Protecting consumers by building strong food safety cultures
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Alexandra is the Food Safety Director – Southeast at Fresh Express, where she is responsible for the east coast agricultural operations food safety program, environmental monitoring, and provides corporate food safety and quality oversight for the Columbia, SC facility.
Prior to working at Fresh Express, Alexandra was the Food Safety Director of Agricultural Operations at McEntire Produce. She volunteers her time as a member of the Center for Produce Safety Technical Committee and as a steering committee member for the International Fresh Produce Association Food Safety Council.
Alexandra received her Ph.D. in Food Science with minors in microbiology and epidemiology from Cornell University under Martin Wiedmann and Renata Ivanek. During graduate school, she modeled pathogen die-off and presence in the pre-harvest produce environment and assisted companies in improving their Listeria environmental monitoring programs.
Andrew has 10 years of experience in the food safety industry, and is a passionate and driven leader who strives to deliver excellent customer service, education, and solutions. As the Director of Business Development at ASI Food Safety, Wood oversees and manages the sales activities of the company, which is one of the largest and most respected food safety auditing firms in North America.
In his current role, Andrew leverages his skills in customer relationship management, team building, and communication to cultivate and maintain strong relationships with existing and potential clients, partners, and stakeholders. He also goes above and beyond by educating ASI’s customers about the latest trends, regulations, and best practices in the food safety industry, providing them with customized solutions that meet their needs and expectations.
Since joining ASI Food Safety in 2015, Andrew has contributed to several significant projects and achievements, such as securing a large contract with a major retailer, launching a new online platform for audits and inspections, and expanding the company's presence and reach in new markets and sectors.
Asbah is a seasoned food safety and quality professional with over a decade of experience spanning the public health and food industries. As a Manager of Food Safety and Quality at US Foods, she leads cross-functional initiatives to strengthen food safety across a wide portfolio of exclusive brand products and suppliers.
Her previous leadership at Get Fresh Produce included implementing the Provision digital food safety platform, enhancing allergen controls, driving multi-site audit successes and creating a positive food safety culture. Her career began in public health, where she served in environmental health roles at major metropolitan public health agencies, including the Minnesota Department of Health. These roles instilled a deep commitment to public service, collaboration, and prevention-focused food protection.
Asbah is passionate about mentorship, education, and building stronger food safety systems industry-wide. She holds a B.S. and M.S. in Microbiology and multiple certifications, including PCQI and Registered Environmental Health Specialist with NEHA.
Bill is a Product Manager at Taco Bell.
With a background in food science, holding degrees from Chapman University and Cal Poly Pomona, Bill brings a collaborative approach to food safety, fully embracing the idea that we win or lose together as an industry. Championing transparency and best practice sharing, he strives for authenticity in all of his interactions with peers and stakeholders, unafraid to have frank and honest discussions about consumer protection.
He has been fortunate enough to be a part of initiatives to improve food safety practices and culture within his supply chain and community, including work with the Leafy Greens Safety Coalition, Commercial Food Sanitation’s Continuum program, and various advisory councils including Animal Welfare and Produce Food Safety within Taco Bell’s parent company, Yum! Brands.
Above all, he is dedicated to continual refinement of organizational approaches to, and ownership of food safety at all levels, and always takes care to nurture that same passion across the other scientists on his team.
Brittany is a distinguished leader in food safety and quality, currently serving as Corporate Quality Expert at Nestlé USA.
With over 15 years of experience, she has driven impactful improvements across contract manufacturing and laboratory operations. Brittany has led initiatives that reduced consumer complaints by over 50%, implemented performance routines that halved underperforming sites, and launched programs like the “Quality Summer Series” to elevate technical capabilities across the supply chain. With a Lean Six Sigma Green Belt certification, Brittany has delivered over $1.8 million in cost savings through process optimization and capacity-building initiatives.
Her leadership in food safety culture includes GEMBA walks, recognition programs, and award lunches that empower frontline teams and promote transparency. Previously, at the Nestlé Quality Assurance Center, she led a 66% reduction in consumer complaints and increased lab productivity by 45%.
Brittany holds a Master’s in Biotechnology from Johns Hopkins University and is an ISO 9001 Lead Auditor. She is widely known for her strategic, people-centered approach to food safety excellence.
Brooke serves as the Director of Global Validation and Certification at Neogen® Corporation, where she can help meet a very practical need for promoting food safety - reliable testing methods. Brooke’s career at Neogen started in Research & Development, where she was the lead scientist on two product launches for mycotoxin detection using an aqueous extraction. For the past eight years, she has overseen the Validation department, a team of scientists who work diligently to improve and maintain Neogen’s scope of external approvals and validations (e.g. MicroVal, AOAC Performance Tested MethodsSM).
Brooke regularly works with standard organizations and approval bodies to strengthen programs and write validation guidance. She currently serves on AOAC International’s Board of Directors, as Chair of AOAC Governance Committee, and Chair of AOAC Modification Task Force. Brooke previously served on the AOAC Official Methods Board, on ISO TC34/SC9/WG3 Bacterial Toxins project team, as AOAC Research Institute Advisory Council Chair and on AOAC Analytical Solutions Forum. She has also presented at various conferences including IUFoST, Cereal & Grain, AOAC, and IAFP.
Caio holds a degree in Dairy Science and Technology and Food Safety Management. He began his career producing fine cheeses and worked for nearly 10 years in the aseptic packaging and equipment industry.
Currently, he serves as Cargill's Lead Microbiologist for Latin America, responsible for supporting all of the company's operations in Latin America, focusing on defining microbiological standards, analytical methods, sampling plans, process validations, microbiological risk assessments, HACCP, Environmental Monitoring Program, Hygienic Design and Sanitation, and training related to microbiology and food safety.
Caio is an active member of the Brazilian Association for Food Protection (BRAFP), where he currently serves as Vice President. He is also a member of the International Association for Food Protection (IAFP), where he served on the board as Affiliate Secretary and Affiliate Chairperson and is part of the Executive Board Speaker Program of the same association, having spoken at Food Safety Conferences in Brazil, Argentina, Mexico and the USA.
Caleb is a distinguished food safety consultant, systems trainer, and regulatory advisor with over a decade of experience advancing food safety culture across West Africa.
As a Consulting Partner at Calswards Consult, he has guided more than 30 enterprises to achieve ISO and FSSC 22000 certifications by designing and implementing tailored Food Safety Management Systems (FSMS) that strengthen compliance and audit readiness. His expertise spans diverse sectors, including spices, cereals, fruits, and ready-to-eat foods. Through collaborations with USAID, GIZ, and the African SME Network, Mr. Blassey has led gap assessments and delivered HACCP training to SMEs, youth, women-led businesses, and persons with disabilities—making food safety inclusive and accessible.
He has developed technical support packages on hygiene, traceability, labelling, and certification readiness, enabling small enterprises to meet global standards. Holding an MSc in Food Quality Management, NEBOSH certification, and IRCA-accredited FSMS Lead Auditor credentials, Caleb is recognized as a forward-looking leader committed to resilient, safe food systems.
Caitlin is a food microbiologist and Scientific Program Manager at the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) in Washington DC. In this role, she leads cross-sector projects that connect government, industry and academia to address critical food safety challenges. Her work spans from organizing high-impact symposia to playing a pivotal role in a public-private partnership to advance data-driven pathogen control policies. She also oversees institute-wide initiatives to promote the highest standards of scientific integrity in food and nutrition research.
Passionate about strengthening public trust in science, Caitlin regularly writes for industry publications, translating complex microbiological issues into clear, accessible insights for both technical and public audience. She is equally dedicated to mentoring early-career scientists and fostering the next generation of food safety leaders.
Caitlin holds a BS in Biological Sciences from the University of Connecticut and a PhD in Food Science from Oklahoma State University. She is an active member of IAFP and IFT.
Celina brings 14 years of academic and industry experience to her role as a Food Safety & Quality Specialist with Nelson-Jameson, where she drives innovation in lab supply chain and FSQA operations. Prior to joining Nelson-Jameson, she has made significant contributions in application development of nanopore sequencing for the food industry, working alongside global thought leaders from GenomeTrakr, PulseNet and NGS Microbiology Forum to bring game-changing tools in today's dynamic landscape of smarter food safety.
A trusted resource in food safety, she empowers labs to reduce costs and turnaround times through digitization and rapid food diagnostics following AOAC, ISO, and global regulatory guidelines. Celina’s background includes roles as a research assistant, QA supervisor, regional technical support specialist, and global commercial development lead—bringing a diverse perspective to improve food safety culture and public health. She’s co‑authored scientific papers and symposia abstracts (e.g., Frontiers in Microbiology, AOAC, IAFP), contributed thought leadership in Food Manufacture and Food Quality & Safety Magazine, and presented at GenomeWeb and GMI14.
Holding a B.S. in Food Science (Cal Poly) and a M.S. in Molecular Food Microbiology (Purdue), Celina is an active member of WAFFP, IFTPS, IAFP and ISO (some of which are microbiology and planning committees) to support the exchange of new knowledge and best practices in addressing emerging issues in food safety.
