Ziva Abraham, President of Microrite, Inc., is an internationally recognized microbial contamination control expert with over 25 years of academic, research, clinical and industrial experience in Microbiology, and Quality Assurance. Her hands-on experience has provided her with the framework to understand the effects of microbial contamination and quality pitfalls from a human safety perspective. She has taught mold identification and mold contamination investigations for over a decade around the world.
Ziva received her Master’s Degree in Microbiology and has conducted graduate work on developing Microbial Insecticides using entomogenous fungi. Her Company, Microrite, Inc., serves pharmaceutical, medical device, biotechnology, food, cosmetics and in vitro diagnostic companies in the areas of microbiological quality control, quality assurance, and validation.
David Acheson Dr. David Acheson is a Partner at Leavitt Partners and oversees the company’s Food and Import Safety Practice. Dr. Acheson brings more than 30 years of medical and food safety research and experience to the firm.
Prior to joining Leavitt Partners, Dr. Acheson was the Chief Medical Officer at the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN), beginning in September 2002. In January 2004, he was named Director, CFSAN, Office of Food Defense Communications and Emergency Response. In January 2005, the mission of the office was expanded and renamed the Office of Food Safety, Defense and Outreach. In January 2007 it was further expanded to become the Office of Food Defense, Communication and Emergency Response. In May 2007, Dr. Acheson was appointed as the Assistant Commissioner for Food Protection to provide advice and counsel to the FDA Commissioner on strategic and substantive food safety and food defense matters. In January 2008, he was named Associate Commissioner of Foods, which provided him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition.
Dr. Acheson has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. Additionally, Dr. Acheson is a fellow of both the Royal College of Physicians (London) and the Infectious Disease Society of America.
Dr. Acheson graduated from the University of London Medical School in 1980 and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and Tufts University in Boston in 1987. As an Associate Professor at Tufts University, he undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing E. coli. In 2001, Dr. Acheson moved his laboratory to the University of Maryland Medical School in Baltimore to continue research on foodborne pathogens.
Mr. Alston is Chief Executive Officer of American River Group of Companies and President of American River Brokerage Services Ltd., a premiere international trade and logistics consulting firm. He also is the founder, CEO, and President of the Alston Group. Mr. Alston is regarded as a premiere Customs Regulatory expert, licensed customhouse broker, and Global Security specialist, who holds over thirty years of interactive work experience with the Bureau of Customs and Border Protection.
Mr. Alston has served as instructor for the World Trade Institute, of Pace University, School of International Trade and Commerce, for twenty years conducting New York State Board of Education, college accredited courses on U.S. Customs Regulations and Documentation, as well as Customs Brokerage License Preparation Workshops, Import Export Compliance and Customs Entry Preparation Workshops, and Global Security Compliance. Mr. Alston also serves as a professor and expert and professional practitioner at Baruch College, New York City, N.Y. Mr. Alston also serves as guest instructor and guest speaker for the American Management Association on various platforms speaking on global security initiatives and compliance management regarding international trade issues
Through auspices from the Academy for International Development in Washington D.C., Mr. Alston was selected from a national listing of compliance experts to conduct training forums for the Customs delegations from Brazil, Nepal, Singapore, India, Republic of Georgia, Armenia, and various other members of the World Customs Council on U.S. Customs regulatory procedures and compliance practices. Mr. Alston continues to provided customs regulatory expertise and consulting representation to corporate elite representative such as BMW North America, Pfizer, Case New Holland, Amgen Inc., New York Airbrake, Glaxo Smithkline, Goodyear, Mars M&M, Apparel Holdings Group, Loreal, Engelhard Corporation, BASF, NEC, Tommy Hilfiger, and many more.
In 2010, Mr. Alston received his Master Certification from the International Chamber of Commerce in Paris France as a Master trainer of the International Commercial Terms. Mr. Alston has provided Incoterms training for the United Nations global purchasing and procurements managers from all four regions of the globe. Mr. Alston began his career with United Customs Inc. as an import manager. He later became a senior account representative for The Wilson Group USA. Mr. Alston then served nine years Brokerage Manager for Nippon Express USA. Respected and noted throughout the international trade community, Mr. Alston is considered an expert in the area of Customs Regulatory issues and Compliance Management.
Alexis Baden-Mayer Ms. Baden-Mayer is the political director for the Organic Consumers Fund, a 385,000-member organization that helped gather nearly 1,000,000 signatures to get Prop 37 on the ballot and has raised over $1,000,000 for the Yes campaign in small contributions. OCF is an original member of the California Right to Know steering committee and an early supporter of Pamm Larry, the Chico grandma who dared to believe that a democratic vote might be the way to win a cause championed by 9 out of 10 Americans — the right to know what we’re eating.
She organizes many of OCA’s grassroots campaigns, including Millions Against Monsanto (to get unsafe, untested, unlabeled genetically engineered foods out of grocery stores), Coming Clean (to remove false “organic” claims from cosmetics), Safeguard Organic Standards (to keep USDA organic standards high), USDA Watch (to close the revolving door between federal regulatory agencies and the biotech lobby), and Organic Transitions (to shift from climate-destabilizing industrial food production to carbon-sequestering sustainable agriculture.
Angela Bazigos is the CEO of Touchstone Technologies Silicon Valley, Inc. “Your Passport to Compliance”. With 30 years of experience in the Lifesciences industry spanning Project Management, Quality Assurance and Regulatory Affairs , she has a patent aimed at speeding up Software Compliance. Ms Bazigos is also President of PRCSQA (Pacific Regional Chapter of the Society of Quality Assurance) a member of the SQA CVIC (Society of Quality Assurance Computer Validation Initiative Committee), ASQ, DIA and RAPS and consults to Pharma / Biotech / Medical Device companies as well as investment groups on compliance matters, including strategy, submissions, quality assurance and remediation following action by the FDA. She teaches classes on Compliance, 21 CFR 11, Computer Systems Validation, and Project Management both to investor groups and industry. More recently, she has co-authored Computerized Systems in Clinical Research / Current Data Quality and Data Integrity Concepts with FDA, DIA and Academia; is on the board for UC Berkeley’s Business School for Executive Education in Life Sciences; and is on the Stanford Who’s Who Registry for contributions to the Life Science industry.
Angeline Benjamin is the president of BandB Food Safety Solutions, a food safety consulting firm. She has been in the quality assurance and food safety business for over 30 years.
Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s and Carnation. She spent over 20 years with Taco Bell, a division of Yum! Brands. While there, she developed and implemented food safety training and certification for restaurant management; served on the regulatory committee that promoted food safety; developed and managed the food safety and quality restaurant audit system; led and managed the Taco Bell Crisis Management Program; acted as the food safety officer for Taco Bell division in which she provided food safety expertise and regulatory requirements for Taco Bell operations and the Restaurant Support Center.
