tungland served as a research chemist for a large grower-owned
carbohydrate-producing cooperative, innovating and developing novel carbohydrate-based
food ingredient technologies. Between 1990-2002, Mr. Tungland directed the
Research and Development efforts for
Imperial Holly Corporation, the largest
carbohydrate producing company in the U.S., and served as their Vice President
of Science directing its specialty dietary fiber and health-products development.
Over these periods, Mr. Tungland served as a national and international technical
advisor for the advancement of carbohydrate awareness ad research, and served
as a technical advisor for the development of novel, functional dietary fibers.
In 1999, Mr. Tungland was appointed to the FDA-supported
American Association
of Cereal Chemists-directed
Dietary Fiber Task Force to redefine dietary
fiber in the U.S. Mr. Tungland is an internationally recognized expert on
carbohydrates and dietary fiber for health.
In 2002, Mr. Tungland was appointed the Vice President of Scientific & Regulatory
Affairs for a large Dutch-owned functional dietary fiber company. In his
position Mr. Tungland coordinates and develops the technical and regulatory
activities for the Company's products and services and provides technical
and product development in the areas of novel health ingredients and product
delivery technologies.
Mr. Tungland has twenty-five years experience in carbohydrate and food ingredient
innovation and new production technology development. Mr. Tungland has authored
over 70 technical articles published in peer-reviewed and non-peer reviewed
publications on novel carbohydrate research, dietary fiber and human health.
In 1995, Mr. Tungland was awarded the "Mead" award for the most highly regarded
paper and presentation at the annual international technical meeting of the
Carbohydrate Institute of Technology in La Ramona, Dominican Republic. Mr.
Tungland further holds several U.S. and international patents for his innovations
in biomedical delivery, nutritional support and human health-product technologies,
and renewal resource-based biocomposite delivery systems. He has also authored
book chapters related to dietary fiber and nutritional health and wellness,
food functionality and food ingredient process management, and has been an
invited speaker at several universities, industry sponsored symposia and
scientific organizations.
Mr. Tungland is a member of a number of professional societies, including
the
American Chemical Society, the
American Association of Cereal Chemists,
the
Association of Official Analytical Chemists, and the
Institute of Food
Technologists. Mr. Tungland has served on the editorial review boards for
several peer-reviewed journals and technical reference and consumer-health
publications, and continues to write in the areas of human health with emphasis
on the importance of specific dietary fibers in promoting human wellness.
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John Abernethy, MD
John Abernethy, MD received his BS in biology/premedical
studies from the
University of Miami in Florida. He attended medical school
at the
University of Florida and received his MD in 1992. After a residency
in community health and family medicine, he began his clinical career.
After spending several years in a rural emergency room in Starke, Florida,
Dr. Abernethy joined the faculty at University of Florida. He has been responsible
for teaching and training medical students and residents in the hospital,
nursing home, and research settings.
In 1998, Dr. Abernethy started a solo private practice in general medicine
while continuing to teach. In 2002, while continuing to train medical students,
he shifted his private clinical work to conducting clinical research trials.
He has performed and participated in dozens of clinical pharmaceutical trials
and numerous food and nutrition trials. His current nutrition studies include
glycemic index and glycemic load testing.
Dr. Abernethy is a member of several professional organizations. He is board
certified by the
American Board of Family Practice. He is a member of the
American Academy of Family Practice and the Florida Academy of Family Practice.
He also belongs to the
North American Association for the Study of Obesity.
He is a member of the
Drug Information Association and the
Association of
Clinical Research Professionals. He is also active locally with volunteering,
including mentoring high school students. He also stays busy helping his
wife with their three young children.
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Gary Stevens, PhD
Gary Stevens, PhD received his Bachelors and Masters Degrees
in Mathematics from
Northern Illinois University and his PhD in Statistics
from
Texas A&M University. After graduation he took a position as an Assistant
Professor in the Department of Statistics at
Oklahoma State University, where
he remained for three years.
Dr. Stevens is founder and manager of
DynaStat, and has
over 15 years of clinical trial experience in the area of study design and
statistics. He has extensive experience in all areas of drug development,
pre-clinical/non-clinical statistical research and analysis, formulation
development and optimization and manufacturing, statistical process control
and all phases of clinical trials including Phase 3b, Phase 4, and post marketing
studies. This experience spans various therapeutic areas. These areas of
clinical involvement include imaging, oncology, CNS, cardiovascular, and
generics.
Dr. Stevens has been involved in over 20 successful NDA submissions in these
various therapeutic areas. He has been involved in both regional and centralized
submissions in Europe and an NDA submission to the MHW in Japan. These experiences
have allowed for interactions in face to face meetings with the FDA, CPMP
(EMEA), and the MHW and he has responded in writing to questions from regulatory
agencies in over 15 countries. This vast experience offers clients a unique
perspective for the global development of their pharmaceutical products.
Gary has been involved in the clinical development, data analysis, and regulatory
submissions of numerous 510k and PMA devices. These devices were in diverse
areas including ophthalmology, cardiovascular, oncology, imaging, and orthopedics.
Because of this vast experience, Gary is a founding partner in the
Integrated
Center for Device Development (ICDD). The ICDD is a unique consortium
with expertise in the development of medical devices and drug delivery systems.
Using an integrated approach, ICDD provides professional services to take
medical technology through the entire development process from concept to
commercialization.
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Marilyn Harris
Marilyn Harris is a radio and TV personality, a cooking
teacher and a consultant for the food industry. Hailed by the late Bert Greene
as "the undisputed doyenne of cuisine in the Midwest" and acclaimed by
Cincinnati
Magazine as the city's "gastronomic guru," Marilyn may be Cincinnati's best
known cook.
With a B.S. degree in Home Economics with a foods specialty and IACP credentials
as a certified culinary professional, Marilyn Harris offers strengths in
recipe development, flavor gain and menu consulting. She has had a very popular
radio show in the Cincinnati area for 15 years and has appeared frequently
in the national media.
An experienced food professional noted for her inventiveness and subtle sense
of flavors, Marilyn has studied at the prestigious
Cordon Bleu School in
London,
La Varenne and
Bistro d'Hubert academies in Paris, and worked in
the kitchens of Pierre Troigros, Georges Blanc and Georges Delange in Lyon.
She is widely known as an outstanding teacher. One faithful student describes
her as "a marvelously creative cook with a charming personality, enthusiasm
for good food, and a never-ending repertoire of fresh ideas."
Marilyn has authored three cookbooks, Cooking with Marilyn and The Marilyn
Harris Cooking School Cookbook, and Live! From Marilyn's Kitchen (all with
Pelican Publishing, New Orleans). She writes a featured column in the
Cincinnati
Enquirer and her byline appears frequently in national magazines, most recently
Food Arts, and on numerous pamphlets and brochures.
Marilyn Harris believes that cooking should be enjoyable and it is her ability
to convey knowledge and her excitement about creating good food that sets
her apart from run-of-the-mill cooks. Her three-hour Saturday afternoon call-in
radio show on Talk Radio 55KRC sparkles with her lively interaction with
listeners as she serves up stove-top wisdom with humor and a quick wit. She
does a daily food commentary as well. Her food tips can be seen on TV and
she is frequently featured in radio and television commercials.
Marilyn savors variety in people as well as food. Born in Mississippi and
first schooled in the culinary arts in New Orleans, she has sojourned with
her professor husband in Hamburg, Berlin, Marple (Cheshire) and Wolfenbüttel,
gathering recipes all along the way. She speaks fluent German and has guided
multiple culinary groups (Marilyn and the Gastronauts) throughout Europe.
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