Chao is a senior food safety and regulatory compliance leader with over 12 years of progressive experience in the food industry. He currently serves as Corporate Director of Regulatory Compliance at a leading food company in the industry, where he oversees supplier quality assurance, regulatory programs, and food safety initiatives.
Chao has played a pivotal role in advancing supplier quality systems, driving digital transformation in supply chain compliance processes, and strengthening food safety culture across multiple manufacturing plants. He also spearheaded the company’s tariff strategy project, aligning regulatory compliance with global trade and supply chain objectives to ensure competitiveness and resilience in international markets.
In 2024, he was awarded a patent for an AI-based food safety risk assessment and early warning system, underscoring his commitment to innovation and leveraging technology to protect consumers. He has published six peer-reviewed papers on food safety and technology and has co-authored a textbook on edible fungi development, further contributing to the scientific community.
Chao is a council member of the National Confectioners Association (NCA) and was selected as one of the eight Future Leaders in the NCA’s 2025 Future Leadership Program.
Christina is a Postdoctoral Researcher at the University of Massachusetts Amherst, working under the direction of Dr. Lynne McLandsborough. Her current work is in collaboration with the Institute of Applied Life Sciences at UMass, where she is co-developing a novel sanitizer for dry food processing applications.
Christina completed her PhD in Food Science at UMass Amherst in August 2025 under the direction of Dr. Matthew Moore and Amanda Kinchla. During her PhD, Christina was fortunate to collaborate with partners in academia and industry on a variety of projects related to food safety regulation, sanitation, and Human Norovirus awareness. Her PhD research resulted in a novel method for observing sanitation-related behaviors in food retail without imposing bias, and the development of a hybrid sanitation program for small food producers in collaboration with the University of Maine and North Carolina State University.
Christina hopes her past and present work helps reduce barriers to food safety compliance and awareness for small- and medium-scale food producers.
Daniel is a Senior Epidemiologist in the Enteric Diseases Epidemiology Branch at the U.S. Centers for Disease Control and Prevention (CDC), and an Adjunct Research Professor in the Department of Food Science at Virginia Tech and the Department of Biostatistics at the University of Rochester Medical Center.
At CDC, Dr. Weller’s work focuses on developing novel approaches for modeling disease trends and risks, identifying sources of infection, and understanding disparities in illness burden. He has led CDC efforts on enteric disease surveillance and emergency response, and represents the agency on national initiatives including the Surface Water Antimicrobial Resistance Monitoring System. He also serves as the subject matter expert for more than five enteric illnesses, as well as for several cross-cutting topics.
His academic research focuses on the ecology and control of human pathogens in freshwater systems, with the goal of developing practical, data-driven strategies to manage microbial risks in collaboration with partners across government, academia, and industry.
Dustin is the Food Safety, Quality, and Regulatory Manager at Cargill’s Monticello facility. He holds a Master of Science in Food Safety from Michigan State University, where his thesis focused on Creating a Behavior-Based Food Safety Culture Training Program for Food Manufacturers.
With a strong passion for advancing food safety culture, Dustin has successfully led and implemented multiple initiatives across the industry. His contributions include driving behavior-based food safety conversations, co-developing the IAFP Food Safety Culture Toolkit, and designing Cargill’s culture survey and toolkit.
Dedicated to continuous improvement, Dustin strives to strengthen food safety culture within organizations, ensuring lasting impact across teams and operations.
Ellen is the Director of Outreach for the Safe Plates Program at North Carolina State University. She holds a BS in Biology from Davidson College and a MS and PhD from NC State.
In her role, Dr. Shumaker leads a food safety extension program supporting consumers, retailers, regulators, and community groups. This includes the development and delivery of food safety programs and courses, as well as other educational material such as factsheets and social media content. She designs, implements, and evaluates a variety of food safety messages to better understand food handling behavior and to provide research-based approaches to improve food safety.
Dr. Shumaker is particularly interested in the intersection between food microbiology, risk communication, and human behavior. Ellen is an active member of the food safety community including the International Association for Food Protection, where she is currently serving as the Food Safety Education PDG Chair, as well as the Conference for Food Protection, the Food Safety Extension Network, and the NC Variance committee.
Gustavo is Senior Manager of Food Safety and Predictive Analytics at Western Growers Association (WGA). He earned his PhD in Food Science and MS in Applied Statistics from the University of Illinois Urbana-Champaign, and a BS in Food Science from the University of Nebraska-Lincoln.
His expertise centers on integrating food safety science with advanced data analytics to create proactive, data-driven solutions for the produce industry.
At WGA, Gustavo develops data programs through the GreenLink® platform, transforming raw grower and processor data into dashboards and insights that guide operational decision-making. His academic research produced supply-chain simulation models that quantified how interventions, such as sampling and process controls, reduce microbial risks in leafy greens.
Gustavo also leads the LGMA amendment process, ensuring industry standards reflect the latest science through a transparent, inclusive approach. He collaborates with industry and academia to produce guidance, training, and resources such as the “Data 101” series or videos and articles, and FAQs, workshops, and fact sheets. By bridging food safety, analytics, and practice, Gustavo advances proactive decision-making across fresh produce
Jada works as a Microbiological Scientist in the Scientific Affairs department at bioMérieux. She obtained her undergrad degree in Chemical Engineering at Tuskegee University, but once she took an unexpected role in the food safety, she gained a strong passion for her work and ability to be a part of saving lives.
Jada’s work includes performing validation and feasibility studies of cutting-edge microbiological methods, ensuring they meet or exceed regulatory standards set by the USDA, FDA, and AOAC. Jada consistently supports food industry partners in interpreting and implementing best practices, while ensuring comfortability when food testing. Her scientific precision and thought leadership are reflected in her nine co-authored publications and conference presentations, including at IAFP, where she has contributed to studies evaluating rapid pathogen detection methods in complex food matrices.
Jada is currently in school for her Master of Science in Food Safety at University of Arkansas, so that she can strengthen her innovation in food safety.
Jasmine is an R&D scientist at Kerry Ingredients in Beloit, WI. She holds a B.S. in Agricultural Sciences from Punjab Agricultural University, India, an M.S. from Auburn University, and a Ph.D. in Food Science from the University of Georgia.
During her masters’, she validated the concept of “Functional Ice” in poultry, contributing to her research group earning the “Spirit of Sustainability Award”. Her doctoral work advanced rapid quantification methods for Salmonella and Campylobacter in poultry. She also received Third Prize in the IAFP J. Mac Goepfert Developing Scientist Competition for presentation on Ciprofloxacin-resistant genes in Campylobacter.
At Kerry, Dr. Kataria leads the development and validation of clean-label antimicrobials for beverages and pet foods, advancing Food Protection initiatives and ensuring alignment with business and customer needs. She has delivered multiple symposium presentations at IAFP over the past two years, focusing on enhanced safety, shelf-life extension, and regulatory considerations for pet foods.
Dr. Kataria also serves on the Scientific Information and Education Committee of the AMSA and is dedicated to advancing food protection through innovation and collaboration.
Jenn is the Chief Operating Officer at Zero Hour Health (ZHH), where she drives operational strategy and helps the company set the standard for food safety, employee health, and outbreak prevention in the foodservice and hospitality industries.
Her career began in education, where she learned how to take complicated concepts and explain them in ways that make sense to different audiences. That skill now defines much of her work at ZHH: turning broad public health guidance into straightforward, actionable steps that apply to the managers and frontline workers who need to execute them. Jenn leads organizations through crisis situations like foodborne illness outbreaks, partnering with health departments and coordinating teams to resolve issues quickly and effectively. She also partners with clients to improve employee health systems and procedures to prevent crises from happening in the first place.
With a passion for protecting communities, she ensures ZHH continues to help clients prevent incidents, respond under pressure, and safeguard both people and brands.
Jessica is a seasoned food safety and quality assurance executive with over 15 years of experience leading national programs across the foodservice and prepared foods sectors. Currently serving as Vice President of FSQA National Programs & Foodservice at Taylor Fresh Foods, she oversees multi-site compliance, customer partnerships, and strategic initiatives that elevate food safety standards nationwide.
Jessica has spearheaded the implementation of advanced technologies, including an AI camera system at the largest foodservice facility in the U.S., and developed a comprehensive East Coast GAP program modeled after successful West Coast practices. Her career includes pivotal leadership roles at Taylor Farms Florida, where she managed operations, sanitation, and regulatory compliance across multiple facilities, consistently maintaining SQF Level 3 certification. Jessica’s expertise spans HACCP/HARPC implementation, FDA and USDA regulations, and supplier quality programs.
With a Bachelor of Science in Biology and multiple industry certifications, she is recognized for her strategic vision, cross-functional leadership, and commitment to continuous improvement in food safety.
