Kathryn Harris has a Masters of Science in Human Nutrition and Functional Medicine from the University of Western States and a Bachelor’s of Science degree in Food Science and Technology with a Minor in Nutrition from the University of Massachusetts-Amherst. Ms. Harris plays a key role in new product development as part of the Bay State Milling R&D team, focusing on functional and healthful plant based solutions for customers. She is a primary resource for nutrition science, and helps develop grain and seed based products with a focus on health and wellness. She is a member of the American Association of Cereal Chemists, the Institute of Food Technologists, the Academy of Nutrition and Dietetics, the American College of Nutrition, and the Bread Bakers Guild of America.