Robert E. Smith received a PhD in Chemistry from the University of Missouri – Kansas City, before going on to hold a post-doctoral fellowship at the ETH-Zürich, Switzerland, in the lab of Pier Luigi Luisi. He has worked for the Midwest Research Institute and Honeywell in Kansas City, where he was trained in Total Quality Management (TQM). He has also served as an Assistant Professor at Park University, USA, and a science advisor for the US Food and Drug Administration (FDA) for 16 years. His main research interests are analyzing foods and dietary supplements for toxins, as well as developing methods to analyze more foods faster for more pesticides, herbicides, mycotoxins, industrial chemicals, pollutants and toxic metals. He has written over 130 journal articles and book chapters. He has also authored Ion Chromatography Applications (1988); Medicinal Chemistry – Fusion of Traditional and Western Medicine (2013); and Pomegranate: Botany, Postharvest Treatment, Chemical Composition and Health Effects (2014).