Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations. 

Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair.

Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories.

Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally.

Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair.

Elena Medo, M.B.A. is an entrepreneur, researcher, and inventor who has spent nearly 40 years transforming neonatal care through leadership and innovation. She has secured numerous patents, raised over $40 million across four companies, and built a legacy of firsts, including the first commercially available shelf-stable donor breast milk product; the first milk bank owned exclusively by nursing mothers; and the first medical device designed to analyze human milk. Today, as CEO and co-founder of Leonie Health PBC, established in 2023 with her daughter, Adrianne Weir, Elena is developing a revolutionary product that replicates the immune properties of colostrum to protect preterm infants against the three deadliest neonatal infections—necrotizing enterocolitis (NEC), ventilator-associated pneumonia (VAC), and sepsis—which together claim the lives of more than 30,000 hospitalized infants per year.

Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received a bachelor’s degree in biological sciences from the University of Pittsburgh, as well as a master’s degree in poultry science and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is meat and poultry food safety, and she specializes in integrated pest management (IPM).

Lyle Probst is the CEO of NomadX and an accomplished entrepreneur with more than 25 years of experience in operations, product development, engineering, biodefense, and advanced technology commercialization.

Alex LeBeau, Ph.D., M.P.H., CIH is the owner of Exposure Assessment Consulting LLC in Orlando, Florida, where he offers toxicology, industrial hygiene, risk assessment, and public health consulting services. Over his 13-year career, he has evaluated environmental and occupational exposures and has performed toxicological evaluations of chemicals and biological agents. He has also performed human health risk assessments of contaminated sites using U.S. Environmental Protection Agency (EPA) and state regulatory guidelines and has monitored remediation activities at those sites. To evaluate the exposure impacts on building occupants, he has performed indoor environmental quality assessments, including Legionella and water quality assessments, at healthcare, residential, and industrial facilities.

In this bonus episode of Food Safety Matters, we speak to MilliporeSigma food regulatory compliance experts about how regulators, laboratories, and manufacturers are responding to emerging food safety risks in an increasingly complex landscape.

Miguel Ramirez is a seasoned food manufacturing executive with more than three decades of operational leadership experience in the food industry. He currently serves as Vice President of Operations at Fresca Foods Inc. in Louisville, Colorado, where he has held progressive leadership roles over the past 13 years including Plant Manager, Director of Operations, and his current VP role. Prior to Fresca Foods, Miguel spent over 24 years with Butterball LLC, where he managed more than 12 production lines across a two-shift operation with a workforce of 350 employees.

Madisen Hodgson, M.S. is a food safety and quality assurance professional with nearly a decade of progressive experience spanning food manufacturing, retail bakery, beverage, and airline catering environments. She currently serves as a Quality Assurance Manager for a protein and nutritional bar manufacturer in Denver, Colorado, where she oversees the full food safety management system and leads a multi-shift quality assurance team across multiple production lines.