Speaker Biographies
David Anderson
Manager, Food Safety
Del Monte Foods
David and his staff function as thermal process authorities for canned fruits, vegetables, tomato products
and pet foods. In addition, David is involved in validation of the pasteurization steps applied to lowmoisture foods. Mr. Anderson holds a Bachelors degree from the University of Minnesota.
Carlos Alvarez Antolinez, DVM, MA, MSc, MSc
Minister-Counselor
Food Safety, Health and Consumer Affairs
Delegation of the European Union
Carlos has been a European Commission official since 1993. Previous to joining the EU Delegation in
Washington in October 2009, he worked for 11 years in the Commission's Food and Veterinary Office in
Ireland, where he was in charge of different inspection units. From 1993 to 1998, Carlos worked in
Brussels in the Commission's division of agricultural research, and prior to that, in the National and
Regional Administrations inSpain. In the EU Delegation, Carlos oversees issues related to food safety,
animalhealth and welfare, and plant health. Carlos is a veterinarian by training (Veterinary School of
Leon, Spain) and also holds master degrees in Public Administration (Complutense University of Madrid),
Management in the Public Sector (Trinity College Dublin) and Public Policy and Management (University
of London).
David J. Baer, PhD.
Supervisory Research Physiologist
Human Nutrition Research Center
U.S. Department of Agriculture
Dr. Baer has worked with the Department of Agriculture for over 20 years and is research leader of the
Center’s Food Components and Health Laboratory and director of the Center's Human Study Facility. Dr.
Baer conducts controlled dietary intervention studies to investigate the relationship between diet and the
risk for chronic degenerative diseases, especially cardiovascular disease, cancer and diabetes in people.
His research also includes studies on the health impacts of weight gain and determining the calorie
content of foods. Some of the dietary interventions he has investigated include the effects of different
types of dairy protein, soy protein, fats and fatty acids, fiber, margarine, butter, plant sterols, salad
dressings, nuts, whole grains, berries, alcohol and tea on overall nutrition and health. In addition to
dietary intervention studies, Baer is involved in research studies to validate food survey methodologies
and to develop new methods for dietary assessment. He is the author of numerous scientific articles and
book chapters and has been invited to present his research findings nationally and internationally. Dr.
Baer earned his bachelor’s degree from the University of Illinois and his doctorate in nutrition from
Michigan State University. Prior to joining the Department of Agriculture, he worked as a private
consultant in nutrition. He is active in several professional societies, and a member of the American Heart
Association, American Society of Nutrition, American Oil Chemists Society, Comparative Nutrition
Society, and the Institute of Food Technologists.
Patrizia Barone, Ph.D.
Regional Regulatory Affairs Director
Unilever (North American Region)
In her current position, Dr. Patrizia Barone leads the strategic regulatory activities for the North American
region of Unilever. Before joining Unilever, Patrizia held positions at Reckitt Benckiser, initially as Vice
President of Research and Development for North America. She moved to Australia to head the Asia
Pacific and South Asia Research and Development Laboratory, and upon her return held positions
culminating as Global Research and Development Category Group Director - Regulatory Affairs and
Research and Development Systems, responsible for product safety and regulatory strategies for all
products globally. Earlier, Patrizia worked with Colgate-Palmolive and Miles, Inc. Household Products
Division, a division of Bayer AG. Patrizia has a Bachelor of Science in Chemistry from the University of
Maryland College Park and a Ph.D. in Inorganic Chemistry from Georgetown University, Washington,
D.C.
Carol Barnao
Deputy Director-General, Standards Branch
Ministry of Agriculture and Forestry
The branch develops import, export and domestic standards and systems relating to biosecurity, animal
welfare and food safety. Additionally, the branch includes science and risk assessment capability to
support standards and innovation, and is responsible for managing international agreements and
relationships for biosecurity, animal welfare and food safety, to support industry in maximizing export
opportunities for New Zealand. Before her role as Deputy Director-General, Carol was Director of the
NZFSA Assurances and Standards Group. Carol has a strong background in the dairy industry; before
joining the MAF Regulatory Authority 14 years ago, she was involved for 18 years with the dairy industry.
Carol has held various positions within the New Zealand Dairy Board, involved in international standards
and broader Regulatory Policy. Carol is a food technologist and a Fellow of the New Zealand Institute of
Food Science and Technology.
Joseph L. Baumert, Ph.D.
Assistant Professor of Food Science
Co-Director – Food Allergy Research and Resource Program
University of Nebraska-Lincoln
Dr. Joe Baumert currently serves as an assistant professor in the Department of Food Science and
Technology and is co-director of the Food Allergy Research and Resource Program at the University of
Nebraska. Dr. Baumert received his Ph.D. in food science and technology at the University of NebraskaLincoln specializing in food allergy research in association with the Food Allergy Research and Resource
Program. He received his B.S. and M.S. degrees in Animal Science at the University of Nebraska
specializing in Meat Science and Muscle Biology. Dr. Baumert maintains active research and extension
programs within the Department. His research interests include determination of minimal eliciting doses
for specific allergenic foods, examination of the digestive stability of major food allergens and monitoring
the in vivo distribution of digestion-resistant allergens in the human body over time, and the development
and improvement of immunochemical methods for detection of allergenic food proteins.
Glenn Black, Ph.D.
Director of Science Operation
Scientific and Regulatory Affairs
Grocery Manufacturers Association
Glenn Black serves as Director of Science Operations at the Grocery Manufacturers Association (GMA).
Dr. Black oversees research and member services related to thermal processing and microbiological
safety. He also provides oversight and leadership for GMA’s Better Process Control Schools and thermal
processing workshops and instruction. Prior to coming to GMA, Dr. Black served in various positions
within the food and beverage industry including the position as Research Engineer, Research and
Development within the Slim Fast Foods Company, a division of Unilever. As a Research Engineer, he
oversaw the pilot plant operations and monitored thermal processes and filings. Dr. Black also worked in
plant management for PepsiCo. Dr. Black has published a number of articles in recognized peer-reviewed
scientific journals addressing microbial modeling and inactivation. He is a member of the International
Association for Food Protection, Institute of Food Technologist, and the Institute for Thermal Process
Specialists. Dr. Black received his B.S. and his M.S. in agricultural engineering from Clemson University
and his Ph.D. in food science and technology from the University of Tennessee.
Leon Bruner, DVM, Ph.D.
Senior Vice President for Scientific and Regulatory Affairs
Chief Science Officer
Grocery Manufacturers Association
Dr. Bruner is a twenty-three year veteran of the consumer products industry. He has served in a variety of
positions at The Procter & Gamble Company and The Gillette Company. Most recently, he served as
director, environment, health and safety within Procter & Gamble’s Gillette organization. He previously
served as vice president, Gillette environment, health and safety from 2000 to 2007. During his
professional career, Dr. Bruner has developed a strong reputation as an innovator who is able to apply
strategic vision, critical thinking and first-class execution in pursuit of business goals. He is an
internationally-recognized expert in the development and application of non-animal toxicity product testing
methods, and is also an expert in product safety and regulatory compliance. He has written numerous
peer-reviewed journal articles and several book chapters on those subjects. Dr. Bruner holds a Doctor of
Veterinary Medicine degree and a Ph.D. in pharmacology, both earned at Michigan State University. He
also received his bachelor’s degree at Michigan State.
Paul V. Butler
Managing Partner, Director
GlobalEdg
Paul works with senior executives in organizations to increase capabilities of individuals, teams, and
organizations. With over 30 years of experience in the public and private sectors, he is well positioned to
support organizations going through large scale change efforts. Paul’s facilitation methodology is proven
to produce sustainable results with executive teams and boards. He uses his broad management
experience in sales, marketing, operations, and organizational development to help organizations achieve
leadership and functional excellence. Paul’s corporate experience includes senior-level sales, marketing,
and human resources positions with Wyeth Labs and Procter & Gamble (Gillette), where he was a
member of the Human Resource Operating Committee. Paul was Gillette’s Director of Global
Organizational Learning and Development, serving in a role as the company’s chief learning officer. Paul
holds a Masters Degree in Human Resource Development from the George Washington University. He is
a member of the American Society of Training and Development, and was a board member of the
Professional Society of Sales and Marketing Training. Paul and his wife, Becky, are now “empty nesters”
and reside in Southbury, Connecticut. They are the parents of three children. He is an avid runner and
golfer.
