2021 FTRAC Professionals Group Virtual Conference

Dr. Acheson is the President and CEO of the Acheson Group; he graduated from the University of London Medical School in 1980, and following training in internal medicine and infectious diseases in the United Kingdom, moved to the New England Medical Center and Tufts University in Boston in 1987. As an Associate Professor at Tufts University, he undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing E. coli.

In September 2002, Dr. Acheson became the Chief Medical Officer at the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition. Following several other positions at FDA he was appointed as Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition.

Dr. Acheson was a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013. In 2013 Dr. Acheson founded The Acheson Group, a consulting firm which provides strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.

Dr. Annor is the Cereal Chemist in the Department of Food Science and Nutrition at the University of Minnesota. He has expertise in Carbohydrate chemistry and has been involved in the end-use characterization of wheat in collaboration with the University of Minnesota Wheat Breeding Program. Dr. Annor will be responsible for preparing pasta, regular and sough dough bread, and analyzing the samples for their expected glycemic index. He will also be responsible for analyzing the wheat samples for their amylose contents, resistant starch contents, FODMAPS, Fructans, and amylase-trypsin inhibitor (ATI) activity.

Courtney is a Director in Global Scientific and Regulatory Affairs and the Bell Institute of Health and Nutrition at General Mills.  Courtney’s responsibilities include policy, regulatory, and external affairs accountabilities in the areas of food safety and nutrition.  In addition, Courtney leads the international health and wellness network responsible for Health and Wellness strategy, including innovation, communication, and regulatory for regions outside of the United States.

Courtney joined General Mills in 2000 as a Quality Management Associate and subsequently worked in multiple General Mills manufacturing facilities as both a Quality Engineer and Quality Manager.  Courtney transitioned to the General Mills corporate headquarters in Minneapolis, Minnesota in 2009 where she has served in multiple roles of increasing responsibility in the product safety and scientific and regulatory affairs.  Courtney serves on the Consumer Brands Association (CBA) Regulatory Affairs Advisory Group, the Consumer Brands Association (CBA) Food Safety Working Group, the International Dairy Foods Association (IDFA) Yogurt and Cultured Products Board, and the Consumer Goods Forum Health & Wellness Steering Committee.  She is a governor appointed member and Chair of the Minnesota Food Safety and Defense Task Force.  In addition, Courtney serves as the Food Industry Advisor to the Association of Food and Drug Officials (AFDO) Board of Directors and is the Co-Chair of the AFDO Industry Association Membership Committee. 

Courtney holds a Bachelor of Science degree in Nutritional Sciences from Texas A&M University and a Master of Science Degree in Food Science and Technology from Ohio State University.  In her free time, Courtney enjoys spending time with her husband and two children, Jackson and Madeline.

Miriam J. Guggenheim is a Partner and Co-Chair of the Food, Drug and Device practice at Covington & Burling LLP.  She focuses primarily on the food and dietary supplement industries and counsels clients on all aspects of product development and marketing, from formulation, manufacturing, and safety considerations to labeling and advertising.  Her work for a broad range of leading global food and dietary supplement companies and major trade associations includes regulatory advice, advocacy before regulators, courts and legislative bodies, and strategic counseling in light of overarching public health and nutrition policy considerations.  Ms. Guggenheim is ranked as one of America's Leading Business Lawyers, Food & Beverages: Regulatory & Litigation by Chambers USA.  Ms. Guggenheim received her BA, magna cum laude, from the University of Pennsylvania and her JD, with honors, from Columbia University School of Law.

Raquel Maymir has over 20 years of experience in Regulatory and Quality Operations within the food industry. Her passion is leading the resolution of quality, food safety and regulatory issues in collaboration with the quality, supply chain and business teams at General Mills. She excels in crisis situations and in disentangling complex situations. Her most energizing roles at General Mills have been in bringing Gluten-Free Cheerios to consumers and the acceleration of new businesses.

Meaghan Meyer joined the CraftMark Bakery team as Vice President of Food Safety and Quality in December of 2018 to lead the company’s food safety, quality and regulatory affairs programs. With 17 years of bakery experience spanning a
wide range of product categories, she has broad experience with implementing and enhancing food safety and quality programs. Meaghan graduated with a BS in Food Science from Purdue University and MS in Food Safety Management and International Food Law from Michigan State University.

