Joshua D. Lambert is a professor of Food Science at Penn State University. Dr. Lambert received his BS in Biochemistry from Penn State and his PhD in Pharmacology and Toxicology from the University of Arizona. Dr. Lambert joined the faculty of Penn State in 2008 after doing a post-doc in Chemical Biology at Rutgers University. His current research interests are in the prevention of chronic inflammatory diseases by dietary phytochemicals and the impact of plant genetics, agricultural practices, and post-harvest processing on the bioactivity of food and medicinal plants. Dr. Lambert has published more than 100 peer-reviewed papers in this area and his H-index is 54. Dr. Lambert is a member of the American Society of Nutrition, the Institute of Food Technologists, and the American Botanical Council.