Austin is an Environmental Health Specialist V with the Georgia Department of Public Health. His work focuses on food safety, including plan reviews and inspections. He has led projects to improve vendor compliance and inspector consistency at temporary food events by compiling and analyzing inspection data and developing training materials and handouts for inspectors and vendors.
Austin is also an instructor for NEHA, instructing the Temporary Food Establishments course, among others. He has presented on temporary event food safety at both NEHA and state affiliate conferences, sharing data and lessons learned with regulators nationwide. He earned his undergraduate and master’s degrees from Columbus State University and his Doctor of Health Sciences from A.T. Still University.
He is a Registered Environmental Health Specialist, a Certified Professional – Food Safety, and a Diplomate of the American Academy of Sanitarians.
Kate is a food safety leader dedicated to shaping a safer future for consumers and the foodservice industry. With over a decade of experience in food safety and risk management, she has driven innovation, education, and collaboration to strengthen food safety culture nationwide.
In 2023, Kate joined Food Allergy Canada to lead national foodservice strategy and launched Think Food Allergy, a free program equipping foodservice operators with practical allergen management tools. She works closely with public health authorities, industry leaders, and small businesses to advance evidence-based allergen management practices across Canada.
Kate is passionate about empowering employees through training, engagement, and actionable measures that improve both safety and business outcomes. Beyond her professional role, she lectures at universities, chairs George Brown College’s Culinary Nutrition Program Advisory Committee, mentors graduate students, and serves on the board of a local women and children’s shelter. Recognized for her leadership and commitment to mentorship, Kate is championing a stronger, more inclusive food safety system for the future.
Katie is a Product Manager on the Taco Bell FSQA team leading food safety initiatives in produce and sauce categories. She drives strategic efforts to strengthen food safety culture and enhance supplier performance while ensuring food safety is integrated at every stage from new product development to launch at over 8,000 restaurants nationwide.
Katie holds an MS from Washington State University, where she conducted microbial food safety research mitigating Listeria monocytogenes contamination on produce and published work in Frontiers in Microbiology. She leads the annual Yum! Brands Produce Industry Meeting, uniting stakeholders to promote collaboration and advance food safety across the industry. Katie also chairs the Technical Sauce Council at Taco Bell, guiding experts, academia, and manufacturers in data-driven food safety decisions, including navigating acidified foods guidance to ensure regulatory compliance and product safety.
Katie fosters a culture of trust and transparency, encouraging stakeholders to prioritize consumer protection. Her strong technical background and collaborative approach make her a vital leader in food safety innovation and improvement within Yum! Brands and the wider produce community.
Keisha is a Food Systems Leader and owner of Roots & Rain, LLC. Roots & Rain is dedicated to helping organizations, women, and historically impacted farmers enhance their agricultural footprint by providing resources, training, and effective collaboration.
Keisha's extensive experience spans several years, during which she has focused on supporting producers in our food systems and communities. She has successfully trained over 1,000 producers on USDA food safety standards, guided more than 200 producers through successful Harmonized (GAP & GAP Plus) audits, and developed comprehensive food safety plans and a curriculum centered on value-added products.
In addition to her demanding professional responsibilities, Ms. Rainey dedicates much of her time and expertise to numerous community organizations and initiatives. She holds a prominent leadership position as the Vice President of the SC Black Farmers Coalition, where she actively champions the rights and interests of Black farmers across South Carolina. Her advocacy extends to her role as the Chair of the Land Access and Agribusiness Subcommittee for the Columbia SC Policy Committee.
Komsan holds MS in Biotechnology under the center of Probiotics and Prebiotics from Kasetsart University, Thailand. With over a decade of experience in Quality & Food Safety, currently as a Senior Quality Manager, he has made a robust food safety culture within his organization.
The most impactful initiative was the "Food Safety at Heart" project. The core objective of this project is to instill a behavior change among staff, encouraging them to consistently do the right thing for food safety from their HEART at every step of working. He has been working closely with cross-functional teams to ensure every part of organization is aligned and moving towards the same goal. It is a testament to the power of people-centered leadership, demonstrating that when we lead with our hearts, we can achieve remarkable results.
Mr. Phongphakdee firmly believes that this is a long-term journey, however, the sustainable results are continuously growing. He is not only contributing to the organization's success but also setting up a new chapter of Quality and Food safety culture in the field.
Kristen is the Vendor Food Safety and Compliance Manager at Hissho Sushi, a retail sushi company.
She earned her BS and MS in Food Science at North Carolina State University, where her Master’s research focused on evaluating food safety training programs and food safety culture in dairy processing. Her career spans academia, manufacturing, and retail, giving her a broad and balanced perspective on food safety challenges.
In her current role, Kristen manages the supplier approval program with a risk-based approach to ensure all suppliers and ingredients meet regulatory requirements and internal standards. She has led efforts to streamline the approval process and restructure supplier tracking to improve data accessibility and compliance.
Kristen also supports food safety across Hissho Sushi locations through inspections and personalized training. She is committed to strengthening food safety culture by clearly communicating risks and empowering others to act confidently. Kristen is a SQF Practitioner, a PCQI, and is certified in HACCP and Seafood HACCP.
Lauren is the Outbreak Response supervisor for the Southern Nevada Health District, based in Las Vegas, NV. She started as an Environmental Health Specialist I, performing routine food inspections at mom and pop restaurants, Strip buffets, and large events including Electric Daisy Carnival. She then became the co-principal investigator for a CDC EHS-Net Cooperative Agreement where she leads research into ways to improve food safety.
She has published multiple studies based on her research testing the usefulness of social media in predicting foodborne illness and exploring food safety culture. She has led multiple interesting outbreak investigations including an investigation into nonviral hepatitis linked to alkaline water, a large norovirus outbreak at local resort hotel, and thallium toxicity linked to imported sweets.
She currently supervises the team that investigates all foodborne illness in Southern Nevada, in addition to lead poisoning and legionellosis. She earned her MPH at the University of Nevada Las Vegas.
Louis is a food safety and public health professional with over a decade of expertise advancing Quality, Food Safety (QFS), and regulatory compliance. As a Food Safety Auditor at AssureCloud, his work transcends borders, helping organizations strengthen their systems and safeguard consumer well-being worldwide.
His assessments and strategic guidance have enabled organizations to strengthen their food safety systems, safeguarding consumers and reinforcing global trust in the food supply chain. Through the Food Safety Hub, he actively promotes food safety culture with initiatives such as World Food Safety Day engagements, street campaigns, and tailored coaching. His mentoring programs continue to empower individuals to build meaningful careers in food safety, broadening the field’s influence and reach.
As a member of IAFP and GhaFoST, he remains at the forefront of emerging trends, scientific advances, and global best practices. Recognized for his ability to inspire, influence, and lead, he consistently advocates for food safety not merely as a compliance measure, but as an indispensable pillar of public health protection and sustainable development.
Marcia is a food and agriculture reporter for POLITICO, where she has reported on federal agencies and the food industry since 2022. Recently, she has led the team’s coverage of the second Trump administration’s overhaul of federal food agencies and its impact on farmers, consumers and workers. She has delivered major news on the accidental firing of federal employees handling the outbreak of bird flu, covered the rise of the Make America Healthy Again movement and broke news about cuts to federal food assistance.
Before POLITICO, she covered antitrust policy and the meat industry for The Capitol Forum. At The American Prospect, she reported on labor, immigration and climate. Her work has been cited by Congress and the media. She is a regular contributor on radio, podcasts and TV, recently appearing on NPR and CBS. An Ohioan, Marcia graduated from Princeton University, where she was editor-in-chief of The Daily Princetonian. She lives in Washington, D.C. with her fiancé.
Matthew is an Associate Professor and Eric A. Decker Scholar in the Department of Food Science at the University of Massachusetts, Amherst.
He graduated with a B.Sc. in Food Science from Cornell University with an undergraduate research thesis under direction of Dr. Kathryn Boor, and received a Ph.D. in Food Science from N.C. State working under the direction of Dr. Lee-Ann Jaykus.
After serving as a postdoctoral scholar in the Jaykus Lab, Matt then joined the National Antimicrobial Resistance Surveillance Team at the U.S. Centers for Disease Control and Prevention as an ORISE Postdoctoral Fellow under the supervision of Dr. Jason Folster.
Matt joined UMass in 2018, and his research focuses on food safety with a focus on foodborne and environmental viruses. In food safety, he has over 70 peer-reviewed publications, 4 textbook chapters, 2 patents, delivered numerous research seminars related to food safety nationally and internationally.
Meghan holds a B.A. in Public Health and an M.S.P.H. in Epidemiology from the University of South Carolina. With extensive food safety expertise at both state and federal levels, she has served as a Health Scientist at the CDC since 2018, working in the National Center for Environmental Health. Meghan helps manage the National Environmental Assessment Reporting System (NEARS), to gather data on the environmental factors of foodborne illness outbreaks in retail settings. Her roles include data modernization, analysis and publication, and advising state and local health departments. Meghan has also led initiatives with CDC partners; these include AFDO's Healthy People 2030 Norovirus at Retail workgroup and various Conference for Food Protection committees.
