Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy. Lone is a member of the Food Safety Magazine Editorial Advisory Board.

Lone holds a Master’s degree in mechanical engineering from Syd Dansk University, Denmark, a Master’s and Ph.D., in food science from the University of Guelph, Canada.

Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID’s EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications. 

Nuno Soares is an author, consultant, and trainer in food safety with more than 21 years of background in the food industry as a food safety/quality and plant manager. He works exclusively to help food safety professionals achieve a more fulfilled career based on improving knowledge, improving competencies, and a growth mindset.

He is also the founder of the initiative "The Why of Food Safety—I'm an SLO (Saving Lives Officer)" and he’s the author of several books and articles on food safety namely Food Safety in the Seafood Industry.

Bill Potter is a poultry industry veteran, who has spent 28 years solving food safety problems in the poultry industry. Currently, Bill is the Food Safety Technical Advisor at Elanco Animal Health where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held senior food safety roles at numerous poultry processors including, George’s, ConAgra Poultry and Advance Food Company.

He has served as Chairman of the National Chicken Council Technical and Regulatory Committee and is an active member of both the Arkansas Association of Food Protection and IAFP.

Bill has an undergraduate degree in Animal Science and an MBA from Texas A&M University and a master’s and Ph.D. in Poultry Science from the University of Arkansas.

Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting related plant visits across a vast assortment of food processing industries in his career. He is an active member of IAFP. He received the IAFP Sanitarian award in 2010. He also became an IAFP Fellow in 2017.

Catharine Young was named executive director of the New York State Center of Excellence for Food and Agriculture in March 2019. A longtime champion of agricultural and economic development, Catharine served for 20 years in the New York State Legislature representing western New York. During that time, she chaired the Senate Agriculture Committee, founded the Legislative Wine and Grape Caucus, sponsored legislation to create the New York State Council on Food Policy, and chaired the Legislative Commission on Rural Resources. She was the first woman in state history to chair the influential Senate Finance Committee. Catharine is passionate about her new role and feels that “To grow New York’s food, beverage, and agriculture economy, and to help businesses expand and flourish by linking them with the incredible innovation, expertise, and resources at Cornell, is a natural extension of the work that I have done as a senator.”

Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist.

She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP.