Alba Velazco (Eurofins Food Assurance) is a skilled food safety professional and trainer, recognized for expertise in regulatory compliance, food safety, quality assurance, SQF, and staff training. Throughout her career, Alba has demonstrated her passion and commitment to excellence in food safety through successful management of GFSI audits and the development of robust safety and training programs, both for her clients and in her leadership roles. Fluent in Italian, English, and Spanish, Alba brings a unique global perspective to the field, enhancing communication and training effectiveness across diverse teams and ensuring that all stakeholders are involved in upholding food safety. As a speaker, Alba presented at the 2019 Food Safety Consortium on creating multilingual training programs and she has conducted several webinars at Eurofins Food Assurance and the Refrigerated Foods Association. She continues to drive innovation and uphold the highest standards in food safety and quality, contributing to sustainable practices and fostering a strong food safety culture in all of her roles.
Ashley Eisenbeiser (FMI) is a food scientist specializing in food safety. As Senior Director, Food and Product Safety at FMI – The Food Industry Association, Ashley serves as a subject matter expert for FMI’s food safety programs. She provides support to FMI’s retail, wholesale, and product supplier members on scientific and technical issues related to food safety, food science, food and agriculture policy, and training. Before joining FMI in 2013, Ashley worked as a community health educator, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley earned her Master of Science and Bachelor of Science degrees in Food Science and Technology from Virginia Tech. Ashley is a Certified Food Scientist, serves on the Board of Directors for the Partnership for Food Safety Education, and is a member of several professional associations including the Institute of Food Technologists, the International Association for Food Protection, the Association of Food and Drug Officials and the Conference for Food Protection.
Since September 2019, Belinda Crasto (Compass Group Canada) has dedicated herself to enhancing food safety standards and fostering a strong safety culture. As a HACCP Specialist, she leads the implementation of a robust SQF system at a site producing 140,000 meals weekly, supporting the operations team in adhering to food safety protocols. Her efforts were key in securing kosher certification, expanding market opportunities while respecting diverse dietary needs. She also manages the HACCP program at a facility serving 26,000 hospital meals weekly, focusing on standardizing internal training to improve operational efficiency across sites. Her involvement in the ISO22000 implementation at ESS–FOOD showcased her knowledge of global food safety standards, helping the company meet international requirements. Through careful audits and ongoing refinement of SQF and HACCP programs, she continues to maintain high safety standards and foster employee engagement.
Derick Janik (Nestlé) works in R&D as a Principal of Product Safety and has been with the company for seven years. He specializes in food safety for new innovations and provides global support within the frozen and chilled category of food products. His main areas of focus include predictive microbiology, challenge testing, multi-hurdle technology, and hygienic zoning. Prior to joining Nestlé, Derick spent nine years in various food safety and regulatory roles within the grocery retail business focusing on both private label manufacturing and retail food safety. He holds a BS degree in Food Science from Penn State University.
Devon Mendez (Long Beach City Health and Human Services) is an accomplished infectious disease epidemiologist with nearly five years of experience in food safety and foodborne illness surveillance. After earning her MPH from The Ohio State University, Devon joined the Los Angeles County Department of Public Health as a Council of State and Territorial Epidemiologist fellow. During her time there, she led multiple outbreak investigations, participated in data modernization efforts to reduce outbreak response times, and developed protocols for investigating local Salmonella clusters, marking an important advancement for LA County’s food safety team. Additionally, her research into the food safety practices of third-party delivery workers aims to bridge existing public health knowledge gaps and inform future interventions. Devon’s journey in food safety began during graduate school, where she explored mycotoxin growth in maize and its effects on rural Guatemalans. She also served as a FoodCORE case investigator at the Ohio Department of Health, highlighting her dedication to advancing public health.
Emily Forauer (Bia Diagnostics Laboratories) began her food safety career journey while an undergraduate at the University of Connecticut, assisting with research projects focused on L. monocytogenes in dairy in the D’Amico Lab. After graduating from UConn, she was accepted into the NC State Food Safety Education summer scholar program, where she worked on a food safety training program targeted toward artisan ice cream producers. In 2018, she was awarded the first Dave Theno Food Safety Fellowship offered by Stop Foodborne Illness. For her graduate work she studied L. monocytogenes isolates from Vermont artisan dairy environments for biofilm-forming ability and sanitizer tolerance, and received her master’s degree in 2021 from the University of Vermont. Her most recent accomplishment is accepting a position as a Laboratory Scientist at Bia Diagnostics Laboratories. She finds it incredibly fulfilling to be doing science that can have such a direct outcome and provide information for food safety decisions that can protect consumers from harm.
Gabriela Arteaga (Dunbar Foods Corporation) holds an MS in Food Science from Texas Tech, and a Doctoral degree in Agricultural Sciences from North Carolina State University. She has made significant contributions to food safety while working with multiple manufacturing operations across commodities providing hands-on implementation of food safety interventions, and in academia specializing on Food Safety Behavior Change and Mixed Methods Program Evaluation during the COVID-19 pandemic. In her current role as Quality Assurance Manager, she directs the quality assurance function for the nation’s largest processor of high-quality canned sweet potatoes. She also shares responsibilities for training, which is based on food safety culture and behavior-change for effective training. She currently supports the Faculty at the Pan-American University Mexico, with curriculum development for the Global Sustainable Agroindustry Graduate Certificate – 2024. In each of her endeavors, she has led efforts to keep our food supply safe, being the go-to subject matter expert on food safety, manufacturing and instructional design for training and education technologies.
H. Lester Schonberger (Virginia Tech) is an Associate Extension Specialist. He earned a BS and PhD in Food Science and Technology from Virginia Tech. Lester’s work centers on increasing everyone’s ability to access and prepare safe, quality food. He does this by contributing to the Extension component of Virginia Tech’s land-grant mission by leading food safety education programs alongside Extension colleagues and community partners. This includes publishing research papers and Extension factsheets, creating presentations and activities, and serving as a technical resource for the public. His programs focus on general consumers, home food preservers, retail and hunger-relief food handlers, micro/very small farms, farmers market vendors/managers and more. He also coordinates the Virginia Cooperative Extension (VCE) Master Food Volunteer Program, allowing VCE to reach more Virginians with up-to-date, research-based knowledge of food safety and preparation, nutrition, and physical activity. Lester is actively involved in the International Association for Food Protection, the Conference for Food Protection, the Food Safety Extension Network, the Partnership for Food Safety Education, and Phi Tau Sigma.
Helena Bottemiller Evich (FoodFix.co) is an award-winning journalist who has led the way in food safety reporting for 15 years. Most recently, she covered food and ag policy at POLITICO for nearly a decade, winning numerous awards for her work, including two James Beard Awards and a George Polk Award, one of the most prestigious honors in journalism. Her 2022 investigation on the FDA’s dysfunctional food program and groundbreaking reporting on the infant formula crisis helped fuel one of the biggest reorganizations in FDA’s history. Before launching POLITICO’s food policy coverage in 2013, Helena was the Washington correspondent for Food Safety News where she covered deadly foodborne illness outbreaks and the run-up to Congress passing the Food Safety Modernization Act – the most significant update to food safety law in nearly a century. Helena is a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC and NPR, among others. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.
Isaac Sifuentes (PepsiCo) is a Corporate Food Safety Manager in the Quality and Food Safety team at PepsiCo Foods Latin America, leading the food safety agenda for the sector’s food facilities. Focused on food safety assurance for PepsiCo foods in the savory, cookies, and other food businesses, he has led the implementation and monitoring of global food safety programs in the region, ensuring compliance with national and international standards such as GFSI schemes and FSMA regulation. Being one of the pillars in PepsiCo Alimentos Latin America’s food safety strategy, he is responsible for the connection between Corporate R&D and Food Safety Operations to support the correct implementation of global standards such as thermal validation processes, hygienic design, FSMA/FDA regulatory requirements, microbiological monitoring processes, allergens, sanitation, and the implementation of food safety academy throughout Latin America. He is focused on continuous improvement and the creation of a food safety culture through people’s behavior, always promoting the highest safety standards in the company’s operations, to generate more smiles with every sip and every bite.
Jared Espeleta (Sawani) has more than 15 years in the field of food safety and has helped organizations establish and implement food safety programs per internationally accepted best practices. He works with multi-functional teams and ensures that new systems are benchmarked to international standards (HACCP Codex, ISO 22000, FSSC 22000, AIB) and is a firm believer in the importance of individualization and connection with others. He excels in working with companies to hone and improve their food safety culture, as well as leading local events which aim to promote food safety within the community.
Jessica Siu (Amazon) is a distinguished food safety professional with over 15 years of experience. She holds a Bachelor of Science in Food Science and Technology from McGill University and a Masters in Food Safety from Michigan State University. As the Head of Upstream Food Safety Controls, she manages a team overseeing the safety and compliance of over 10,000 products from more than 1,200 suppliers. One of Jessica’s notable achievements at Amazon is the implementation of advanced machine learning to analyze millions of customer feedback data points. This system identifies and characterizes safety and compliance issues, enabling timely interventions and improving customer safety. Additionally, Jessica has demonstrated a strong commitment to fostering a food safety culture throughout the organization, leading multiple campaigns and initiatives that have engaged over 1,500 associates globally. Jessica’s international experience, including launching grocery delivery in Singapore, has given her deep insight into communicating food safety to diverse colleagues. Her collaborative spirit, customer-centric approach, and proactive problem-solving skills make her a trusted leader in the field of food safety.
