From 2004-2017, Dr. Hasler-Lewis served as founding Executive Director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis.

The Institute houses two of the world’s leading academic departments, Viticulture & Enology and 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.

From 1992-2004, Dr. Hasler-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. It engaged more than 100 faculty from multiple academic units across the Urbana-Champaign and Chicago campuses and partnered with dozens of multi-national food and pharmaceutical companies, generating millions of dollars for food and health research.

Since 2016, Dr. Hasler-Lewis has been an active volunteer for California CareForce, a non-profit organization comprised of healthcare professionals, community leaders and engaged citizens who believe all people deserve access to quality and compassionate healthcare. Since 2011, CCF has provided over $16 million in free dental, vision, and medical services to more than 40,000 patients at clinics across California.

From 2005-2014, Dr. Hasler-Lewis served on the Board of Directors of Chiquita Brands Intl., where she established and chaired the company’s first committee focused on Food Innovation, Safety, Technology & Sustainability.

Dr. Hasler-Lewis trained as a post-doctoral fellow at the National Cancer Institute, a branch of the National Institutes of Health. She holds a dual Ph.D. in Environmental Toxicology & Human Nutrition from Michigan State University, an M.S. in Nutrition Science from The Pennsylvania State University and a Bachelor of Science in Human Nutrition from Michigan State. She also earned an MBA from the Gies College of Business, University of Illinois. Dr. Hasler-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 around the world.