Dr. Lambert received a B.S. degree from the University of Missouri. She completed a dietetic internship and a Masters degree in Food Science/Food Service Administration at the University of Wisconsin. She received a PhD at the University of Tennessee, Knoxville. She  taught at the University of Washington, the University of Delaware, Penn State-York, and Penn State-Berks. She  worked in several health care facilities. She taught in the area of quantitative methods, hospitality information systems, and hospitality facilities management and design. Her research interests included the application of quantitative methods to hospitality management, hospitality information technology and its application to education, and the nutrient analysis of food products. She was involved in developing new recipes for the USDA School Lunch Program, the Adult and Childcare Program and the Thrifty Food Plan.She left Penn State in June 2009.