Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
News

Tuskegee University Names Speakers for Inaugural Carver Lecture Series

September 24, 2014

Photo of George Washington Carver (left) courtesy of the National Peanut Board

The Tuskegee University Food and Nutritional Sciences Department (FNS) and its Food and Nutritional Sciences Advisory Board (FNSAB) are pleased to announce the dynamic line-up of plenary and featured speakers for the inaugural George Washington Carver Lecture Series taking place Oct. 30, 2014, at the Kellogg Hotel and Conference Center on the Tuskegee, AL campus.

The event will feature a range of expert lectures highlighting Carver’s many humanitarian achievements and ground-breaking accomplishments in the field of food and nutrition science under the theme, “Impact of George Washington Carver: Innovations in Food and Nutrition Sciences in the 21st Century.”

Confirmed key speakers include:

  • Mehmood Khan, executive vice president and chief scientific officer, Global Research & Development, PepsiCo
  • Catherine Woteki, under secretary for the U.S. Department of Agriculture's Research, Education, and Economics mission area
  • Margaret Bath, senior vice president of Research, Quality and Technology, The Kellogg Co.
  • Leandris Liburd, associate director for Minority Health and Health Equity, U.S. Centers for Disease Control and Prevention
  • Dumas Siméus, chief executive officer, Siméus Foods International, Inc., and founder, Siméus Foundation and Organisation Sové Lavi, and
  • Kori Reed, vice president, Cause and Foundation, ConAgra Foods

The lecture series also will bring to the podium three leading Tuskegee academics:

Ralphenia D. Pace, professor of nutrition and head of FNS; Adelia C. Bovell-Benjamin, research professor of food and nutritional sciences, FNS, and Olga Bolden-Tiller, associate professor of animal sciences and head, Department of Agricultural and Environmental Sciences. A panel discussion moderated by Louisiana State Senator Sharon Weston Broome will feature insights on a holistic approach to feeding a hungry world from Larry Keener, president, International Product Safety Consultants, Inc., Haile Mehansho, president, Haile Mehansho Consulting, LLC, and Loretta E. Hicks, lieutenant colonel (retired), U.S. Navy.

The new full-day event is part of Tuskegee’s year-long celebration marking the 150th anniversary of Carver’s birth and honoring his 47-year legacy of scientific achievement during his tenure at Tuskegee University.

For George Washington Carver Lecture Series program, speaker, sponsor and online registration information, visit www.carverlecture2014.eventbrite.com.


Author(s): Staff

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Methods
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Management
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • mold
    Sponsored byIFC

    Tackling Mold Remediation in Food Processing Plants

  • a worker in a food processing plant
    Sponsored byLPS® DETEX®

    How a Beverage Facility Improved Food Safety and Compliance with Detectable Packaging Solutions

  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

Popular Stories

sunflower oil

Louisiana Passes ‘MAHA’ Bill Targeting More Than 40 Ingredients, Including Seed Oils, Dyes, Sweeteners

smoked salmon in oil

Study Shows Food Type Significantly Affects Listeria’s Ability to Survive Digestion, Cause Sickness

Justin Ransom and Denise Eblen

USDA-FSIS Announces Dr. Justin Ransom as New Administrator

Events

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and Global Insights

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

July 22, 2025

Beyond the Binder: Digital Management of Food Safety

Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

August 7, 2025

Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System

Live: August 7, 2025 at 2:00 pm EDT: From this webinar, attendees will learn about changes to the FDA Food Code, which now includes a requirement for FSMS. 

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • Pepsico's Mehmood Khan to Deliver Keynote at Tuskegee Lecture Series

    See More
  • University of Minnesota’s Integrated Food Systems Leadership Program Welcomes the Inaugural Class of 2020

    See More
  • Food Safety Matters

    Black History Month: George Washington Carver’s Life and Legacy

    See More

Related Products

See More Products
  • 1118396308.jpg

    High Throughput Analysis for Food Safety

  • 1119053595.jpg

    Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain, 2E

  • 1119160553.jpg

    Food Safety: Innovative Analytical Tools for Safety Assessment

See More Products

Related Directories

  • Lakeland University

    Lakeland University offers a unique Food Safety & Quality program that blends the sciences of biology and chemistry with best business practices to prepare students for careers in food processing. This is the nation’s first bachelor’s degree program of its kind. Lakeland worked with some of the biggest names in the food business to create this degree program.
  • Michigan State University Online Food Safety Program

    MSU's Online Food Safety program strives to educate professionals on how to make global food systems safe. The program consists of a master’s degree and graduate certificate, both entirely online. Each program will provide students with applicable knowledge to navigate the ever-changing concerns surrounding food safety, food protection, and public health.
  • Penn State University - World Campus

    Penn State World Campus is the second largest of The Pennsylvania State University campuses with more than 20,000 students. Penn State World Campus provides an accessible, quality Penn State education online to address the needs of individuals who seek a higher education beyond the traditional campus experience.
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing