Brady Carter, Ph.D. is the Chief Scientific Officer at Carter Scientific Solutions. He specializes in water activity, moisture sorption, shelf-life stability, plant science, and wheat production and quality. He has 23 years of experience in research and development and previously was a Research Professor at Washington State University focusing on wheat end-use quality. Dr. Carter has pioneered work in using dynamic isotherms to investigate product stability and establish critical water activities for optimal shelf life. He also specializes in shelf-life loss and effective utilization of instrumentation to address product safety and quality issues. Dr. Carter holds a Ph.D. in Crop Science and Food Engineering and an M.S degree in Cereal Chemistry and Crop Science from Washington State University, as well as a B.A. degree in Botany from Weber State University.

Adam Holt, BCE is a Board Certified Entomologist with decades of hands-on experience. He is the Founder and Principal Consultant at NameDatBug, a pest control consulting firm grounded in real-world success across every level of the pest control industry. Adam has held executive roles at several PCT Top 100 companies and brings unmatched industry expertise to every engagement. He holds a patent for an electronic rodent monitoring device, has worked in pest control software development, and has collaborated closely with manufacturers and distributors on both product design and market strategy.

Shannon Sked, Ph.D., BCE is an entomologist and the National Technical Director at Orkin. He received a B.S. degree from Rutgers University, an M.S. degree in Entomology from Penn State University, and a Ph.D. from Rutgers' Urban IPM Entomology lab. Dr. Sked's research focuses on distribution and temporal modeling of insect and rodent communities in order to design effective pest management programs. He began his career as a Navy Entomologist overseeing structural pests, specifically focusing on pests related to imports, exports, and within the logistics chain for Navy operations. He had the unique opportunity to practice applied entomology and invasive species management in the Middle East, North Africa, the Caribbean, and the eastern shore of the U.S.  

Michael Ciepiela is Vice President of Quality and Continuous Improvement at Southern Specialties. He brings over a decade of diverse experience in the food and beverage industry, along with experience in the pharmaceutical sector, specializing in quality assurance and food safety. Throughout his career, he has excelled in multi-site implementation and adherence to GFSI requirements and regulations. Michael has also been instrumental in promoting and educating Lean Six Sigma principles in fast-paced, cross-departmental settings. As a recognized thought leader, he frequently speaks at national conferences. He is also a senior member of the American Society for Quality (ASQ). Michael holds a bachelor's degree in Biology from Alfred University and a Six Sigma Master Black Belt from Villanova University.

Mindy Brashears, Ph.D. is the U.S. Department of Agriculture's (USDA's) Under Secretary for Food Safety. She previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence.

Carmen Rottenberg is a leader in food safety and agriculture policy, serving as Managing Director of Groundswell Strategy a Board Member for the Partnership for Food Safety Education. Prior to launching Groundswell Strategy, Carmen served as Administrator of USDA's Food Safety and Inspection Service. Over her 13 years with USDA, Carmen held several leadership roles and was credited with spearheading key agency initiatives including modernizing food safety inspection systems and establishing and updating pathogen performance standards. Carmen has extensive experience achieving collaboration across federal, state, and municipal agencies including with the Food and Drug Administration (FDA), the Occupational Safety and Health Administration (OSHA), with state departments of agriculture and across USDA's 29 agencies and offices.

Jules Shepard is the CEO and Founder of gfJules, the number-one‑voted gluten‑free flour and baking mixes company in the United States. A recognized gluten‑free baking expert, she has authored three award‑winning books in the field and recently released a new cookbook dedicated to gluten‑free bread. A long‑standing and respected leader in the gluten‑free and food allergy community, Jules championed the gluten‑free food labeling movement in 2011. Her tireless advocacy, education, and lobbying efforts culminated in her receiving the first‑ever "Gluten Free Person of the Decade" award in 2020.

Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector.

Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. 

John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing.