Management Team

Dr. Clare Hasler-Lewis, Ph.D., MBA
CEO & Co-Founder

Dr. Clare Hasler-Lewis, CEO
My desire to improve personal health through better nutrition goes back decades and is driven by family health challenges and professional commitment.
I chose to focus my academic career on the link between diet and health during my undergraduate studies at Michigan State University. Though a scholarship paid my tuition, I needed extra work to support living expenses. I found a position as an assistant in the laboratory of one of my nutrition professors and advisor, Dr. Maurice Bennink, who was conducting research on cruciferous vegetables and colon cancer prevention. Several of my uncles had died of colon cancer and my sister is a cancer survivor. During this time, my father died of prostate cancer, which is also diet-related, so the subject of diet and cancer became very personal to me. I expanded my role in the laboratory to take on research projects. By the time I completed my undergraduate degree, I was Dr. Bennink’s laboratory manager.
I moved to Penn State to complete a Master’s degree in Nutrition with Dr. Penny Kris-Etherton. My Master’s Thesis focused on a second topic of great interest to me: the role of diet and exercise in the prevention of cardiovascular disease. After completing my Master’s degree, I returned to Michigan State to complete my Ph.D. My research introduced me to a professor in the medical school, Dr. James Trosko, who proposed a unifying theory for cancer and heart disease. After meeting with Dr. Trosko, I expanded my research focus to include both diet-related diseases. This allowed me to take advantage of a dual Ph.D. program in Human Nutrition and Environmental Toxicology. These efforts opened the door to a two-year Post-Doctoral Fellowship at the National Cancer Institute, part of the National Institutes of Health.
I completed my Post-Doctoral research at the National Cancer Institute just as they were announcing a groundbreaking Designer Foods Program that had committed $20 million for research on the role of “phytochemicals” (plant chemicals) in cancer prevention. The Urbana-Champaign and Chicago campuses of the University of Illinois planned to launch a Functional Foods for Health Program that would coordinate dozens of researchers studying the role of phytochemicals in cancer prevention. I was hired as the Founding Director. Functional foods are foods that provide health benefits that can prevent chronic diseases of aging (cancer, heart disease, Alzheimer’s, osteoporosis and others). For the next 10 years, I spoke to audiences around the world about the importance of functional foods in health and well-being, served on numerous scientific advisory boards, engaged with regulatory agencies, including the U.S. Food and Drug Administration and Health Canada, and wrote policy papers on the topic for several organizations including the American Academy of Nutrition and Dietetics and Institute of Food Technologists. These activities made me aware of the importance of the business of nutrition, so I completed an MBA at the University of Illinois in 2003. In 2004, I accepted the position of Founding Executive Director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis.
UC Davis is one of the world’s leading agricultural universities. California’s Central Valley is one of the most productive agricultural regions in the world. Virtually all non-tropical crops are grown in the Central Valley, including olives, grapes and tomatoes. UC Davis is the top institution in the world for research on these foods and their health benefits. Olives, grapes and tomatoes, the key ingredients in Olivino, are also foundational foods in the Mediterranean Diet.
My interest in the Mediterranean Diet is a continuation of my professional interest in functional foods. Since most North Americans don’t consume olives, tomatoes or grapes daily, Olivino was developed as the first dietary supplement to make the basics of the Mediterranean Diet convenient and accessible. I worked with a team of consulting scientists around the world for over 2 years to develop Olivino. Each ingredient was carefully selected from the highest quality manufacturers and provided in doses based on published clinical research to ensure maximum health benefit. I am pleased to say that there is no other dietary supplement that provides the benefits of Olivino.

Cameron Lewis
COO & Co-Founder

Cameron Lewis, COO
Cameron has been an innovator in electronic commerce, personal data security, software-as-a-service and retail marketing. He has operated large retail networks as well as online retailing sites and services.
Cameron is a lifelong athlete and most recently a Grandfather. 100 mile weeks on the road bike are common. He’s also enjoys yoga, hiking, reading & a healthy lifestyle starting with the Mediterranean Diet.
International Scientific Advisory Board

Giovanni Appendino, Ph.D.

