Consumer >> Analyst Interviews >> February 3, 2003
PAUL A. LACHANCE is the Director of the Nutraceuticals Institute at
Rutgers University. He received his PhD in Biology-Nutrition from the
University of Ottawa, Canada. His areas of expertise include food
nutrification; nutraceuticals; and changes in chemicals during
processing and food preparation. He is a past Chair of the Department of
Food Science. He served four years as the faculty representative to the
Board of Governors of the university. Dr. Lachance was the first flight
food and nutrition coordinator for NASA (1963-1967), where he
established the Gemini/Apollo flight food systems, formulated the
principle of hazard analysis critical control point (HACCP) and
published the first studies of bone mass loss and negative nitrogen
balance in astronauts. His contributions in this important area earned
him the John C. Harnett Award and an honorary Doctor of Science degree
from his alma mater, St. Michael's College in Vermont. Among his
professional affiliations are the American Society of Nutritional
Sciences (Fellow), American Society for Clinical Nutrition, American
College of Nutrition (Fellow), Institute of Food Technologists (Fellow),
American Society of Pharmacognosy, American Public Health Association. Profile
nutraceuticals?
Dr. Lachance: Going back almost 15 years now to my first technical
symposium, we didn't use that term. It did not
