Kimberly Glaus Läte is a consultant for Leidos on food production and research, following 22 years as the contractor manager of the Space Food Systems Laboratory at Johnson Space Center, in Houston, TX. In that role, Kimberly led the team responsible for producing the U.S. portion of the flight food system for International Space Station, with over 25 years’ experience developing flight food systems and managing the facilities producing US foods for spaceflight. Kimberly designed and managed the Space Food Research facility in College Station, TX, which produces the thermostabilized foods used for spaceflight. Kimberly previously worked in product development for a diverse group of companies, including Sierra Wine Corporation, Wornick Foods, and Mars Corporation. In addition to her role at Leidos, Kimberly has been an adjunct professor at the University of Houston, teaching a course in nonprofit management for the past 15 years. She has an on-going interest in hunger relief work and has worked with nonprofit organizations including Interfaith Caring Ministries, the South Plains Food Bank, and the Houston Food Bank. Kimberly received a Bachelor of Science degree in Food Science (1984) from California Polytechnic State University – San Luis Obispo, and a Master of Public Administration degree (2000) from the University of Houston. She earned her professional certification as a Food Scientist from the Institute of Food Technologists (2013) and has Lean Six Sigma certification.