Dr. Barbara P. Klein Welcome to the "Soy and Human Health" Soybean Answers page. For answers to our most frequently-asked questions, please go to our FAQ page. If your question is not answered there, you may submit your question with the "Ask a Question" button in the FAQ area. Questions and answers are also archived from 1996 to 1999. Dr. Klein is the fourth expert to offer services to answer questions on soy and human health. You can read about our previous experts below. Expert Biography: Dr. Barbara P. Klein, Ph.D. Dr. Barbara P. Klein received her B.S. (1957) and M.S. (1959) from Cornell University. She completed her Ph.D. in 1974 at the University of Illinois at Urbana-Champaign and then joined the faculty in the Division of Foods and Nutrition. She is currently a Professor of Foods and Nutrition in the Department of Food Science and Human Nutrition, and a member of the Division of Nutritional Sciences and the Functional Foods for Health Program at the University of Illinois at Urbana-Champaign. Dr. Klein's research addresses alterations in food quality that occur during storage, processing, and preparing foods for human consumption. The changes can be monitored by sensory evaluation and nutritional and microbiological assessment of home and commercially processed foods. Her research is focused on sensory evaluation methodology development and assessment, emphasizing reduced-sodium and low-fat foods; development and evaluation of high soy protein foods such as snacks, cereals, and dairy analogs; and factors affecting phytochemical and nutrient retention in vegetables. Research funding totaling more than $1,000,000 has been granted from federal (United States Department of Agriculture) and industry sources (Campbell Soup Company, Kraft Foods, General Mills and Pillsbury/Green Giant, Midwest Advanced Food Manufacturing Alliance, Illinois and Ohio Soybean Operating Boards, and C-FAR, an Illinois consortium). She directs two post-doctoral research associates at the present time, and has directed more than 35 Master's and Ph.D. students in their research. return to the top   Previous Experts in Soy and Human Health. Questions submitted before January 2004 were answered by Clare Hasler, PhD, MBA. Questions received between February and August 2004 were be answered by Susan Kundrat, MS, RD, LD, Visiting Dietitian and Adjunct Lecturer with the University of Illinois Food Science and Human Nutrition Department. Questions received between August and November 2004 were answered by Cheryl Sullivan, M.A., R.D. a registered dietitian working with the Illinois Center for Soy Food. return to the top