Mr. Bode was born in Oklahoma City, Oklahoma, and was educated at the United States Naval Academy and the University of Oklahoma, receiving his B.A. in 1977. He received his J.D. from George Mason University in 1983. He was admitted to the Oklahoma Bar in 1983 and currently is a member of the Oklahoma and American Bar Associations.
Mr. Bode concentrates his practice in legislative and regulatory matters. He served in three Presidential appointments at the U.S. Department of Agriculture before joining the firm in 1989. As Assistant Secretary of Agriculture for Food and Consumer Services, Mr. Bode was responsible for nutrition issues, almost half of the USDA’s budget, and scores of rulemakings. During his tenure at USDA, Mr. Bode testified on behalf of the Reagan and Bush Administrations over seventy times and directly oversaw approximately 90 proposed and final rules. Before joining the USDA in 1981, he was on the staff of the U.S. Senate Committee on Agriculture, Nutrition, and Forestry, and served on the staff of then-Governor of Oklahoma David L. Boren. Mr. Bode actively participated in the legislative efforts resulting in the enactment of the Nutrition Labeling and Education Act of 1990, the Food Quality Protection Act of 1996 (pesticide reform), and 1997 FDA Reform legislation.
Jeffrey Brusseau specializes in designing new sanitation procedures and providing ongoing support to QC and QA managers and training for sanitation staff in food processing environments. He’s worked closely with and has been invited to train regulatory agencies, inspectors, plant managers and operations directors in both the US and Canada. Jeffrey has over 15 years of experience in the food plant sanitation industry. He recently completed a 2 year project with Health Canada to bring an emerging technology to listeria prevention. Jeffrey is involved in food safety through his Technical Support role with the Wesmar Company, a well-respected manufacturer and supplier of cleaners and sanitizers to the food processing industry in North America. He has many years of experience in taking a processor into the realm of BRC and SQF standards. He has presented numerous educational sessions for industry specialists specifically in the areas of sanitation solutions; listeria and pathogen prevention and corrective actions.
Roy E. Costa, R.S, M.S (M.B.A)., President of Environ Health Associates, is a Registered Sanitarian with over 30 years of experience in the field of disease prevention, public health, and education. He is a practitioner in the environmental, sanitary, and public health sciences whose vocational efforts are directed towards the evaluation and management of those factors and mechanisms that impact upon the public health, quality of life, and determinants of risk.
His experience covers a broad range of public health protection and promotion activities, with food safety being his specialty. As a field sanitarian, supervisor, and trainer with Florida State and county health agencies, he conducted over 10,000 inspections of public facilities, including restaurants, supermarkets, processing plants, convenience stores, prisons, outdoor events, schools, institutions, water plants, sewage plants, and Mr. Costa has conducted hundreds of training sessions. His regulatory experience as an environmental investigator includes over 100 epidemiological investigations of illness outbreaks, including E. coli, salmonellosis, shigellosis, hepatitis A, norovirus, tuberculosis, scabies, and MRSA among others. In the area of food safety and related fields, Mr. Costa has delivered more than 100 presentations; published more than 50 articles and technical reports; and has been interviewed for television, radio, and newspapers more than a dozen times. Mr. Costa has served as both the Past President of the Florida Association for Food Protection, as well as the Florida Environmental Health Association.
Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State University and the Professor in Charge of the Iowa State Component of the Food Safety Consortium. Dr. Dickson’s research focuses on the control of bacteria of public health significance in foods of animal origin. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.
He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists.
Randy Fields’ career reflects his strong entrepreneurial skills and passion for learning and building. Initially leveraging his educational experience, in the early 1970′s he established a financial and economic consulting firm called Fields Investment Group. He then co-founded Mrs. Fields Cookies with Debbi Fields, and served as its chairman from 1978 to 1990, when he purchased the software rights from Mrs. Fields Cookies and created Park City Group in 1990.
Today, he continues to define the strategic direction of Park City Group, Inc. and shares his expertise and collective experiences through consulting, speaking, interviews and guest lecturing engagements in the retail industry as well as in the general business environment. His most recent innovation is ReposiTrak®, Inc., an internet-based solution powered by Park City Group’s technology that helps retailers and suppliers manage regulatory, financial and brand risk associated with issues of food safety in the global food supply chain.
Randy received his B.A. magna cum laude and his M.A. from Stanford University.
Steve Flint – Professor in Food Safety and Microbiology, Director, Food Division Institute of Food Nutrition and Human Health, Massey University, New Zealand.
Steve Flint is a Massey University graduate. Steve started his working life in the pharmaceutical industry developing vaccines for farm animals. After dealing with animal health issues, he decided that the products animals produced were more interesting than the animals themselves so spent 20 years developing solutions to microbiological issues in the dairy industry, working as a scientist for the Fonterra Research Centre. Steve is now continuing his research at Massey University and inspiring students in the world of food microbiology. Since joining the IFNHH team in January 2008, Steve has been keen to share his experiences as an industrial research microbiologist through teaching and is enjoying expanding his research into new areas. Steve’s current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems and he has published over 90 scientific publications. Throughout his career in the veterinary pharmaceutical industry, the dairy industry and now Massey University, Steve has maintained a passion for the subject of microbiology.
IFS Management GmbH
Director, Global Marketing & Business Development
George Gansner is based in the USA and is responsible for the global marketing and business development of the IFS family of food safety and quality standards including IFS Food, IFS Logistics, IFS PACsecure, IFS Broker, IFS Cash & Carry, and IFS Household & Personal Care. He also has responsibility for management of IFS Standards in the Americas. His focus is on building awareness of the IFS Standards in developing markets, as well as managing the business associated with the Standards’ growth in the Americas, including infrastructure, operations, Retailer, Supplier, Certification Body, and Auditor Development, Training, and Working Group management among other general marketing and business development programs.
Randall Goodden is the Founder and President of Randall Goodden International, a firm dedicated to helping manufacturing corporations prevent product recalls and product liability lawsuits. He is recognized as a leading expert on Product Safety and Product Liability Prevention around the world by manufacturing corporations, insurance companies, international television news networks, government agencies, professional associations, and numerous publications. He has taught PS & LP to thousands of manufacturing executives worldwide and is the author of the best-selling books “Lawsuit! Reducing the Risk of Product Liability for Manufacturers”, “Product Liability Prevention – A Strategic Guide”, and Preventing & Handling Product Liability. He teaches Product Safety, Recall Readiness, and Product Liability Prevention seminars, both public and in-house, throughout the United States, the UK, Europe, China, Thailand, Malaysia, Australia, and India and was the first Chairman of the national Defense Attorney Association’s – Manufacturers Risk Specialized Litigation Group from 1995-2000. He is the President and Founder of the IPSLP – International Product Safety & Liability Prevention Association, and Chairman of ASQ’s Product Safety & Liability Prevention Division.
