Rick Biros
Rick Biros has more than 25 years of B2B publishing experience. Early in his career he worked on Food Processing and then Food Engineering magazines in a sales and then management role. He was the founder and a principal in Carpe Diem Communications where he developed and launched Food Quality magazine, The Food Quality Award and The Food Quality Conference & Expo as well as Pharmaceutical Formulation & Quality and Contamination Control magazines. Under his direction, Food Quality and Pharmaceutical Formulation & Quality received editorial excellence awards from The American Society of Business Publication Editors. In 2007, John Wiley & Sons, Inc. acquired Carpe Diem. Biros continues his entrepreneurial interests with the formation of Innovative Publishing Co. and the launch of MedTech Intelligence in 2009; Food Safety Tech in 2012 and the Cannabis Industry Journal in 2016. Innovative Publishing is also a conference producer of six med tech conferences, three food safety conferences and two cannabis industry conferences.
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Michael Allen
Share| JUST RELEASED | 2018 AIM YEAR IN REVIEW AIM is the trusted worldwide industry association for the automatic identification industry. For nearly half a century, AIM has provided unbiased information, educational resources and standards to providers and users of these technologies. AIM membership provides access to an insider’s perspective on trends and opportunities along with a voice in shaping the growth and future of the industry. Member benefits include education, advocacy and community, as well as a role in creating industry standards through collaboration.
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Angela Anandappa, Ph.D.
Dr. Anandappa is the Founding Director for the Alliance for Advanced Sanitation, and a Research Assistant Professor, Department of Food Science and Technology at the University of Nebraska-Lincoln. She leads the scientific and strategic direction of the Alliance for Advanced Sanitation and dedicated to improving food safety with a focus on sanitation. Her current work involves developing inter-disciplinary research and educational programs to address food safety issues, and prevent them by. The scope of sanitation ranges from facility design and material science to microbiology and chemistry. Prior to that she was Section Manager Supply Chain Safety Assurance, at Kraft Foods.
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Jason P. Bashura
Glenn Black, Ph.D.
Division of Food Processing Science and Technology (DFPST), Office of Food Safety (OFS), Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA).
Glenn Black is the Associate Director for Research at the U.S. Food and Drug Administration’s Division of Food Processing Science and Technology jointly located with IFSH at the National Center for Food Safety and Technology in Bedford Park, IL. In this role, he provides guidance and support for research conducted at the center in the areas of food microbiology, processing, chemistry, packaging and serves as a subject matter expert for food processing related issues. Prior to joining the agency, Dr. Black served various roles in the food industry related to the evaluation and recommendation of processing equipment and parameters, as well as research and development in microbial food safety.
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Kathryn Birmingham
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Kathryn Boys
Kathryn Boys is an Assistant Professor in the Department of Agricultural and Resource Economics at North Carolina State University. Her research and teaching programs are focused on issues related to the business and economics of food systems, food safety, and the international trade of agri-food products. Her current work includes studies which assess the corporate valuation and civil litigation impacts on companies who have experienced food safety failures, which explore food-safety barriers precluding smallholder produce farmers from accessing institutional markets, and examine the role of food safety and business certifications and standards (e.g. traceability, GAP, ISO 9001, ISO 14000) in business operations, marketing, and international market access.
Brady Carter
Dr. Brady Carter is a Senior Research Scientist with Carter Scientific Solutions. He specializes in Water Activity and Moisture Sorption applications. Dr. Carter earned his Ph.D. and M.S Degree in Food Engineering and Crop Science from Washington State University and a B.A. Degree in Botany from Weber State University. He has 20 years of experience in research and development and prior to starting his own company, he held positions at Decagon Devices and Washington State University. Dr. Carter currently provides contract scientific support to Novasina AG and Netuec Group. He has been the instructor for water activity seminars in over 23 different countries and has provided on-site water activity training for companies around the world. He has authored over 20 white papers on water activity, moisture sorption isotherms, and complete moisture analysis. He has participated in hundreds of extension presentations and has given talks at numerous scientific conferences. He developed the shelf life simplified paradigm and hygrothermal time shelf life model and is the leading expert in applying water activity to shelf life prediction.
