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Home » Editorial Advisory Board

Editorial Advisory Board

 


Gary Ades

Gary Ades, Ph.D.
President
G&L Consulting Group


Jason Bashura

Jason Bashura, M.P.H., RS
Sr. Manager, Global Food Defense
PepsiCo


John Butts, Ph.D.

John Butts, Ph.D.
Vice President, Research
Land O’Frost


Brian Campbell

Brian Campbell
Senior Quality Leader
Kroger Clackamas Bakery


Michael M. Cramer

Michael M. Cramer
Director, Quality Assurance
Ajinomoto Windsor


Will Daniels

Will Daniels
President, Produce Division
IEH Laboratories & Consulting Group


Kurt E. Deibel

Kurt E. Deibel, Ph.D.
Vice President of Quality & Food Safety
Heinz North America


Jonathan W. DeVries

Jonathan W. DeVries, Ph.D.
Senior Principal Scientist, General Mills
Senior Technical Manager, Medallion Laboratories


Timothy A. Freier

Timothy A. Freier, Ph.D.
Division Vice President, Scientific Affairs, Microbiology, North America
Merieux NutriSciences


Veny Gapud

Veny Gapud, M.S.
Food Safety Consultant

 


Tatjana Golikova, Ph.D.
Associate Professor at the Department of Nutrition and Restaurant Business
National University of Food Technologies


Kathy L. Gombas

Kathy L. Gombas
Food Safety Consultant

 


Margaret D. Hardin

Margaret D. Hardin, Ph.D.
Vice President, Technical Services
IEH Laboratories & Consulting Group


Craig Henry, Ph.D.

Craig Henry, Ph.D.
Food Safety Consultant
Intro Inc.


Randall Huffman

Randall Huffman, Ph.D.
Chief Food Safety and Sustainability Officer
Maple Leaf Foods


Lone Jespersen

Lone Jespersen, Ph.D.
Founder & Principal
Cultivate


Larry Keener

Larry Keener, CFS, PCQI
General Manager
International Product Safety Consultants


Gillian Kelleher

Gillian Kelleher
Food Safety Consultant

 


Hal King, Ph.D.

Hal King, Ph.D.
Managing Partner
Active Food Safety


Jeffrey L. Kornacki

Jeffrey L. Kornacki, Ph.D.
President
Kornacki Microbiology Solutions, Inc.


Bala Kottapalli, Ph.D.

Bala Kottapalli, Ph.D., CQE
Director, Food Safety Science - U.S. and Global
Walmart


Sean Leighton, M.Sc., M.B.A

Sean Leighton, M.Sc., M.B.A
VP Food Safety & Quality
Cargill


Steven Mandernach, J.D.

Steven Mandernach, J.D.
Executive Director
Association for Food and Drug Officials (AFDO)


Ann Marie McNamara

Ann Marie McNamara
Vice President of Food Safety and Quality Assurance
U.S. Foods


Jessica Badour

Jessica Badour
Communications Coordinator
Association of Food and Drug Officials (AFDO)


Stephanie Nguyen, M.Sc.

Stephanie Nguyen, M.Sc.
Principal Microbiologist
Conagra Brands


Theodora Morille-Hinds, M.Sc.

Theodora Morille-Hinds, M.Sc.
Food Safety Consultant
 


Bob Powitz

Robert W. Powitz, Ph.D., MPH, RS
Forensic Sanitarian
RW Powitz & Associates


Tom M. Sauer

Tom M. Sauer
Food Safety Consultant

 


Nicola Stanley

Nicola L. Stanley, Ph.D.
Communications Director
Global Harmonization Initiative


Tim Stubbs

Tim Stubbs, CFS
Vice President, Product Research and Food Safety
Dairy Management Inc.


Darryl Sullivan

Darryl Sullivan
Director of Scientific Affairs
Eurofins Food Integrity and Innovation


John Surak, Ph.D.

John Surak, Ph.D.
Principal
Surak & Associates


Wendy White, M.Sc.

Wendy White, M.Sc.
Food Safety Project Manager
Georgia Tech Enterprise Innovation Institute


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Events

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ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

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Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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