Recently, she helped develop tabletop learning exercises for inspectors to better understand how and why foodborne illness outbreaks occur. Meghan has published 4 first-authored publications on food safety and, most notably, a Morbidity and Mortality Weekly Report on the contributing factors of foodborne illness outbreaks.
Melanie is an Assistant Professor and Epidemiologist in the School of Public Health (University of Minnesota). She has an MPH in Epidemiology from Columbia University and a PhD in Environmental Health from the University of Minnesota. Stemming from her experience working in federal, state, and local public health agencies, she has a strong interest in improving public health surveillance and outbreak investigations in order to better detect and respond to foodborne illness outbreaks.
She partners across sectors including industry, academia, and government to conduct program and policy evaluations, understand the role of consumers in emerging food safety issues, identify root causes of foodborne illness, and to conduct research to inform prevention opportunities to drive declines in the occurrence of foodborne illness.
She has also conducted novel research linking restaurant inspections to foodborne illness outcomes to better understand the role restaurants play in foodborne illness transmission. Passionate about ensuring a well-trained workforce, she teaches classes focused on the critical role of public health surveillance and outbreak investigations in ensuring a prevention-focused food safety system.
Pranav is a pioneering food science researcher and Continuous Improvement Specialist II at Idaho Milk Products, where he leads transformative projects in dairy processing to enhance quality, safety, and efficiency.
Pranav has seven years of research and industry experience and has a Master’s in Food and Animal Sciences and a B.Tech in Dairy Technology. He has authored more than 33 peer-reviewed publications, including research articles, reviews, conference papers, and book chapters contributing significantly to the field. His research spans evaluating the aspects of novel and traditional processing in the dairy sector with a strong focus on safety.
Pranav’s leadership extends beyond the lab—he serves on editorial boards, judges international competitions, and holds distinguished roles including board membership and service on scientific advisory panels with global organizations like IFT. Recognized with several national and international awards and interviews at recognized platforms, Pranav exemplifies excellence, innovation, and impact in the food industry.
His commitment to advancing food technology positions him as a rising leader shaping the future of safe global food systems.
Sai is a seasoned Quality & Regulatory Compliance Manager at LifeLine Foods, with 8 years of leadership experience in the food industry.
He holds certifications in SQF Practitioner, PCQI, Better Process Control School, FDQI, and FSSC 22000 Internal Auditor. Sai's expertise spans dairy products, ready-to-eat products, meat industry, and non-ready-to-eat foods. As the primary GFSI (SQF) Practitioner, Sai manages external audits, Kosher and Organic inspections, and State Department of Health & Agriculture audits. He performs quality assessments, internal audits, and ensures compliance with regulations and customer requirements. As Food Safety Coordinator, Sai governs HACCP plans, manages preventive controls, and maintains Hold/Release systems.
Sai holds a Master's degree in Food and Nutritional Science, where his first research paper was published in the Journal of Food Industry. His research focused on converting industrial food wastes into valuable food products. With his expertise and experience, Sai ensures the highest standards of quality and compliance at LifeLine Foods, driving excellence in food safety and regulatory affairs.
Samantha is a distinguished food safety and public health professional with over six years of experience in both the public and private sectors. She holds a Bachelor of Science from Rutgers University and a Master of Science from the University of Idaho.
During her regulatory career, Samantha supervised a team of REHS staff members and was instrumental as a standardizing officer, leading the effort to train six inspectors on the application of the FDA Food Code. She also secured grant funding to strengthen the department's food safety program and mentored other health departments nationwide who enrolled in the FDA's retail program standards. Samantha collected and analyzed data from 200-300 restaurants to identify and reduce foodborne illness risks in her jurisdiction by creating interventions that were implemented into policy.
In her current role as a Quality Assurance Field Specialist at Wawa, Samantha conducts food and workplace safety audits focusing on the reduction of critical violations. She also provides technical support to multiple store regions.
Her career, highlighted by her achievements in both sectors, demonstrates a unique blend of strong technical knowledge and leadership. Samantha is driven by a powerful mission to cultivate a robust food safety culture, empowering others through education and collaboration to create a healthier and safer food system for all.
Shivaprasad is a Ph.D. candidate in the Department of Grain Science and Industry at Kansas State University, specializing in food microbiology and the safety of low-moisture foods. His doctoral research tackles the urgent global challenge of foodborne illnesses linked to grain-based products, developing strategies to control pathogens such as Salmonella and Shiga toxin-producing E. coli (STECs) across grain supply chains.
By integrating microbiology, engineering, and industry collaboration, his work delivers science-based solutions that enhance food safety from farm to table. Shivaprasad has led and contributed to industry-driven projects on pathogen reduction, process validation, and regulatory compliance, translating research into practical interventions adopted by food manufacturers.
He has shared his findings at leading national and international conferences, advancing knowledge and practice in grain safety. Dedicated to reducing the global burden of foodborne illness, his work supports safer foods for billions worldwide.
Sophie holds a joint position as a senior research assistant at University of Lancashire and a core team member at Cultivate SA.
Dr. Tongyu Wu challenges the industry food safety culture norms through innovative approaches and by incorporating research in her work with food businesses – such as nudging, which uses machine learning to help companies take weekly action to bridge knowledge gaps and build behavioural norms.
Sophie introduced organisational psychology ideas into her food safety work, specifically on “how people make sense” – her research on middle managers’ sensemaking has not only piqued interest among international food safety conferences and webinars, but increased the food safety value and appreciation in the companies she has worked with to mobilise their middle managers and move beyond compliance.
To date Sophie worked with 45 global food companies to improve their food safety culture. She is committed to continuously pushing the boundary of food safety culture research and challenging the industry norms.
Stephanie is the Director of FSQA, Regulatory & Sustainability at Grimmway Produce Group, a leading year-round supplier of organic and conventional potatoes and onions. She oversees Food Safety, Quality Assurance, Regulatory Compliance, Sustainability, and Social Responsibility, bringing a forward-thinking yet practical approach across all areas.
Her career began in neuroimmunology research at Mayo Clinic before transitioning into more than a decade of leadership in grocery retail Food Protection and Regulatory Affairs. This blend of scientific rigor and operational experience allows her to bridge regulation, risk, science, and customer expectations while ensuring solutions remain realistic and sustainable. Beyond RPE, Steph is a recognized leader in the food safety and sustainability community. She has served on Wisconsin’s DATCP Produce Safety Advisory Board and the Wisconsin Grocers Association Education and Foundation Board.
She currently contributes to the International Fresh Produce Association’s Food Safety Council and Sustainability Task Force, supports the Canadian Produce Marketing Association’s Sustainable Packaging Committee, and serves on the board of The Potato Sustainability Alliance, where she champions grower-aligned sustainability standards.
Tamar is the FSQA Director at a leading pistachio company, where she oversees food safety and quality assurance with a strong focus on protecting public health. She holds a master’s degree in biology and has taught biology at both state and community colleges, combining academic expertise with real-world application to elevate food safety standards.
Her background includes extensive laboratory experience in microbiological and chemical analyses, including pesticide residue testing. This technical foundation supports her data-driven approach to managing food safety risks and implementing continuous improvement strategies across the supply chain.
Tamar finds it deeply rewarding to both learn and teach others how their daily actions can impact food safety and, ultimately, the health of the public. Her work reflects a passion for education, science, and making a meaningful difference in the food industry.
Jadé is Quality Manager for Kraft Heinz Coshocton’s Oscar Mayer plant, where she influences others by sharing knowledge gained throughout her years in the industry. Bringing a decade of hands-on experience in food safety and quality roles across the food industry, Jadé is committed to strengthening food safety culture by collaborating cross-functionally with her team to improve the attitudes and behaviors of front-line workers. She leads by example and is always ready to jump in and support her team so they can win together.
With a Master of Science in Food Safety from Michigan State University and a bachelor’s in chemistry and Black World Studies from Ohio Wesleyan, she has built a career grounded in strong technical knowledge and continuous learning. Her accomplishments include leading an applied research project measuring and improving food safety culture using a questionnaire shared with employees in 50+ restaurants across 6 states.
Jadé has contributed to the Food Safety Culture Toolkit through IAFP’s Food Safety Culture Professional Development Group, participating on panels to share her career journey, and mentoring young and upcoming professionals.
Wiggs has spent his career helping the food industry share the data needed to keep consumers safe, focused on making food safety technology practical and scalable. As Founder and CEO of Starfish, Wiggs and his team built the only neutral connectivity layer that lets traceability data flow across companies, enabling faster and more precise recalls globally.
In two years, Starfish has become the most connected traceability network in the world, linking thousands of companies through 85+ technology partners and 125 system integrations, and serves as the official traceability partner of IFMA, the Food Away from Home Association.
Previously, Wiggs led IBM Food Trust, the largest blockchain traceability network in the world, supporting live outbreak investigations and recalls globally and bringing lot level traceability to supply chains worldwide.