Jonan Pilet’s (Food Safety News) work is instrumental in bringing vital food safety information to consumers. He has served as a Staff Writer and Social Media Coordinator since 2019. As a writer, he reports daily on food recalls and outbreaks. He also interviews scientists, government officials, and food poisoning victims and crafts them into compelling and informative stories. In addition to his writing, Jonan manages Food Safety News’ social media presence, posting up to a dozen times daily across Facebook, X, Instagram, LinkedIn, and Threads. Jonan extends his expertise to multimedia, filming, editing, and producing videos for the Food Safety News YouTube channel. His multifaceted contributions significantly enhance the reach and impact of food safety information. Regardless of the food safety sector you work in, Jonan’s work helps shine a light on them.
Joseph Starr (PepsiCo) is an Associate Principal Scientist with the FSQA Global team where he manages programs for ingredient hazard analysis, chemical contaminants, and digital projects. He holds an MS in Analytical Chemistry from SUNY Oswego. At PepsiCo, he began in the SRA team focusing on chemical risk assessment and horizon scanning for ingredients and packaging. In his current role, Joseph develops strategic initiatives to safeguard brands and enable business continuity for pesticide and chemical hazard related risks. He governs PepsiCo’s ingredient hazard analysis tool that is used by hundreds of food safety associates. He has designed and implemented numerous ingredient surveillance programs to strengthen proactive ingredient risk management. In addition, he is leading project development of data capabilities to strengthen food safety intelligence and industry hazard surveillance. Joseph has developed many learning materials that embrace PepsiCo’s food safety culture. His commitment to food safety extends beyond PepsiCo as he co-chairs the CropLife America Food and Beverage Committee and is a contributor to other various industry trade associations to advocate for science and risk-based policy.
Julia Weakley (Brazos County Texas Health District – BCHD) is an environmental health specialist. She holds a BS in Biology from the University of Houston – Clear Lake. She later received her MPH in epidemiology from Texas A&M University. Julia has since started her DrPH in environmental health at Texas A&M University. It was through Julia’s practicum experience completed as an intern at BCHD where she dived deeper into food safety, foodborne illness outbreaks, and the roles environmental health specialists and epidemiologists have during an outbreak investigation. She developed a tabletop training about environmental assessments and foodborne illness outbreaks to address some of the knowledge gaps local health departments may face. She also designed a prototype sampling kit that can be utilized by local health departments (LHDs) in Texas if they needed to collect samples in response to an outbreak. Julia has continued working alongside a team from Texas DSHS to improve the tabletop training. They also redesigned the sample kit which has since been deployed to a LHD in response to a foodborne illness outbreak investigation.
Kedir Abdi Hassen (Haramaya University) is a food safety professional with a PhD in Bioscience and Public Health, with a specialty in Bacterial Genomics and Foodborne Pathogens research. He has committed his life to protecting the safety of the global food supply and has pioneered the development of new testing procedures for detecting hazardous bacteria in food items. His efforts have introduced new food industry standards now recognized worldwide. He has authored and co-authored numerous publications and strives to educate politicians and the general public about the importance of food safety.
Laura K. Strawn (Virginia Tech) is an Associate Professor and Extension Specialist of Produce Safety in the Department of Food Science and Technology. She holds degrees from Cornell University, University of Florida, and University of California, Davis. Her research program focuses on the microbial safety of fresh fruits and vegetables; specifically, the ecology, evolution, and transmission of foodborne pathogens throughout the produce supply chain. Passionate about risk communication, Dr. Strawn strives to make her research accessible and actionable for American farmers and consumers. She collaborates directly with produce stakeholders to address and resolve various produce safety challenges. Additionally, Dr. Strawn is a lead instructor for multiple food safety curricula and enjoys being in the field. She loves mentoring and gladly donates her time to various professional service activities including the International Association for Food Protection (Chair, Food Protection Trends, Management Committee) and Phi Tau Sigma (Board of Directors). In recognition of her outstanding contributions and professional promise, Dr. Strawn received IAFP’s Larry Beuchat Young Researcher Award in 2021.
Lindsey Garner (Global Partners, LP) is a Food Safety Specialist. She develops rigorous food safety procedures and leads training initiatives that promote a culture of food safety and continuous improvement. Leveraging her background as an internationally certified Health and Wellness Coach and her BA in Psychology from Mount Holyoke College, she effectively applies behavior change principles to reinforce adherence to safety standards and best practices across the organization. In addition to her role at Global Partners, Lindsey serves as an Advisory Committee Member for Cornell University’s Cooperative Extension in Upstate New York, focusing on the Family and Consumer Sciences Program with an emphasis on farm-to-school initiatives. Her work in this capacity promotes sustainable food practices and improves community access to fresh, safe, locally sourced food, reducing the risk of foodborne illnesses and enhancing the health of students and the broader community. Prior to her current role, Lindsey was an Operations Manager at The Steritech Group, where she managed food safety protocols, supported large scale food operations, and led teams toward operational excellence.
Manoj Shah (TreeHouse Foods) is a Senior Food Safety Specialist/Corporate Microbiologist. He joined TreeHouse in March 2023. In his current role, he provides microbiological expertise and food safety support across the organization. He works with a cross functional team to meet food safety standards and drive continuous improvement. Additionally, he is actively involved in developing strategies on emerging issues and identifying novel technologies related to microbiological food safety topics. Prior to joining TreeHouse Foods, Manoj worked as a Principal Scientist at Food Safety Net Services (FSNS) for four years in Special Projects and technical Services roles. At FSNS, he was involved in designing research projects, such as challenge studies, process validation/verification studies, and development/onboarding of laboratory test methods. He also served as a technical expert for microbiology, food safety, spoilage investigation, and foreign material investigation and identification. Manoj has also developed and taught Microbiology and Food Safety courses. He earned his MS in Microbiology and PhD in Molecular Pathogenesis from North Dakota State University.
Mark Baker (Charlie’s Produce) is a food safety and public health scientist dedicated to safe and nutritious food supply chains. He holds a master’s degree in health science from Trident University. He is currently a DrPH candidate at Walden University, where his research interests include food system epidemiology, foodborne and waterborne diseases, and food policy. As the Director of Food Safety and Regulatory Compliance for Charlie’s Produce, he is passionate about building a food safety culture around world-class food safety programs. Through his roles within the food safety industry, he has authored and led validation studies, built predictive modeling for food safety risks for facilities, and been an effective steward of food safety principles. Mark is active in multiple food organizations, such as FoodTank. He is enthusiastic about mentoring and training future food safety professionals. Mark has taken an active role in helping veterans become food safety scientists and is the Co-Founder of the Robert Neihardt Award which aims to get more kids interested in careers in food safety and science to help feed future generations.
Matthew Stasiewicz (University of Illinois Urbana Champaign) is an Associate Professor of Applied Food Safety in the Department of Food Science and Human Nutrition. His work uses risk assessment and innovative laboratory methods to advance food safety microbiology. At Michigan State University he earned both a BS in Biosystems Engineering, focusing on food process engineering, and a BA in Philosophy, focusing on ethics. At Cornell he earned an M.S. and PhD in food microbiology, working on risk analysis. He was named in “Roster of Experts” by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) for 2023-2027, one of only 20 members from the US. The lab has many projects using simulation and risk assessment to improve sampling and testing for, and management of, foodborne pathogens in large-scale food productions environments.
Maxime Mistretta (Spore.Bio) is an innovative scientist and entrepreneur in the biotechnological field. Currently, as the CTO and co-founder of Spore.Bio, he is leading the development of cutting-edge technology for the instantaneous detection and monitoring of microorganisms in industrial products, a critical element in safeguarding against foodborne illnesses. His professional journey is marked by noteworthy contributions to both academia and industry by coupling multiple approaches from nanotechnology, fluidics, and computational science, contributing to the development of diagnostics and drugs for complex pathologies like Ebola, sepsis, and tuberculosis. As the CTO at Spore.Bio, Maxime is dedicated to revolutionizing food safety by integrating biophotonics with machine learning technologies into the field of microbiological quality control. His innovative tools empower manufacturers to effectively manage microbiological risks, ensuring the production of safe food. Committed to combating foodborne illnesses, Maxime is enhancing microbiological quality control, helping to make food safe from farm–to–fork.
Monipel Babb (North Carolina State University: NCSU) is a committed food safety expert with over a decade of experience in the industry. She is currently pursuing a PhD in Agricultural and Extension Education at NCSU, where her research focuses on assessing and mitigating food safety risks in the low moisture food supply chain and assisting to evaluate USDA AFRI SAS, Sustainable, Systems-Based Solutions for Ensuring Low-Moisture Food Safety. Throughout her career, Monipel has held significant roles in food safety audits with NSF International and SCS Global Services (both, USA) as well as in consulting as the founder of MS Food Safety Services in Ghana. Her dedication to global food safety is further demonstrated through her voluntary work with the USAID Farmer-to-Farmer program, on various assignments in Uganda, Sierra Leone, Lebanon, Tajikistan, and Ghana over the past eight years. Monipel is a recipient of the Hubert Humphrey Fellowship and has published peer-reviewed research on food safety. She remains actively engaged in the professional community as a member of IAFP, IFT, and NEHA, continuously advocating for food safety excellence.