Dr. Mitchell Cheeseman
Managing Director, Environmental and Life Sciences
Steptoe & Johnson, LLP
Prior to Dr. Cheeseman’s position at Steptoe & Johnson, LLP, he served as an official in FDA’s Foods
Program for more than 20 years. At FDA his primary experience is managing the food ingredient and
packaging programs including experience in the regulation of direct food additives and food contact
substances, color additives, Generally Recognized as Safe (GRAS) food ingredients, and bioengineered
food. He held a leadership position over all of these regulatory areas as either the deputy director or
acting director of the Office of Food Additive Safety for over five years and has held leadership positions
over FDA’s Food Contact Notification Program for the program’s first 13 years of operation. During his
FDA career, Dr. Cheeseman has been a lead in the development and implementation of FDA’s Threshold
of Regulation process for food contact substances and FDA’s Food Contact Notification Program. He also
served in the development of FDA’s GRAS Notice Program. Dr. Cheeseman received his B.S. in
Chemistry from the University of Memphis in 1986 and his Ph.D. in Chemistry from the University of
Florida in 1990. His research background includes the application of diverse spectroscopic methods to
problems in physical and analytical chemistry, the application of structure activity analysis to regulatory
decision making, and chemical risk assessment.
Dr. Roger A. Clemens
Chief Scientific Officer, Horn
Part-time faculty, USC Regulatory Science program
Professor of Pharmacology and Pharmaceutical Services, USC School of Pharmacology
Dr. Clemens served as Scientific Advisor for Nestlé USA for more than 21 years. He has published more
than 50 original manuscripts in nutrition and food science, participated in more than 300 invited domestic
and international lectures, and served as an expert panel member for the food industry, scientific
organizations, trade associations and regulatory agencies in the United States, Canada and Europe. Dr.
Clemens is president (2011-2012) of the Institute of Food Technologists (IFT) and member of the Board
of Directors. He served on numerous IFT expert panels, including Functional Foods, and Making
Decisions about the Risks of Chemicals in Foods with Limited Scientific Information. He cofounded,
established and contributes to a Food, Medicine and Health column published monthly in Food
Technology. As a spokesperson for IFT, Dr. Clemens has been cited and interviewed by more than 500
domestic and international health journalists, and has appeared on numerous televised (e.g., Good
Morning America, CNN, CBS 48 Hours) discussions on contemporary health, nutrition and food safety
issues. Dr. Clemens is a spokesperson for the American Society for Nutrition (ASN) while serving on the
society’s quick response team for breaking news on food, nutrition and health issues. He chaired the
Public Information Committee, and serves as a member of ASN’s Finance Committee and ASN’s Medical
Nutrition Council. Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee,
and is a second-term member of the US Pharmacopeia Food Ingredient Expert Committee. He was a
member of the Commission on Dietetic Registration for the American Dietetic Association. Dr. Clemens is
a professional member of and Fellow in IFT. Dr. Clemens received many awards for his leadership in
IFT, the American Dietetic Association, and in local universities. He is a fellow in the American College of
Nutrition and a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics. Dr.
Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH. in Public Health Nutrition and
Biological Chemistry from the University of California, Los Angeles.
Robert (Bob) Collette
President
Institute of Shortening and Edible Oils
In November 2007, Bob became the President and Secretary of the Institute of Shortening and Edible
Oils, a national trade association representing the refiners of edible fats and oils in the U.S. As ISEO’s
President, he holds primary responsibility for formulating and advancing ISEO's advocacy positions and
acting as liaison to key government agencies. In this capacity, Bob facilitates and implements ISEO policy
on issues pertaining to technical matters, the environment, transportation, occupational health and safety,
energy and government regulations. Prior to joining ISEO, Bob spent the previous 23 years with the
National Fisheries Institute, a national trade association representing seafood businesses. He served as
the Fisheries Institute’s V.P. of Science and Technology for last nine years of his tenure and was
responsible for planning and coordinating the Institute’s regulatory and technical programs. He has a
Master of Science Degree in Food Science from the University of Rhode Island and is a member of
several professional societies and organizations, including the American Oil Chemists Society,
Association of Food and Drug Officials and the Institute of Food Technologists.
Rebecca L. Corwin, RD, LDN, PhD
Associate Professor of Nutritional Neuroscience
Nutritional Sciences Dept., Penn State University
Dr. Corwin is an Associate Professor of Nutritional Neuroscience within the Nutritional Sciences
Department at Penn State. She earned her Bachelor of Arts degree in education in 1972 from the
University of Florida and Bachelor of Science degree in clinical dietetics 1978 from Texas Woman’s
University. After working as a dietitian in Texas for awhile she went on to earn a Master’s degree in
biopsychology from the University of Houston-Clear Lake in 1983 under the guidance of Dr. David Malin,
completing her thesis on the effects of opioids on food intake. She then went to the University of
Chicago, earning her PhD in biopsychology in 1989 under the guidance of the late Dr. Charles (“Bob”)
Schuster and Dr. William (“Bill”) Woolverton. In the Chicago lab she was exposed to animal models of
drug self-administration and completed her dissertation on the behavioral effects of several different
anorectic drugs. She completed post-doctoral training at Cornell University under the guidance of Drs.
Gerard Smith and James Gibbs, examining the effects of endogenous peptides (CCK, bombesin) on food
intake, and at NIH under the guidance of Dr. Jacqueline Crawley, examining the effects of endogenous
peptides (CCK, galanin) on food intake and brain dopamine. Dr. Corwin has published 50 peer-reviewed
articles including recent reviews on the topic of food addiction, and has presented her work to domestic
and international audiences. Her backgrounds in nutrition, drug addiction, and homeostatic regulation of
food intake inform her current research on binge eating. She has been a member of the Penn State
faculty since 1994.
Bart C. De Jonghe, Ph.D.
Assistant Professor
University of Pennsylvania, School of Nursing
Department of Biobehavioral and Health Sciences
Dr. Bart De Jonghe received his Ph.D. in Nutritional Sciences from Pennsylvania State University. He was
a Postdoctoral Fellow in Neurophysiology at the Monell Chemical Senses Center in Philadelphia, PA, and
later researched at the Department of Animal Biology at the University of Pennsylvania Department of
Animal Biology, where he went on to complete a fellowship.
Richard DePalma, Ph.D.
Manager, Global Regulatory Affairs
Pringles
Procter & Gamble
In his current role, Dr. DePalma coordinates regulatory work with regional regulatory teams in Cincinnati,
Belgium, and Singapore. These teams identify emerging issues and develop action plans, and conduct
regulatory work to assure compliance in over 140 countries. Since the passage of the Food Safety
Modernization Act, he has led the Pringles team, which includes Regulatory, Quality Assurance, and
Microbiology, to prepare for these new regulations.
Diana L. Doell, Ph.D.
Review Chemist, Center for Food Safety and Applied Nutrition
Division of Petition Review
Food and Drug Administration (FDA)
Dr. Doell received a B.S. in Chemistry from Butler University and a Ph.D. in Biochemistry from Indiana
University, where her graduate work focused on the biophysical characterization of specific interactions in
coiled-coil proteins. Dr. Doell joined the FDA in 2002 as a regulatory review chemist. Her current role
focuses on evaluating chemistry data submitted in support of food and color additive petitions, including
the estimation of consumer exposure to these substances. Dr. Doell had an essential role in preparing the
intake estimate for industrially-produced trans fat.
Dr. Janie Dubois
Manager
International Food Safety Training Laboratory
Dr. Janie Dubois received her Bachelor's degree in Food Science and Technology from Universite Laval
in Quebec City (Qc, Canada), with internships at Kraft General Foods and Vachon (Quebec’s equivalent
of Little Debbies). She received a Masters and a Ph.D. in Food Science and Agricultural Chemistry from
McGill University (Montreal, Qc, Canada). Janie began her career at the National Research Council
Canada, where she was a Research Officer focusing on the development of diagnostic imaging
techniques for infectious diseases. She joined JIFSAN in 2003, where she was a Research Associate
posted at the FDA’s Center for Food Safety and Applied Nutrition. Janie went into the private sector for 6
years, working at Malvern Instruments Ltd, and came back to JIFSAN in the spring of 2011 to lead the
International Food Safety Training Laboratory. The Laboratory is a unique public-private partnership
between JIFSAN (which is a joint institute between US FDA and the University of Maryland) and the
Waters Corporation, dedicate to training in laboratory methods for food safety.
Elizabeth B. Fawell
Associate, Washington, D.C.
Hogan Lovells
Elizabeth Fawell practices in the area of food and agriculture law with specific focus on the regulation of
foods, dietary supplements, and consumer products, as well as advertising and promotion issues. She
represents clients regulated by the Food and Drug Administration, Department of Agriculture, Federal
Trade Commission, Consumer Product Safety Commission, and other health and safety regulatory
agencies at both the federal and state levels. Prior to joining Hogan & Hartson, Elizabeth was a legislative
assistant with the Office of Congresswoman Anne M. Northup. Previously, she was an English teacher
with Foshan Yi Zhong Xue.
