Kerri Gehring

Kerri Gehring is a Professor in the Department of Animal Science at Texas A&M University and serves as President and CEO of the International HACCP Alliance. She holds B.S., M.S., and Ph.D. degrees in Food Science and Nutrition from Texas A&M University. Her expertise spans meat science, food safety, HACCP protocol development, and industry training.

• Education: B.S. (Food Science, 1986), M.S. (Nutrition, 1989), Ph.D. (Nutrition, 1994), all from Texas A&M University.

Her research focuses on HACCP systems, food safety standards, and collaborative industry partnerships. She led USDA-funded projects to develop generic HACCP models and standardized training programs. Dr. Gehring co-authored book chapters, published in refereed journals, and actively participates in professional organizations like the American Meat Science Association.

She received notable awards for service and industry collaboration. As a faculty member, she teaches HACCP courses and coordinates industry training programs. Her leadership in the International HACCP Alliance has established it as a global food safety resource.