Beth Button is a Faculty Assistant at the University of Wis. Madison’s Food Science Department. She provides support to undergraduate education including teaching, lab support and outreach. Beth is currently a member of the Institute of Food Technologists and the International Association for Food Protection. In addition she has obtained Lead Instructor certification for FSPCA Preventive Controls for Human Food and HACCP certification for Dairy Products. Prior to working at the UW in 2004, Beth was a group leader with Kraft Foods managing sensory, analytical, and information research for Kraft businesses including meat, meat alternates, pizza, and foodservice businesses. She started in the food industry as a research scientist in 1987 progressing to project manager and group manager. Her education includes a Master’s Degree from Iowa State University and a Bachelor’s Degree from UW Madison.