Joseph Powers received the B.S. degree in food science from Oregon State University, Corvallis, in 1970, the M.S. degree in food science from Washington State University, Pullman, in 1973, and the Ph.D. degree in biochemistry from the University of California, Davis, in 1977. from 1976 to 1980, he was an Assistant Food Scientist and Food Specialist with the Irrigated Agriculture Research and Extension Center, Washington State University, Prosser, WA. He has been an Associate Professor since 1980 and an Associate Food Scientist since 1983 with the School of Food Science, Washington State University, Pullman. Dr. Powers has served on the Service Committee of the National Research Initiative (USDA NRICGP) Grants Review Panel and the Lewis and Clark Section of the Institute of Food Technologies and the Washington Horticulture Association, and he has also served as an Ad hoc Reviewer for the Bioactive Food Components for Optimal Health Section of National Research Initiative Competitive Grants Program (USDA 2007) and the Executive Committee of the Northwest Food Processors Association. He is a member of the Institute of Food Technologists—Lewis and Clark Section, Biotechnology Division; the American Chemical Society; the Pacific Slope Biochemical Conference; the American Association of Cereal Chemists; and the Potato Association of America. He is also a member of Phi Kappa Phi, Sigma Xi, and Phi Eta Sigma Scholastic Honor Societies.