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Martin Bucknavage
Martin has 15 years of technical management experience in the food industry with a broad scope of capabilities, including quality system development, regulatory affair, and operational process analysis and improvement. He has experience in consulting and teaching in HACCP, food safety, food defense, food safety audits, and employee training programs.
Websites:
Martin Bucknavage
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David Hayse
Websites:
AquaPhoenix
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Don Jones
Don has a B.S. degree in EDCI from Texas A&M University.
His Food Manufacturing experience includes 9 years in food processing operations and has held management positions at Pepsi/Frito Lay, Stroh Brewery and Anheuser Bush Brewery.
Don’s Food Safety experience includes 20+ years in the food plant cleaning & sanitation specialty chemical industry servicing the food & beverage and dairy processing markets. During this time, his technical work with Diversey, Great Western Chemical, Shepard Bros, DeLaval Cleaning Solutions, AquaPhoenix Scientific and Wesmar Company involved implementing Food Safety programs with some of the most respected food manufacturers in the USA.
Don has taught classes in Cleaning & Sanitation, Sanitizers, Chemical Safety, Sanitation Chemical Testing, Environmental Sanitation, GMP, Spill Containment and Basic CIP to major food manufacturers and for the following organization’s training programs: Northwest Food Processors Sanitation Workshop, University of Idaho HACCP Certification Course, Oregon State Workshops and Penn State Food Plant Sanitation Workshop.
Websites:
Clean-Logix, FoaM-iT
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Richard Kammerling
Richard's career spans more than 40 years in providing technical support, developing new pest control technologies and designing food safety and IPM programs. He has the opportunity to work with a diversity of food manufacturing operations (bakeries, snacks and soft drinks, confectionery and pet foods, meat processing and rendering plants, pasta and dairy operations) grocery warehouses, pharmaceutical plants, packaging facilities and retail establishments. His time is devoted to in-house training programs, "troubleshooting" pest problems and conducting pest management, food safety and sanitation audits. Richard regularly lectures at meetings organized by AIB International, National Pest Management Association, pest control companies, colleges and universities, as well as training programs for federal and state agencies.
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Kerry Kaylegian
Dr. Kerry E. Kaylegian provides technical support to the dairy industry and delivers outreach programs focused on improving the safety and quality of dairy products. Kerry directs courses on dairy HACCP, pasteurizer operations, cheese making, dairy basics for artisan processors, and fundamentals of food science. She assists with the ice cream and cultured products short courses. Her research focuses on improving the functional and nutritional properties of milk fat as an ingredient. Kerry judges dairy products at several national competitions and is coach of the Penn State Collegiate Dairy Products Evaluation Team. Her degrees are in Food Science with an emphasis on dairy products, she has a B.S. and M.S. from the University of Wisconsin, and a Ph.D. and post-doctoral fellowship from Cornell University.
Websites:
Kerry Kaylegian
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Luke LaBorde

His current research interests include finding ways to minimize contamination of produce packing houses and food processing facilities with Listeria monocytogenes and other harmful microorganisms.  Luke's extension activities center on food safety and sanitation curriculum development for agricultural producers, packers, and processors of fresh and minimally processed produce. Most recently, his activities have included assisting the Pennsylvania food industry meet new regulatory requirements issued under the U.S. Food Safety Modernization Act.

Websites:
Luke LaBorde
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Catherine Cutter
Dr. Cutter received her PhD. from Clemson University, Clemson, South Carolina in 1992. Her major was Food Technology; Minor: Microbiology. Dissertation: "Purification and amino acid composition of the Lactobacillus acidophilus N2 bacteriocin, lactacin B." She has been with Penn State University since 1999. Her first position was as the Assistant Professor and Food Safety Extension Specialist-Muscle Foods, Department of Food Science until 2005 when she became the Associate Professor. Dr. Cutter's research interest are that of controlling and/or improving the microbiological quality and safety of muscle foods; HACCP for meat processors, intervention technologies for reducing pathogens, application and/or delivery systems of food grade antimicrobials to muscle food, association or attachment of bacteria to muscle food surfaces.
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