Dr. Grandin has published several hundred industry publications, book chapters and technical papers on animal handling plus 63 refereed journal articles in addition to ten books. Her book, Animals in Translation was a New York Times best seller and her book, Livestock Handling and Transport, now has a third edition. She was awarded her PhD in Animal Science from the University of Illinois in 1989 and is currently a Professor at Colorado State University where she continues her research while teaching courses on livestock handling and facility design. She has received numerous awards and was honored in Time Magazine’s 2010, “The 100 Most Influential People in the World.” Her early life and career in the livestock industry were portrayed in an HBO movie which was awarded seven Emmys and a Golden Globe.
Mr. Hahn is a principal at OFW Law. He advises companies and trade associations on compliance with Food and Drug Administration law and regulations, with a primary focus on foods. The core of his practice consists of advising food and dietary supplement companies – including manufacturers, processors, distributors, and retailers – on labeling and advertising, formulation, import/export, food safety (including compliance with the FDA Food Safety Modernization Act), food defense, inspection, recall, and enforcement matters. Mr. Hahn was born in New Hyde Park, New York and graduated magna cum laude, Phi Beta Kappa from Brown University in 1980. He earned his J.D. from Columbia University Law School in 1984 and a masters degree in public health from the Harvard School of Public Health in 1994. Mr. Hahn was admitted to the New York State Bar in 1985 and the District of Columbia Bar in 2001. He is currently a member of the New York and District of Columbia Bars.
Lynne Hare is a consulting statistician emphasizing business process improvement in R&D, Manufacturing and other strategic functions. Serving a large client base, he has helped bring about culture change in Research by accelerating speed to the successful launch of new products and processes and in Manufacturing through the reduction of process variation. His former positions include the Director of Applied Statistics at Kraft Foods, Chief of Statistical Engineering at the National Institute of Standards and Technology, Director of Technical Services at T.J. Lipton (a Unilever company), Manager of Statistical Applications there as well, Statistics Group Leader at Hunt-Wesson Foods and Visiting Professor at Rutgers University. Lynne’s technical expertise includes experimental strategies and design of experiments for Research as well as quality and productivity improvement for Manufacturing. He holds M.S. and Ph.D. degrees from Rutgers University and an A.B. in mathematics from The Colorado College. Lynne is a Fellow of the American Statistical Association and former chairman of its Section on Quality and Productivity. He is also a Fellow of the American Society for Quality and former chairman of its Statistics Division. The ASQ has awarded him the William G. Hunter and Ellis R. Ott Awards for excellence in quality management. Kraft Foods presented him with the Technology Leadership Award for career accomplishments. He writes a column for Quality Progress Magazine and has numerous publications in technical journals.
Mr. Hendrickson is a retired FDA National Food Expert with more than 35 years experience with the agency. As a national expert, he helped develop FDA regulatory policy for high-risk foods and trained FDA and state food inspectors nationwide in food technologies and related hazards, FDA regulations and inspection techniques and has conducted FDA inspections of food manufacturers internationally. He currently works as a consultant to food companies around the world and serves as an Assistant Professor of Food Science at Purdue University.
Annette Hottenstein is President of Sensational Sustenance, LLC, a consulting company specializing in sensory evaluation and nutrition. Prior to forming her company, Annette worked for 15 years as sensory and consumer scientist for Pepsico and McCormick & Company. A sought-after speaker and writer, she has presented on multiple occasions at the Pangborn Sensory Science Symposium and to the Society of Sensory Professionals and has authored several publications in leading professional journals such as Appetite, Food Quality and Preference and the Journal of Sensory Studies. Since 1999, she has moderated over 150 focus groups and completed advanced focus group moderator training at the RIVA Moderator Training Institute in Rockville, MD. During her tenure in the food industry, she facilitated and reported on millions of dollars’ worth of domestic and international consumer research for dozens of food and restaurant corporations. Annette is a member and past Secretary of the Society of Sensory Professionals and is a current member the Nutrition Entrepreneurs Practice Group of the Academy of Nutrition & Dietetics. She has a Master of Science in Food Science from Texas A&M University, a Bachelor of Science in Nutrition from The Pennsylvania State University and is a Registered Dietitian, Licensed in the State of Maryland.
Bill HumbertBill Humbert is an expert Recruitment Consultant with over 30 years of professional recruitment experience across many industries, including the Food Industry, and the author of “RecruiterGuy’s Guide to Finding a Job.” He was recently recognized as one of “50 Great Writers You Should Be Reading” by The Authors Show. Recruiting Trends has published many of his articles including “1960s Recruiting in 2011” and most recently, “Post and Prey Recruitment.” His business, RecruiterGuy.com, specializes in recruitment continuous process improvement, employment branding and marketing, creative candidate sourcing, interview training, recruitment and how these tie together to attract Impact Performers. Over the years since 1981, he has read over 400,000 resumes, worked directly with over 12,000 candidates and with over 3,000 hiring managers. He is sought as a presenter at colleges/universities. He is a monthly contributor on Park City TV on recruitment and job search topics.
Dr. Scott Hurd Scott Hurd is currently an Associate Professor and Director of Graduate Education in the Department of Veterinary Diagnostic and Production Animal Medicine at Iowa State University’s College of Veterinary Medicine in Ames, Iowa. He served as Deputy Undersecretary for Food Safety at the USDA, in 2008. In this position he directed all federal meat and poultry inspection. He is on the Committee on Agricultural and Food Microbiology of the American Society of Microbiology’s Public Health and Scientific Affairs Board and holds indefinite assignments with the AVMA’s Council on Biological and Therapeutic Agents and the Animal Health Institute’s Scientific Advisory Council on Healthy Animals Safe Food. Hurd’s areas of expertise include risk assessment, food animal Salmonella control, bovine spongiform encephalopathy, antibiotic resistance, and epidemiology. He received his B.S. in biology from Virginia Polytechnic Institute and State University in Blacksburg, Virginia; his D.V.M. from Iowa State University in Ames; and his Ph.D. in epidemiology/economics from Michigan State University in East Lansing.
Dave Ippolito is a Certified Industrial Hygienist (CIH) having retired from OSHA after more than 30 years of service in the Agency. With more than 15 years of enforcement experience and has conducted more than 500 inspections in a variety of industries including construction, petrochemical, pharmaceutical, specialty chemicals, and manufacturing just to name a few. In addition, he was the Director of OSHA’s Office of Science and Technology Assessment. His clients benefit from his proven expertise and experiences obtained both from the field and his national office management He has his BS in Environmental Science from Rutgers University.