Darin Detwiler
Darin Detwiler, M.A.Ed., DLP is the director: regulatory affairs of food and food industry, assistant teaching professor in the College of Professional Studies at Northeastern University. Prior to this role, he was the senior policy coordinator for food safety at STOP Foodborne Illness, (a national non-profit public health organization dedicated to the prevention of illness and death from foodborne illness.). Detwiler has spent two decades working in the support and reform of food policy. Four different secretaries of agriculture have recognized Detwiler for his efforts in the USDA’s Pathogen Reduction Program. From 2004–2007, he served on the USDA’s National Advisory Committee on Meat and Poultry Inspection. He is also an FDA-certified food science educator whose work can be found on television, radio and in industry journals and newspapers, including the New York Times. Detwiler is a former high school teacher and adjunct professor of science and history, as well a navy veteran.
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Clint Fairow
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Joellen Feirtag
Elise Forward
Elise Forward is the president and principal consultant for Forward Food Solutions, LLC. She has more than 15 years of food safety, quality, and regulatory experience in both the international and domestic food markets. She has worked in laboratory and production settings, and has more than 10 years’ experience managing the food safety programs of an international importer and distributor. She is a member of the International Association for Food Protection and the Institute of Food Technologists.
Melody Ge
Melody Ge holds both B.S. and M.S. in food science and technology, and has 10 years experience in food safety in different stake holders including certification program owner, retailer, manufacturer and food safety testing lab. Melody Ge is six sigma black belt certified with experience in food safety consulting with small to medium business. Currently, Melody serves as the Head of Compliance at Corvium to ensure the product and data are in compliance with regulatory and customers' needs. Prior to Corvium, Melody was a Sr. consultant with Kestrel Management, and Deputy QA Director with Lidl US where she established the QA department for Lidl US expansion. Melody also worked as Compliance Manager at SQFI overseeing SQF auditing results and stakeholders. Melody started her career being the R&D and food safety Director at Beyond Meat whom produce vegan products.
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Jill Hoffman
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Natalia Larrimer
Natalia Larrimer is responsible for developing and advancing accreditation programs with the ANSI-ASQ National Accreditation Board (ANAB). Natalia’s primary responsibility is working with industry and client groups, international organizations and the U.S. government to develop sector-specific conformity assessment and accreditation programs and to promote the use of the international IAF-ILAC system and independent third-party accreditation programs. Prior to joining ANAB in August 2014, Natalia spent more than ten years working with Standards Council of Canada (SCC), the Canadian multi-disciplinary accreditation body, where she started in the national and international standard development group. She then moved to accreditation where she managed accounts of global certification organizations within the voluntary and Canadian and U.S. regulatory frameworks. She is an experienced assessor and trainer for a number of accreditation standards. Her portfolio includes work with standards-developing, government relations and conformity assessment committees. She also delivers educational sessions on sector-specific programs, accreditation, and international accreditation frameworks.
Gina (Nicholson) Kramer RS/REHS
Gina Nicholson-Kramer, RS/REHS is the chairwoman of the board of directors for STOP Foodborne Illness. She is also executive director of Savour Food Safety International™ where she specializes in assisting companies in developing long-term food safety culture and behavior change programs starting with the top to the front-line employee. She also specializes in internal and external food safety communication plans during times of crisis for food companies. She has developed a mentorship program for food safety professionals, coaching them on how to build a program that is a profit center not a cost center for their company. Nicholson-Kramer works with companies on new products and technologies from ideation to commercialization that focus on “improving food safety one great idea at a time”. She was previously the global director of retail food services for NSF International, overseeing NSF’s team of retail food safety experts for third-party auditing, consulting and technical services for major global retail brands such as Sodexo, HMS Host, T.G.I. Friday’s and Jack in the Box.