Necat Kirkil (Foundation FSSC) is a Quality Assurance and Food Safety Consultant with an extensive background in guiding organizations through the implementation and management of food safety and quality systems across diverse regions. He holds an MSc in Food Technology and Quality Assurance from the University of Reading, UK and a BSc in Molecular Biology and Genetics from Bilkent University, Turkey. Necat serves as the FSSC Turkey and Middle East Regional Representative, where he supports and communicates with organizations across the region regarding the FSSC 22000 and FSSC 24000 schemes. In addition, he continues to train, audit, and provide strategic consulting for international and national organizations, focusing on improving food safety culture, quality, and sustainability. In his current role, Necat collaborates with certification bodies, national and international associations, and stakeholders to deliver public speeches and training. His dedication to improving food safety is evident in his extensive laboratory and auditing experience, including numerous audits for prominent organizations such as The Coca-Cola Company and Unilever. Necat’s commitment to advancing food safety is further demonstrated by his active participation in public speaking engagements and industry workshops, where he shares his knowledge and promotes best practices, establishing himself as a respected leader in the field.
With over a decade of experience in Quality and Food Safety, Neilsen Kwan (Home Market Foods, Inc) is a HACCP Certified Food Safety Manager committed to ensuring compliance with food regulations and customer specifications. His career includes key roles at Home Market Foods and LSG Sky Chefs, where he excelled in developing and revising HACCP systems, maintaining SQF programs, leading cross-functional teams, and collaborating with USDA and FDA regulators. As a Food Safety Manager, he has developed comprehensive policies, procedures, and training programs to elevate food safety standards. His certifications, including PCQI, HACCP, and Food Safety Auditor, reflect an expertise in preventive controls and environmental monitoring. He has successfully implemented Food Safety and Quality Compliance Check programs and introduced initiatives like Food Safety Month and the Quality Qudos program to recognize employees’ contributions. Additionally, he has led audits and created QA boards with plant-specific information, consistently reassessing and enhancing food safety practices within the plant.
Nick Lippard (Kellanova) has committed his career to cultivating robust food safety cultures within organizations, bridging the gap between theoretical science and practical application, through his 14 years of experience in food safety, nutritional wellbeing and regulatory compliance. His work with numerous CPGs and their iconic brands has enabled him to influence and enhance the practices of suppliers, co-manufacturers, and stakeholders across the food industry. At Kellanova, Nick has advanced his passion by building capabilities and driving meaningful change, ensuring that food safety is not only understood but ingrained in everyday behaviors. As a supporting food safety specialist for Michigan State University’s Online Masters of Food Safety, Nick guides current and future food safety leaders. In his role as a teaching assistant for Frank Yiannas’s “Creating a Food Safety Culture” course, he mentors students on their food safety culture journey, helping them implement successful cultural changes within their organizations. Nick’s vision for the industry’s future is centered on fostering environments and cultures where food safety is a core value, ensuring the health and wellbeing of consumers.
As a certified HACCP professional and NEBOSH Certificate holder in Occupational Health and Safety, Nivea Dixon (Taj Exotica Resort & Spa) brings over nine years of specialized experience in the food industry, focusing on the development and implementation of comprehensive food safety management systems. Her expertise lies in successfully driving initiatives that elevate food safety standards, ensuring compliance with regulatory requirements, and fostering a culture of safety across all operations. She has been honored with multiple prestigious awards, including the Middle East Cleaning, Hygiene & Facilities Awards for Excellence in Kitchen/Food Safety in both 2023 and 2024, in recognition of her contributions to the industry. She is deeply committed to maintaining the highest levels of food safety, with a passion for integrating innovative solutions that support digital transformation and sustainability within the sector. Her ongoing mission is to lead and inspire teams to achieve excellence in food safety practices, ultimately safeguarding public health and enhancing operational efficiency.
Noah Hershey (Alpha Chemical Services) is a skilled and passionate food and beverage sanitation expert with over a decade of experience leading processing and manufacturing operations for food and beverage service industry and alcohol manufacturers. In his current role as food safety specialist at Alpha Chemical Services, Noah is focused on right-sizing chemical sanitation programs for each facility no matter the size or scope. Seeing a need to help smaller producers clean at the level of the large, national brands Noah invented the Veracity line of cleaning chemicals which change color to indicate the effectiveness of cleaning process. These cleaning products allow operators live efficacy tracking of cleaning solutions with a simple visual color-change. A lifelong student in his field, Noah is a PCQI, HACCP, and SQF certified. He serves as an advisor for the University of Maine and University of Massachusetts Food Safety extension schools and teaches cleaning and sanitizing courses included in their industry-focused food sanitation curriculum.
Oluwafemi Adare (Wunderkind Consulting) has over 12 years’ experience as a certified management consultant, trainer, and lead auditor on Food Safety Management Systems standards. He has extensive experience working with food business operators in Africa to align their processes and practices with requirements of internationally recognized food safety management systems standards such as ISO 22000 and FSSC 22000, managing food safety risks, enhancing compliance and promoting food safety and quality culture among employees at all levels. His expertise has been demonstrated in several domains including product manufacturing, packaging, wholesale, and retail. As a Fellow of the Royal Society for Public Health (RSPH), he has organized seminars, bringing together experts to share insights and best practices. His collaborative approach has fostered a strong network of food safety professionals dedicated to continual improvement. His mentorship of young professionals underscores his commitment to cultivating the next generation of food safety experts. By providing guidance and support to food safety enthusiasts, he has inspired many to pursue careers in food safety, thereby ensuring the sustainability and advancement of the field.
Pardeepinder Brar (Kellanova) holds a BSc in Agriculture from Punjab Agricultural University, India, followed by an MS and PhD from the University of Florida, focusing on food safety research related to produce and low water activity foods. She has served as a grant proposal reviewer for NSERC Canada, an IAFP Food Safety Innovation Award reviewer, and a member of the IAFP Food Protection Trends committee. Her wide-ranging experience in food safety across various environments, food categories, and regulatory frameworks has been invaluable and has fostered a commitment to rigorous program execution and development. In her current role as a Senior Quality Ingredient Manager, she engages with diverse ingredients, processing conditions, food safety risks, and programs regularly. As a PCQI Lead Instructor, she enjoys discussing regulatory requirements with Quality and Food Safety employees at both corporate and plant levels, providing valid rationales for policies and procedures to foster a stronger food safety culture within the organization.
Pragathi Kamarasu (Chang & Sons Enterprises) earned her PhD in Food Science from the University of Massachusetts Amherst, where she spearheaded several research projects focused on food microbiology and safety. One notable project investigated the microbial transfer efficiency of Listeria monocytogenes during post-harvest handling of produce and explored effective mitigation strategies. To further support her research initiatives, she received the Capital Area Food Protection Association (CAFPA) Food Safety Fellowship and Award, with sponsorship from Kikkoman Biochemifa Corporation. Dr. Kamarasu also developed an innovative plant-based nano inactivation agent designed to target foodborne viruses, including human norovirus and enveloped viruses like SARS-CoV-2. In her current role as Food Safety Manager at Chang Farms, Dr. Kamarasu has significantly elevated food safety standards. She leads and trains her team, emphasizing how their practices can positively influence the industry. Committed to reducing foodborne illness risks, Dr. Kamarasu is dedicated to advancing food safety and making a meaningful impact in the industry.
Sara Jane Bellocchi (TraceGains) is a prominent leader in the natural foods industry, with over a decade of experience. She has successfully led R&D, quality, and regulatory teams from innovation to commercialization. With a strong educational background in Nutrition Science and International Food Law, she holds prestigious designations such as Lead Instructor for the FSPCA Preventive Controls Qualified Individuals (PCQI), BRCGS Professional, and Certified Food Safety and Quality Auditor (CFSQA) through the American Society for Quality (ASQ). She is also active in her local ASQ chapter and Intermountain IFT. As a Networked Ingredients Functional Consultant at TraceGains, Sara Jane guides Strategic Accounts through continuous improvement projects, enhancing their quality and R&D initiatives. Her dedication to food safety is further highlighted by her role as a speaker and educator at industry conferences and webinars. Known for her proactive approach to problem-solving and leadership, Sara Jane excels in managing food and beverage accounts, ensuring they meet the highest standards of safety and quality.
Sarah Kozak-Weaver (Wegmans Food Markets) is a highly accomplished food scientist with extensive experience in food safety. She holds a BSc in Food Science from Cornell University and an MSc in Animal Science from the University of Connecticut. She has held positions in academia, manufacturing, biotechnology, and retail, allowing her to bring multiple perspectives to her current role. As a Food Scientist at Wegmans, Sarah supports food safety in retail stores, manufacturing, and specialty restaurants. She manages shelf life testing, process and equipment validations, HACCP plans, recipe reviews, and supports training initiatives. Her technical expertise lies in microbiology, with published research on Listeria, E. coli, and spoilage microorganisms. Sarah is a Certified Food Scientist, a Certified Professional of Food Safety, and certified in HACCP, Seafood HACCP, Retail HACCP, PCQI, SQF, and GMPs. She is also the incoming Vice Chair for the Retail & Food Service Professional Development Group of IAFP and has authored 10 scholarly articles.
Savannah Applegate (Hygenia) is a food safety professional focused on furthering food safety technologies and research in the global protein segments. Prior to working in the food industry at Hygiena in Scientific Affairs, Savannah obtained her bachelor’s at The Ohio State University in Meat Science. She earned her master’s and PhD from Texas Tech University under the guidance of Dr. Mindy Brashears and Dr. Marcos Sanchez, respectively, where she developed the qPCR technology of BAXQuant® and BAXLimits™ for Hygiena. Dr. Applegate manages the company’s University Program where she continues to support student-led industry research. Dr. Applegate is an adjunct professor at Kansas State University and University of Rio Grande and has authored and co-authored many published peer-reviewed journal articles with a global focus on food safety and foodborne disease prevention. Committed to food safety, she and her husband, Ben, live in Southeastern Ohio, where together they manage a small beef and sheep farm to provide safe and wholesome protein to local consumers.