Carrie M. H. Ferstl, Ph.D.
Manager, Research Microbiology
The National Food Lab, LLC
Dr. Ferstl is the Manager of the Research Microbiology Group at The National Food Lab, LLC (The NFL).
The NFL is a food research and consulting company located in Livermore, California. Dr. Ferstl joined
The NFL in 2010 as the Manager of the General Microbiology Laboratory. During this time, she managed
the “routine” side of the microbiology business, which provides support to food company quality control
programs by performing microbiology analyses on food and environmental samples using standard
microbiology methods published by the FDA, AOAC, and USDA. In 2011, Dr. Ferstl was promoted to the
position of Research Manager in the Food Safety Group where she utilized her training as a researcher to
design and lead complex research studies to support food safety investigations in the food industry,
including but not limited to Clostridium botulinum challenge studies, thermal death time studies, and
process validation studies for low moisture foods. Dr. Ferstl was promoted again to the position of
Manager of the Research Microbiology group in 2012 where she continues to lead the research
microbiology team. Prior to joining The NFL, Dr. Ferstl worked for Food Safety Net Services as the
Assistant Laboratory Manager in their Fresno laboratory where she managed the daily routine laboratory
operations to support the meat industry. Dr. Ferstl obtained both her B.S. in Animal Science and her M.S.
in Food Microbiology from The University of California at Davis, and then travelled to Germany to obtain
her Doctorate in Technical Food Microbiology from the Technische Universität München in Freising,
Germany.
Steven M. Gendel, Ph.D.
Food Allergen Coordinator
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Dr. Gendel received his B.S. in Chemical Engineering from Case Western Reserve University and his
Ph.D. in Cell Biology from the University of California, Irvine. He held postdoctoral positions at Harvard
University and the University of Toronto before joining the faculty of the Department of Genetics at Iowa
State University. Since 1990 he has been with the FDA, initially at the National Center for Food Safety
and Technology in Chicago as Chief of the Biotechnology Studies Branch, then with the CFSAN Risk
Assessment Coordination Team. Dr. Gendel is currently the CFSAN Food Allergen Coordinator
responsible for cross-cutting activities related to all aspects of food allergen control and public safety. Dr.
Gendel has published extensively on the application of bioinformatics to food safety and food allergen risk
assessment.
David Gombas, Ph.D.
Senior Vice President, Food Safety and Technology
United Fresh Produce Association
In his current position at the United Fresh Produce Association, David provides food safety, microbiology,
regulatory and public policy assistance for the fresh and fresh-cut produce industry. He has numerous
publications on food safety, and recently served as co-editor of the Food Safety Programs and Auditing
Protocol for the Fresh Tomato Supply Chain. David is currently serving as coordinator of the Produce
GAPs Harmonization Initiative and the US National Technical Working Group for GlobalGAP. David
received his Bachelor and Master degrees in Food Science from Rutgers University and Massachusetts
Institute of Technology, respectively, and his Ph.D. in Food Microbiology from University of
Massachusetts. Previously, David has held food safety and microbiology positions with the National Food
Processors Association, Campbell Soup Company, Kraft Foods and the National Center for Food Safety
and Technology, where he worked with the U.S. Food and Drug Administration to develop HACCP
training courses for FDA investigators.
Randall C. Gordon
Acting President
National Grain and Feed Association
Randy is Acting President of the National Grain and Feed Association (NGFA), and has been with the
NGFA for 33 years. Prior to being appointed Acting President in February 2012, he most recently had
served as NGFA’s vice president for communications and government relations since 1987. In that
capacity, he worked on legislative and regulatory policy issues involving grain elevators, animal feed,
agricultural biotechnology, food defense and facility security, transportation and other issues. As such, he
interacted extensively with FDA, USDA and DHS, as well as state agencies and congressional
committees that have jurisdiction over these issues. Randy also authors the NGFA Newsletter, NGFA EAlert and other publications, manages the content of NGFA’s web site, writes press releases and conveys
the NGFA’s views to the media. In 1999, he received the Distinguished Service Award from the Association
of American Feed Control Officials (AAFCO) – one of only 8 industry members to be so honored during
AAFCO’s 104-year history. He also was honored by FDA in 2005 with an award for his efforts related to
preventing the occurrence or spread of BSE in the United States. He is a Nebraska native and a graduate of
the University of Nebraska-Lincoln (UN-L) with degrees in journalism, history and political science. Prior
to joining the NGFA, he worked at the University’s Agricultural Communications Department, where he
provided support for its Departments of Animal, Poultry and Veterinary Science and Agricultural
Engineering.
Patty Harvey
Enterprise Quality Manager
Research, Quality & Innovation
ConAgra Foods, Inc.
Patty Harvey currently leads the ConAgra Foods’ Enterprise Foods Safety and Quality Administration
team, responsible for policies and procedures, HACCP administration, certification programs (allergen,
gluten-free, kosher), and FS&Q IT systems. As the Special Situations Manager, she manages escalated
quality incident investigations, reportable food registry, market withdrawals and recalls. She also serves
as a food safety liaison to federal and state regulatory agencies. Prior to this new role, Patty was Platform
Quality Manager for the Spicetec and Gilroy Foods brand business platform, where she had food safety
and quality responsibility for the spices, seasoning blends, flavors, dehydrated onion/garlic, and frozen
vegetables produced at their eight manufacturing facilities. Patty began her career in the Ag RandD lab at
the Sacramento Hunt Wesson plant, and then joined the operations teams at the Gilroy Foods’ California
onion and garlic facility as a dehydration supervisor. She later held various roles in quality, technical
services, technical sales, and material planning, before moving to the ConAgra Foods Corporate offices
in 2006 as part of the corporate quality team. Patty is a member of the American Spice Trade
Association, where she serves on the Technical Committee, Chairperson of the GMA FSMA Inspections
and Enforcement Working Group, and a member of the IFT Traceability Working Group. A graduate of the
University of California at Davis, with a bachelor’s degree in Food Science and she resides in Papillion,
Nebraska.
Michael J. Hayes
Director, Food Safety and Quality
Del Monte Foods
Mike Hayes is the Director of Food Safety and Quality for Del Monte Foods. He is responsible for the
development, implementation and oversight of quality systems in over 20 Del Monte Factories and 60 CoPacker’s worldwide. He has over 20 years of industry experience in food safety, regulatory compliance
and continuous improvement. He is a recognized leader in Food Safety and Quality within the industry.
Mike has his degree in Food Science from the University of Illinois.
Steven J. Hermansky, Pharm.D., Ph.D., DABT
Vice President and Fellow, Food Safety and Regulatory Affairs
ConAgra Foods, Inc.
Steven J. Hermansky joined ConAgra Foods in May 2007 to direct and oversee the corporation’s
toxicology and product safety risk assessment programs and now heads the Food Safety and Regulatory
Affairs department. He has over 20 years of post-doctoral toxicology, clinical trial and product safety
experience in the food, chemical and pharmaceutical industries. Steve has a Doctor of Pharmacy degree
as well as Master of Science and Doctor of Philosophy degrees in toxicology from the University of
Nebraska. He is a Diplomate of the American Board of Toxicology and has published over 40 textbook
chapters, peer reviewed publications and scientific abstracts.
Maile Gradison Hermida
Associate, Washington, D.C.
Hogan Lovells
Maile Gradison Hermida practices with Hogan Lovells in the area of food and agriculture
law. She represents food companies, including manufacturers, distributors, retailers, and
their trade associations. Her clients are regulated by the Food and Drug Administration,
Department of Agriculture, Federal Trade Commission, and other health and safety
regulatory agencies at both the federal and state levels. Maile advises clients on the development of label
claims, website and promotional campaigns for products, as well as the various requirements applicable
to the labeling of foods. She also provides assistance to trade associations and food companies with
fashioning comments and developing strategies in response to agency rulemaking and other public policy
issues. Her practice is increasingly focused on counseling companies and trade associations as to the
implementation of the FDA Food Safety Modernization Act. Maile also assists clients with responses to
Federal Trade Commission, Congressional, and state Attorney General investigations and counsels
clients on the development, interpretation, and enforcement of laws and regulations governing food
production, processing, and distribution. Prior to joining Hogan & Hartson, she served as a judicial clerk to
the Honorable Charles F. Lettow of the U.S. Court of Federal Claims. Maile graduated with high honors
from The George Washington University Law School, where she served as executive editor of The
George Washington Law Review.
Regina Hildwine, M.A.