Mr. Jaycox is an independent packaging engineer, consultant and trainer in the implementation of compliance and packaging programs for regulated materials – Hazardous Materials (Dangerous Goods), as well as packaging materials conversion under a variety of regulations, including Food and Food Safety Management Systems, California RPPC and the EU Packaging Directive.
Mr. Jaycox has spent over 20 years working directly with a broad spectrum of packaging customers designing, testing and implementing hundreds of transport packaging programs utilizing a wide variety of packaging materials and design types. His expertise covers managing packaging programs in the areas of effectiveness, optimization in design, ease of implementation, program cost, Quality Systems, regulatory compliance, and transport packaging systems including the implementation of GFSI Food Safety Management Systems for food packaging.
Mr. Jaycox has been active in industry and related organizations, including: Dangerous Goods Advisory Counsel, COSTHA, ASTM and IoPP and has been trained and tested (NSF) as a HACCP Manager and Internal Auditor.
Pat is the president of Advantage Food Safety Consulting, a division of Advantage Safety Inc. Pat has had more than twenty years of managing people in food safety-related occupations. She holds undergraduate and graduate degrees in food science, specializing in food chemistry and microbiology. She taught at the University of Guelph, Kemptville Campus, for 15 years in a food management program. Moving from academia to public service, she joined Ontario’s meat inspection program as a food scientist, then managed the delivery of the program for several years. Taking a break from program delivery, she managed the development of an information system for food safety for the Ontario government. She then led a team that developed the Advantage HACCP series of food safety programs for small and medium sized food manufacturers, grain processors and food producers. She culminated her public service career as Director of Food Safety Programs. Pat holds many awards including an Amethyst Award for Innovation, the highest award in Ontario for excellence in public service. She has numerous publications and conference abstracts. Since retirement from public service, Pat is now an associate faculty member at the Institute of Food Processing Technology, Conestoga College Institute of Technology and Advanced Learning where she teaches courses in food safety. Pat also provides consulting and training services for industry clients. Pat passionately believes that the unleashed energy of its people is the food industry’s greatest – and untapped – resource.
Don Jones Don Jones is Technical Sales Manager for AquaPhoenix Scientific, a manufacturer of Titration Test Kits for the Cleaning and Sanitation Industry. He has a B.S.in EDCI from Texas A& M. Don has 9 years of experience in food processing operations and has held positions at Pepsi/Frito Lay and Stroh and Anheuser Bush breweries. He has worked for 18 years in the specialty chemical business servicing the food and dairy processing industries. This includes positions with Diversey, Great Western, Shepard Bros, and DeLaval.
Dr. Koutchma is currently a Research Scientist in Novel Food Processing, Agriculture and Agri-Food Canada (AAFC), Government of Canada.
She is a graduate of Moscow State University of Food Production. She moved to Canada in 1996 and started her career at McGill University, Montreal in 1997. In 2000, she was appointed a Research Professor at the National Centre for Food Safety and Technology at the Illinois Institute of Technology in Chicago, USA. In 2008, she joined the AAFC with focus on research related to production of safe and healthy foods, development of risk mitigation strategies, with the transfer of her knowledge and experience to government and industrial partners.
Dr. Koutchma is an Associate Editor of “Food Science and Technology International” journal, a member of the Editorial Boards of the Journal of Food Processing Technology” and “Food and Bioprocess Technology”, a vice-chair of the CIGR Food Safety Working Group, and a special faculty of the Food Science Department of University of Guelph.
Dr. Koutchma is an internationally recognized expert in ultraviolet light, high hydrostatic pressure processing, and microwave heating. In 2009 she completed her first book on the application of ultraviolet technology for foods entitled “Ultraviolet Light in Food Technology: Principles and Applications”. She has published over 50 peer-reviewed manuscripts and more than 10 book chapters.
Jeff Kronenberg Jeff Kronenberg, M.S., is Extension Food Processing Specialist with the University of Idaho, School of Food Science. Over the past 28 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho. Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with, and audited, food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations in Idaho, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems. Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.
Dr. Harry Lawless is Professor Emeritus of Food Science at Cornell University , where he taught sensory evaluation and flavor science for 24 years. He is internationally recognized as a leading authority in sensory testing of foods and taste and smell research. Dr. Lawless is co-author of the leading textbook in sensory testing: Sensory Evaluation of Foods, Principles and Practices with Dr. Hildegarde Heymann of the University of California, Davis. Dr. Lawless received his PhD from Brown University and BA from Yale. He is the author of over 200 scientific papers and technical articles. During his professional career he has worked at the Monell Chemical Senses Center, S. C. Johnson Wax, General Mills, General Foods, Peryam and Kroll Research and the U. S. Army Natick Food Laboratories. His new book, Quantitative Sensory Analysis, was just published by Wiley-Blackwell.
Carl has over 15 years experience leading process improvement programs to drive significant business results. Carl has led over 100 projects across diverse set of functions including Sales, Marketing, Customer Service, Supply Chain, Information Technology and Human Resources. He is a certified Lean Six Sigma Master Black Belt and an experienced facilitator of many other disciplines including Project Management, Strategic Planning, Lean Enterprise and Business Process Management. Carl gained his experience working in leadership roles in several large organizations in roles including the Director of Lean Six Sigma and Vice President of Sales Operations. He now focuses on consulting with small business and non-profit organizations to help them achieve growth through process improvement.
Berna Magnuson Dr. Berna Magnuson is an Associate Professor in the Faculty of Medicine at the University of Toronto. Dr. Magnuson obtained a BSc. degree in food science, MSc degree in toxicology, and a PhD in Food and Nutritional Sciences from universities in Canada. She was a faculty member at the Universities of Idaho and Maryland, before recently returning to Canada. Berna also is a consultant to companies in the areas of foods, food ingredients and dietary supplements, assisting clients with addressing ingredient safety and regulatory issues.
Berna has published over 50 peer-reviewed articles, book chapters, and professional articles, is on the editorial board of two journals, and is an active member of various professional associations. She was recently honored to become a Fellow of the Academy of Toxicological Sciences.
Managing Partner, Marler Clark, The Food Safety Law Firm
William Marler began litigating food borne illness cases in 1993 by representing the seriously injured survivors of the landmark Jack in the Box E. coli O157:H7 outbreak. Since then, he has represented victims of every large foodborne illness outbreak in the United States and has secured over 600 million dollars for his clients in cases against food companies whose contaminated products have caused serious injury and death.
Bill Marler is a Technical Advisor to the National Environmental Health Association and, in 2010, was awarded the NSF Food Safety Leadership Award for Education. He has been repeatedly voted into Best Lawyers in America, has received the Public Justice Award from the Washington State Trial Lawyers Association and has been in the Bar Register of Preeminent Attorneys annually since 2002.
Marler is the publisher of the highly regarded online newspaper, Food Safety News. Additionally he maintains over 25 blogs and websites dedicated to the food safety and foodborne illness education, including and his award-winning Marler Blog, is read by over 1,000,000 people around the world each year.