He serves the industry through board and volunteer roles: the Supply Chain of the Future steering committee (a partnership with IFPA), the Partnership for Food Traceability, and the Alliance to Stop Foodborne Illness. Wiggs works extensively with the FDA and industry to advance initiatives like FSMA 204.
Amy is an ORISE (Oak Ridge Institute for Science and Education) Postdoctoral Fellow with the Environmental Microbial & Food Safety Laboratory (EMFSL) at the USDA-ARS Beltsville (MD) Agricultural Research Center. Amy’s work focuses on investigating the growth and survival of foodborne pathogens in preharvest environmental matrices, such as irrigation water and amended soils. Additionally, Amy supports agricultural stakeholders through applied, on-farm research projects to improve food safety.
Before joining EMFSL, Amy completed her PhD in Microbiology at the University of Georgia (UGA) under the supervision of Dr. Nikki Shariat. Amy’s doctoral research integrated experimental methods with computational tools to study Salmonella population dynamics in food animals and the environment, with projects spanning next-generation sequencing, population genomics, predictive modeling, environmental surveillance, and development of diagnostic assays.
Amy is eager to continue her career in food safety, especially in developing a research program that connects microbial ecology, evolutionary biology, and bioinformatic analyses to study pathogen transmission, persistence, and resistance at the interface of animal and human health.
Angela is a member of FDA’s Human Foods Program Coordinated Outbreak Response Evaluation and Emergency Preparedness (CORE + EP). During her tenure at FDA, Angela has dedicated her career to implementing robust systems that safeguard consumers and enhance public health through the development and implementation of science-based policies, collaboration with internal and external stakeholders, and advancement of data-driven strategies to improve food safety outcomes.
Through her role in CORE Response, Angela leads and supports multidisciplinary efforts to detect, respond to, and prevent foodborne disease outbreaks providing epidemiologic traceback and analytical data expertise related to outbreaks in support of FDA’s response activities. Angela also serves as one of CORE’s traceability subject matter experts to help promote harmonized traceability standards and best practices.
She contributes to agency initiatives such as policy development and implementation, focused on enhancing supply chain transparency and traceability. Angela supports educational and outreach initiatives aimed at increasing awareness and preparedness among industry partners, government agencies, and the public for outbreak response and traceability.
Minji is a Research Professor at the Research Center for Marine Integrated Bionics Technology, Pukyong National University, Korea. She received her B.Sc. and M.Sc. from Pusan National University and her Ph.D. from the University of Massachusetts Amherst under the guidance of Dr. Matthew Moore. During her doctoral studies, she developed biosensing platforms for virus detection, including engineered biological nanopores capable of detecting target molecules at the single-molecule level.
Minji's research encompasses the detection, concentration, inactivation, and control of foodborne viruses and other microbial hazards. She has investigated emerging food safety technologies, including virus detection, antimicrobial sanitizers, and beneficial bacteria-based biofilm control. Through this multidisciplinary work, she aims to develop practical tools that improve the monitoring and prevention of foodborne illness, particularly in seafood and food-processing environments.
Minji was recently awarded the Sejong Science Fellowship from the National Research Foundation of Korea to develop a norovirus concentration technology that overcomes the detection limits of existing analytical methods. She is committed to advancing food safety through innovative detection systems and training the next generation of scientists.
Genevieve is a Principal Scientist of Microbiology for Global Food Safety at Mars Snacking. She leads the development and implementation of the segment’s microbiological strategy, leveraging foundational principles and advanced technologies to inform risk assessment, mitigation and continuous improvement across manufacturing and supplier operations worldwide.
The impact of her leadership is felt throughout the organization, where she leads capability building, including creating and delivering technical training programs for cross-functional teams. She also shares insights with external audiences at association and industry meetings. Genevieve currently serves as a member of the IFSH High-Throughput Sequencing Industry Advisory Committee.
Genevieve previously worked in the produce industry for SmartWash Solutions, leading projects that focused on understanding the presence of E. coli and Salmonella in the growing and harvesting environment.
She earned her Ph.D. in Food Science with minors in Microbiology and Epidemiology from Cornell University, under the advisement of Professors Martin Wiedmann and Renata Ivanek, where her graduate research focused on understanding Listeria dynamics in fresh produce operations, leveraging whole genome sequencing and in silico modeling.
Nalini is the Global Quality Culture Manager for Mars Petcare, where she leads global strategies to strengthen food safety culture, quality performance, advancing corrective action effectiveness, root cause analysis, and accountability across regions and functions. In the CAPA (Corrective and Preventive Actions) governance program, Nalini successfully transformed global CAPA performance, reducing overdue CAPAs from approximately 45% to less than 20% while improving on-time completion rates across the business.
With more than a decade of experience spanning supplier quality assurance, auditing, compliance, and continuous improvement, she is recognized for driving sustainable change through capability building, governance, and cross-functional collaboration. She also established global Communities of Practice and engagement initiatives that promote proactive risk management and strengthen food safety and quality behaviors throughout the organization.
Prior to this role, Nalini held quality leadership positions at Mars and Amazon, leading supplier quality, audit, compliance, and operational excellence initiatives across complex supply chains and manufacturing networks..
Gretchen is the Senior Director of Food Safety at Food Safety Strategy, LLC where she serves food industry members and stakeholders by providing scientific support, educational opportunities, and guidance to navigate complex regulatory requirements and market demands for food safety and quality.
Gretchen is passionate about building food safety competency and capacity through effective training and mentoring opportunities. Her past professional roles include Director of Food Safety and Quality at the International Fresh Produce Association and Senior Extension Associate in the Department of Food Science at Cornell University where she continues to teach online food safety courses for produce growers.
She is an active member of the food safety community, contributing to efforts led by the International Association for Food Protection (IAFP). Previously, Gretchen served as chair of the Fruit and Vegetable Safety and Quality Professional Development Group and is a current member/reviewer for IAFP’s publication, Food Protection Trends.
Gretchen earned her M.S. in Interdisciplinary Studies in Food Science and Safety at Colorado State University and her B.S. in Food Science at The Pennsylvania State University.
Grishma is a Technical Service Analyst II in Technical Services and Regulatory Affairs at Elite Spice Inc.
Dr. Prabhukhot reviews and develops technical documentation for customer and business needs including reviewing supplier documentation; risk assessments; and supports GMP and food safety compliance through daily cross-functional collaboration.
Previously at Elite Spice, she led allergen validation design and execution, conducted process validations for novel sterilization technologies as part of opportunity analysis initiatives, conducted verification activities, and authored various regulatory documentation in response to FDA’s Appendix A draft guidance, helping position the company ahead of anticipated enforcement.
Grishma has a strong background in reviewing and evaluating third-party process validation studies. She earned her Ph.D. in Mechanical Engineering, with a concentration in food safety research, from the University of Maryland, Baltimore County. During her doctoral research at the USDA-ARS laboratory, she used bioreactor systems to investigate biofilm formation and evaluate mechanical and chemical strategies for biofilm removal from food-contact surfaces. Her research included E. coli O157, L. monocytogenes, and R. insidiosa.
Himabindu (Bindu) is a Senior Innovation Food Safety & Quality Advisor at Starbucks Coffee Company, where she leads food safety, quality, and risk management initiatives for innovative beverage, food, bakery, and frozen products across North America.
With more than 10 years of experience spanning industry and research, Bindu specializes in food safety systems, microbiological risk assessment, supplier quality management, process validation, and new product commercialization.
Holding graduate degrees from Tennessee State University and the University of Georgia, Bindu brings together a multidisciplinary academic foundation in agricultural, plant, and food sciences. As a food safety scientist and industry leader, she combines technical expertise with practical business applications, partnering with cross-functional teams, suppliers, and manufacturing facilities to successfully launch innovative products while ensuring the highest standards of consumer safety and product quality.
Beyond her corporate role, Bindu is an active contributor to the food science community as a journal reviewer, editorial contributor, invited industry speaker, and volunteer leader. She serves as a Board Member and National Co-Chair of the Starbucks Women's Impact Network and is committed to advancing professional development, mentorship, and food safety excellence across the industry.
Jannese is the Environmental Health Program Manager for the Jefferson County Department of Health in Alabama, where she leads the Food & Lodging Protection Division and oversees a team of approximately 35 environmental health professionals.
She directs a multi-million-dollar regulatory program responsible for retail food safety, lodging establishment oversight, and public health protection initiatives across Alabama's most populous county. Jannese played a pivotal leadership role in food safety operations for The World Games 2022, in Birmingham, coordinating food safety planning, inspections, permitting, industry education, and interagency collaboration for an international event hosting thousands of athletes and visitors.
She has led efforts to advance conformance with the FDA Voluntary National Retail Food Regulatory Program Standards, secured multiple federal grant awards to strengthen program capacity, and championed technology modernization initiatives that improved regulatory efficiency and data-driven decision-making.
Beginning her career as an Environmental Health Specialist, Ms. Covington has built extensive experience in regulatory compliance, food safety education, and program management. She holds a Master of Public Health from the University of Alabama at Birmingham.