Sloane Stoufer (University of Massachusetts Amherst) is currently a PhD candidate at UMass Amherst studying under Dr. Matthew Moore. She previously worked as a lab technician at Kalsec Inc. in the Biotechnology and Food Protection Laboratory, helping to develop natural flavorings and antimicrobials, which served as her introduction to food safety and motivated her to pursue a graduate degree in Food Science. Sloane has been fortunate to collaborate with partners in industry and academia on a variety of projects related to pathogen detection and disinfection. Her research primarily focuses on development of rapid, portable sample preparation methods to facilitate sensitive in-field detection of viral pathogens from food and environmental samples. She developed a novel method for single-tube capture, concentration, and genomic extraction of foodborne viruses utilizing magnetic ionic liquids, a class of capture reagents developed by her collaborators at Iowa State University. Sloane hopes her work can help reduce barriers to routine microbial safety testing for small- and medium-scale food producers and facilitate faster outbreak source tracking for food safety officials.
Suraj Subramanian (Red Sea Global) is a dynamic Senior Food Safety Manager leading a groundbreaking giga-project in Saudi Arabia. This ambitious venture, aligned with the country’s Vision 2030, aims to launch luxurious tourism destinations. Suraj has been a driving force in revolutionizing food safety operations. He developed the innovative Food Safety 360 Program, which makes it simple and effective to foster a robust food safety culture. His creative approach includes designing custom food safety programs with detailed training materials and integrated record keeping, ensuring comprehensive compliance and engagement. With a master’s in food technology and a bachelor’s in biotechnology, Suraj’s career began at the Central Food Technological Research Institute in India, where he published his first paper. His journey led him to the Middle East, where he gained invaluable experience in industrial catering, luxury hospitality, quick service restaurants and significantly enhancing food safety standards. Suraj enjoys mentoring aspiring food safety professionals by sharing his technological expertise and offering valuable recommendations and support through social channels.
Tania (Assured Food Safety Consulting) is the Co-founder and Director. With over eight years of dedicated experience in the food and beverage industry and restaurants she brings her expertise in HACCP, Food Safety Training, and Regulatory Compliance. Since the establishment of Assured Food Safety Consulting in 2022, she has been committed to providing high-quality consulting services to various stakeholders in the Canadian food and beverage industry. Her primary focus lies in HACCP and GFSI certification programs. Holding a Master of Food Science degree and a specialized diploma in biotechnology, she offers valuable insights into the development and maintenance of food safety management systems, always approaching it from an operational perspective. With a background working alongside the Canadian Food Inspection Agency, she possesses a deep understanding of developing and implementing effective preventive control programs. As a SQF Registered Consultant and certified HACCP lead instructor approved by the HACCP International Alliance, she is well-versed in teaching HACCP course, and assists clients in SQF, Gluten-free, Organic, Non-GMO, and various certification requirements. She also hosts the “Safe Table Podcast” which interviews food safety professionals to raise cultural awareness of food safety.
Tanya Waraich (Compass Group Canada) has been recognized for her exceptional contributions to food safety at Compass Group Canada since 2021. With over a decade of experience, Tanya played a key role in developing and implementing a nationwide allergen program. Her leadership and hands-on approach have made her a top trainer and innovator, greatly enhancing food safety culture and awareness. Tanya connects with all levels of the organization through effective communication, authenticity, and empathy, showing a commitment beyond mandatory training. She organizes quarterly panel discussions featuring internal food safety leaders on topics like foreign materials and hand hygiene. Tanya is also the subject matter expert for the company’s internal safety podcast and recently curated podcasts for World Food Safety Day on food storage, transportation, and other critical topics. She contributes to the safety team’s innovation council, leads the e-HACCP pilot project, and serves as the primary liaison for new food safety innovations at Compass Group Canada.
Teni Zetlian (Aramark) has passionately worked in public health and food safety for 13 years. After completing degrees in biology and public health, she became a certified public health inspector, working in isolated communities across Canada to enforce legislation in areas with limited access to resources. Her interest in food safety grew while working with provincial agencies on initiatives focused on food safety education. With the intent to challenge herself and support food safety from a different viewpoint, Teni made the switch from government to industry. Teni is currently working as the National Food Safety Manager for Aramark Canada. In her role, she oversees the food safety programs for Aramark’s Canadian business coast to coast, including hundreds of high-risk institutions like schools, hospitals, and long-term care. Additionally, Teni led the development of a country-wide allergen management plan and sits on Canada’s first industry council for food allergen management in foodservice. Motivated to influence others and drive change, she continues to work towards food safety solutions to support industry and impact the well-being of Canadians everywhere.
As a Senior Food Safety Specialist in R&D, Yuqi Luo (Nestlé) has made a lasting impact on the organization’s commitment to food safety culture through innovative projects. With extensive expertise in laboratory research, manufacturing operations, and R&D development, Yuqi possesses a comprehensive understanding of food safety practices across diverse domains. With a career spanning multiple countries, Yuqi brings a global perspective and profound knowledge of food safety culture in various geographies, which also earned her recognition globally. Additionally, Yuqi actively serves on the boards of IFT Lake Erie Chapter and the Ohio Affiliation of IAFP, spearheading initiatives that nurture a culture of food safety, inspire next generation of young food safety professionals, and drive technological advancements. Through her career and experience, Yuqi has established herself as a respected figure in the food safety industry, leaving a positive impact on organizations and professionals alike.
Launched in 2023, “40 Under 40” is an initiative of The Alliance to Stop Foodborne Illness, which highlights forty up-and-coming food safety professionals from across the world. 2024 nominees needed to be between 18 and 39 years old (as of June 30th, 2024) and making significant contributions to food safety and food safety culture.
Applications for the class of 2024 are now CLOSED.
About 40 Under 40: The Alliance welcomes self-nominations or nominations by a friend or mentor of an up-and-coming young professional.
A completed application consists of a resume, and a brief cover letter outlining specific examples of the nominee’s contributions to food safety and food safety culture (including any relevant awards, recognition, or measurable results) and how the candidate demonstrates leadership potential.
Honorees are notified of their selection in mid-August and officially announced in September on social media.
In the inaugural year of our 40 Food Safety Professionals Under 40, we were thrilled to have representation from 7 countries and 15 states in the U.S. These featured professionals come from across industry, regulatory agencies, journalism, independent consulting, and academia, all serving the cause of food safety.
Aaron Bodie, PhD, is currently a food safety consultant and has been working as a food safety professional for eight years. He first started as a lab assistant at University of Arkansas’s Center for Food Safety. He continued his career as a graduate research assistant under Dr. Steven Ricke at the University of Arkansas and University of Wisconsin-Madison. Through this and other research, Dr. Bodie has published literature on rice byproducts, Listeria, and Campylobacter.
As a consultant, Aaron helps smaller manufacturers produce safe food and maintain GFSI standards. He works with hundreds of processing facilities to meet regulatory standards. He communicates with food safety professionals in many levels and functions, including those with “boots on the ground” and in research. He is an avid writer for Frontline Data Solutions’ food safety blog and is the face of viral food safety videos under the pseudonym “Dr. Micro Food Safety” on social media, engaging audiences in the food safety goings-on in the world.
Ada Omekam is a quality assurance professional who promotes collaboration and cross-functionality to streamline food safety processes. She holds a BS from the University of Georgia in Agriculture, Food Science. She has worked at Inspire Brands for nearly five years, beginning as a supplier quality specialist and quality assurance systems analyst before entering her current role as a senior quality assurance systems analyst.
In this position, she has worked with internal and external partners to create specifications and drive decision making around supplier quality and supply chain initiatives. She has streamlined systems to standardize supplier audits and has developed key performance indicators (KPIs) for supplier processes. She has taken the lead in investigations, corrective actions, and issue reports, emphasizing accountability across the company and suppliers. Her relationship-building with both internal and external teams, her drive to create better systems to support safety and quality, and her focus on data-driven decision making have helped Inspire Brands in their journey of continuous improvement.
Ashley Lehl is a business analyst for the Global Food Safety and Quality Assurance group at JBS USA. She holds an Associates of Science degree from Front Range Community College. She is a passionate advocate for food safety and has extensive technical and business expertise in the field. Ashley has worked with one of the world’s leading food companies for seven years helping develop and implement innovative strategies for food safety and quality assurance.
Most recently, she is co-leading the food safety culture initiatives at JBS around the world, working with many different cultures, companies, and levels of food safety culture maturity. Ashley is also an active member of various food safety and quality committees on behalf of JBS, including the Alliance to Stop Foodborne Illness and American Meat Science Association’s Reciprocal Meat Conference. Ashley is committed to ensuring the highest standards for food safety and quality assurance on a global scale and is dedicated to making a difference in the food industry.
Becky Unwer is a food scientist who has held multiple roles across the food industry. She received a BS in Food Science and Human Nutrition from University of Florida and an MS in Management Information Systems from the University of South Florida. She has, throughout her career, held roles on the supplier side, within a certification body, and in food service, giving her a unique perspective of the food safety continuum. In her current role as Senior Manager II on the Supplier Food Safety team, Becky focuses on food safety for fresh and frozen produce. She has also covered many categories from pet food to grocery to frozen foods.
During her time at Walmart, she has skillfully handled food safety emergencies, trained and mentored others in emergency management, and worked alongside suppliers and merchant operations. She works with suppliers and partners, evaluating their processes and developing food safety acumen and capabilities. She has led projects related to antibiotics in pet food and controlled environment agriculture, collaborating with companies and professional organizations beyond Walmart, including the Center for Produce Safety, the International Association for Food Protection, and the Leafy Greens Safety Coalition. Her passion, openness, and “big picture” perspective inspire others to action in the name of food safety and to protect all within the interconnected world of food.