BIBLIOMETRIC DATA FROM SCIFINDER
(as of March 22, 2017)
H-Index: 43
Peer-reviewed articles published: 383
Patents: 15
Number of citations: 5,616
Giovanni Appendino, Ph.D.
Giovanni Appendino was born in Carmagnola (TO), September 1, 1955 and graduated at the University of Torino in 1979.
In 1983 he was a University Lecturer at the University of Torino, and in 1998 became a University Lecturer. Since 2000 he has been a Full Professor at the Università del Piemonte Orientale, Department of Pharmaceutical Sciences. In 1985 he was a visiting scientist at the University of Gent, Belgium (Laboratory of Organic Synthesis, Prof. Pierre De Clercq).
He is Editor-in-Cief of the Journal Fitoterapia and is a member of the Advisory Board of Natural Products Reports, Progress in the Chemistry of Organic Natural Products, Phytochemistry Letters, Natural Products Communications and PharmaNutrition. He is also a member of the Accademia di Agricoltura di Torino in Italy.
The research activity of Prof. Appendino takes inspiration from natural products to solve problems in organic chemistry (new synthetic methodologies), cell biology (novel mechanisms of activity), and medicine (new drug leads).
The following lines of research are currently pursued:
Secondary metabolites from edible plants and spices: identification of neutraceutical agents from local food plants.
Brain lipidomics: identification, synthesis and chemical modification of bioactive endolipids (endocannabinoids, endovanilloids, endogenous eicosanoids) and their natural products mimics (cannabinoids, capsaicinoids)
Sensory chemoreception: Synthesis of molecular probes to explore various classes of TRP-(TRPV1, TRPM8, TRPA1, TRPV4) and bitter (hTAS2R family) receptors, and their pharmacological exploitation.
Anticancer and antiviral chemotherapy: Synthesis of molecules aimed at various oncological end-points (tubulin, PgP, NF-B, PKC) and at achieving HIV de-latentization (phorboids).
Non-steroid hormonal agents: Identification of non-steroid natural products interacting with estrogen- and progesterone receptors, and exploitation of their biomedical potential.
Synthetic methodologies: chemoselective modification of polyfunctional compounds (polyphenolics, phenolic alcohols, phenolic amines). Development of new protocols of functional group modification.
Bioprospecting: secondary metabolites from niche area (Sardinia, Mediterranean Alps) and from medicinal plants.
Prof. Appendino has elucidated the structure of over 300 new natural products, and has published over 350 peer-reviewed articles and 13 book chapters on the chemistry and bioactivity of natural products. His distinctions include the Rhône-Poulenc Rorer Award of the Phytochemical Society of Europe for his studies on terpenoids (1991), the Quilico Medal of the Italian Chemical Society for his studies on bioactive natural products (2009), and the Bruker Prize of the Phytochemical Society of Europe in 2014. Prof. Appendino has acted as local coordinator of five EU research project cantered on natural products, and several national programs on bioactive natural products.

Liz Applegate, Ph.D.

Liz Applegate, Ph.D.
Dr. Liz Applegate, a nationally renowned expert on nutrition and fitness, is a faculty member of the Nutrition Department and the Director of Sports Nutrition at the University of California, Davis. She has received the Excellence in Education Award, the Excellence in Teaching Award, Distinguished Undergraduate Teaching Award, the Distinguished Scholarly Public Service Award from the University of California, and the 2016 United States Department of Agriculture Food and Agriculture Sciences Excellence in Teaching Award.
Dr. Applegate is the author of several books including: Nutrition Basics for Better Health and Performance (3rd Ed. Kendall Hunt 2011), Bounce Your Body Beautiful (Three Rivers Press, 2003), Encyclopedia of Sports and Fitness Nutrition (Three Rivers Press, 2002), and Eat Smart Play Hard (Rodale Press, June 2001). She has written over 400 articles for national magazines and is on the editorial board of the International Journal of Sport Nutrition and Exercise Metabolism.
She is a Fellow of the American College of Sports Medicine and a member of the Sports and Cardiovascular Nutritionists, a practice group of the Academy of Nutrition and Dietetics. She provides nutrition consultation for collegiate and professional athletes as well as food companies and frequently serves as a keynote speaker at industry, athletic and scientific meetings.
In addition to her university duties, Dr. Applegate wrote the popular “Fridge Wisdom” nutrition column for Runner’s World Magazine for the past 31 years and now sits on their advisory board.
She has appeared on international, national and local radio and television shows including: The CBS Early Show, Good Morning America, Discovery Channel, CNN and ESPN.
She is often quoted in national print media outlets, such as: Better Homes and Gardens, Bicycling, Fitness, Glamour, The Los Angeles Times, Men’s Health, Real Simple, Shape, Teen Vogue, Vogue, USA Today and The Washington Post.
View Dr. Applegate’s full Curriculum Vitae: Read Dr. Applegate’s full Curriculum Vitate.

Jeffrey B. Blumberg, Ph.D., FASN, FACN, CNS-S

Jeffrey B. Blumberg, Ph.D., FASN, FACN, CNS-S
Dr. Jeffrey Blumberg is a Professor in the Friedman School of Nutrition Science and Policy and also serves as the Senior Scientist in the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. His research is focused on the biochemical basis for the role of antioxidant nutrients and their dietary requirements in promoting health and preventing disease during the aging process via changes in status of oxidative stress, glucoregulation, and inflammation.
He has published more than 350 scientific articles and serves on the editorial boards of several scientific journals. Dr. Blumberg was included in 2015 Thomson Reuters’ List of the World’s Most Influential Scientific Minds (top 1% of cited researchers in his field, 2002-2014). In 2016, he was the recipient of the ASN Mary Swartz Rose Senior Investigator Award for outstanding research on the safety and efficacy of bioactive compounds for human health.
Dr. Blumberg also participates in activities relevant to the incorporation of sound nutrition science into public health policy and has served as a member of the Workshop on Health Promotion and Aging in the office of the U.S. Surgeon General, Sports Medicine Committee of the U.S. Olympic Committee, Consultation on Preparation and Use of Food-Based Dietary Guidelines for the WHO/FAO, Food Advisory Committee of the FDA, and other committees.
Dr. Blumberg received Bachelor of Science degrees in Pharmacy and Psychology from Washington State University and a PhD in Pharmacology from Vanderbilt University School of Medicine. He also received postdoctoral training in cyclic nucleotide metabolism at the Tennessee Neuropsychiatric Institute and the University of Calgary

David C. Madsen, Ph.D.

David C. Madsen, Ph.D.
Manager of Biomedical and Nutritional Science
Decades of experience in industry as a manager of biomedical science, with technical and practical experience in various aspects of Nutrition: from basic science to implementation, an ability to work closely with the various business functions necessary to achieve goals.
Experience and technical skills: Innovation (discovery and development); Pre-clinical and Clinical Trial Management; Scientific/Medical writing and editing; Competitive Intelligence; Corporate Communications; Marketing Support; Regulatory Support; Intellectual Property. Construct, lead and participate in Advisory Boards which guide enterprises.
Advanced Education:
MA, PhD: University of Massachusetts, Amherst (Parasitology/Biochemistry)
BA: Merrimack College, North Andover, Mass. (Pre-medical)
Qualifications and Experience
- Consultant to Industry and business (via my consulting company)
- Industry experience (4 decades): R&D, Innovation, Marketing, Medical Affairs, Regulatory
- Product innovation: discovery, clinical & pre-clinical trials. • Project Leader: manage all aspects of projects.
- Competitive Intelligence: developed and implemented position • Corporate Communications (“Public Relations”) support
- Product categories: Infant/Toddler formula, Medical Foods, Food ingredients, Dietary Supplements, CPG, Pharmaceuticals.
- Publications, Patents
- Skilled in Medical and Technical writing and editing.
- International experience: Lived and worked in Mexico.
- Academic: 7 years, University of Notre Dame Research Faculty.
LinkedIn profile: https://www.linkedin.com/in/david-c-m-3023326/
Advanced Education:
MA, PhD: University of Massachusetts, Amherst (Parasitology/
Biochemistry)
BA: Merrimack College, North Andover, Mass. (Pre-medical)
Qualifications and Experience
- Consultant to Industry and business (via my consulting company)
- Industry experience (4 decades): R&D, Innovation, Marketing, Medical Affairs, Regulatory
- Product innovation: discovery, clinical & pre-clinical trials. • Project Leader: manage all aspects of projects.
- Competitive Intelligence: developed and implemented position • Corporate Communications (“Public Relations”) support
- Product categories: Infant/Toddler formula, Medical Foods, Food ingredients, Dietary Supplements, CPG, Pharmaceuticals.
- Publications, Patents
- Skilled in Medical and Technical writing and editing.
- International experience: Lived and worked in Mexico.
- Academic: 7 years, University of Notre Dame Research Faculty.
LinkedIn profile: https://www.linkedin.com/in/david-c-m-3023326/

Venket Rao, M.Sc., Ph.D.

