Professor Steven J. Schwartz earned his bachelor’s degree in chemistry at the State University of New York at Stony Brook and completed his graduate degrees at the University of Wisconsin-Madison in both food science and environmental toxicology. He joined the faculty at North Carolina State University and in 1996 accepted a position in the Department of Food Science at The Ohio State University as the Carl E. Haas Endowed Chair. He is also a faculty member in Ohio State’s Interdisciplinary Graduate Program in Nutrition, the Comprehensive Cancer Center (CCC), Molecular Carcinogenesis and Chemoprevention program, director of the university’s Center for Advanced Functional Foods Research and Entrepreneurship, associate director of OSU’s Food Innovation Center, director of the CCC’s Nutrient and Phytochemical Analytic Shared Resource and managing director of a National Science Foundation Industry University Cooperative Research Center. His areas of expertise include analytical methods development in food analysis, chemistry of plant pigments, phytochemicals, and bioactive components of foods related to cancer prevention and control. Professor Schwartz has published more than 200 peer-reviewed publications and is a fellow of the Institute of Food Technologists and the American Association for the Advancement of Science.