Jovana Kovacevic, Ph.D. is an Associate Professor and Food Safety Extension Specialist at Oregon State University’s Food Innovation Center (OSU’s FIC) in Portland, Oregon. In her current role, Dr. Kovacevic directs the food safety program at FIC and the Western Regional Center to Enhance Food Safety, which is funded by the U.S. Department of Agriculture (USDA). Her research uses molecular methods and whole genome sequencing to trace, better understand, and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Her work with the Western Regional Center supports the Western U.S. region in food safety training, education, and outreach activities related to the Food Safety Modernization Act (FSMA).

Prior to joining OSU, Dr. Kovacevic held various positions, including a lecturer at the University of British Columbia, a food safety consultant with the British Columbia Ministry of Health, and a Food Safety Scientist at the British Columbia Centre for Disease Control in Canada.

Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training.

Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland.

Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, food, and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role. 

Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. 

Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; and Monica Khoury, Senior Quality Expert, Nestlé; Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.