Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne’s leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA).

Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center.

Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit.

Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies. 

Mr. Keener 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. He is a past president of the Institute of Food Technologists’ (IFT's) Nonthermal Processing Division.

Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science.

Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration’s (NASA’s) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University.

Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen’s life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company’s food safety culture from the inside out.

Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS.

Adam Friedlander is a Policy Analyst in FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network, where he helps lead the agency’s efforts to advance strategic, tech-enabled traceability initiatives under the New Era of Smarter Food Safety. Through collaboration and by leveraging the power of data, he hopes to help transform the food system to become more digital, transparent, and safe for consumers around the world. Adam graduated from Cornell University with a B.S. degree in Food Science and Operations Management and a minor in Music. He received his M.S. degree in Regulatory Affairs of Food and Food Industries from Northeastern University.

Joseph (Joe) Lasprogata is a longtime seafood veteran with over 30 years in the industry. His love and passion started with his degree in Marine Biology, which took him to several corners of the world to source the best and most unique seafood available, assisting top chefs with menu development, and helping introduce, develop, and distribute over 30 million pounds of seafood annually. As Vice President of New Product Development at Samuels Seafood, he works directly with producers, aquaculture, and multiple non-governmental organizations to introduce new products and develop successful brands. Joe has a true appreciation and unique insight to the seafood industry and its potential upcoming challenges. Most recently, he developed a digital traceability system to comply with both FDA shellfish regulations and the newly instituted Food Traceability Final Rule, FSMA Section 204.

Trevor Craig is the Corporate Director of Technical Training and Consulting at Microbac Laboratories. He is responsible for the direction of Microbac’s food testing, consulting with food manufacturers across the country to help decision-makers optimize their businesses from lab to production to sale. He has been working in the food industry for more than 15 years. He previously worked at other large labs across the country on hundreds of different projects and product types, conducting shelf life, accelerated, and challenge studies for each lab. Trevor’s first role in the industry involved working for an ingredients company with applications to food and agriculture, including antimicrobials used for shelf stability.

Microbac Laboratories helps clients manage food quality and safety risks to protect consumers and their brands. The company’s industry expertise and analytical strength supports food safety programs for compliance with FSMA regulations. Microbac Laboratories serves all food industry segments with services to meet unique needs. Microbac Laboratories offers numerous food testing services including allergen detection, nutrition testing and labeling, GMO analysis, ingredient authenticity, molecular testing, Cyclospora testing, and environmental monitoring.

John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget.

German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico.

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.