Today, his firm, Marler Clark, The Food Safety Law Firm, is recognized as the nation’s leading law firm representing victims of foodborne illness, and Mr. Marler is considered a major force in food safety policy in the United States. His advocacy for better food regulation has led to invitations to address local, national, and international gatherings on food safety including testimony to the United States Congress Committee on Energy and Commerce.
Norman MarriottDr. Marriott is a Professor Emeritus with 32 years of service at Virginia Polytechnic Institute & State University in the Department of Food Science & Technology. He received his B.S. and M.S. degrees at the University of Missouri and his Ph.D. degree from Texas A&M University. Before his arrival at Virginia Polytechnic he was employed at Safeway Stores where he developed and implemented several innovative concepts in meat processing and sanitation. He has authored three reference books on sanitation. Principles of Food Sanitation is now in its 5th edition and has been translated into six languages. He is the author of over 500 scientific and industry papers, manuals, and abstracts and has developed 13 videos on HACCP, sanitation, or food processing. He has delivered more than 500 oral presentations in 20 different countries and has received nine professional awards, including three international awards for his service to the food industry.
Bryan L. McDonald is an Assistant Professor of Science, Technology, and Society at the Pennsylvania State University. He studies the changing landscape of global security threats and vulnerabilities that impact the national security of states and the human security of individuals and communities. His current research topics include: the politics of food security, food safety and food defense; environmental politics and sustainability; and the security impacts of transnational threats such as environmental change, health threats, and terrorism. Dr. McDonald is the author of Food Security (Polity Press, 2010) as well as numerous books and articles. He is a Fellow at Penn State’s International Center for the Study of Terrorism and a member of the Advisory Board of the Center for Unconventional Security Affairs at the University of California, Irvine. Dr. McDonald received his B.A. and M.A. from Virginia Polytechnic Institute and State University, and his Ph.D. from the University of California, Irvine.
Professor Mitchell’s research program investigates the basic chemical reactions and changes in composition that occur in fruits and vegetables as a result of breeding, pre- and post-harvest processes and developing mass spectral approaches for identifying and quantifying target and nontarget secondary plant metabolites for authentication, safety and biological relevance. Her research team helps identify strategies and processing innovations for retaining and optimizing levels of beneficial compounds in finished food products, and for decreasing the formation of toxic compounds (e.g. acrylamide, advanced lipid oxidation products, etc.,) in finished foods. Additional investigations include characterizing the food-matrix interaction and how this influences and bioavailability and metabolism of bioactives.
Mr. O’Connor is currently President of OCM, Inc. Prior to forming his own consulting Company, he worked 34 years for USDA’s Agricultural Marketing Service. As Director of the Standardization Division he managed the grade standards programs, including directing administrative and technical procedures; development and implementation of policies and procedures; training personnel; and interacting with producers, industry, academicians, researchers, and government officials. In addition to his standards work that included the approval of instrument technology for the assessment of beef carcasses, he also participated in international market assessment, development, and market access programs in numerous countries including China, Japan, Serbia, Chile, Argentina, Poland, Taiwan, Korea, and Venezuela.
He is a member of the American Meat Science Association, the Society for Standards Professionals and the American Society for Testing and Materials (ASTM), International.
Dr. Paszko has extensive expertise in LIMS, laboratory automation and food safety testing. She is currently the VP of Sales and Marketing at Accelerated Technology Laboratories, Inc., (ATL). Prior to joining ATL, she worked at Applied Biosystems. She was responsible for the creation, marketing and sales of molecular test kits that leveraged the TaqMan technology to detect major foodborne pathogens such as Salmonella, Listeria, and E. coli 0157.
Dr. Prescott is director of TasteMatters Research & Consulting, and author of the recently published book Taste Matters. Why We Like The Foods We Do. (Reaktion Books, London). He was previously a professor in psychology at universities in Australia, and director of the Sensory Science Research Centre (University of Otago, New Zealand) and Sensory Research Centre (CSIRO, Australia). He received his doctorate from the University of New South Wales, Australia.
He has authored more than 90 scientific publications on topics such as genetic variations in taste perception, cross-cultural food perceptions and preferences, flavour perception, food preferences, and odour learning and memory. He is past President and Secretary of the Australian Association for Chemosensory Science, an executive editor of the journal Chemosensory Perception, and editor of the pre-eminent journal for applied sensory science, Food Quality and Preference.
Marty Preuss is President of High Impact Metrics, LLC, a performance improvement professional with over 20 years of experience in business results optimization. He has applied Lean Six Sigma in a variety of industries and processes. In addition to his Six Sigma Black Belt, he has earned certifications as an APICS Certified Supply Chain Professional, ASQ Quality Engineer and ASQ Quality Manager. As a recognized Lean Six Sigma expert, he is particularly accomplished in multi-facility change leadership. Accomplishments have included drastic working capital reductions across multiple facility operations, maintenance parts optimizations, waste reductions in numerous industries and performance improvement in administrative processes like accounts receivable, outsourcing, and account management.
He also created the High Impact Metrics approach to performance improvement where he combines Lean Six Sigma’s critical thinking with modern web collaboration. He readily shares his knowledge and experience as a speaker at professional associations, such as APICS, ASQ, etc. Learn more at HighImpactMetrics.com.
Principal Advisor – HACCP By Design. Irwin Pronk has worked with over 300 companies to implement food safety and quality assurance programs over the past 15 years. He has worked on all sections of the supply chain from agriculture through animal feed production, food processing, distribution and food service. He is a resource for many clients with in-plant facilitation of HACCP & GMP programs (SQF, ISO22000) and is an ISO22000 Lead Assessor. Irwin was a contributor to the Quality Auditor’s HACCP Handbook (ASQ). When it comes to management systems, he is a firm believer in the integration of risk management systems as well as using a behaviour-based approach. He was the winner of the OFPA’s Sanitarian of the Year award in 2005. Prior to consulting he worked with both Pillsbury Canada and Maple Leaf.
Dr. Nasib Qureshi is widely known for his work on butanol fermentation, and upstream and downstream processing. He has been working as a Chemical Engineer for the United States Department of Agriculture since 2003. He is also an Adjunct Professor at the University of Illinois at Urbana-Champaign (IL, USA). Dr. Qureshi is an Editor in Chief of World Journal of Microbiology and Biotechnology and an Editor of recently published book on Biomass to Biofuels. He has been an Associate Editor for Renewable Energy. Dr. Qureshi has received numerous awards including from the American Chemical Society (ACS), United States Department of Agriculture, University of Nebraska (Lincoln, NE), and University Grants Committee, New Zealand. He has dual PhDs one in Fermentation Technology (University of Bombay) and the other in Biological Engineering (University of Nebraska, Lincoln, NE, USA). He was a post-doctoral fellow at Massey University New Zealand and University of Illinois at Urbana-Champaign (IL, USA)). Dr. Qureshi has been President/Chair of American Institute of Chemical Engineers (AIChE, Central Illinois, IL, 2008 & 2009), and American Chemical Society (Illinois Heartland, IL, 2008). He has published over 130 research papers, book chapters, and review articles, and given over 80 presentations in national/international conferences.
