Dr. Margaret Barth is Professor and Chair of Nutrition and Health Care Management at Appalachian State University. Dr. Barth received her PhD in Nutrition and Food Science from University of Illinois at Urbana-Champaign; MPH from University of Illinois at Chicago; MBA from The Kellogg School of Management at Northwestern University; and B.S. in Nutrition and Medical Dietetics from The University of Illinois at Chicago. Dr. Barth served on the faculty at University of Kentucky as Associate Professor in Food Science and Nutrition and AP4 Program director. Her research program focused on evaluating emerging technologies on nutritional and microbial characteristics of highly perishable foods. She went on to serve in the food industry as VP of Research & Technology of a major supplier to national and global foodservice organizations and led projects in the US, Mexico, South America and China. Her academic service also included Adjunct Associate Professor of Food Science and Human Nutrition at University of Illinois at Urbana-Champaign, visiting scholar to Harbin Institute of Technology in NE China and Professor and Program Director for a start-up program and food innovation center at California Baptist University. Publications include authorship of more than 50 scientific research papers along with invited review articles, book chapters and government references on nutritional quality and food safety. Recipient of the highest alumni award from the University of Illinois, College of Agriculture, Consumer and Environmental Sciences in 2014. In addition to professional activities, she serves as an advisor to nonprofit organizations including Feeding America.
- MBA, Executive Master’s Program Northwestern University, J.L. Kellogg School of Management, 2003
- Ph.D., Food Science & Human Nutrition, University of Illinois at Urbana-Champaign, 1991
- MPH, Public Health Administration, University of Illinois Chicago Medical Center,1986
- B.S., Nutrition & Medical Dietetics, CUP, University of Illinois Chicago Medical Center, 1982
Professional Affiliations / Organizations
- Academy of Nutrition and Dietetics
- American Public Health Association
- Institute of Food Technologists
- Phytonutrients and biologically active components in plant-derived foods
- International nutrition and agriculture development
- Novel product development utilizing legume-based ingredients
Barth, M.M., Suarez, C., Dizon, J.M., Espino, R. and Grimmer, K. 2016. Comparison of anthropometric obesity assessments among Native American and Filipino adolescents. APHA Conference 2016, Denver.
Perez, M.C., Knisley, B.D., Zheng, S. and Barth, M.M. 2016. Obesity prevalence and dietary intake of antioxidants in Native American adolescents. Int. J. Pub Health Science 5(3), pp. 31-33
Knisely, B., Crosby, G.E., Caruthers, L., and Barth, M.M. 2015. Assessing health risk of obesity in Native American adolescents. Int. J. Pub Health Science 4(2). pp. 94-101.
Barth, M.M., McCarthy, D., Gihana, G., and Hu, Y. 2015. Phytonutrients and antioxidant activity in Yucca whipplei blossoms and fruit pods, a Native American plant in S. California. ActaHortic 2015.1106.7
Li, J.Y., Song, Wei, Zhang, L.W., Lu, Weihong, Wang, Z., Li, Qi, Zhuang, H., and Barth, M.M. 2014. Effect of Modified Atmosphere Packaging (MAP) on the quality and antioxidant activity of Sea Buckthorn fruit during postharvest storage. J Food Qual. DOI: 10.1111/jfq.12118
Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. 2009. Microbiological spoilage of fruits and vegetables. In: Compendium of the Microbial Spoilage of Foods and Beverages. p. 135-183. Springer, NY.