Beth Wittry earned a Bachelor of Science degree in Molecular Environmental Biology from the University of California, Berkeley in 2008 and a Master of Public Health degree from San Diego State University in 2010. Following this, Beth worked with the Indian Health Service (IHS) as a Service Unit Sanitarian. She later joined the U.S. Public Health Service (PHS) as an Environmental Health Officer and continued to work with the IHS through 2013. While at IHS, Beth worked diligently to improve the tribe’s health; her work included leading a multi-agency investigation of a norovirus outbreak that affected 135 people. She joined CDC’s Vessel Sanitation Program (VSP) in 2013; this program provides public health inspections and outbreak investigations for cruise ships. In this position, Beth conducted 260 cruise ship inspections, served as an expert on food safety code interpretation for VSP staff, and taught 100 food safety courses to cruise industry management.
Beth is considered an outstanding instructor and excels at making complex materials understandable. She also led investigations of 5 shipboard outbreaks of gastrointestinal illness. In 2017, based on her extensive skills and experience, she was selected to join CDC’s Safe Food Section (SFS), where she serves as a retail food safety subject matter expert. In this role, she leads food safety research projects, develops national food safety guidance and training for health department staff, and analyzes and interprets foodborne outbreak data. She has also taken on leadership roles in national workgroups, including one that improved guidance for outbreak investigators, and one focused on the AFDO Healthy People 2030 initiative to reduce foodborne illness.
Boris Bolshchikov, PhD, is the Head of Food Safety Research and the Global Food Safety Center (GFSC) at Mars Incorporated. He leads a team of food safety scientists and capability-building experts dedicated to capturing and translating new knowledge and scientific insights into novel technical solutions and practical capabilities. Boris holds a Master’s and PhD in Chemistry from the Russian Academy of Science and Moscow State University, specializing in synthetic and computational approaches in macromolecular drug design. He joined Mars in 2011 and has since held various leadership roles in Innovation, R&D, Quality and Commercial across Russia, Eurasia, and Asia.
Throughout his career at Mars, he has helped build supply chain resilience against global food safety challenges. Before the GFSC this involved mitigating microbial and food integrity risks by fostering a quality culture, sharing knowledge, and enhancing technological capabilities in Asia and Eastern Europe. These efforts spanned supply chains such as cocoa in Indonesia and dairy in the CIS region. Under Boris’s leadership, the GFSC continues to be vision driven enabling safe food for all through a pre-competitive approach and collaborative culture. He and his team proactively share advancements in science and technology, helping to build food safety capabilities in Global Supply Chains through training and sharing best practices.
Britanny Saunier is the Executive Director of the Partnership for Food Safety Education (PFSE). She earned her MPA with a health policy focus from the School of Public Affairs at the American University in Washington, DC. Her passion for preventing foodborne illness brought her to PFSE as an intern in 2011. Britanny previously served as the PFSE Director of Development, successfully increasing program service revenue and bringing diversification to the Partner network. She facilitated program engagement with consumer and academic food safety experts and supported PFSE programs, including the national Consumer Food Safety Education Conference.
In her current role as Executive Director, Britanny focuses on leveraging the Partnership’s historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize its mission to develop and promote effective education programs to reduce foodborne illness risk for consumers. Bringing together the public and private sectors to collaboratively influence positive health outcomes is what sparks her joy.
Callin Godson-Green is an experienced auditor, advisor, trainer and food safety manager with The Food Safety Company of Ireland. She earned an undergraduate degree from Technological University Dublin in Food Innovation, followed by a Master of Science from the same institute in Food Safety Management. Her Master’s thesis entitled “Would you like flies with that?” specifically examined consumer perceptions of food safety in the United States and Europe and how common safety preconceptions could be changed through promotion of positive food safety culture in all aspects, not just within the food industry.
Callin is a safety-driven individual who has experience across the globe, assisting in a variety of sectors ranging from primary production and manufacturing to restaurants and grocery. In her current role, she works on translating food safety legislation and best practices for those outside of the industry, in order to help them understand how their products can promote positive food safety. She also trains businesses on their relative jurisdictional requirements, amplifying how technology can promote best practices and go above and beyond with food safety.
Eric Moorman, PhD, is the Corporate Manager of Food Safety and Scientific Affairs at Butterball. Prior to working at Butterball, Eric completed his MS in Food and Environmental Virology and a PhD in Food Safety Microbiology at North Carolina State University. In his current role, Eric supports Butterball’s manufacturing plants by responding to issues related to microbiological process control, sanitation, and environmental monitoring. He also investigates new technologies that can be used for the detection, prevention, and control of foodborne pathogens, both within manufacturing plants and on farms.
Eric is active in multiple food safety professional groups. He is a board member of the Educational Advisory Board for the Food Safety Summit, co-developing and presenting in Summit sessions on sanitation and organizing a session on proposed regulatory changes and intervention strategies for Salmonella in poultry. In addition to this board position, Eric is the recently elected Secretary on the Food Hygiene and Sanitation Professional Development Group for the International Association for Food Protection.
Georgina Cuckston, PhD, is a highly skilled and experienced science communicator with a proven track record of success driving the conversation around food safety, helping build food safety cultures. She holds a PhD in Chemical Engineering from the University of Cambridge, where her research focused on the development of new test methods for determining detergent mechanisms when cleaning food soils. She also has a master’s degree in chemistry from the University of York.
Currently a science communications manager at Mars, Georgina is responsible for developing and delivering science communication strategies for the Global Food Safety Center (GFSC), a pre-competitive research center focused on ensuring access to safe food for all. She has over 10 years of experience in science and science communication, with a focus on chemistry, chemical engineering, and food safety. Using all of this experience, Georgina has developed and delivered science communication strategies for global food manufacturers, including driving communications strategy for communication of pre-competitive food safety research.
Hager Shalaby is an independent researcher specializing in food safety systems and public policy. She is a fellow at the American University in Cairo and just completed her thesis on policy implementation challenges of food fraud prevention in Egypt. She collaborated with professors to conduct exceptionally well-researched research on the evaluation of the microbiological quality of milk from different sources in Egypt, which contributed to the identification of potential health hazards and the development of strategies for improving milk safety and public health. Hager has an extensive background and professional experience in food safety and quality management, working with diverse teams across different levels of organizations, including the National Food Safety Authority (NFSA) in Egypt.
Within a short time after joining NFSA, she embarked on studying public policy at the American University in Cairo, forging collaborations with prominent scientists and acquiring in-depth research expertise and familiarity in broad areas of food safety policies. Hager has a proven record of leading project collaboration under challenging, fast-paced environments and guiding cross-functional partners at NFSA. This was achieved by providing technical support for implementing food safety and quality programs and projects. She provided valuable input for technical documents, ensuring accuracy, clarity, and relevance while working as a food safety auditor at NFSA. Furthermore, she contributed to the implementation of food safety risk management. She also contributed to developing capacity building for food safety and quality, including auditors at NFSA.
Joe Whitworth is a journalist specializing in food safety and quality and holds a journalism degree from the University of Central Lancashire. After graduating, he worked on newspapers in Australia, as an editor for William Reed Business Media and as a reporter for Food Navigator. He now works for Food Safety News where, as a dedicated staff writer, he has been instrumental in raising awareness and understanding of critical food safety issues, empowering individuals and organizations with the knowledge they need to safeguard public health. His deep understanding of the subject matter, combined with his exceptional storytelling skills, has allowed him to effectively communicate complex concepts to diverse audiences, fostering a stronger culture of food safety in the process.
Beyond his journalistic contributions, Joe has actively participated in industry events to foster dialogue and collaboration. His moderation of sessions at Food Ingredients Europe in 2015 and The Ingredients Show in 2018 exemplify his commitment to knowledge sharing and promoting best practices within the food safety community. By facilitating meaningful discussions among industry professionals, he has been a catalyst for positive change, propelling the industry forward and inspiring others to prioritize food safety.
Jonael Vergara is a determined and dependable food safety professional with many years of work experience in the food and beverage manufacturing industry. He holds a BS in agricultural engineering, and most of his experience focuses on the production of coconut food products packed in bulk and retail sizes, such as desiccated coconut, coconut milk, and other coconut beverages.
He has a proven track record for leading the AHYA Coco Organic Food Manufacturing Corporation, Millennium Specialty Coconut Products Inc., Franklin Baker Incorporated, and Franklin Baker Company of the Philippines successfully including cGMP, HACCP, and BRCGS Food Safety; sustainability certifications including Organic, Fair Trade, and RSB; and product claims certification like halal and kosher. He has also facilitated the development, implementation and continuous improvement of comprehensive food safety and quality management system programs, including food safety culture, internal audits, root cause analysis, and corrective actions. He has been a valuable resource for training sessions at the organization, speaking on quality and food safety and working to establish a supportive environment for productivity, food safety, quality, and safety.
Julian Graham is a dedicated safety specialist at Sodexo Live! having been on the team since 2012. With 23 years of experience in the food service industry, Julian’s unwavering commitment to food safety is evident through implementing initiatives like the Health Ambassador program and translating evolving science into actionable operational objectives. His active involvement in professional organizations, including the International Association for Food Protection (IAFP), National Environmental Health Association (NEHA), and Association of Food and Drug Officials (AFDO), demonstrates his continuous pursuit of learning and professional growth.
With a strong foundation in leadership and operations, Julian has held various roles throughout his career, including Director of Retail Hospitality. Julian’s dedication to inspiring team excellence, increasing professional engagement, and creating a harmonious work environment has positively impacted food safety culture. His commitment to driving a zero-harm culture ambition showcases his proactive approach to prioritizing safety and continuously improving protocols.