Senior Director, Science Policy, Labeling and Standards
Grocery Manufacturers Association
On staff at GMA since 1982, Regina is a subject matter expert, and a liaison between the industry and
government agencies on food labeling and standards issues. She often makes presentations on a range
of food labeling technical and policy subjects, and answers numerous questions from GMA members
about labeling regulations. In the international arena, Ms. Hildwine has participated on delegations to
three Codex Alimentarius committees, and has participated for nearly twenty years on the Codex
Committee on Food Labeling. She is a Phi Beta Kappa, cum laude graduate of Trinity University,
Washington, DC, and holds a master’s degree from the University of Maryland, with further graduate
study at Princeton University.
Sri Mulyani Indrawati
Managing Director
The World Bank
Sri Mulyani Indrawati is the managing director at the World Bank and responsible for the institution’s
operations in all regions. In addition she oversees other administrative vice-presidencies and functions,
including the Integrity Vice Presidency, Sanctions Board Secretariat and the Office of Evaluation and
Suspension. Sri Mulyani joined the World Bank in June 2010. Previously she served as Indonesia’s
minister of finance in addition to being the coordinating minister of economic affairs. During that time she
guided the economic policy for one of the largest countries in Southeast Asia, and one of the biggest
states in the world, navigating successfully the global economic crisis, implementing key reforms, fighting
corruption and earning the respect of her peers across the world. She is credited with helping to steer
Indonesia through the challenging but successful transition from autocracy to democracy. Ms. Indrawati
led the Indonesian National Development Planning Agency prior to her position as finance minister.
During that time she coordinated the government and international reconstruction effort following the
devastating 2004 tsunami. Her earlier positions include, Executive Director at the International Monetary
Fund, faculty member at the University of Indonesia and a visiting professor at the Andrew Young School
of Public Policy at Georgia State University. Ms. Indrawati holds a Ph.D. in Economics from the University
of Illinois and a B.A. in Economics from the University of Indonesia. She has received numerous honors
and awards, including Euromoney Magazine’s Global Finance Minister of the Year, and Emerging
Markets Best Finance Minister in Asia. She has also been regularly on Forbes List of the 100 Most
Powerful Women in the world. Ms. Indrawati is married with three children.
Tim Jackson
Director of Food Safety
Nestlé US and Nestle Canada
Tim has responsibility over thermal processing and food safety programs in hygiene, microbiology,
allergens and chemical contaminants at Nestlé US and Nestlé Canada. He has worked for Nestlé as a
research and industrial microbiologist since 1995. From 2004 to 2008 he was Microbiology Advisor to
Corporate Quality Management for Nestlé world-wide. Tim received his Bachelor of Science in Biology
from Abilene Christian University and his Master of Science and Ph.D. in Food Microbiology from Texas
A&M University.
David M. Klurfeld, Ph.D.
National Program Leader, Human Nutrition
Agricultural Research Service
U.S. Department of Agriculture
In his current position, David oversees the scientific direction of the intramural human nutrition research
conducted by USDA laboratories. Prior to government service, he was Professor and Chairman of the
Department of Nutrition and Food Science at Wayne State University in Detroit, Michigan for 11 years.
Before that, he was on the faculty of The Wistar Institute and the University of Pennsylvania School of
Medicine for 15 years. His research focused on the relationship of diet and prevention of chronic diseases
such as cancer, heart disease, and gallstones. Among his scientific discoveries are the first
demonstration that red wine consumption resulted in fewer cardiovascular lesions, that the cholesterolfilled cells in human arterial lesions are white blood cells, that reducing calories was more important than
reducing fat in the diet for decreasing cancer growth, and the mediator of this last effect is likely IGF-1.
Dr. Klurfeld has published more than 175 peer-reviewed articles and book chapters. He was Editor-inChief of the Journal of the American College of Nutrition for 6 years and is currently an Associate Editor
of the American Journal for Clinical Nutrition. He is also a member of National Institute for Diabetes,
Digestive and Kidney Diseases Advisory Council. Dr. Klurfeld received his undergraduate degree from
Cornell University and both master’s and doctorate degrees in pathology from the Medical College of
Virginia.
Michael M. Landa
Director, Center for Food Safety and Applied Nutrition
U.S. Food and Drug Administration
Michael Landa was appointed as Director on January 10, 2012. From May 2010 until January 2012, he
served as Acting Director; beginning May 2004 he served as the Center’s Deputy Director for Regulatory
Affairs. Previously, Mr. Landa was Acting Chief Counsel and Deputy Chief Counsel, FDA. Prior to that
time, he was a shareholder with Heller Ehrman; of counsel and then a partner with Fenwick & West; and,
for various periods, Assistant and then Associate Chief Counsel for Enforcement, Medical Devices, and
Veterinary Medicine, FDA. Mr. Landa holds a BA from Columbia College, a JD from the University of
Virginia and an LL.M. from New York University, where he was the Food and Drug Law Institute Fellow
during the 1977-78 academic year.
Roger T. Lawrence
Corporate Vice President
Quality Assurance and Regulatory Systems
McCormick & Company, Inc. is a Global Leader in the manufacturing, marketing and distribution of
spices, seasonings, flavors and specialty products to the entire food industry. Customers range from retail
outlets to food service and to the food processing industry. They sell product in nearly 100 countries and
employ approximately 8,000 people worldwide. Mr. Lawrence serves as Vice President, Quality
Assurance and Regulatory and is a Corporate Officer of McCormick & Company, Inc. He is responsible
for Quality Assurance, Food Safety and Defense, Regulatory Systems and Programs throughout
McCormick's worldwide operations and supply chain. The Corporate Quality Assurance Group provides
strategic direction and operational guidance to subsidiaries, joint ventures and licensees. They also
provide quality, regulatory, and food safety support to retail, food service and industrial customers. Prior
to his current assignment, he has held positions as Vice President, Operations and Technology for the
Asia-Pacific Zone, Vice President of Technical Services for the US Consumer Products Division, Director
of Product Development and Quality Assurance for the International Group and Director of Technical
Services for Europe. Mr. Lawrence came to McCormick following nine years of plant and corporate
headquarters experience with Quaker Oats Company. Mr. Lawrence is the past President of the Board of
Directors for the American Spice Trade Association (ASTA). He serves on the Scientific and Regulatory
Affairs Council (SRAC) of GMA (Grocery Manufacturers of America) and is a member of the Executive
Committee for SRAC. He is on the Board of Directors of the International Food Information Council (IFIC)
as well as the Executive Committee of that Board and serves as Chair for the Maryland – Anhui, China
Sister State Executive Committee.
Joseph A. Levitt
Partner, Washington D.C.
Hogan Lovells
Joseph Levitt is a 25-year veteran of the U.S. Food and Drug Administration (FDA). He focuses on the
development and implementation of legislative and regulatory policy regarding the manufacture and
marketing of food, drugs, and medical devices and how to work effectively with the FDA and related
agencies. Joe also brings in-depth knowledge to a wide range of matters, including food and drug safety,
biotechnology, labeling, advertising, and bioterrorism. For six years, from February 1998 through
December 2003, Joe served as Director of the FDA's Center for Food Safety and Applied Nutrition
(CFSAN), where he led successful efforts to modernize food safety regulation and enhance the security
of the U.S. food supply. He also initiated a revitalization of FDA's nutrition program. During his FDA
tenure, Joe also helped streamline the new drug review process and launch the agency's food labeling
initiative. Additionally, he served as Deputy Director for Regulations and Policy at the FDA's Center for
Devices and Radiological Health. He began his FDA career in the Office of Chief Counsel. Since joining
Hogan & Hartson in January 2004, Joe counsels numerous food, drug and device companies and trade
associations regarding compliance with federal laws and regulations. Joe has been directly engaged in all
phases of the Food Safety Modernization Act, from development through implementation.
Lisa Lucore, Ph.D.
Food Safety Scientist
The Kellogg Company
Dr. Lucore joined The Kellogg Company in 2007 and, as a member of the Corporate Food Safety
Department, supports the supply chain side of the business. Most recently, Dr. Lucore’s primary focus
areas include development of robust process data collection procedures and model creation for
determining lethality of low moisture foods in thermal processes. The 2011 IAFP conference was the first
opportunity to present this body of work and now, as co-author of a GMA guidance to industry, additional
details are presented. Prior to joining The Kellogg Company, Dr. Lucore spent 10 years in various
positions in quality, food safety and product development roles spanning products that included
vegetable, fruit, and confectionary snack products, pasteurized fluids, meat products and cereals. These
roles provided experience in hygienic zoning and design, environmental sampling and monitoring, facility
design, risk assessment, equipment and process review, sanitation program optimization, and
development and execution of plant food safety and quality programs. Dr. Lucore is a graduate of The
Ohio State University and received her Master of Science in Poultry Science and her Doctoral in Food
Science from North Carolina State University. She is a member of IAFP.