President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration and Due Diligence M & A Compliance Risk Assessments.

Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canadian compliance. 

Over 35+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global. 

Lee Sanders is Senior Vice President, Government Relations and Public Affairs, as well as, Corporate Secretary for the American Bakers Association (ABA). Lee leads the ABA government relations team representing the baking industry before Congress, federal agencies, state legislatures and international policy making bodies. She advises association members and industry on critical legislative and regulatory issues while serving as a spokesperson on behalf of the industry. Lee is Co-Chair for the Food and Beverage Issue Alliance – a group of 49 FDA- regulated food industry trade associations that work together to develop unified positions on nutrition and food safety issues and meets quarterly with FDA officials.

Lee sits on the Board of Directors for the Business Industry Political Action Committee (BIPAC). She is a member of the U.S. Chamber of Commerce Environment and Agriculture Committee and a member of the National Association of Manufacturers’ Food Policy Committee. She is a past chair of the Wheat Quality Council as well as past chair of the American Association of Cereal Chemists International (AACCI) Milling and Baking Division. Lee is a founding member and current President of the Society of Bakery Women. Before coming to the industry 26 years ago, Lee served in several government roles including legislative aide to Senator Thad Cochran (R-MS) and as a political appointee in the Administration of George H.W. Bush.

Lee holds a B.A. Degree in Journalism from the University of Mississippi and currently sits on its Political Science Advisory Board. She holds executive education certificates from the University of Virginia Darden School of Business in Leading Teams for Growth and Change as well as Strategic Analysis and Decision-Making. Lee is a Certified Association Executive (CAE), American Society of Association Executives.

HONORS AND AWARDS:

• 2017 Full Kernel Award, Wheat Quality Council, outstanding contributions to the improvement of wheat and flour quality in the United States
• 2009 AACCI Myron D. “Mike” Baustian Memorial Award for outstanding service
• 2009 Influential 20 List, Baking Management Magazine
• 2009 Leadership Award, Baking & Snack Magazine

My favorite sweet baked good is a chocolate glazed yeast raised donut because they are delicious and my savory favorite is rye bread.

Shannon M. Schlecht, Executive Director of the Agricultural Utilization Research Institute (AURI) is responsible for the overall strategic and operational oversight for the organization’s staff, programs and execution of its mission. AURI provides technical services to businesses, conducts applied research initiatives and convenes networking events to create value-added economic opportunities for the food and agriculture sector. AURI operates three laboratories and its dedicated staff assist industry participants on over 150 food and agricultural innovation projects each year to further the Institute’s mission of fostering long-term economic benefit for Minnesota through value-added agricultural products. Previously, Schlecht spent 14 years with U.S. Wheat Associates conducting international market development activities. He holds Bachelor’s and Master of Science degrees from North Dakota State University in Fargo, North Dakota.

Valerie Wayland has more than 33 years of experience in the food industry, with 25 years in the baking industry. Valerie’s background includes technical and regulatory positions with Marriott Corporation, Kraft Foods, Mrs. Smith’s Bakeries, and currently as Regulatory Compliance Director for Flowers Foods. In addition to her responsibilities at Flowers, Valerie is an active member of the American Society of Baking, the Institute of Food Technologists, the Society of Bakery Women, and the Georgia Association for Food Protection. Valerie also serves as co-chair for the American Bakers Association Food & Technical Regulatory Affairs Professionals group (FTRAC). Valerie loves to travel and explore and has been married to her husband George for 28 years. They live in Lawrenceville, Georgia.

Rasma Zvaners serves as Vice President, Regulatory & Technical Services for the American Bakers Association (ABA) and joined the organization in September 2006. Ms. Zvaners is the primary liaison for both ABA’s Food Technical & Regulatory Affairs Committee and the ABA Energy and Environment Committee. Ms. Zvaners is responsible for managing ABA’s Energy Star initiative and sustainability work. Prior to ABA she was with the American Chemistry Council (ACC) where in her last post, Ms. Zvaners served as Director of Regulatory Policy. She managed and led member companies on significant regulatory and policy issues including environment, energy, public health and products.

She holds a Bachelor of Science degree from the Michigan State University and she attended The George Washington University where she earned an American Bar Association Legal Assistant’s certification.