Dr. Andrijana Rajic is an international leader in the application of research synthesis tools to answer complex questions related to food safety and veterinary public health. She earned a DVM degree from University of Sarajevo; two Master’s degrees, one in Infectious Diseases (University of Sarajevo) and Epidemiology (University of Guelph, Canada); and a PhD degree in Epidemiology (University of Guelph). She has over 20 years of professional experience in food safety, animal and public health, and has worked for various national, provincial and federal authorities in Europe and Canada. Dr. Rajic has served on the Expert Panel for Systematic Reviews in Feed and Food Safety of the European Food Safety Agency (EFSA). She is an Adjunct Faculty member at University of Guelph and University of Saskatchewan, Canada. Dr. Rajic has published over 50 peer-reviewed publications.
Ms. Raymond is the Manager of FDA Compliance at Livingston International. Livingston is one of the largest Customs Brokerage firms in North America with over 38,000 clients, and over 100 locations across the U.S. and Canada. Livingston specializes in global trade management, customs brokerage, trade consulting and freight forwarding.
Livingston’s FDA Compliance team operates with their department of Regulatory Affairs and targets specifically FDA regulations and problem resolution of FDA entries. Ms. Raymond has provided training both internally and to clients on FDA importation. She regularly presents webinars on FDA regulatory updates and the Food Safety Modernization Act as well as published articles on FSMA.
Thomas Redick Mr. Redick represents clients in the high-technology and agriculturalbiotechnology industry sectors with issues relating to regulatory approval, liability avoidance and compliance with industry standards addressing socioeconomic and environmental impacts of multinational operations. His practice emphasizes transportation issues for high-technology recycling, hazardous waste handling and agricultural biotechnology.
Mr. Redick studied international environmental law at the University of Michigan (J.D. 1985, B.A. high honors 1982). He speaks and writes extensively on liability prevention for emerging technologies, including nanotechnology. He is chair of the Task Force on Environmental Values and Ethics for the American Bar Association Section on Environment, Energy and Resources, and he is vice-chair of its Committees on Agricultural Management and Environmental Litigation and Toxic Torts. He is the founding chair of the ABA SEER International Biotechnology Roundtable. In 2008, he was appointed to chair the St. Louis Regional Sustainability Task Force, which is reviewing options for making St. Louis more environmentally sustainable through public-private partnerships.
Mr. Redick has represented U.S. soybean growers on liability prevention programs for agricultural biotechnology since 1998, and has won commendations as pro bono counsel to the Government of Viet Nam (via ABA UNDP-ILRC), the American Genetic Resources Alliance, the San Diego Volunteer Lawyer Program and ABA’s ProBar immigration asylum program. He is admitted to practice in Missouri, California, and several U.S. District Courts and Court of Appeals.
Dr. Robertson is a food packaging consultant, expert witness, author and trainer, and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia. He has been involved in packaging all his working life. After graduation he worked for the Foods Division of Unilever (N.Z.) Ltd before joining Massey University, New Zealand where he was Foundation Professor of Packaging Technology and taught courses on food packaging for 21 years. He then spent 11 years as Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters. Since 2003 he has been a consultant based in Australia.
He is internationally recognized as a leading authority on food packaging and is author of the best-selling textbook in the field: FOOD PACKAGING PRINCIPLES & PRACTICE. First published in 1992, the 3rd edition was published by CRC Press in December 2012. He runs workshops around the world in food packaging using the book as the course notes.
Dr Robertson holds BTech, MTech and PhD degrees in food technology from Massey University, New Zealand. He is a Fellow of the International Academy of Food Science & Technology as well as the Australian Institute of Packaging and the US Institute of Food Technologists, and is a member of the editorial boards of several international journals.
Sylvia Rowe Sylvia Rowe is currently president of SR Strategy pursuing communications and issues management consulting on a broad range of health, nutrition, food safety and risk issues. She is also an Adjunct Professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy.
Previously Rowe served as president and chief executive officer of the International Food Information Council (IFIC) and IFIC Foundation, in Washington, DC, nonprofit organizations that communicate science-based information on food safety and nutrition issues to health professionals, journalists, government officials, educators and consumers. IFIC’s programs are primarily supported by the broad-based food, beverage and agricultural industries.
During her eleven-year tenure, IFIC established itself as a leader in consumer research and consumer-based communications in nutrition, food safety, and health. Rowe’s leadership resulted in national public-private partnerships and coalitions between IFIC and preeminent government agencies and health organizations committed to developing science-based consumer communications on healthful lifestyles. Rowe’s background in media and expertise in issues management are reflected in her professional history as a producer and on-air host of several television and radio talk shows covering social, political, economic and consumer issues. She also previously held positions in public relations, marketing, and membership development for several diverse associations.
Rowe received a Bachelor’s Degree from Wellesley College and was awarded a Masters’ Degree from Harvard University, both with honors.
Dr. Ryan holds a Ph.D. in research and statistical methods. He recently retired from his position as the Quality Administrator for the Hawaii State Department of Agriculture where he started the first RFID farm-to-distribution-to-retail traceability system. The initial system was expanded to monitor air freighted produce temperature controls. His book entitled “Guide to Food Safety during Transportation: Controls, Standards and Practices”, will soon be released. He also specializes in providing container traceability and sanitation training and certification for food transporters. He has published over fifty articles and has spent over thirty years at the vice president and executive director levels in operations and quality for a number of international corporations both in the United States and as an expatriate in a number of Asian countries.
Gabe Sierra is the founder and President of Prometrix Consulting. Prior to founding Prometrix Gabe was Chief of Staff for OSHA. During his tenure as a senior member of the Assistant Secretary’s management team he helped lead a decline in the injury / illness and fatality rates to the lowest levels in the nation’s history. With more than 20 years of industry and government experience, he has extensive professional expertise in industrial engineering and construction, OSHA regulatory management, manufacturing, and process manufacturing technology development. He possesses 7 utility patents and holds a BS in Electrical Engineering and MBA in Finance.
Traci Slowinski is a Food Safety & Quality Assurance specialist with 18+ years of experience in the food industry. She has built her diverse industry knowledge and experience by working in food manufacturing, food service, and regulatory positions. Her expertise is in ensuring consumer safety and brand protection and promoting technology. She holds an MS in Food Science & Nutrition, is a Registered Environmental Health Specialist and a Certified Professional – Food Safety. She now works for EtQ as their Food Safety and Quality subject matter expert supporting their Food & Beverage customer base.
