Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham’s Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. 

Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison’s School of Journalism in Mass Communication in 1982.

Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. 

Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business.

Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division.

Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. 

Larry is a frequently invited speaker to food industry, business, and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory   Board of Food Safety Magazine. 

Campbell Mitchell, M.B.A. is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.

Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.

Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company.

Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods.

John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota.

Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations.

In this year-end episode of Food Safety Matters, we round up the top stories of 2025, covering U.S. federal food safety policy changes under the Trump Administration, MAHA- and state-led moves against food additives of concern and ultra-processed foods, infant formula safety, science on Listeria and biofilms, ongoing monitoring of avian flu, and AI food safety applications.

In this episode of Food Safety Matters, we speak to legal expert Brian P. Sylvester, J.D. about the rapidly evolving U.S. food regulatory landscape under the MAHA movement, and how food companies can prepare for state and federal policy changes regarding food dyes, GRAS ingredients, ultra-processed foods, and other areas.

In this episode of Food Safety Matters, we speak to Jay Berglind, the CEO of Aegis Foods and the maker of Fearless Eggs, known for its novel pasteurization process. Jay discusses the science behind Fearless Eggs’ method and what sets it apart from traditional pasteurization, and the importance of food safety innovation.