Layne Martin
Manager, Process Authority
Hormel Foods
Layne received his Bachelor of Science from the University of Minnesota where he was a chemistry
major. He taught high school for 3 years in Minnesota, and late worked as a Technical Representative at
National Can in St. Paul for 9 years, where he learned thermal processing as a service to sales. Layne
also received his MBA from the Carlson School of Management at the University of Minnesota, and then
worked for Seneca Foods near Rochester, NY, as their first in-house thermal process authority. After
being employed there for 15 years, Layne moved to Hormel Foods in Austin. In his current role, he is
responsible for all thermal and related processes corporate wide. He is a charter member of IFTPS, as
well as a current Board member, and has presented at several IFTPS conferences, workshops, and
symposia, including the First European conference. Layne is experienced in low acid foods in steam,
rotary, hydrostatic, and steam water spray retorts, as well as acidified foods, and ready-to-eat meat items
in smokehouses and other production methods.
Jack Mastrianni
Senior Consultant
Principal of Sustainable Growth Partners (SGP)
Jack Mastrianni is a business consultant who helps organizations grow by maximizing the effectiveness
of people and processes in delivering value to customers and investors. His business experience includes
25 years in several Fortune 500 companies in the areas of Leadership and Organizational Development
and Change Management. Jack is the founder and Principal of Sustainable Growth Partners (SGP). SGP
specializes in helping organizations execute its business strategies by doing the right things well. In
Jack’s most recent corporate position, as Director of Leadership Development at Gillette, he led the
leadership, performance management, top talent and career development initiatives for the entire
corporation. As part of this responsibility, Jack designed, developed and delivered the first Global
Leadership and Strategic Leadership programs. These programs were delivered to virtually all of the
executives and senior leaders of the company from 1999 – 2005. The Strategic Leadership program was
cited by the CEO as an integral part of the strategic and financial turnaround at Gillette from 2002 – 2005.
Steve Mavity
Senior Vice President, Technical Services and Corporate Quality
Bumble Bee Foods
Steve has held his current position since August of 2005. As a member of Bumble Bee’s senior
leadership team, he also leads the company’s Quality, Consumer Response and Research and
Development programs. He has over 27 years of experience in the management of Quality Product
Development and the management of change in a career that spans positions with Quaker Oats,
PepsiCo, Merisant and Connors Brothers/Bumble Bee Foods. He has a degree in biochemistry from
Purdue University. Steve resides in Chicago with his wife Linda and three children.
Dr. Michael I. McBurney, Ph.D.
Head of Scientific Affairs
DSM Nutritional Products LLC
At DSM Nutritional Products, LLC, Dr. McBurney provides global leadership in developing, implementing,
and executing nutrition science and communications strategies, including digital and social media. He is
an experienced leader and manager of nutrition and food science
teams in academic and industry (consumer packaged goods and ingredient manufacturing)
environments. Dr. McBurney is an Adjunct Professor in the Friedman School of Nutrition Science and
Policy at Tufts University and has held academic appointments at the University of Toronto, University of
Alberta, Michigan State University and Texas A&M University. He was honored with a McCalla Research
Professorship at the University of Alberta (1997) and was a Rank Prize Invitational Speaker (Nutrition and
Gut Cell Function, 1999). While at the Kellogg Company, his responsibilities included the development of
nutrition research and communications activities, nutrition labeling oversight in the USA, and evaluation of
bioactive food ingredients. Dr. McBurney was the founding Department Head of the Department of
Nutrition and Food Science at Texas A&M University, where he directed the administration of teaching,
research, and extension activities. He served as a founding Advisory Board member of the Institute of
Nutrition, Metabolism and Diabetes, one of 13 institutes within the Canadian Institutes of Health
Research. Dr. McBurney has served on the editorial boards of several journals and is the Chair of the
ASN Publications Management Committee responsible for the Journal of Nutrition and American Journal
of Clinical Nutrition. He is a trained mediator according to standards established by the State Bar of
Texas. Dr. Michael McBurney received his B.S. in Biology (Ecology) from Carleton University, M.S. and
Ph.D. degrees in Nutrition from Cornell University. His post-doctoral training included an Organization for
Economic Cooperation and Development (OECD) postdoctoral award to study at the Swedish University
of Agricultural Sciences, Rowett Research Institute, and Animal and Grassland Research Institute. He
continued his postdoctoral training at the University of Toronto and enjoyed a 1y sabbatical at the
University of North Carolina-Chapel Hill. He has published almost 200 manuscripts, book chapters and
abstracts on a wide range of subjects related to nutrition and health. Dr. McBurney has given almost 70
invited speeches in 12 countries.
John Neddersen
Senior Application Scientist
DuPont Nutrition and Health
John’s areas of focus are fat and oil applications and emulsifiers. John earned a Bachelor of Science
degree in Chemistry from Carroll University (formerly Carroll College). He then earned a Master of
Science in Physical Chemistry from Iowa State University and a Master in Business Administration from
Illinois State University. Prior to joining DuPont, John’s held a variety of technical and commercial
positions at Cargill, ADM and Danisco. These include positions in Quality Assurance, Analytical
Chemistry, Innovation and Product Management. John is an active member of the American Oil Chemists
Society (AOCS).
Derek Nighbor
Senior Vice President, Public and Regulatory Affairs
Food & Consumer Products of Canada (FCPC)
FCPC is Canada’s largest industry association representing food and consumer goods manufacturers.
Derek joined FCPC in January 2009, where he oversees the organization’s work in the areas of health
and wellness, economic growth, food and consumer product safety and sustainability. He also leads the
association’s advocacy efforts with Canada’s federal, provincial and municipal governments. Previous to
joining FCPC, Derek served for three and a half years as Senior Vice President, Public Affairs with Retail
Council of Canada (RCC) – the country’s leading association for grocers and general merchandise
retailers. From 2000 to 2005, Derek held senior political advisory positions in the Government of Ontario,
including two years as Chief of Staff to the province’s Consumer and Business Services Minister. Derek
sits on a number of boards and advisory committees including Waste Diversion Ontario, which oversees
the Province of Ontario’s recycling programs and the Ontario Trillium Foundation’s Toronto Grant Review
Team, which administers $15 million a year to support charitable organizations in the Greater Toronto
Area. Derek has an Honours Bachelor of Arts in Political Science with an Option in Business
Administration from Wilfrid Laurier University in Waterloo, Ontario.
Stuart M. Pape
Partner
Patton Boggs, LLP
Stuart Pape helps clients understand and meet challenges presented by regulations imposed by the U.S.
Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), and similar health and
safety regulatory bodies worldwide. He focuses on assisting clients in obtaining approval of new food
ingredients, pharmaceuticals, and medical devices; advising on labeling and advertising of regulated
products; assisting in enforcement proceedings initiated by regulatory bodies; and lobbying in connection
with legislative consideration of statutory changes to the laws governing FDA-regulated products. Mr.
Pape is a member of the Patton Boggs Executive Committee. Mr. Pape regularly appears before the
FDA; USDA; the Consumer Product Safety Commission; the U.S. Customs and Border Protection;
numerous other federal and state regulatory bodies; and the Congress of the United States. Mr. Pape
served in various positions in the Office of the Chief of Counsel at the FDA prior to joining the firm in
1980. He is the former associate chief counsel for food, and from 1978-1979, served as executive
assistant to FDA Commissioner Donald Kennedy.
Marcia Levin Pelchat
Associate Member
Monell Center Philadelphia
Marcia's major research interest is the development and modification of food and beverage preferences in
humans. Recent investigations focus on brain mechanisms and learning mechanisms for food cravings,
and on the distinction between craving and addiction. Other research interests include ameliorating
rejection of novel foods, taste genetics, food preferences in the elderly, and adult picky eating. Dr. Pelchat
is an Associate Member at the Monell Chemical Senses Center, an independent nonprofit institute for
basic research on the chemical senses and nutrition in Philadelphia. She is a University Scholar and a
Phi Beta Kappa, Suma cum Laude graduate of the University of Pennsylvania in Nutritional Psychology.
She also received her Ph.D. from Penn’s Department of Psychology where she was a Fellow of Penn’s
Institute of Neurological Sciences. She is on the editorial board of the journal, Appetite and is an
Honorary Professor of Gastronomy at the Restaurant School in Philadelphia. She was recently awarded a
Kleckner lectureship for outstanding teaching in the biological sciences.