Karina Falcone is a Registered and Licensed Dietitian in Florida working with the University of South Florida’s Dining Services for nearly three years. She attended Florida International University and received her BS in Physics and her MS in Dietetics and Nutrition. In her role in Dining Services, she has excelled in food safety, earning certifications for ServSafe Manager and AllerTrain Manager. She is the allergen champion on campus and is the go-to resource for allergies, accommodations, and preventing cross-contact.
Karina spends most of her days in the dining halls educating staff on the importance of food safety and eliminating cross-contact and cross-contamination. She has built relationships with staff across all four dining halls and two campuses who see her as an expert in the field. She goes above and beyond to ensure each team member truly understands the importance of the “why” behind each food safety practice and how it can affect guests when something goes wrong.
Katherine Clayton, PhD, is the CEO of OmniVis, a company dedicated to developing easy-to-use platforms to detect food borne pathogens. She is passionate about proactive approaches in food and health – seeing how early detection in food and the environment can prevent food waste and protect public health. Born and raised in San Francisco, she had an uncle pass from a dangerous infectious disease, declaring one day she’d “cure the world of all diseases.” Katherine obtained a BS and MS in Biomedical Engineering at Cal Poly, San Luis Obispo, and a PhD in Mechanical Engineering at Purdue University. In that time, she developed a love for infectious disease diagnostics and researched a new and novel technology that she later spun off into OmniVis.
Katherine wants to make testing accessible. She’s worked with stakeholders worldwide from different education and language backgrounds, integrating their feedback into the products OmniVis makes today. Implementing user-centered design into product development makes OmniVis’ technology intuitive. Katherine’s dedication to food safety and diagnostics is reflected in the 14 grants she’s been awarded, entrepreneurship awards, mentorship of students, and features in major news outlets such as NPR and Entrepreneur Magazine.
Lauren Edwards is the Rapid Response Team Epidemiologist with both the Michigan Department of Agriculture and Rural Development (MDARD) and Michigan Department of Health and Human Services (MDHHS). Her role is to act as a liaison between the state food regulatory agency and the state and local public health departments during foodborne outbreak investigations, and she fills that position with great enthusiasm. She began her role as an enteric disease intern in 2018 with the MDHHS and fell in love with the field of enteric epidemiology and solving foodborne outbreaks.
In the years since, she has been involved in and helped to solve multiple foodborne illnesses outbreaks, has presented regionally and nationally, contributed to the literature, become a known entity among federal, state, and local colleagues, and has become a valued resource not just within the food program, but the entire Department of Agriculture and Rural Development. Her skills and abilities have made her a highly valued contributor to Michigan’s Rapid Response Team, and a trusted collaborator and colleague for many people in federal, state, and local agencies, from both those with decades of experience and the students finding their way into public health. She proactively took part in the Great Lakes Leadership Academy to build her skills in leadership, management, and public policy development. Lauren has also completed Michigan State University’s Great Lakes Leadership Academy.
Lily Yang, PhD, is Senior Manager of Food Safety at The Acheson Group (TAG). Dr. Yang holds a PhD in Food Science and Technology from Virginia Tech and has published extensively on topics such as food safety markets and consumer attitudes. Her research at Virginia Tech, working alongside Virginia Cooperative Extension and the International Food Information Council Foundation, developed risk communication toolkits and interventions to improve food safety culture and promote new technologies. With previous expertise in mixed-methods research, she has converted and incorporated qualitative and quantitative knowledge into real-life applications through the food, beverage, and cannabis industries. At TAG, her leadership and industry knowledge focuses on diverse audiences to support food safety culture and food safety practices both at work and at home.
Her current work finds her collaborating alongside clients to support practical and co-developed food safety solutions focused on mitigating operational, regulatory, and reputational risk in the manufacturing, retail, and new innovation/technologies spaces. Fluent in multiple languages, her work and training activities focus on effective communication to diverse audiences and stakeholders to meet them where they are. In her spare time, she co-runs the pseudoscience debunking social media AcademicFoodiez with her friend Dr. Nicole Arnold. The two seek to collaborate with other food safety, nutrition, and medical professionals to dispel food safety pseudoscience and increase consumer awareness.
Lindsey Ferraro is an epidemiology professional with a passion for foodborne illness containment and response. Lindsey completed a Council of State and Territorial Epidemiologists (CSTE) Applied Epidemiology Fellowship at the Tennessee Department of Health (TDH) with a concentration in foodborne and enteric diseases, while concurrently completing a graduate certificate in food safety from the University of Tennessee at Knoxville. As a fellow, Lindsey led multiple projects which contributed significantly to the advancement of TDH’s Foodborne and Enteric Diseases (FED) program, including a comprehensive evaluation of the surveillance of Cyclospora cayetanensis. Lindsey also conducted an extensive evaluation of Yersiniosis surveillance trends from 2010 to 2020.
In her work with TDH, she has contributed to outbreak investigations within the state of Tennessee and has worked extensively on the state of Tennessee’s public facing complaint system which will be used to stop foodborne illnesses in real time. Lindsey maintains professional conduct with owners and operators during site visits in which she seeks to provide educational guidance, which is impactful in creating a lasting food safety culture in restaurants and other food service establishments. Her positive attitude throughout this program and her willingness to continue to learn and grow are inspirational to the TDH team.
Loron Pinnock Brown, PhD, is a dedicated Food Safety and Quality Professional with over 12 years of experience. Her passion for food science and its impact on health drove her to pursue a PhD in Animal Sciences, researching produce safety and the Leafy Green Value Chain. Loron has worked across diverse sectors including local government, food manufacturing, and agriculture, working on regulatory compliance, microbiology, food technology, and quality assurance. In each role, she has implemented and maintained robust food safety management systems, conducted comprehensive risk assessments, and delivered training. She applies her analytical skills to identify risks and devise effective mitigation strategies.
In her current role, she is also a communicator and leader, building and managing cross-functional teams and fostering a culture of collaboration and accountability. Her relationship-building approach has established trust between her and her colleagues, clients, and regulators. In addition, Loron actively participates in workshops, conferences, and training programs, demonstrating her commitment to continuous improvement. Her goal is to keep herself and her teams adaptable and dedicated to innovative solutions that raise the bar for food safety standards.
Maria is a passionate, professional, and rigorous food safety and quality expert, well-experienced and educated in executing a culture of food safety excellence. She earned her MS in Food Safety while supervising and leading a team of 15 quality assurance specialists at Agropur. Here, Maria continued to orchestrate systematic process improvement to reduce spoilage, eliminate microbial contamination contributors, and standardize site-wide training in microbiology, foodborne illness, and food safety. She launched her career at Mead Johnson Nutrition as a lab analyst where she quickly earned trust from management and her team as a leader. Her contribution to food safety has boomed since 2021 when she became the Food Safety Quality Assurance Manager, then Supplier Quality Manager at Hudsonville Ice Cream, responsible for ensuring safety and quality of multiple national ice cream brands.
At Hudsonville, she’s improved quality policies and execution, sourced and implemented a company-wide supplier management platform, and improved supplier quality and accountability through innovative scorecards, auditing programs, and automated workflows. One example of Maria’s commitment to food safety culture is her launch of “Brilliant at the Basics,” an employee engagement initiative paired with food safety awareness training for her former staff at Agropur. This initiative created new, self-sustaining common language and accountability within her team that radiated across upstream and downstream departments. Examples like this are present in any challenge Maria accepts.
Mary Yavelak is a food safety extension associate with a passion for designing, implementing, and evaluating food safety programs grounded in educational psychology models. She holds a BS in Food Science with a minor in Microbiology and an MS in Food Science with a minor in Psychology, both from North Carolina State University. In her current role as the Retail Program Coordinator with the Safe Plates team at NC State University, Mary is responsible for developing technical food safety curricula related to retail settings, as well as coordinating in-person and virtual trainings to promote positive food safety culture.
Additionally, she creates educational graphics to engage non-technical audiences, many of which have made significant contributions to the Safe Plates Food Safety Information Center which uses social media as a food safety education tool. Beyond her professional work, Mary actively participates in the International Association for Food Protection (IAFP) and the Conference for Food Protection (CFP). Her strong foundation in food science, combined with expertise in educational methodologies and communication, enables her to champion food safety messaging across diverse audiences.
Monica Khoury is a quality expert at Nestlé USA who has demonstrated exceptional leadership and dedication to promoting a strong food safety culture. Her passion for this important work was ignited during her studies with Frank Yiannas, and she has continued to focus on culture as a key factor in the fight against foodborne illness. She earned a master’s in food safety and a bachelor’s in animal science from Michigan State University.
Monica’s experience in quality and regulatory affairs is extensive, having worked in meat, ready-to-eat desserts, and sugar confections facilities and supported a wide variety of businesses through her corporate quality and regulatory roles. Monica has taken on the leadership of the food safety culture workstream, in addition to her responsibilities for allergen management expertise and supporting several factories. She has engaged employees in events such as Food Allergy Awareness Week and World Food Safety Day and implemented a recognition program focused on safety and food safety behaviors. Her efforts have helped to create a culture of safety and awareness throughout the organization. Monica’s commitment to food safety is not limited to her work at Nestlé USA. She is also active with the Alliance to Stop Foodborne Illness e-commerce and toolkit working groups, demonstrating her dedication to improving food safety practices across the industry.