As an owner and operator of her own organic bakery, to manager of public health promotions and a registered sanitarian at the Columbus Public Health Department, to her role as senior manager of food safety & quality at The Kroger Co., Nicholson-Kramer has spread her knowledge and innovative approach of food safety to organizations both small and large. Her skill in food safety education, training and systems development has already helped other national retailer’s to build ambitious perishable food process improvement projects focused on food safety & quality and successfully establish a food safety culture that now permeates these organizations.
In addition to her current role as executive director, she is also an active member of several food safety committees, including The Ohio State University Environmental Health Sciences Advisory Board, STOP Foodborne Illness, and several committees with the Conference for Food Protection, the International Association for Food Protection (chair of the Retail Foodservice PDG) and the Food Safety Summit.
Nicholson-Kramer has presented at several state, national and international conferences on topics such as: Branding Your Food Safety Message; Selling Food Safety from the Top Down; Creating a Food Safety Culture within the Real World of Retail Foods; 5 Terrific Training Tools; Consumer Education – It Takes a Partnership; Be Food Safe Part
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Daemyung Lee
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Laura Lombard
Laura Lombard is the CEO of ImEpik, a market-driven and research-based online training company. Laura has been an entrepreneur and businesswoman throughout her career, and she joined ImEpik to expand the company’s presence in the food safety industry as well as other industrial sectors. Prior to joining ImEpik in April 2017, she was the founding President and Executive Director of MENA Consultants. She formed MENA Consultants in 2013 along with twelve other consultants interested in promoting increased trade relations and commerce between the United States and Middle Eastern countries. After graduating from Johns Hopkins School of Advanced International Studies (SAIS), she worked at The Cohen Group (TCG), a DC-based consulting firm founded by former Secretary of Defense William S. Cohen. In addition to her Master’s Degree in International Relations & Economics from Johns Hopkins SAIS, Laura has a Bachelor’s Degree in Political Science from the University of Kansas.
Rob Mommsen
Rob Mommsen joined Sabra in 2010, left in 2013, and came back in late 2016 as the Sr. Director of Global Quality and Food Safety.
He is a food manufacturing executive with international, multi-facility experience in shelf-stable, frozen, refrigerated, and Ready-to-Eat/Ready-to-Heat food and alcoholic beverage products including meat, dairy, vegetable, fruit, and grain based main courses, sides, snacks, sauces, dips, condiments, syrups, wine, and beer packaged in glass, cans, and rigid and flexible plastic. Rob has over 40 years of hands-on know-how in quality assurance, food safety, regulatory compliance, thermal processing, process engineering, product development, continuous improvement, and R&D with food manufacturing firms that include Sara Lee, Hillshire Farms, and Baxters Food Group. He has a proven record of building high performance teams and leading successful start-ups and turnarounds. Rob drives operational excellence and margin expansion in the most challenging cultures through organizational development, innovation, and sustainable improvement of Key Performance Indicators. At Baxters, Rob developed 14 soup SKUs in 4 months, and 12 baby food SKUs in 7 months, from concept to shelf insertion, including the purchase, installation, and microbiological validation of new production lines. Prior to this, he drove Baxters EBITA up 150% in 16 months through implementation of Statistical Process Control programs, process improvements, product reformulations, equipment upgrades, and machine optimization via Six Sigma projects, enabling the sale of the company at a 7X multiple. Earlier, Rob designed, built, and successfully ran an award winning, 20,000 case per year premium winery and vineyard in Oregon’s renowned Willamette Valley, specializing in Pinot Noir, Cabernet Sauvignon, Sauvignon Blanc, and Gewürztraminer.
Rob is a Process Authority and certified SQF Expert, holds certifications in Advanced HACCP and Lean Manufacturing, holds an OSHA 30 hour Training card, and holds degrees from the University of California and Santa Clara University. Rob lives in Richmond VA with his wife, Jeanne, and has two daughters, Geneva and Hannah, at university. He and his wife are both life-long learners, enjoy fine wine, cooking, gardening, reading, and fly fishing.