Richard Podolak
Senior Scientist
Grocery Manufacturers Association
In his current position at GMA, Richard’s areas of responsibility include assisting GMA’s members with
thermal processing recommendations for acidified and water activity controlled food products, process
cheese products and food safety. He is also an instructor for Better Process Control Schools, the
workshop on thermobacteriology, acidified foods, HACCP and the workshop on thermo processing of
acidified foods for the FDA inspectors. Before joining GMA in 2004, he worked for the USDA/ARS where
he was involved with researching hydrodynamic pressure processing to control pathogens in
meat. Richard also served as a Senior Scientist at the R&D department of a food company in Wisconsin
for more than five years. He has published numerous articles in scientific journals on the subject of
pathogenic bacteria control in food products. Richard earned his Ph.D. in Food Science/microbiology from
Kansas State University.
Michael C. Robach
Vice President
Corporate Food Safety and Regulatory Affairs
Cargill, Incorporated
Mike Robach joined Cargill in January of 2004 to lead the company’s global food safety and regulatory
programs. In this role he leads Cargill’s corporate efforts across food protection and security, quality
assurance, animal health and regulatory compliance. Mike started out his career with Monsanto Company
and prior to joining Cargill he headed up technical services for Wayne Farms LLC. Mike is a graduate of
Michigan State University and Virginia Tech. He is a member of the Board of the Global Food Safety
Initiative (GFSI), the American Meat Institute, the National Turkey Federation, GMA’s Science Institute
Executive Board, past chairman of the U.S Poultry and Egg Association’s Research Advisory Committee,
a member of the International Association of Food Protection, the Institute of Food Technologists, and the
American Society for Microbiology. Mike is the past President of Safe, Supply of Affordable Food
Everywhere (SSAFE), a group of global food companies, NGOs, intergovernmental agencies and
universities working together to assure the safety and security of the global food supply chain. He has
worked closely with the OIE, FAO, USDA, FDA and global governments regarding food safety policy,
HACCP, and regulatory reform based on science. From 1995 through 2000, Mike was a member of the
National Advisory Committee for Microbiological Criteria in Foods.
Shari Plimpton
CIFT Director, Industry Outreach
The Pillsbury Company
Shari began her career at The Pillsbury Company in New Technology Research and Development. Her
work in the food industry continued at Sandoz Nutrition in Minnesota, where Plimpton developed special
dietary products for patients with certain clinical needs. At Instant Products of America in Indiana, she
was hired as business development manager and progressed to general manager. As an independent
consultant, she served Kraft, Godiva Chocolatier, and others. Shari has served as a resource for
technology development and transfer in a variety of technologies including functional foods, value added
food product development, process control, and sensory evaluation. She also serves as an advisor and
educator for processing technologies, food safety, GAPs for fresh produce, total quality management,
labeling laws, quality assurance and control, HAACP and GFSI.
Scott Riehl
Vice President, State Government Affairs and Associate Counsel
Grocery Manufacturers Association
Scott Riehl brings twenty years of direct lobbying, legal and legislative staff experience to his role as the
Grocery Manufacturers Association’s vice president of state government affairs and associate counsel.
Riehl’s team of three regional directors and one senior representative works in all fifty states on consumer
packaged goods, business, environmental and health legislative issues. Prior to joining GMA, Riehl
headed the government affairs division for the Food Products Association, directing the federal and state
divisions. Riehl previously served as vice president of Stateside Associates. In the legal arena, he
practiced in the Washington office of Seyfarth, Shaw, Fairweather and Geraldson, where he specialized
in the firm's government contracts practice.
Sarah Roller
Partner
Kelley Drye & Warren LLP
Sarah Roller, J.D., R.D., M.P.H., is a partner in the firm’s Washington, D.C. office and chair of the Food
and Drug Law practice. She focuses her practice on the representation of U.S. and global companies and
industry trade organizations engaged in the development, manufacture, import, export, distribution and
marketing of foods, beverages, dietary supplements, functional foods, nutraceuticals, medical foods,
cosmetics, medicines, and other personal health care and wellness products domestically and abroad.
Ms. Roller assists companies in the development of legal risk management strategies and compliance
programs designed to minimize risk at the outset and avoid the costly setbacks associated with regulatory
enforcement. In addition to ensuring that product formulations and ingredients meet Food and Drug
Administration (FDA), U.S. Department of Agriculture (USDA) and other applicable safety requirements,
Ms. Roller leverages her multidisciplinary background in law, human nutrition, food science and public
health to ensure that product benefit claims disseminated through labeling, print and Web advertising,
social marketing and other promotions are adequately substantiated by scientific evidence. Ms. Roller
also has experience representing clients in complex legal, policy and enforcement matters before federal
and state agencies, providing integrated counseling services spanning the legal, regulatory and legislative
arenas. Specifically, Ms. Roller provides legal advice, strategic counsel and recommendations to clients
relating to the production, distribution, importation, marketing and recall of food and beverage products,
functional foods, dietary supplements, cosmetics, ingredients, packaging, and related emerging
technologies, including irradiation, biotechnology, cloning and nanotechnology. She represents clients in
legal, policy and enforcement matters arising before federal and state governmental bodies, including the
U.S. Congress, FDA, Federal Trade Commission (FTC), USDA, and the Department of Health and
Human Services (DHHS). She also advises global companies regarding the production, importation,
distribution and marketing of food products and components and the associated regulatory issues
involved at the international, federal and state levels.
Brian Ronholm
Deputy Under Secretary for Food Safety
U.S. Department of Agriculture
Brian began his current role at the U.S. Department of Agriculture in April 2011. He provides leadership
and oversight for the Food Safety and Inspection Service (FSIS), the Department's public health agency
responsible for ensuring the nation's commercial supply of meat, poultry and egg products is safe,
wholesome and correctly labeled and packaged. Brian has a wealth of experience in food safety, nutrition
and consumer protection policy. Most recently, he served as an Agriculture Appropriations associate on
the staff of Congresswoman Rosa L. DeLauro, managing a wide range of issues related to the House
Appropriations Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and
Related Agencies in support of the former chairwoman. Brian was actively involved in many
comprehensive legislative efforts to improve food safety and nutrition, including the 2008 Farm Bill, the
Child Nutrition Reauthorization bill, and the recently enacted FDA Food Safety Modernization Act. Prior to
his work as a professional staff member for Congresswoman DeLauro, Brian worked on public health
policy in the private sector. He earned a master's degree in political management at The George
Washington University and an undergraduate degree in finance, with an emphasis on political science
and economics, from California State University at Hayward.
Kari Hecker Ryan, PhD, RD
Director of Nutrition Science and Regulatory Affairs
Frito-Lay North America
Since joining Frito-Lay North America in 2003, Kari Hecker Ryan, Ph.D., RD, has been helping shape the
company’s nutrition vision and mission. She has brought healthier snacking to the forefront and has been
an advocate for educating nutrition professionals and the public on the benefits of healthier oils and their
use in Frito-Lay’s snack products. When Dr. Ryan began working at Frito-Lay, she put her energy behind
collaborating with researchers at the University of Alabama at Birmingham to design a large clinical trial
on the cardiovascular health effects of replacing low-fat and high-fat snacks with Frito-Lay corn-based
snacks cooked in corn oil. This study was completed in 2006, and the results of this study were published
in the American Journal of Clinical Nutrition in June 2007 and concluded that consuming healthier oils in
the form of snack chips, as part of a moderate fat, healthy diet reduced total and LDL cholesterol and
triglycerides compared to low fat and high saturated fat snacks. Dr. Ryan went on to author an FDA
health claim regarding unsaturated fats and the reduced risk of heart disease in May 2007. At Frito-Lay,
Dr. Ryan also oversees the Healthy Snacking Research Center (HSRC). The HSRC was established in
2007 and has been instrumental in providing sound nutritional guidance for product development. Prior to
moving to Texas to join Frito-Lay, Dr. Ryan completed her Ph.D. at The Pennsylvania State University
where she studied the effects of dietary fats on cardiovascular and diabetes risk factors. She also
received a master’s degree and completed her dietetic internship at the University of Missouri and earned
her undergraduate degree from Indiana University. Kari actively participates in several nutrition
organizations, including the International Food Information Council as the Dietary Fats Committee Chair,
the American Dietetic Association, and the Grocery Manufacturers Association. Dr. Ryan also serves as a
Trustee of SNEF- the Society for Nutrition Education Foundation and is a member of the American
Society for Nutrition.
Joseph A. Scimeca, Ph.D.