Julia is a Ph.D. candidate in Food Science at the University of Massachusetts Amherst, working under the guidance of Dr. Matthew Moore and Prof. Amanda Kinchla.
Julia’s research advances food safety through applied studies addressing microbial and viral hazards in food systems. Her work evaluates critical process parameters in fermented foods to generate validation data that supports small and medium-scale processors in developing FSMA-compliant food safety plans. Additionally she investigates how norovirus may develop enhanced recalcitrance to commonly used disinfectants due to improper sanitation practices.
Julia earned her B.S. in Biochemistry & Molecular Biology with a minor in Food Science from UMass Amherst.
Beyond research, Julia has served as the International and Affiliate Representative for the IAFP Student Professional Development Group and currently serves as President of the UMass Phi Tau Sigma Chapter, where she promotes professional development and engagement among food science students. Her contributions have been recognized through the IAFP 2026 Student Travel Scholarship and the UMass STEM Leadership Fellowship.
Stephanie is a product and business leader who spent five years building and leading Trust20, a digital food safety training and compliance business serving more than 175,000 learners nationwide.
As General Manager, she led the business from an early idea through national growth, helping foodservice organizations better equip their teams with the knowledge and tools to keep people safe. Stephanie led the development and launch of accredited food handler, food manager, allergen, and alcohol safety training while expanding Trust20’s role beyond required education. She led webinars, developed practical resources, and created thought leadership to help operators understand emerging food safety challenges and build a culture that prioritizes food safety throughout their organizations.
Stephanie brought her human centered design background to food safety education, rethinking how training could better serve today’s workforce. Prioritizing experiences that were approachable, accessible, relevant, and actionable, Stephanie was designing for different learning styles, generations, backgrounds, and levels of industry experience. Her goal was to move beyond traditional compliance training and create learning experiences that people could understand, retain, and apply in their everyday work.
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Shawnil serves as FS and Compliance CAPA Manager at Sara Lee Frozen Bakery, where she leads complex customer complaint and CAPA investigations, strengthens root cause analysis, and uses digital tools to turn food safety data into preventive action.
As a food safety and quality leader, Shawnil has more than 15 years of experience advancing compliance, corrective action, and continuous improvement across food manufacturing and certification.
Previously, as Senior SQF Practitioner for The Cheesecake Factory Bakery, Shawnil directed multi-site food safety programs and developed systems that strengthened accountability, visibility, and cross-functional collaboration. In her career, she completed more than 400 certification audits across GMP, HACCP, FSMA, SQF, BRCGS, and Costco requirements.
She currently holds dual SQF credentials as a Certified SQF Auditor and Certified SQF Practitioner and was an early adopter of the SQF Practitioner certification program.
Shawnil founded SGP Food Safety Solutions, and holds an MBA and a bachelor’s degree in Biological Sciences and is completing a Master of Food Safety at Michigan State University.
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Shanice is a food safety leader and applied researcher with seven years of experience advancing pathogen reduction strategies in poultry. She holds Bachelor of Science and Master of Science degrees in Animal and Veterinary Sciences from Clemson University.
As the FSQA Applied Research Manager at Pilgrim’s Pride Corporation, Ms. McGuffin led research across live production and processing. She designed and executed research trials, conducted microbial risk assessments, and translated scientific findings into recommendations. Her work addressed Salmonella reduction, pre-harvest interventions, antimicrobial resistance, and emerging risks.
Shanice is passionate about advancing food safety through collaboration among industry, academia, and government. She managed a pilot project that contributed to USDA’s decision to exclude Salmonella vaccine subtypes from the Salmonella Performance Standard, removing a barrier to vaccine use in broilers.
She proposed a pre-harvest approach for Salmonella Enteritidis at the National Poultry Improvement Plan conference and has presented at the International Production and Processing Expo and the International Association for Food Protection. Through these efforts, Ms. McGuffin shares knowledge and advances food safety practices across the poultry industry.
Savana is Director of Food Safety and Scientific Affairs at the American Frozen Food Institute (AFFI), where she develops industry guidance, training programs, and collaborative initiatives that help frozen food manufacturers. As a food microbiologist, Savana is dedicated to translating complex science into practical solutions that protect public health by addressing emerging challenges including environmental monitoring, Listeria control, and enteric virus risk management. Most recently, she led an international food safety training program focused on enteric virus prevention in the frozen berry supply chain.
Prior to joining AFFI, Savana worked with Cooperative Extension to strengthen consumer and retail food safety education. Her accomplishments include developing training on the FDA Food Traceability Rule and delivering retail food safety curricula that were adopted and shared across multiple states.
Savana holds a Ph.D. in One Health Sciences (Texas Tech University) and an M.S. in Food Science (North Carolina State University). She is an active member of IAFP and CFP and helped revitalize the Carolinas Association for Food Protection, where she currently serves as President-Elect.
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Lakshmi Santoshi Muriki is the Food Safety & Quality Assurance Manager at Affiliated Foods, Inc., a wholesale grocery cooperative based in Amarillo, Texas. She oversees food safety compliance across more than 1,000 suppliers and serves as the primary regulatory liaison to the FDA, USDA, and Texas DSHS.
She holds an MS in Food Science & Nutrition from the University of Central Oklahoma and a BS in Food Science from Osmania University, and is certified in PCQI, SQF Level 3, FSSC 22000, ISO 22000, BRCGS, and HACCP, with FSPCA Lead Instructor Approved Candidate status.
Ms. Santoshi developed a risk-tiered supplier compliance model that reduced manual follow-up by 60%, accelerated supplier onboarding by 50%, and achieved 100% critical-document compliance. She has authored two forthcoming peer-reviewed articles in Food Protection Trends and contributes regularly to trade publications including Food Safety Magazine, Food Safety Tech, and FSMA Radar.
With more than a decade of FSQA experience spanning global manufacturing and U.S. wholesale grocery distribution, she is recognized as an emerging thought leader in predictive, data-driven food safety strategy.
Rashelly is the Food Safety Manager for the Virginia Department of Agriculture and Consumer Services Food Safety Program. She manages a statewide regulatory program that inspects and permits over 13,000 retail and manufactured food establishments throughout the Commonwealth.
Additionally, Ms. Bland manages the Food Safety Program’s Integrated Food Safety System initiatives such as the Manufactured Food Regulatory Program Standards Cooperative Agreement, Human Food Contract, and Domestic Mutual Reliance Partnership Agreement with the U.S. Food and Drug Administration (FDA).
She completed the International Food Protection Training Institute's Fellowship in Food Protection and presented her research project, Assessment of Inspector Confidence in Conducting Manufactured Food Inspections in Virginia, at the 2023 Association of Food and Drug Officials (AFDO) Annual Educational Conference in Norfolk, VA.
Ms. Bland is also the President for the Association of Food and Drug Officials of the Southern States (AFDOSS), an AFDO regional affiliate that supports the protection of public health through the collaboration and professional development of its membership that includes regulatory agencies, industry partners, and academic partners.
Rabia Farheen S is a Ph.D. candidate in Food Science at the University of Illinois Urbana-Champaign, where she is a Kathryn V. Burns Memorial Doctoral Fellow in Dr. Yi-Cheng Wang's lab. Her doctoral research develops light-based sanitization technologies that achieve 99.999% of microbial elimination in liquid foods, fresh produce, and microbial biofilms. She has since co-founded C-Safe Technologies to commercialize this sanitization platform, validating market need through more than 50 customer interviews via the Illinois I-Corps program.
Rabia earned her M.S. in Food Science from the University of Massachusetts Amherst, where her research on plant-based yogurt safety — testing pathogens including E. coli O157:H7 and Listeria monocytogenes — produced three first-author publications.
She is a Preventive Controls Qualified Individual (PCQI) and has held food safety and quality assurance scientist roles at Blount Fine Foods and International Flavors & Fragrances. A dedicated mentor and educator, she has trained more than 20 students in laboratory instrumentation and received a Top Teaching Assistant Award for her work with undergraduates.
Priscila is the Food Safety, Quality, and Regulatory Manager for Cargill's Prepared Foods facility in Round Rock, Texas. Since joining Cargill in 2015, Priscila has built a diverse career spanning prepared foods, case-ready meats, grinds, and egg products, serving in leadership roles across the United States and Mexico.
A graduate of Michigan State University with a degree in Food Science, she has spent more than a decade advancing food safety, developing high-performing teams, and driving continuous improvement across complex food manufacturing operations. She has led food safety and quality system improvements, regulatory initiatives, major business transitions, and export programs to Mexico, helping ensure compliance while supporting operational excellence. Her accomplishments include supporting the startup and integration of case-ready operations in Monterrey, Mexico, and leading the FSQR organization through the acquisition and transformation of the Round Rock facility.
She is also Lean Six Sigma Yellow Belt certified, bringing a continuous improvement mindset to operational and food safety challenges.