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Alan Olstein
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Frank Pisciotta
Independent Food Defense Consultant specializing in threat assessment, vulnerability and risk analysis and security system design in the food defense and agriculture industry. Professional at identifying and mitigating criminal and terrorist threats against client interests and meeting regulatory requirements. Conversant with multiple security regulatory and voluntary compliance requirements: •FSMA Intentional Adulteration Rule •FPDI Food Defense Certified •FSPCA Food Defense Certified •BRC Conversant (security measures required) •USDA / FSIS Food Defense Plan Development •FDA Food Defense Manuals •AIB Food Defense Coordinator •Bio-Terrorism Act of 2002 •US 49 CFR Transportation of Hazardous Materials •ASIS 2015 risk assessment methodology (contributor) Frank possesses a master's degree in public administration and a bachelor's degree in criminal justice. He has been practicing independent security consulting for 30 years. He has served on the ASIS International Food Defense and Agriculture Security Council and is currently serving as Vice Chair. Frank authored an article entitled "Raising the Bar on Food Defense" which can be read at https://sm.asisonline.org/Pages/Raising-the-Bar-Food-Defense.aspx.
Bob Pudlock
Bob Pudlock is the president of Gulf Stream Search, an executive search firm that specializes in the placement of top quality and food safety talent in the food, beverage, ingredient and flavor industries in the United States. Bob has worked with start-ups, suppliers, and large CPG companies to help them identify high-impact talent since 2001. In addition to leading search engagements with executive teams, he also crafts the long-term strategies that keep Gulf Stream Search as the go-to search firm for companies in the food, beverage, ingredient and flavor space.
Fabien Robert
Fabien Robert, PhD, is currently Director of Nestlé Zone America laboratories. Before moving to the United States, Robert held various roles in R&D, quality, safety and regulatory within Nestlé international headquarters in Switzerland for 16 years. He has authored and co-authored 56 publications in scientific journals and patents and is an experienced speaker and presenter in the areas of organic, analytical and flavour chemistry, as well as quality and safety. Robert holds a PhD, in organic chemistry.
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Melanie Ross
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David Shelep
Steven Sklare
Steven Sklare is the Director of Customer Engagement – Foods Program for the United States Pharmacopeia. Steven’s focus is on helping the food industry and the public understand the significance of food fraud as a threat to public health, a food organization’s brand as well as a source of economic fraud. Steven’s background includes working with food manufacturers, the foodsevice/hospitality industry, nursing home/assisted living facilities and retail food. Steven provides consulting and training services in regard to food fraud, food safety, sanitation and pest elimination consulting, training and services on a domestic and international basis. Steven is a Registered Environmental Health Specialist, Licensed Environmental Health Practitioner, Certified Professional – Food Safety and Certified Pest Control Technician.
Shawn Stevens
Shawn Stevens is the founding member of Food Industry Counsel LLC, the only law firm in the United States that represents the food industry exclusively. As a food industry consultant and lawyer, Mr. Stevens works with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors and grocers) helping them protect their brand by complying with FDA and USDA regulations, reducing risk, managing recalls, and defending high-profile foodborne illness claims. Mr. Stevens also speaks regularly to national and international audiences on a wide variety of emerging scientific, regulatory and food safety legal trends. Additional information about his practice can be found at www.foodindustrycounsel.com
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Alba Velazco
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Yan Wu
Jake Watts
Jake Watts is vice president of food safety for PSSI, the industry's leading food safety and sanitation provider. He leads the company's corporate programs and regulatory affairs as it pertains to food safety. This includes the development, implementation and maintenance of company polices and programs supporting the industry's leading food processors. Jake has nearly 20 years experience working in the food safety and sanitation industry, previously working with Pilgrim's and Tyson to lead corporate Food Safety & Quality Assurance policies, programs, and regulatory compliance.