Director of Global Regulatory Affairs, Corporate Food Safety
Cargill
At Cargill, Joseph provides leadership to ensure that company food and feed products and processes are
safe, included being protected against intentional acts of adulteration and bioterrorism, and in compliance
with the appropriate food/feed regulations. He manages a team of regulatory professionals based in
various regions of the world. Before joining Cargill in February 2004, Dr. Scimeca was a Senior Manager
for Quality and Regulatory Operations, at General Mills, Inc. Previously he held the position of Director,
Food Safety and Regulatory Affairs with The Pillsbury Company, where he was employed since June
1999. Prior to joining Pillsbury, he was employed with Kraft, Inc. where for nearly twelve years he held
various positions in toxicology and nutrition. Prior to Pillsbury, he received his Ph.D. in Pharmacology and
Toxicology from the Medical College of Virginia, Virginia Commonwealth University, in 1987. He has and
continues to serve on various technical committees for several scientific organizations and trade
associations, such as Grocery Manufacturers Association, Food Allergy Resource and Resource
Program, Joint Institute for Food Safety and Nutrition, and the International Life Sciences Institute. For the
latter organization, he has served as chairman of the Technical Committee on Food Toxicology and
Safety Assessment. At the request of the National Academy of Sciences, he has served on a
subcommittee involved in the development of a framework for evaluating the safety of dietary
supplements. Similarly, he served on an expert panel for the Institute of Food Technologists in developing
a report on evaluating food chemical safety. He has actively participated in the Society of Toxicology
Food Safety Section since its inception, where he has held several positions, including president. Joe is
currently serving as the co-chair of the Industry Working Group of the National Center for Food Protection
and Defense, based at the University of Minnesota. He also chairs the Minnesota Food Safety and
Defense Task Force, held under the auspices of the Minnesota Departments of Agriculture and Health.
He has authored over thirty peer-reviewed scientific publications and two book chapters.
Jenny Scott
Senior Advisor to the Director of the Office of Food Safety
Center for Food Safety and Applied Nutrition
Food and Drug Administration
In her current position with the FDA, Jenny develops and implements policies, regulations and guidelines
related to food safety and provides technical expertise in a variety of food safety areas. Prior to joining FDA in
August 2009, Jenny was Vice President of Science Policy, Food Protection, at the Grocery Manufacturers
Association in Washington, D.C., where she held various positions over 29-year tenure. She received a B.A.
degree in biology from Wellesley College, an M.S. in bacteriology from the University of Wisconsin, and an
M.S. in food science from the University of Maryland. Jenny is widely-published in the areas of microbial food
safety and has been active in professional associations such as the American Society for Microbiology, the
Institute of Food Technologists, and the International Association for Food Protection, of which she was
President in 2000-2001. She is a fellow of both IAFP and IFT. Jenny served 3 terms on the US National
Advisory Committee on Microbiological Criteria for Foods and currently serves as the U.S. Delegate to the
Codex Committee on Food Hygiene. She currently leads both the Workgroup for the Preventive Controls
Rule for Human Food and the Workgroup for Preventive Controls Guidance for Human Food.
Dr. Anna P. Shanklin
International Policy Manager
Office of the Center Director on the International Affairs Staff (IAS)
Food and Drug Administration (FDA)
Dr. Shanklin’s major duties include international communication and policy development regarding
international food/cosmetic safety matters. She serves as the main point of contact between FDA’s Office
of Foods, Office of International Programs, FDA’s newly established Foreign Posts in China, Europe,
India, Latin America and the Middle East, other federal government counterparts (foreign and domestic)
and CFSAN. She also serves as the Emergency Response Team Lead for IAS, Executive Secretariat of
the FSMA International Capacity Building Workgroup and Co-Lead representative for FDA on the US
Interagency team for the Asia Pacific Economic Cooperation Partnership Training Institute Network
(APEC/PTIN). She holds a Doctorate of Philosophy degree in Organic Chemistry from Louisiana State
University (1997) and a Bachelor’s degree in Chemistry from Southern University (1992). Anna worked
formerly for the Division of Food Contact Notifications in FDA/CFSAN's Office of Food Additive Safety for
nine years which led to publication of two FDA Consumer Magazine Articles regarding FDA’s Food
Contact Notification Program in 2005 and FDA’s Threshold of Regulation Program in 2008. She is a
graduate of the Federal Executive Institute’s Leadership for a Global Society Program (2009) and
CFSAN’s Leadership Development Program- People Leaders (2007-2008).
William “Bill” K. Shaw, Jr., PhD.
Director, Risk, Innovations, and Management Division (RIMD)
Office of Policy and Program Development
FSIS
Bill received his Bachelor of Science in Food Science from the University of Delaware in 1996. He then
received a Master of Science in Food Science in 2001 and Doctor of Philosophy in Food Science in 2004
from the University of Massachusetts. Prior to joining FSIS, Bill conducted research in the areas high
hydrostatic pressure processing, pulsed electric field processing, rapid microbiological detection and
enumeration methods, and Listeria spp. biofilm formation. RIMD’s main functions include EIAO
methodology development, sampling policy development, food safety risk management, compliance
guide development, new technologies, new ingredients, and financial management of OPPD.
Chris Shevlin
Field Marketing Manager for the Americas
Waters
Chris’s concentration is the food and environmental business. He joined Waters in 2005 as an account
manager responsible for all of Waters product lines. Chris obtained his Masters Degree in Business
Administration, concentrating in marketing from the University of Phoenix in 2004. Prior to joining Waters,
Chris worked within the pharmaceutical industry utilizing both liquid chromatography and mass
spectrometry. To compliment his analytical experience, Chris also worked with the quality assurance
organization to contribute to the company's efforts for new drug approval. Chris's undergraduate studies
were at the University of Buffalo where he obtained a Bachelor's Degree of Science in Biotechnology and
Pharmacology.
Steve Taylor, Ph.D.
Professor and Co-Director
Food Allergy Research and Resource Program
Steve L. Taylor, Ph.D. currently serves as Professor in the Department of Food Science and Technology
and Co-Director of the Food Allergy Research and Resource Program at the University of Nebraska. Dr.
Taylor maintains an active research program in the area of food allergies. Dr. Taylor received his B.S. and
M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry
from the University of California - Davis. He received additional training in environmental toxicology and
nutrition through postdoctoral training programs at the University of California - Davis. Before coming to
the University of Nebraska in 1987 to assume his present position, Dr. Taylor served for 3 years as Chief
of the Food Toxicology Laboratory at Letterman Army Institute of Research in San Francisco and 9 years
as a faculty member with the Food Research Institute at the University of Wisconsin. Dr. Taylor’s primary
research interests involve the development of methods for the detection of residues of allergenic foods,
the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the
allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of
foods produced through agricultural biotechnology. He has published research on peanut, soybean, Brazil
nut, almond, cashew, pistachio, walnut, sesame seed, mustard, buckwheat, fish, egg, and cows’ milk
allergies among a total of over 300 publications. Dr. Taylor is involved in a variety of other professional
activities including serving as a member of the Adverse Reactions to Foods Committee of the American
Academy of Allergy, Asthma, and Immunology, as a member of the Medical Advisory Board of the Food
Allergy and Anaphylaxis Network, and as a scientific advisor to the Celiac Sprue Association.
Dr. Thomas D. Trautman
Fellow, Toxicology and Regulatory Affairs
General Mills (retired)
Dr. Trautman was Fellow, Toxicology and Regulatory Affairs, for General Mills, for more than thirty- three
years, retiring in October of last year. Dr. Trautman received a Ph.D. degree in Comparative
Pharmacology and Toxicology from the University of California at Davis and a B.A. in chemistry from
North Park College in Chicago. He is a Diplomate of the American Board of Toxicology (Class of 1981).
Dr. Trautman has been actively involved in food industry efforts to address numerous food safety and
regulatory issues, including the safety of food and color additives, pesticide residues, mycotoxins, food
allergens, contaminants, and various aspects of current and emerging risk assessment methodologies.
He is a member of the Society of Toxicology, the International Life Sciences Institute, and the Institute of
Food Technologists. He has served as chairman of the food toxicology divisions of each of these
professional organizations. Additionally, Dr. Trautman is a former member of the National Academy of
Sciences’ Board on Agriculture and has served on various other NAS/NRC committees that study food
safety, risk assessment, and regulation.
Mary Lou Valdez
Associate Commissioner for International Programs and
Director, Office of International Programs
Mary Lou Valdez joined the FDA as Associate Commissioner for International Programs on January 4,
2009. The U.S. Food and Drug Administration’s (FDA) Office of International Programs (OIP) is the focal
point for the Agency’s international efforts, in close alignment with FDA program Centers and Offices.