Morrine Omolo, PhD, is a research scientist devoted to interconnecting technical aspects of food safety science with the fundamentals of behavioral science. She earned a BS in Biochemistry from Farleigh Dickinson University and her MS and PhD in Food Science from University of Minnesota. Her research examined the use of genomic tools to target weaknesses in the E. coli genome by manipulating ingredients in food matrices. She coupled this with behavioral research on how food handlers navigate food regulations to innovate new approaches to meet food safety standards. Her research took her to Japan and Kenya, where she is originally from, where she not only collaborated with other scientists but also taught foundational food safety to numerous audiences. She now works at University of Minnesota, St. Paul, as a food safety research scientist.
In this role, Morrine continues to approach food safety from an interdisciplinary perspective, seeking to better understand the relationship between human behavior, decision making, compliance, and best practices. By understanding and building on this relationship, she aspires to act as ambassador and advocate for food safety excellence across industry, regulatory agencies, and consumer communities. Her most current project examines how this relationship manifests at the local level, drawing on how individuals’ upbringing and early experiences influence their engagement with food safety culture as adults. In all her work, she is committed to mentoring others both within and outside of the food safety field because she believes collaborative problem solving will help empower everyone to have a positive impact on food safety.
Natalie Seymour is the Food Safety Analytics & Intelligence Manager with Ecolab Commercial Digital Solutions, where she supports new initiatives in advanced analytics with suggested corrective actions and program updates. Natalie is also the technical lead and lead instructor for the Certified Professional in Food Safety training program and technical lead for the Food Safety Culture Assessment Program. She holds both a BS and MS in Food Science from North Carolina State University where she researched the use of audit data to provide insight into patterns in food safety behavior. Prior to her current role, Natalie was the Food Safety & Audit Development Manager in the Ecolab Food Retail Division where she employed a strategic, research-focused approach to the development and implementation of food safety audits. Beyond audit development, she supported food safety program offerings to large and small grocery chains and served as the technical lead for the Ecolab Science Certified program in Food Retail Services.
Since starting her career, Natalie has worked on bringing food safety culture to everyone by helping inform the decisions of all people. She believes strongly in inclusion and diversity and uses those principles to help in her communication and assisted in her retail and consumer education roles at NC State University. Natalie has continued to work on training programs at Ecolab, teaching for the National Environmental Health Association (NEHA) Certified Food Professional Courses. She has begun working on customer projects to help them with their specific food safety needs, which will impact food safety culture in individual businesses. Natalie has served on Conference for Food Protection (CFP) committees and worked with International Association for Food Protection (IAFP) groups as well to advance food safety.
Neal Fredrickson leads food safety, quality, and regulatory training at Cargill where he is responsible for driving the company’s design strategy to make effective and engaging training. He holds a MEd in Learning Technologies from the University of Minnesota where he is now a PhD candidate. Neal’s research interests include statistical modeling of the relationship between food safety training and food safety outcomes in the manufacturing industry. Before joining Cargill, Neal served as the curriculum coordinator at the Food Protection and Defense Institute (FPDI) where he designed and delivered food defense training for diverse audiences including domestic and international food manufacturing industries, the U.S. Federal Bureau of Investigation (FBI), and he facilitated a multi-national symposium on food defense at Interpol in Lyon, France in 2016.
Neal joined Cargill in 2018 to lead the company’s food defense and food fraud strategies where he took a learning-first approach to quickly scale the newly developed programs. In addition to his work with Cargill, he participates in professional groups dedicated to continuous improvement of food safety culture across the food industry, contributing time and thought leadership to develop tools for small- and medium-sized companies.
Olamide (Ola) Afolaya, PhD, is a dynamic and passionate food safety professional with a vision to ensure increased accessibility to safe food for all. With an unyielding commitment to challenging the status quo, she stands as a champion for food safety, inspired by the belief that safe, wholesome food for everyone is attainable. She holds a BS in Biological Sciences with a minor in Organic Chemistry from the University of Botswana where she worked as a research assistant exploring properties of plants and legumes. She also holds a MS and a PhD in Food Science from the University of Georgia. Prior to joining the Kellogg Company, Ola developed her expertise as a food safety research assistant at the Center for Food Safety, University of Georgia and as a Microbiologist at a MillerCoors brewing facility.
In her current role as the Director of Global Food Safety and Regulatory at the Kellogg Company, Ola has nearly a decade of invaluable experience with the organization. Her career trajectory has been marked by positions of increasing responsibilities. What drives her in her work are the small victories that cumulatively drive impact: crafting policies, scrutinizing supplier programs, and engaging in critical decision-making processes. These moments ensure the safety of the food produced by her company. Additionally, Ola finds great joy in sharing her knowledge and experience, both at Kellogg and beyond, actively sharing thought leadership to develop tools for small- and medium-sized companies. She takes these mentorship responsibilities very seriously as she passes on the invaluable lessons she has learned.
Pavlos Fragkopoulos has been in the food industry for over a decade, supporting quality and food safety across several sectors. He holds a BSc in Food Science from the Technological Educational Institute of Athens in his home country of Greece and an MSc in Food Quality Management from Wageningen University in the Netherlands. Throughout his career he has worked in six different countries and two states in the US, currently leading raw material & packaging quality, external manufacturing, and holistic quality risk management for MARS Inc.
During his career with MARS, he has improved traceability for global markets, led the certification of quality management, and improved accuracy of customer care. His work in these areas earned him a nomination as a Mars Make the Difference finalist. Pavlos was also the creator of Quality Week, an event celebrated in multiple countries and segments in the Mars network. Through this event, he engaged over 1,000 associates in quality principles and culture, earning a Corporate Quality Hero award. He holds numerous qualifications and professional memberships, mentoring food safety professionals and students, has been presenting to international conferences and universities and supporting the United Nations’ World Food Programme. In all of these roles, he seeks to improve quality and food safety by strengthening risk assessment and engaging teams in the continuous improvement of risk management strategies.
Rachel Jorden is a senior engineer with the Global Food Safety team at PepsiCo, specializing in compliance and management systems. She attended Texas A&M University and graduated in 2013 with a dual degree in Food Science and Nutritional Sciences. She worked in Quality and Food Safety at Conagra before coming to PepsiCo in 2016. At PepsiCo she began working in Quality and Food Safety at a site, managing their Quality and Food Safety Systems and winning multiple sector and site awards for food safety and quality initiatives. Rachel is in the Food Safety Culture Working Group for PepsiCo, offering her expertise to the team on compliance. She has taken the lead on several food safety culture projects for PepsiCo that were employed globally, including a Virtual Food Safety Escape Room for this year’s World Food Safety Day that was played by 195+ employees and groups globally.
In addition, she has led World Food Safety Day celebration events, taught numerous Preventive Controls Qualified Individual (PCQI) classes, and led PepsiCo’s Global Food Safety Mandates program. Rachel also belongs to the Alliance to Stop Foodborne Illness Gamification Working Group, where she shares and learns best practices on gamified learning with other food safety leaders. As she grows in her career at PepsiCo, she plans to continue to champion food safety and ensure commitment at all levels of the organization.
Rebecca Wynne is a quality and safety professional with a background in environmental and public health. She holds a BS in Exercise Science with a concentration in Kinesiology and Biomechanics from Transylvania University and an MPH from University of Oklahoma. Rebecca joined Darden in 2012 as a Total Quality Manager supporting Olive Garden restaurants throughout the western United States. She has led initiatives across Darden restaurants to positively promote a strong culture of food safety across 10 recognizable brands. She currently leads a team of food safety professionals supporting 1850+ full-service dining locations where teams strive to create exceptional dining experiences for guests. Rebecca believes there is empowerment in education. She focuses on awareness and accountability to foster constructive food safety behaviors and adherence to protocols at all levels. She is actively engaged in many food safety committees and organizations dedicated to reducing foodborne illness.
Rebecca has made many connections with industry, regulatory, academia, and professional organizations. She has served on the Conference for Food Protection for over a decade and will continue to grow her career focused on food safety efforts. She also serves on the NEHA food safety committee and was selected for a position on the Retail Food Safety Advisory Group representing industry. Rebecca brings valuable perspectives from the field and experiences. Prior to joining Darden, she worked for NSF International as a Food Safety Auditor. She also served as an as a Registered Environmental Health Specialist (REHS) for the Tulsa City-County Health Department where she conducted regulatory food inspections and taught community food safety classes. She is a Registered Sanitarian (RS) and Certified Professional of Food Safety (CP-FS).
Rishi Banerjee is an experienced food policy professional based in Washington, DC who currently serves as head of the SmartLabel program at the Consumer Brands Association. In his current role, Rishi is focused on leveraging his expertise to develop robust food safety use cases for SmartLabel. Recall modernizations, allergen declarations, safe handling instructions, and validated cooking instructions are just some of the resources he is working with industry to bring to consumers through SmartLabel. Rishi’s career spans multiple sectors including government, non-profit, consulting and retail.
Rishi began his career at the US Department of Agriculture (USDA) Environmental Microbial Food Safety Lab (EMFSL) where he conducted research on foodborne pathogens including Salmonella, Listeria, and E. coli. After leaving USDA, Rishi served as Director of Regulatory and Technical Affairs for the American Frozen Food Institute (AFFI), where he worked with industry on developing comments to new regulations under the FDA Food Safety Modernization Act (FSMA). Rishi went on to lead the Global Food Safety Initiative (GFSI) for the Consumer Goods Forum (CGF) in US and Canada. Following GFSI, Rishi led Regulatory and Industry affairs for Amazon’s North American Food Safety team where he focused on issues relating to human food, pet food, baby food and dietary supplements.
