Dr. Vala Stults is currently the director of the Center of Innovative Foodservice Technology and a lecturer at CSULB. She earned her B.A. and M.A. from California State University Long Beach and her doctorate in nutrition from Michigan State University. She has worked with the food industry in nutrition and public relations and as a consultant for the past 25 years. In that capacity she conducted interviews on nutrition in every major city in the United States, Germany, Japan, China, and Australia. She has been a consulting R.D. for healthcare facilities in both clinical nutrition and foodservice. Dr. Stults has been teaching at California State University Long Beach, where she has been awarded both the Outstanding Alumnus Award and the Community Service Award from the College of Health and Human Services. Her current interest is in developing a training Center for the Cook, Chill, Retherm, and Serve process which is becoming popular, so rapidly, in the U.S. that there are not enough trained staff to meet the needs. She has conducted four international conferences on the cook-chill process to educate operators. She holds both Sanitation Provider and HACCP certification.