Passionate about creating opportunities for others, Priscila has served on Cargill's Protein Hispanic & Latino Council, supporting inclusion, professional development, and community engagement. Recognized with Cargill's 2025 Power of Protein Award, Priscila is inspiring the next generation of industry leaders through her collaborative leadership style, bilingual communication skills, and commitment to strengthening food safety culture.
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Maryella is Operations and Quality Coordinator at BCFoods Brazil, a multinational company specializing in the spice industry. From her first days as a food science student, Maryella understood that behind every flavor and ingredient is a world of scientists working to make food safe, enjoyable, and feasible to produce.
Through her experience as both an analyst and, today, a coordinator, she has developed a strong sense of ownership and problem-solving, grounded in the belief that quality is non-negotiable in the food industry.
After several years pursuing her master’s degree and working in food safety and quality, she remains passionate about translating food safety knowledge into practical insights that help people make better nutritional choices and support meaningful innovation across the food industry.
As the industry evolves, colorants are increasingly being replaced by natural extracts, vegan alternatives are gaining momentum, and innovative proteins such as mycoproteins are emerging. Maryella wants to be part of this transformation, helping ensure that food safety remains the foundation that allows technical innovation to move forward—because creating the food of the future should never mean compromising its safety.
Luyao is an Assistant Professor in the Departments of Food Science and Technology and Biological and Ecological Engineering at Oregon State University, where she leads an AI4Food research program focused on smarter food safety. Her work integrates artificial intelligence (AI), optical sensing, microbiology, and engineering to develop tools for pathogen detection, antimicrobial-resistance surveillance, sanitation verification, and processing hygiene.
Recent work includes AI-enabled rapid detection of live bacteria in complex food samples and low-cost assays for near-real-time assessment of sanitizer efficacy during produce washing. She also leads and collaborates on federally funded projects addressing microbial spoilage, pathogen persistence, and targeted sanitation.
Active in the food safety community, she has organized AI-focused symposia at meetings of the International Association for Food Protection and the American Chemical Society.
Luyao earned her Ph.D. and M.S. in Food Science from the University of British Columbia and a B.Eng. in Food Science and Engineering from Zhejiang University. She was a NSERC Postdoctoral Fellow at UC Davis and was affiliated with the AI Institute for Next Generation Food Systems.
Laura is an Epidemiologist with the National Antimicrobial Resistance Monitoring System (NARMS) team in the Enteric Diseases Epidemiology Branch at the U.S. Centers for Disease Control and Prevention (CDC). Through her work, she has advanced understanding of antimicrobial-resistant foodborne pathogens.
Laura holds a PhD in Epidemiology from the Australian National University, focusing her research on public health surveillance and outbreak investigation of Salmonella. At CDC, Laura has made substantial contributions to food safety through the characterization and investigation of antimicrobial-resistant foodborne enteric bacteria that cause significant illness in the United States. Her recent efforts have brought together genomic, epidemiologic, and regulatory data to shed light on a widespread food safety threat and guide prevention strategies.
Laura has led work informing national policy, publishing and communicating a landmark CDC analysis of Salmonella outbreaks associated with frozen not-ready-to-eat breaded, stuffed chicken products. Beyond her technical contributions, she is committed to strengthening food safety through mentorship and service.
Kelsey is a Senior Director of Operations Food Safety & Quality at TreeHouse Foods, where she leads enterprise food safety and quality initiatives across a multi-site manufacturing network.
With more than 10 years of experience in the food industry, she has built a reputation for strengthening food safety culture, developing high-performing teams and translating complex food safety requirements into practical solutions that improve compliance, reduce risk and drive sustainable business results. A recognized leader in food safety culture and continuous improvement, Kelsey is known for connecting frontline execution with strategic business objectives, helping teams at every level understand their role in protecting consumers and advancing food safety performance.
She developed TreeHouse Foods' Program Element Assessment framework, a food safety maturity model that helps manufacturing sites evaluate, prioritize and continuously improve their food safety systems. Through strong partnerships with operations, engineering, regulatory and plant teams, she has led initiatives that strengthened quality systems, improved compliance and supported sites through significant operational challenges.
Beyond her technical contributions, Kelsey is passionate about mentorship, leadership development and advancing food safety culture across the industry.
Ellen is Director of Retail Compliance and Food Protection for Hy-Vee, leading initiatives focused on protecting consumers, strengthening operational compliance, and developing practical solutions that support food safety at scale.
As a food safety and retail compliance leader with more than 14 years of experience advancing food safety practices across the retail industry, Ellen has championed collaboration between retailers, regulators, academia, and industry partners to address emerging food safety challenges and improve public health outcomes. Her work includes developing innovative food safety and compliance tools, strengthening allergen and labeling controls, supporting local food producers, and advocating for clear, effective regulations.
Ellen is actively engaged in the food safety community through the Conference for Food Protection and the Iowa Food Protection Task Force, where she contributes industry perspective and helps advance meaningful, science-based approaches to food safety.
Casey serves as the senior director of regulatory policy at the Meat Institute where she provides analysis and expertise on a variety of topics including food safety, processing, animal welfare, and cybersecurity.
Prior to joining the Meat Institute, Casey spent seven years in the food industry in food safety, quality assurance, and regulatory compliance roles. She has worked in FDA and USDA regulated facilities ranging from chocolate and ingredient manufacturing to portion cut steaks and market hog slaughter.
Casey Gallimore earned her Bachelor of Science in Biology from Truman State University, with minors in Chemistry and Justice Systems.
Ashlee-Rose is passionate about animal and human food safety, integrity, and improving their awareness, understanding, food safety culture, and One Health. Working with the Washington State Department of Agriculture’s Animal Feed Program as their Program Manager, her current priority is advancing alignment amongst state and federal partners for better, more proactive outcomes in public health, consumer protection, and orderly commerce.
She also serves as the Secretary-Treasurer and Finance Committee Chair for the Association of American Feed Control Officials (AAFCO), a Board Liaison for Association of Food & Drug Officials (AFDO), and Liaison for Animal Food Regulatory Program Standards (AFRPS).
Ashlee-Rose obtained a Bachelor of Science from SUNY: College of Environmental Science & Forestry at Syracuse (NY) University. She went on to gain valuable public and environmental health experience with: Washington State Department of Health, Clemson University, and South Carolina Department of Health & Environmental Control.
She has her Registered Sanitarian credential and is a graduate of the International Food Protection Training Institute (IFPTI) Fellowship in Food Protection where her research focused on refrigerated and frozen pet food.
Vishal is an R&D Food Scientist at McKee Foods Corporation, integrating food safety, quality, and regulatory compliance into the development and commercialization of baked goods and snacks. He brings over seven years of experience in food and dairy microbiology, pathogen mitigation, and product innovation.
He earned his doctorate in Food, Nutrition, and Packaging Sciences from Clemson University and his master’s in food science from Drexel University. His research explored cold plasma treatments for produce safety and evaluated black cumin, kefir, and bacteriophages as antibiotic alternatives in poultry, examining their effects on Clostridium perfringens infections and the gut microbiome. His scholarly contributions include peer-reviewed articles, book chapters, and presentations at national and international meetings.
Active in the food science community, Vishal serves in national and regional leadership roles within the Institute of Food Technologists (IFT) and Phi Tau Sigma, supporting professional education, student engagement, and collaboration between academia and industry.
Recognized for teaching, mentorship, and leadership, Vishal combines food safety expertise with product innovation and a commitment to developing future food science professionals.
Stephen is the Founder and Principal Consultant of Safe Food, LLC, with more than 14 years of experience advancing food safety through auditing, consulting, training, and industry leadership. Through Safe Food, Stephen supports food manufacturers, distributors, packaging operations, and animal feed manufacturers across North America in developing practical, sustainable food safety systems.
He holds a BS from Salem State University and maintains certifications across food safety and food science disciplines. Stephen has conducted hundreds of food safety audits and helped organizations implement programs aligned with GFSI standards, HACCP, and FSMA.
Stephen focuses on developing people as well as programs. He mentors food safety professionals, coaches’ management teams, and trains frontline employees to understand the “why” behind food safety requirements. Beyond audit readiness, he emphasizes food safety culture, risk management, and continuous improvement.
In 2025, Stephen was recognized as Auditor of the Year by a global certification body for his commitment to auditing excellence and integrity. He also shares accessible food safety education through social media to help consumers better understand everyday food safety risks.
Stefan is the Manager of AFCO's Quality Action Team (QAT), AFCO’s premier team of field deployment experts for the Food and Beverage industry’s cleaning & sanitation applications, as well as microbial mitigation.
Stefan has worked with numerous companies directly solving microbial opportunities and helping optimize their food safety antimicrobial and sanitation program challenges.
In addition to his QAT responsibilities, Stefan acts as AFCO’s North American Subject Matter Expert for AFCO’s newest product offering, PRISM, the patented color changing soil detection thin coat chemical cleaner. He is excited to bring this chemistry system to the market to help sanitation teams perform enhanced training and optimize soil removal and sanitation efficiencies.
