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Prof. Lawrence “Doc” Muhlbaier, Ph.D.—HIPAA & Data Security

Dr. Lawrence “Doc” Muhlbaier, PhD advises NutriAlliance™ on issues of maintaining privacy and confidentiality in research, particularly as it relates to HIPAA and the Common Rule. Dr. Muhlbaier is trained in biostatistics and has a PhD from the University of North Carolina at Chapel Hill. He has been involved in clinical research for over 25 years. He has worked for 35 years at Duke, in positions ranging from computer programmer to managing director of the Duke Databank for Cardiovascular Diseases. He is currently an associate professor of biostatistics at the Duke Translational Medicine Institute.


Prof. Ken Albala, Ph.D—Food & Nutrition Culture

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner 2008 IACP Jane Grigson Award), Pancake, Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook of Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote Three World Cuisines (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader and a translation of the 16th century Livre fort excellent de cuysine. His course Food: A Cultural Culinary History is available on DVD from the Great Courses. Albala has just finished editing a 3 volume encyclopedia on Food Issues which will be published in the summer of 2015. He is now working on a book about noodle soups.  

Functional Medicine M.D.—Open Position

Functional Recipe Expert—Open Position

Dominik Taeymans—NewGen