Ms. Valdez, leads, manages and coordinates OIP's 100+/- staff around the world, catalyzing FDA global
engagement in collaboration with international health and regulatory partners, ministries of health and
agriculture, other U.S. Government Agencies, industry, academia, multilateral organizations, and other
relevant stakeholders. In addition to FDA headquarters, OIP staff is strategically located in Belgium,
China, Chile, Costa Rica, India, Italy, Jordan, Mexico, South Africa, and the United Kingdom. Ms. Valdez
has a degree of Master of Science in Management from the University of Maryland University College,
and a Bachelor of Science in Biology from the University of Texas at El Paso. She is proficient in reading,
writing, and speaking Spanish. Ms. Valdez came to the FDA after serving for 18 years in the Department
of Health and Human Services (DHHS), where she was extensively involved in international health
diplomacy. As the Deputy Director of the Office of Global Affairs (OGA), from August, 2003 to December,
2008 Ms. Valdez led the development of U.S. policy positions on a wide range of complex public health
issues, promulgated them within the governance processes of multilateral organizations, and conducted
negotiations with other member governments that resulted in the successful acceptance of many of these
positions within the larger international community. Ms. Valdez has extensive experience in hands-on
negotiations and diplomacy also as a member of the U.S. government delegations to meetings of the
governing bodies of multilateral organizations, including the World Health Organization Executive Board
and the World Health Assembly, the Executive Board of the United Nations (UN) Children's Fund, the Pan
American Health Organization's Executive Committee, Directing Council, and Pan American Sanitary
Conference, the Health Committee of the Organization of Economic Cooperation and Development, and
U.N. special sessions and councils, including the U.N. Special Session for Children in 2002.
Purnendu C. Vasavada
Professor Emeritus- University of Wisconsin-River Falls
Coordinator- Food Safety Preventive Controls Alliance
Dr. Purnendu C. Vasavada is the FDA- ORISE Fellow and the Coordinator of the Food Safety Preventive
Controls Alliance. As a Professor Emeritus of Food Science, University of Wisconsin-River Falls and Food
Safety and Microbiology Extension Specialist, Dr. Vasavada is actively engaged in teaching, innovative
training programs and active consultations in food science and technology, especially, food safety and
microbiology, rapid methods and automation in food microbiology, food quality assurance, milk quality
and mastitis, nutrition and health, and food science education. Dr. Vasavada is involved in developing
and presenting seminars and workshops for the food industry on a variety of topics including food safety
and microbiology, especially Rrapid methods and automation in food microbiology, food quality and safety
assurance, HACCP and milk and dairy products processing, safety and quality. Dr. Vasavada is active in
several scientific and professional organizations, including the International Association of Food
Protection (IAFP), the Institute of Food Technologists (IFT), and the Wisconsin Laboratory Association
(WLA). He is the author or co-author of over 100 publications including peer reviewed papers technical
abstracts and book chapters. He has received the Joseph Mityas Laboratorian of the Year Award (1987)
from WLA, the Educator award from the IAMFES (1997), the Sanitarian of the Year award from the
WAMFS (1998), the UW Extension’s Program Innovation Award (2010), and the Harry Haverland Citation
Award (IAFP) (2011). He is a Fellow of the American Academy of Microbiology (19910), the IFT (2009)
and the IAFP (2010).
Captain (CAPT) Domenic J. Veneziano
Director, Division of Import Operations and Policy
Food and Drug Administration (FDA)
CAPT Veneziano has been with the FDA for 21 years and has a B.S. degree in Engineering from the
University of Main @ Oromo. He has been the Director of the Division of Import Operations and Policy
since March of 2005. He is responsible for setting policy, providing leadership, guidance, and direction to
over 500 field investigators covering over 320 port of entries across the country. He provides guidance to
all offices with the Agency and has been the spokesperson to US. Congress and is called to testify in
cases related to import operations. He is the co-lead in the implementation of many of the Food Safety
Modernization Act import provisions and provides guidance on all others that impact imported products.
He began his career as a field investigator in the New England District, specializing in Medical Device
inspections, where he conducted inspections both in the domestic and international arena. He later
became a Supervisory Investigator in New England overseeing the Medical Device and import programs.
In August of 2003, CAPT Veneziano became the first Director of the Prior Notice Center. As required
under the Bioterrorism Act of 2002, he established, staffed and directed FDA’s first 24/7/365 operational
office.
Benjamin R. Warren, Ph.D.
Director, Product Safety and Regulatory Affairs
Land O’Lakes, Inc.
Ben Warren is the Director of Product Safety and Regulatory Affairs at Land O’Lakes, Inc., a leading
manufacturer of dairy products and animal feed. He received his Ph.D. in Food Science, M.S. in Food
Science, and B.S. in Food Science all from the University of Florida. In his current position, Dr. Warren
leads a team whose responsibilities include supporting the food safety programs for more than 60
manufacturing plants. Prior to joining Land O’Lakes, Dr. Warren held several food safety and
microbiology positions with ConAgra Foods, Deibel Laboratories and Blood’s Hammock Groves (a
grower/processor of Florida citrus). He has published over 20 refereed journal articles, abstracts, and
book chapters. He serves as an Affiliated Research Faculty of the University of Maryland’s Center for
Food Safety and Security Systems. Dr. Warren currently lives in the Twin Cities with his wife, Nikki, and
their two boys, Zak (age 5) and Bodey (age 2).
Christopher Weiss
Vice President of Advocacy and Government Relations
FAAN
Chris joined FAAN in 2001, where he spent numerous years as Director of Legislative and Regulatory
Research. Chris has been influential in passing state laws making epinephrine more available from
emergency medical personnel (EMTs); allowing students to carry their prescribed epinephrine at school;
creating statewide food allergy management guidelines for schools; and educating restaurant personnel
on food allergy issues. Chris also helped pass The Food Allergen Labeling and Consumer Protection Act
(FALCPA) in 2004, and drafted the initial version of The Food Allergy and Anaphylaxis Management Act
(FAAMA), federal legislation calling for the creation of national food allergy management guidelines for
schools. Chris has contributed to published research articles; has been actively involved in developing
and analyzing surveys given to attendees at FAAN’s educational conferences; and represents FAAN at
professional and educational conferences held all over the US. Prior to his time with FAAN, Chris taught
English as a Second Language, and holds a Ph.D. in the field from Florida State University. Chris was
born and raised outside of Boston, Massachusetts, and married his wife Trish in December, 2004.
Richard C. Whiting, Ph.D.
Senior Managing Scientist
Exponent, Inc.
Dr. Richard C. Whiting is a Senior Managing Scientist in Exponent’s Health Sciences Center for Chemical
Regulation and Food Safety. He has over 35 years of experience in food science and technology
research with extensive knowledge of microbial food safety issues from production to retail, food service
and consumers. At Exponent, Dr. Whiting has qualitatively and quantitatively evaluated the safety of food
processes via hazard analyses, risk profiles and risk assessments to identify microbial contamination
routes, deficient food processing practices and appropriate mitigation steps. He has designed
experimental procedures to demonstrate process safety, evaluated HACCP/management systems and
microbial sampling plans intended to assure safety, performed root cause analyses to determine the likely
cause of product failures, and assisted clients with regulatory issues. Dr. Whiting is internationally
recognized for his research and applications in mathematical modeling of food borne microorganisms to
estimate the growth, survival, or inactivation of harmful and spoilage bacteria in foods. He has used these
to determine the level of risk that a food has and the reduction in risk that different processing steps could
achieve. Dr. Whiting’s contributions have been applied by linking this innovative science to individual food
processing steps and to entire manufacturing processes to estimate the final quality and safety of foods.
He has made major contributions to the development of the Food Safety Objective concept, which links
food processing interventions to public health goals, and the use of microbial risk assessments to serve
as the science base for the design of Hazard Analysis Critical Control Point (HACCP) systems to ensure
food safety. Prior to joining Exponent, Dr. Whiting was a Senior Scientist with the Food and Drug
Administration, Center for Food Safety and Applied Nutrition (FDA, CFSAN). At FDA, he was a technical
leader, advising senior managers and shaping the design of microbial risk assessments, including the
Listeria monocytogenes risk assessment in ready-to-eat foods (2003). In addition, he contributed to
developing harmonized international standards for food safety. He was an expert consultant to the Codex
Committee for Food Hygiene, Working Group on Standards for L. monocytogenes and a member of team
that conducted the Codex risk assessment on L. monocytogenes (2004). At FDA he also conducted
research on microbial modeling and led a research group on microbial threat agents in foods. From 1977
to 1998, Dr. Whiting was a research food technologist at the USDA, Agricultural Research Service,
Eastern Regional Research Laboratory. He began his research career as a fellow in the Department of
Food Science at the University of British Columbia in Vancouver, Canada. He has degrees from the
University of Wisconsin, University of British Columbia and Oregon State University, all in food science.