Ryan Dittoe is a food safety and public health professional committed to robust food safety culture and enhancing regulatory compliance. He holds a BS in Business Administration and Management from Purdue University. He has been working with Chipotle for seventeen years, holding multiple roles responsible for operations, safety, security and risk, and food safety. He now serves as the Senior Director of Restaurant Food Safety and Quality Assurance. In this position, he developed and implements food safety strategies and programs that impact 3,200 restaurants in the US, Canada, and Europe. His ability to identify process deficiencies and implement effective safety solutions has help enhance Chipotle’s food safety systems.
Additionally, his commitment to establishing robust employee wellness monitoring, training programs, and partnerships between Chipotle and food safety technology leaders has helped bolster Chipotle’s food safety culture. Under Ryan’s leadership, Chipotle earned Fast Casual’s 2023 Food Safety Excellence Award, which he accepted at the Fast Casual Movers & Shakers Gala. He has also received a CEO award for his work with the organization. His contributions continue to elevate food safety practices and set a benchmark for the industry.
Shelby Calvillo is currently an internal food safety specialist for MGM Resorts in Las Vegas. She graduated from the University of Arizona in 2015 with a BS in Public Health. Shortly after graduation, Shelby began her environmental health career as an inspector in Pima County, Arizona, where she found a passion for food safety. She progressed onto becoming a trainer in Pima County and helped manage the successful launch of electronic inspection software in Pima County. In 2019, she studied the efficacy of risk control plans in retail food when used as an enforcement tool.
Since moving to Las Vegas, she has helped champion food safety culture at MGM resorts. Las Vegas saw over 38.8 million tourists in 2022, with Shelby overseeing the safety of consumers in two resorts on the Las Vegas Strip. She has continued advocating for food safety not only in her own resorts, but also recently presented at the Nevada Enviornmental Health Association Conference in 2023 on how to advocate for food safety as a regulator, an industry professional, or someone in academia.
Silin Tang, PhD, is a research scientist specializing in the development, evaluation, and validation of foodborne pathogen identification methods. She earned her PhD in Food Science and Technology at Cornell University where she researched and developed a transcriptome analysis of foodborne pathogens under stress conditions, the application of sequencing technology to subtype bacteria, and other control strategies against foodborne pathogens. With her knowledge of pathogens, she has worked in veterinary medicine developing vaccines and in food safety sequencing genomes. Silin’s dedication to science-led innovation has helped transform microbial contamination source tracking to improve the speed, accuracy, and cost-efficiency with which pathogen sources can be identified and potential threats to human health mitigated.
In her current role as a senior research scientist at the Mars Global Food Safety Center, she leads and supports projects related to pathogen confirmation and tracking, raw material adulteration prevention, and foreign body contamination prevention. Her goal in all her work is to help people thrive by raising the standards of how quickly and efficiently risks to food safety can be identified and managed across the supply chain.
Sofia Feng, PhD, is a food scientist dedicated to safe and nutritious foods for both humans and animals. She holds an MS and a PhD in Food Science from North Carolina State University. She has worked with multiple food manufacturers across commodities providing not only food safety trainings but also hands-on implementation of alternative interventions for pathogen bio-control. She has worked with regulators, private food industry stakeholders, and over 100 quality assurance personnel in the US and Latin America. She encourages manufacturers to be inquisitive about regulations and engage in federal compliance.
Sofia has been a presenter, organizer, and convenor of numerous sessions at the International Association for Food Protection (IAFP). She also acts as the Secretary for the state of Georgia’s affiliate (GAFP). Sofia has served multiple roles within the Institute of Food Technologists (IFT) and is active as a qualifications committee member at the Honor Society for Food Scientists: Phi Tau Sigma. In her meetings, trainings and presentations she speaks about regulations as well as the culture necessary to uphold those. In June 2023, she joined Briess Ingredients and in her current role as Division Manager she plans to continue promoting foods that are safe, acting as an ally industry leader and advocate in the food safety community.
Stephanie Cotter, PhD, is a food safety scientist and subject matter expert for instructional design for food safety training. She holds a BS and a PhD in Food Science from North Carolina State University. Since earning her degrees in food science with an interdisciplinary focus in instructional design and adult education, Stephanie has become a go-to professional at NC State for food safety expertise and instructional design, whether the need is university- or industry-focused. She also acts as an educator and workplace learning expert. In addition to teaching traditional on-campus or virtual university classes, she planned and coordinated the Summer Scholars program in 2021, where students came from across the United States and abroad for an experiential learning program focused on food safety in food manufacturing. She has also served as an instructional designer in the development or redesign of numerous NC State online food safety training offerings which reach approximately 1,500 food industry professionals each year.
As the Food Safety Coordinator at Feldmeier Dairy Processing Lab, where NC State’s Howling Cow milk and ice cream is manufactured, Stephanie transitioned the HACCP Plan to a Preventive Controls Food Safety Plan, developed and implemented a 3rd party auditing program, and established an Environmental Monitoring Program with routine plans for ATP, allergen, and microbial sampling. Between her scientific background and educational expertise, Stephanie continues to contribute towards better, more effective food safety and food safety training across academia and the food industry.
Tia Glave is the President & Co-Founder of Catalyst, LLC. She has over a decade of experience in large and small food manufacturing, food retail, and start-up food environments, including supporting iconic brands like Pillsbury and Yoplait, and leading food safety and quality at the nostalgic sweet shop Milk Bar. As a chemical engineer and a Certified Master Coach, she combines her technical knowledge of systems, data, and proven strategies, with her passion for developing and growing the capabilities of others to empower technical experts to become technical leaders. She holds numerous certifications and has led teams in food safety and quality, sanitation, laboratory services, operations, and maintenance.
In 2021, Tia founded the Black Professionals in Food Safety & Quality networking group to mentor and grow Black talent. She is an active International Association for Food Protection (IAFP) member, serving as the Retail & Food Service Professional Development Group (PDG) Chair and the Food Safety Culture PDG Vice-Chair, and is an advisory board member for QA & Food Safety (QA) Magazine. In addition, she is a member of the International Coaching Federation.
Tyler Williams is a consumer product safety and quality expert with significant experience in the food and beverage, cannabis, and dietary supplement industries. He graduated with a master’s degree in food safety and a certificate in international food law from Michigan State University. He holds professional development certifications in food defense, food fraud, preventive controls, HACCP/International HACCP Alliance Trainer, USDA Organic, and PCQI for both human and animal food. In January 2023, Williams became the youngest CEO to run ASI, a 92-year food safety company. Previously, Tyler was ASI’s Chief Technical Officer, where he was responsible for the certification process of over 3,000 audits annually, while also training and consulting major food and beverage companies around the world to help improve their food safety practices.
In 2020, Williams founded Cannabis Safety & Quality (CSQ), the first cannabis certification program to meet Global Food Safety Initiative (GFSI) benchmarking requirements in addition to ISO requirements and regulatory requirements from seed to sale. Food safety is hardly “just a job” for Tyler – he’s a self-proclaimed “food safety nerd” who’s gone great lengths to safeguard our industry’s future through his non-profit organization Show Me Food Safety. This 501c3 provides free resources to small food manufacturers and growers in Missouri to help improve their food safety practices and get on the shelves of local grocery stores. The organization’s Show Me Food Safety Scholarship Fund awards $2,000 each year to students currently enrolled in food science, food safety, or a related degree program who have improved the food supply chain. Through Show Me Food Safety’s small supplier program, the organization offers pro-bono services to local companies that can’t typically afford the cost of an audit/certification, such as a popcorn company based in southeast MO and a small Asian American and Pacific Islander-owned business based in Saint Louis.
Veronica Bryant is an environmental and public health professional who specializes in food safety projects. She holds a BS in Chemistry from Appalachian State University in North Carolina. After graduation, she began her career in food safety as a local environmental health specialist in Mecklenburg County, NC. Veronica worked in local environmental health for several years before transitioning to the NC Department of Health and Human Services, Division of Public Health as a regional environmental health specialist.
Veronica currently serves as the Emergency Preparedness and Outbreak Coordinator, where she provides training and technical assistance for local environmental health specialists on outbreak and emergency response, HACCP and specialized processing, and leads other food safety projects, including coordinating food protection teams at large events. Veronica has been a lead instructor for the NC State University Retail HACCP Validation and Verification Course since 2017. She is an active member of the Conference for Food Protection (CFP), International Association of Food Protection (IAFP), and North Carolina Food Safety and Defense Task Force, organizations which allow her to work collaboratively with other food safety professionals to help prevent and respond to potential risks to consumers in the food system.
Yuwei Chang, PhD, is a senior research scientist at the Mars Global Food Safety Center. She works in the food integrity research program, which is focused on developing new and improved tools and analytical methods that help mitigate food integrity challenges across the global food supply chain. Yuwei received her PhD in Analytical Chemistry from the Dalian Institute of Chemical Physics, Chinese Academy of Sciences, with a focus on method development and applications of plant metabolomics. Prior to Mars, she worked in the Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, with a focus on the development of plant metabolomics methods to help illustrate important plant pathways and its regulation.
Over the past six years, Yuwei has utilized her passion for analytical sciences to lead and deliver breakthrough research including the development of non-targeted analytical methods. Yuwei’s drive for high-quality research has enabled the building of a platform, including both hardware and software, to conduct real-time and routine surveillance for authenticating cocoa butter. This work was utilized on a small-scale sample set, which laid a solid foundation for expansion into scaled-up experiments of other critical raw materials. In addition to these achievements, Yuwei has led research into foreign material detection focused on practical challenges found in the industry. This work could potentially lead to a significant reduction in food safety incidents involving low-density foreign materials in food stuffs.
Stop Foodborne Illness is a 501(c)(3) tax-exempt organization. Donations are tax-deductible to the extent the law allows.