Ron Snee is Founder and President of Snee Associates, a firm dedicated to the successful implementation of process and organizational improvement initiatives. He provides guidance to senior executives in their pursuit of improved business performance using Quality by Design (QbD), Lean Six Sigma and other improvement approaches that produce bottom line results. Prior to his consulting career he spent 24 years at the DuPont Company in a variety of assignments including pharmaceuticals. His clients include a wide variety of pharmaceutical and food companies. He has been developing and applying sampling, statistical quality control, process monitoring and strategy of experimentation methodologies for more than 30 years. His recent application and research on QbD has produced more than ten articles on use of QbD. He has coauthored 2 books on the methods and tools of process monitoring, improvement and development and speaks regularly at conferences and meetings on these subjects. He also serves as an Adjunct Professor at Temple University School of Pharmacy and Rutgers University Pharmaceutical Engineering program.
Ron received his BA from Washington and Jefferson College and MS and PhD degrees from Rutgers University. He is an academician in the International Academy for Quality and Fellow of the American Society of Quality, American Statistical Association, and American Association for the Advancement of Science. He has been awarded ASQ’s Shewhart and Grant Medals, and ASA’s Deming Lecture and W. J. Dixon Consulting Awards as well as numerous other awards and honors. He is a frequent speaker and has published 5 books and more than 245 papers in the fields of performance improvement, quality, management, and statistics. He is a past recipient of the Institute of Validation Technology Speaker of the Year Award.
Terri Solomon is a shareholder at Littler Mendelson, the largest management-side workplace law firm in the U.S. The firm has over 1,000 employment lawyers in 56 offices across the U.S. and Latin America. She provides strategic advice, counseling and training to US employers on a wide range of topics including harassment avoidance, FMLA and ADA compliance, workplace violence prevention, conducting investigations, performance management and supervisory skills, and social media. She also designed the training program, which was approved by the EEOC and a court monitor. Terri is a frequent lecturer on employment and labor law and is the author of numerous articles on employment-related topics. She received her BA from University of Massachusetts her J.D. from the University of Pennsylvania Law School; and is a member of both the NY and NJ bar associations.
Edward Steiner is Senior Director, Trade and Legislative Affairs, for Sandler, Travis & Rosenberg, P.A., resident in the Washington, D.C., office. Mr. Steiner has over 10 years experience in the fields of public policy and international trade and development. He consults for a diverse client base of private industry, trade associations and foreign governments on a wide range of trade compliance issues, including consumer product safety, food safety, environmental protection and labor standards. Mr. Steiner represents clients before Congress and executive branch agencies and provides them with strategies for advancing their administrative and legislative objectives. Prior to joining the Firm, Mr. Steiner worked for over six years on Capitol Hill. In his last position he served as legislative director to Rep. Loretta Sanchez, where he was responsible for managing her legislative portfolio and overseeing legislative staff. He also developed and implemented Chairwoman Sanchezs agenda for the Border, Maritime and Global Counterterrorism Subcommittee of the House Homeland Security Committee, helping to draft such legislation as the SAFE Ports Act. In his post as legislative assistant for foreign affairs for Rep. Sam Farr, Mr. Steiner handled issues such as foreign operations appropriations, trade legislation and tax provisions. He also has extensive experience in international assistance, having worked for development agencies in Kosovo and Guatemala as well as the World Bank and the U.S. Agency for International Development in Washington, D.C. Mr. Steiner is fluent in Spanish, French and Swedish.
Shawn K. Stevens
Shawn K. Stevens is one of the only lawyers in America who devotes his entire practice to representing the food industry.
For more than a decade, he has worked with food industry clients (including the world’s largest food processors, national restaurant chains, and food distributors and grocers) helping them protect their brand by proactively reducing their food safety exposure, complying with complex food safety regulations, coordinating recall efforts, and defending high-profile foodborne illness claims.
In addition to his legal consulting practice, he also serves as the only Food Safety and Food Quality mediator in the nation, helping parties who have food safety or quality disagreements (whether in advance of or during litigation) resolve their disputes.
Mr. Stevens authors dedicated food safety columns for the National Provisioner, Food Safety Tech, and Food Quality Magazine.
Jolyda O. Swaim is a principal at OFW Law, where her practice focuses on USDA-FSIS regulatory matters relating to meat and poultry production. Specifically, she assists clients with: issues of meat and poultry product labeling; HACCP and SSOP related matters; quality assurance and sanitation matters; as well as issues pertaining to the import and export of meat and poultry products. Ms. Swaim also assists clients with meeting waste discharge requirements related to the Clean Water Act (CWA) and its National Pollutant Discharge Elimination System (NPDES), and related pre-treatment permits.
Prior to becoming an attorney, Jolyda had extensive experience in the meat, poultry, and food industries specifically working for Sara Lee Corporation, ConAgra Foods, Inc., and The Campbell Soup Company. Her work included high-risk bakeries, various prepared or frozen food operations, as well as vegetable manufacturing. Additionally, she has experience in all matters relating to food production, gained from direct control of departments such as Food Safety, Sanitation, Quality Assurance, Consumer Affairs, and Operations. She received her Bachelor of Science in Biology from Mercyhurst College in Erie, Pennsylvania . Ms. Swaim received her Juris Doctor cum laude from Thomas M. Cooley Law School in Lansing, Michigan in 2004.
Lauren’s unique background has creatively combined the dynamics of marketing communications and regulatory affairs — seasoned with a passion for cultural foodways — for an accomplished 30 year track-record in nutrition communications. Her consulting business Concept Nutrition, Inc. offers strategies to effectively deliver accurate nutrition messages for industry, media and public health by providing food labeling advisory & nutrient analyses; marketing communications & freelance writing; and ethnic dietary practices consulting services. Whether it’s technical food science details, government regulations research, trends evaluation, campaign planning, freelance writing, or targeting consumer, trade, professional or ethnic audiences, she manages issues “where food policy, marketing trends and public health meet, intersect … or collide”.
Highly experienced in applied food labeling regulations, she founded Concept Nutrition, Inc. in 1990 to meet needs for competitive marketplace positioning as well as government compliance following progressively responsible positions in the Kraft Foods Quality Assurance and Consumer Affairs departments. She also established the Regulatory Affairs Department for Vlasic Foods International world headquarters, a Campbell Soup spin-off company and has managed labeling for hundreds of items including unprecedented category entries requiring preliminary government liaison and emerging rules that established industry-wide guidance. She’s guest lectured at leading universities, developed customized label training presentations, published in leading industry publications, authored chapters for the Nutrition Labeling Handbook and been interviewed by national and local media including NPR. Lauren has a Master of Science in Nutrition Communications from Boston University, a Bachelor of Science in Medical Dietetics from Howard University and is a Registered Dietitian, Licensed in the State of Pennsylvania.
