Marion Nestle has been Professor and Chair of the Department of Nutrition and Food Studies at New York University since Fall 1988. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. Her first faculty position was in the Department of Biology at Brandeis University. From 1976-86 she was Associate Dean of the University of California San Francisco (UCSF) School of Medicine, where she directed a nutrition education center sponsored by the American Cancer Society, and taught nutrition to medical students, residents, and practicing physicians. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services, with principal responsibility as managing editor of the 1988 Surgeon General’s Report on Nutrition and Health. She has been a member of the FDA Food Advisory Committee and the USDA/DHHS 1995 Dietary Guidelines Advisory Committee, and chaired the American Cancer Society committee that issued dietary guidelines for cancer prevention in 1996. Currently, she is a member of the Science Board to the FDA. Her research focuses on analysis of the scientific, social, cultural, and economic factors that influence the development, implementation, and acceptance of federal dietary guidance policies. She is the author of Food Politics: How the Food Industry Influences Nutrition and Health (2002), Nutrition in Clinical Practice (1985), and the forthcoming title Safe Food: Bacteria, Biotechnology, and Bioterrorism (California, 2003).