Venket Rao, Ph.D.
Dr. Rao completed his M. Sc. and Ph. D. degrees in Food Science from Oregon State University, USA. After being a Full Professor in the Department of Nutritional Sciences, Faculty of Medicine, he currently holds the position of Professor Emeritus at the University of Toronto.
Dr. Rao served as the Co-director, Program in Food Safety and Regulatory Affairs, Department of Nutritional Sciences, University of Toronto, till his appointment as Professor Emeritus. He worked closely with representatives of the food industry and government regulatory agencies and coordinated issues relating to national and international food safety and establishing regulatory guidelines and standards of identity for food safety. Another major issue was to develop regulatory frame work for making health claims for foods.
His entire academic career was devoted to the areas of food safety, nutrition and health with a major focus on the role of dietary phytochemicals and intestinal microflora. His research has focused on the role of oxidative stress and antioxidants in the causation and prevention of chronic diseases, with particular emphasis on the role of carotenoids and polyphenols. He is one of the pioneering researchers to study the bioavailability, metabolism, mechanisms of action and biological role of lycopene, a carotenoid antioxidant present in tomatoes, other fruits and vegetables and nutritional supplements. The main focus of his research is to study the role of lycopene in the prevention and management of cardiovascular disease, cancer and osteoporosis. He is credited for bringing international awareness to the role of lycopene in human health. In addition to the carotenoids, Dr. Rao has also conducted research on the role of polyphenols in human health. He has published several peer reviewed articles in scientific journals and presented papers at domestic and international conferences on this topic.
Venket Rao, Ph.D.
Dr. Rao completed his M. Sc. and
Ph. D. degrees in Food Science from Oregon State University, USA. After being a Full Professor in the Department of Nutritional Sciences, Faculty of Medicine, he currently holds the position of Professor Emeritus at the University of Toronto.
Dr. Rao served as the Co-director, Program in Food Safety and Regulatory Affairs, Department of Nutritional Sciences, University of Toronto, till his appointment as Professor Emeritus. He worked closely with representatives of the food industry and government regulatory agencies and coordinated issues relating to national and international food safety and establishing regulatory guidelines and standards of identity for food safety. Another major issue was to develop regulatory frame work for making health claims for foods.
His entire academic career was devoted to the areas of food safety, nutrition and health with a major focus on the role of dietary phytochemicals and intestinal microflora. His research has focused on the role of oxidative stress and antioxidants in the causation and prevention of chronic diseases, with particular emphasis on the role of carotenoids and polyphenols. He is one of the pioneering researchers to study the bioavailability, metabolism, mechanisms of action and biological role of lycopene, a carotenoid antioxidant present in tomatoes, other fruits and vegetables and nutritional supplements. The main focus of his research is to study the role of lycopene in the prevention and management of cardiovascular disease, cancer and osteoporosis. He is credited for bringing international awareness to the role of lycopene in human health. In addition to the carotenoids, Dr. Rao has also conducted research on the role of polyphenols in human health. He has published several peer reviewed articles in scientific journals and presented papers at domestic and international conferences on this topic.
Another important area of his research activity includes the role of probiotics and prebiotics in human health with the aim of investigating the relationship between intestinal microflora, immune function and endocrinology, as they relate to human health disorders such as chronic fatigue syndrome and psychological disorders. Microencapsulation and surface coating of nutraceuticals such as lycopene, their particle sizes, stability, bioavailability and biological activity is another area of research interest.
He is also interested in the applications of biotechnology in the agri-food-health industries. He has published extensively in scientific journals and participated in many national and international scientific conferences. He has authored and co-authored several books and book chapters directed towards human health. In addition to editing two books on ‘Lycopene and Human Health’ in the past, he has edited and published four other books recently: Phytochemicals: A global perspective of their role in nutrition and health, Phytochemicals as nutraceuticals: Global Approaches to Their Role in Nutrition and Human Health, Phytochemicals: Isolation, Characterisation and Role in Human Health, and Probiotics and Prebiotics in Human Nutrition and Health. He is currently editing another book: Lycopene: Global Perspective of its role in Human nutrition and health, that is to be published in 2017.
Dr. Rao served as a member of the Provincial and National Expert Committees in Canada in the areas of nutrition, health, food safety and agriculture. He has a distinguished academic career spanning over 50 years as an educator and researcher. He served as a Senior Scientific Consultant to provincial and federal government agencies and food and pharmaceutical industries globally. He is popularly sought by the international media to express his opinions on the subjects of food safety and phytochemicals, including lycopene, nutrition and health.

Susan K. Silva, M.D.

Susan K. Silva, M.D.
Dr. Silva graduated with Honors in Chemistry from Miami University in Oxford, Ohio and earned a Doctorate in Medicine from the University of California, Davis where she served as president of the Alpha Omega Alpha Medical Society. She has been awarded for outstanding clinical expertise, surgical skill and research including excellence in Plastic Surgery.
She serves on the National Educational Faculty for Botox® Cosmetic and is a National Advisor for Sculptra®. Specialties include skin cancer surgery and cosmetic enhancement using Botox® and dermal fillers such as Restylane® and Radiesse®.
She is an expert in laser treatment of wrinkles, acne scars, vessels and brown spots. Her expertise in laser skin resurfacing (both ablative and non-ablative) completes her comprehensive approach to skin rejuvenation.