Dr. Roy Thornton
Roy Thornton is Professor of Enology, California State University, Fresno and has over 40 years experience in wine microbiology. He graduated with a Ph.D. in Applied Microbiology and was a professor in the department of Microbiology and Genetics at Massey University, New Zealand for 20 years. He moved to the USA and joined E & J Gallo Winery as Senior Research Microbiologist in 1996. He took up his present position in 2001 and teaches a rigorous course in wine microbiology.
He organized two International Wine Microbiology Symposiums in Yosemite, CA, in 2006 and 2011. His research interests range from breeding wine yeasts, through control of wine fermentations to spectrophotometric methods of identifying wine yeasts and bacteria and quantification of rot in wine grapes.
Dr. Zeynep Ustunol
Zeynep Ustunol Dr. Zey Ustunol is a Professor of Food Science and Human at Michigan State University. She received her B.S. and M.S. degrees from Utah State University in Food Science. She completed her PhD degree in Food Science with a minor in Biochemistry at University of Kentucky. After a two year postdoctoral fellowship in the Department of Animal Science at University of Kentucky, she joined the faculty in the Department of Food Science and Human Nutrition at Michigan State University as an Assistant Professor of Dairy Processing/Chemistry. Her current research is focused on enhancing the value of dairy and dairy-based products: 1) Investigating alternate uses for milk components and 2) Enhancing nutritional quality of existing dairy foods. She has published 58 scientific peered-reviewed research articles, 2 book chapters, 1 patent and over 100 abstracts and technical reports.
Dr. Ustunol is the 2002 recipient of the Fulbright Senior Research Scholar Award of New Zealand, and the 2005 recipient of American Dairy Science Association Milk Industry Foundation Outstanding Teaching Award. During 2004 – 2008 she served as the Senior Editor of the Journal of Dairy Science. She now serves on the Review Panel of the Council for the International Exchange of Scholars for the Fulbright Awards.
Ron Vail has over 35 years in the food industry and having held positions in Quality, Manufacturing, and Procurement. Ron graduated from Colorado State University in 1979 with a Bachelor of Science in Microbiology and began his food career with AIB as a Field Inspector. His career progressed through the food industry where he held positions with various international food companies as Quality Assurance Manager, Plant Sanitarian, Manager of Food Safety Systems, and Vice President of Supply Chain. His most recent experience has been the Director, GFSI Education, Senior Director, AIBI Certification Services, a BRC and SQF auditor. Ron’s experience has included worldwide consulting, education and training for development and implementation of HACCP, Food Safety pre-requisite programs and food safety schemes for BRC, SQF, IFS and FSSC 22000.
Dr. Alison Van Eenennaam is an Extension Specialist in Animal Genomics and Biotechnology in the Department of Animal Science at the University of California at Davis. She received a Bachelor of Agricultural Science from the University of Melbourne in Australia, and both an MS in Animal Science, and a PhD in Genetics from UC Davis. The mission of her extension program is “to provide research and education on the use of animal genomics and biotechnology in livestock production systems.” Her public outreach focuses on the development of science-based information outlining the uses of biotechnologies in livestock production systems, including the controversial biotechnologies of genetic engineering and cloning. She uses a variety of media including YouTube (see “Animal Biotechnology” video) to inform general public audiences about science and technology. She served as a member (2005-2009) of the United State Department of Agriculture’s National Advisory Committee on Biotechnology and 21st Century Agriculture. She was appointed as a temporary voting member of the AquAdvantage genetically-engineered salmon Veterinary Medicine Advisory Committee (VMAC) for the Commissioner of the Food and Drug Administration (September 2010). In 2010 she was the recipient of the American Association of Public and Land-Grant Universities National Award for Excellence in Extension.
Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada and Director of the Food Safety and Quality MSc program. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth. He later went on to work on biosensors within the University of Manchester and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.
During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He is on the editorial board of three International Peer Review Journals and sits on the Emergency Management Program Review Committee for Ontario Ministry of Agriculture and Rural Affairs. His research covers a diverse range of food safety areas including the biodefense,, microbiological safety of fresh produce and meat, diagnostics for pathogen detection outside the laboratory, biocontrol strategies and novel intervention methods. Dr Warriner is frequently invited to speak at international conferences and has performed over 100 media interviews on food safety issues.
Dr. Winter is Vice Chair of the Department of Food Science and Technology at the University of California at Davis. He holds a Ph.D. in Agricultural and Environmental Chemistry and a B.S. in Environmental Toxicology, both from the University of California at Davis. His research and outreach work focus upon pesticide residues and naturally-occurring toxins in foods. He has published more than 150 articles in the scientific and lay literature. He has frequently been invited to testify before the U.S. Congress on pesticide/food safety issues. He was a member of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives and the U.S. Food and Drug Administration’s Food Advisory Committee. He is a Fellow of the Institute of Food Technologists, received the 2012 Council of Agricultural Science and Technology Borlaug Communication Award, and was awarded the 2009 NSF International Food Safety Leadership Award for Education and Training.
Benjamin Wright is the author of several technology law books, including Business Law and Computer Security, published by the SANS Institute. With 25 years in private law practice, he has advised many organizations, large and small, private sector and public sector, on privacy, computer security, e-mail discovery and records management and been quoted in publications around the globe, from the Wall Street Journal to the Sydney Morning Herald. He teaches the law of data security and investigations at the SANS Institute, premier educator for IT professionals. Wright graduated from Georgetown University Law Center in 1984. Russian banking authorities recently tapped him for advice on the law of technology and electronic payments.
Dr.Yam is Professor and Graduate Program Director of the Department of Food Science at Rutgers University. Dr. Yam is a food packaging expert who has given numerous presentations, including several keynote presentations, at major international and national conferences. He is editor-in-chief of the 3rd edition of the Wiley Encyclopedia of Packaging Technology, author of the textbook titled Food Packaging Science and Technology, author of a best-selling book titled Emerging Food Packaging Technologies, as well as author of over 150 publications in peer-review journals, book chapters, trade journals, and magazines. He has also served as consultant and technical advisor for many food and packaging companies.
Edward Zimmerman is the founder of The Food Connector, a company that serves all companies in the food supply chain in planning and executing marketing and sales services. His career in the food industry spans more than 40 years. In 1996, he was instrumental in starting Bellissimo Foods, a foodservice marketing group that became the largest pizzeria distribution network in the United States. His clients include CA Milk Advisory Board, Cheese Merchants of America, Liguria Foods, Pacific Gold Creamery and Real Time Ordering. Edward holds a B.S. in Economics and an M.S. in Administrative Management.