In previous roles, Stefan has been the FSQA manager of a Plant of the Year award recipient, a founding member of Fortrex’s FAST Group, and was part of the QA management team that developed an industry-leading multi-hurdle intervention program after the largest ground turkey recall on record.
In his free time, Stefan enjoys spending time outdoors, and raising his two daughters with his wife.
Shivam is a Manager, Food Safety at PepsiCo R&D, supporting beverage and foods innovation across India, Middle East and North Africa.
With more than eight years of experience in food safety, quality assurance, and research and development, Shivam specializes in science-based food safety assessments, designing sanitation protocols and validation of thermal processing technologies, including retort, frying, popping, aseptic, and hot-fill systems etc.
In his current role, he leads thermal and sanitation validation, food manufacturing processes risk assessments that enable innovation while ensuring consumer safety and operational excellence. He partners with cross-functional teams, manufacturing sites, and global food safety experts building capability in thermal processing, sanitation, and risk management through training, coaching, and collaborative problem-solving.
In his previous role, Shivam strengthened food safety and quality systems across dairy and nutrition operations through managing HACCP, FSSC 22000, sanitation, and risk-based programs. A strong advocate for innovation, he is also a co-inventor on a patent for a biopolymer-based electrospun oxygen indicator for dairy packaging.
Robert is a public health communication professional committed to disseminating scientific information in clear, understandable ways that meet the needs of a variety of audiences.
While working as a health communicator in Center for Disease Control and Prevention’s (CDC) Division of Foodborne, Waterborne, and Environmental Diseases, he has helped share important information about foodborne outbreaks (including recent outbreaks of infant botulism linked to powdered infant formula), concerning bacterial strains (including a number of persisting Salmonella strains with resistance to key antibiotics used to treat serious infections), and the latest scientific studies and surveillance reports on bacteria transmitted commonly through food.
For the past eight years, Robert has used the knowledge he gained from his studies at the University of Georgia – where he obtained a bachelor's degree in biology and psychology and a master's degree in public health – and the experience gained from working alongside CDC's dedicated staff and their partners to ensure that people throughout the country, healthcare providers, public health professionals, and industry leaders have the information they need to prevent foodborne illnesses.
Praveen is a Postdoctoral Research Associate at the University of Connecticut specializing in food safety microbiology, antimicrobial interventions, and poultry and produce safety. His research focuses on controlling foodborne pathogens, including Salmonella and Listeria, through probiotics, postbiotics, aerated water, and other practical intervention strategies.
His work has included poultry processing, table eggs, dairy processing environments, fresh produce, and biofilm control, with an emphasis on translating laboratory findings into scalable food safety applications.
Praveen has presented his research at national scientific meetings, including the International Association for Food Protection, where he received a Student Travel Scholarship and delivered a podium presentation on postbiotic and aerated-water strategies for reducing Salmonella biofilms.
He also has experience in proteomics, microbial challenge studies, and food safety validation. With training in veterinary medicine, microbiology, and food safety research, Praveen brings a multidisciplinary perspective to developing practical approaches that improve microbial safety across animal and food production systems.
Kendall serves as the Retail Food Safety Operations Manager for the Texas Department of State Health Services, where he oversees the team responsible for policy development, compliance enforcement, and stakeholder support for the Retail Food Program.
A dedicated leader in regulatory food safety, Kendall has spearheaded major rule projects tied to legislative initiatives and new program implementations. His extensive background includes serving as a state standardization and training officer, as well as collaborating with the Texas Rapid Response Team to coordinate outbreak and emergency responses.
An accomplished speaker and educator, Kendall regularly designs and delivers training sessions for regulatory, industry, and public stakeholders. Notably, he has presented on cottage food laws and building strong regulatory-industry relationships at the Association of Food and Drug Officials (AFDO) annual education conference.
Kendall is a Registered Sanitarian that holds a Bachelor of Science in Public Health from the University of Texas at Austin and a Master of Public Health in Epidemiology from UTHealth.
Jack is a food safety scientist at Vikan North America, where he serves as the company's food safety subject matter expert for customers industry wide. His path to Vikan began with his master's research at Purdue University on the prevalence and persistence of Listeria monocytogenes and Salmonella in retail produce environments, which led to a six-year run at Diversey Holdings.
During his final three years at Diversey, he completed his PhD at Purdue, examining L. monocytogenes persistence in retail deli environments—work that shaped a career-long conviction: Listeria control is fundamentally a mechanical action problem, not a chemistry problem.
He has published in the Journal of Food Protection, Food Control, and Comprehensive Reviews in Food Science and Food Safety, including a 2025 systematic review and meta-analysis on L. monocytogenes community associations and a 2026 open-access mini-review introducing the Secondary Colonizer Hypothesis.
Jack is a frequent conference presenter and familiar voice in the food safety regulatory and auditing community. He sees this recognition as validation that rigorous science belongs on the plant floor, not in the journal.
Dharamdeo is a food safety researcher and educator whose work focuses on understanding and controlling microbial hazards across food systems. He is currently a PhD candidate in Food Science at the University of Guelph, where his research investigates the survival, persistence, and recovery of Salmonella in low-moisture foods. By integrating predictive microbiology, whole-genome sequencing, bioinformatics, and phenotypic analysis, his work aims to strengthen microbial risk assessment and support the development of more effective food safety interventions.
His broader research experience includes developing data-driven tools and analytical workflows for food safety and public health applications, with an emphasis on translating complex biological data into practical evidence for decision-making. He also contributes to graduate education in genomic data analysis for food safety.
Beyond research, Dharamdeo is actively engaged in the Canadian food protection community and serves as a Board Director with both the Ontario Food Protection Association and the Canadian Institute of Food Science and Technology.
His work is driven by a commitment to advancing science-based approaches that strengthen food safety practices and protect public health.
Luke is a postdoctoral associate at Cornell University and co-founder of FLX Food Safety Intelligence Group. His work focuses on developing and deploying risk assessment tools, predictive models, and agentic AI to support food safety and quality decision-making, particularly in dairy and fresh produce. He has contributed to collaborative industry projects that generate data-driven insights for pre-harvest and post-harvest produce safety.
Beyond his research, Luke works to strengthen open science and workforce development in food safety. He established and maintains Food AI Nexus, a centralized public repository for food safety datasets; organizes IAFP student competitions on AI benchmarking to help train future multidisciplinary food safety scientists; and maintains the Salmonella Serovar Wiki, an open reference resource for the food safety community.
He earned his Ph.D. in Food Science from Cornell, with minors in epidemiology and data science. His work bridges food microbiology, data science, and AI to make food safety decision tools more accessible, rigorous, and practical.
Brandon started his food safety career working part time in a Prairie Farms Dairy facility quality lab in 2018 where he was responsible for day to day quality testing and assisting the Quality Manager. At the same time, he was attending the University of Missouri-Columbia for degrees in Food Science and Nutrition and Agribusiness Management.
After graduating in 2020, he started as a Manufactured Food Inspector with the State of Missouri where he worked with food manufacturers to ensure compliance and educate on food safety risk. He has taken on advanced inspection work including preventive controls for human food and acidified foods.
He has helped train multiple peers in basic and advanced inspection work. Brandon feels honored to work for the State and help ensure that we all have access to safe food.
Alex is a proven leader in Food Safety and Quality Assurance with more than 16 years of leadership experience across food manufacturing operations, quality assurance, regulatory compliance, and continuous improvement. Currently, Alex is a senior manager of supplier quality management at Nestlé USA. In this role he is responsible for partnering with companies across the food industry to ensure compliance and food safety within his organization’s supply chain.
Throughout his career, Alex has delivered measurable improvements in food safety performance with a focus on foreign body elimination, validated cleaning programs, reductions in consumer complaints, and the implementation of robust compliance programs. As a Quality Manager, he has led ISO 9001 and FSSC 22000 certification initiatives, built problem-solving capability, and achieved substantial reductions in foreign material defects.
His experience and expertise spans FDA and USDA regulations, FSMA, HACCP, and GFSI systems, with extensive experience leading regulatory responses, crisis management, food safety initiatives, and food safety culture development across global manufacturing operations.
Abigail is a food safety and quality leader with more than 13 years of experience advancing consumer protection and strengthening food safety systems across the food industry.
As an R&D Principal Scientist at PepsiCo, she provides global technical leadership in sanitation, hygienic design, contamination prevention, and food safety risk management across complex manufacturing and innovation environments.
Throughout her career, Abigail has been recognized for translating food safety science, regulatory requirements, and industry best practices into practical, scalable solutions that strengthen both operations and governance. Her expertise spans global food safety and sanitation standards, risk-based ingredient and process assessments, contamination prevention strategies, supplier and manufacturing risk management, and digital transformation initiatives that improve consistency, efficiency, and decision making.
Abigail is passionate about proactive prevention, embedding food safety into equipment, processes, and emerging technologies from the earliest stages of development. With a forward-looking perspective and a strong passion for elevating food safety culture, Abigail is helping shape a future where safer food isn't simply the goal—it's built into the way the industry operates.
