C. Lynn Knipe is an Associate Professor in the Department of Animal Sciences at The Ohio State University, located in Columbus, OH. Their primary affiliation is with the College of Food, Agricultural, and Environmental Sciences. Contact information includes office location 327 Parker Food Science and Technology and phone number 614-292-4877. Research focuses on food safety and meat science, with extension specialization in meat science. Courses taught include ANIMSCI 3191, 4193, 8998, 8999, MEATSCI 3191, 3488, and 4193. Notable outreach includes teaching over 70 HACCP training courses in 20 years and media contributions on topics like meat grilling safety and sodium reduction in the industry. Professional activities include authoring publications (see 'View Publications' link) and participation in university programs. No specific grants or awards are documented in the provided text.
Mame Bigué GNINGUE is an Associate Professor in Supply Chain Management at EM Normandie since 2011. She holds a PhD in Management Science (2011) from the University of Le Havre-Normandie, focusing on security risk management in global cargo transportation. Her research emphasizes supply chain resilience, risk assessment frameworks, and sustainability in logistics operations. She teaches subjects including Logistics, Supply Chain Management, and Risk Management. Her academic work spans port performance measurement systems, stakeholder theory applications, and digital transformation impacts on supply chain vulnerability. Key contributions include integrating FMEA and HACCP methodologies for cargo security and developing expert systems for container transport security. She actively participates in international conferences such as LOGISTIQUA, ICBME, and IEEE GOL, addressing topics like Industry 4.0 challenges and humanitarian supply chain practices. No scientific awards are explicitly mentioned in the text. Her professional experience includes roles in industrial operations management prior to her academic career. Research focuses on bridging theoretical risk models with practical industry applications, particularly in multinational logistics contexts.
Kirk D. Dolan is a Professor at Michigan State University (MSU), holding joint appointments in the Department of Food Science and Human Nutrition (lead) and the Department of Biosystems & Agricultural Engineering within the College of Agriculture & Natural Resources. His research focuses on thermal processing modeling of foods and inverse problems in food science, utilizing advanced computational tools like MATLAB and COMSOL for parameter estimation. He actively contributes to food safety through extension work, including co-teaching the FDA-mandated Better Process Control School and HACCP courses. PhD, Agricultural Engineering, Michigan State University, 1989 MS, Agricultural Engineering, University of California, Davis, 1985 BS, Agricultural Engineering, University of Florida, 1983 Dolan’s research spans thermal processing technologies (canning, drying, aseptic processing), inverse problem solving, and statistical methods for food researchers. His recent publications emphasize antioxidant analysis, kinetic modeling, and computational approaches in food systems. Recent publications highlight advancements in parameter estimation for food processing, including studies on thermal conductivity in cherry pomace, starch viscosity models, and microbial inactivation dynamics. His work bridges computational methods with practical applications in food safety and quality preservation. 2019 CANR Camden Endowed Teacher/Scholar Award Dolan chairs the triennial Inverse Problems Symposia at MSU and co-teaches graduate courses like BE 835 (Modeling Methods in Biosystems Engineering). His extension work supports Michigan food entrepreneurs through FDA product registration assistance and industry training programs.
Brasathe Jeganathan is a Lecturer in the Department of Agricultural, Food and Nutritional Sciences at the University of Alberta. They hold an academic appointment in the Faculty of Agricultural, Life and Environmental Sciences. Their teaching responsibilities include courses on food safety (AFNS 527/NU FS 427), quality assurance (AFNS 512/NU FS 312), and introductory food science (NU FS 100). They also coordinate work experience programs (WKEXP 986/989 series) for undergraduate and graduate students in food science specializations. Research interests focus on practical applications of food safety protocols, quality assurance methodologies, and regulatory compliance in food industries. This includes HACCP systems, sensory evaluation, risk management frameworks, and ISO 9000 standards implementation. Their work emphasizes bridging academic theory with real-world industry practices through structured work placements and seminar-based learning (AFNS 401/601). No specific scientific awards or grants are listed in the provided information. Teaching responsibilities span both undergraduate and graduate levels, with emphasis on experiential learning components.
Clint Stevenson is an Associate Professor and Distance Education Coordinator in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. He manages an instructional design lab focused on creating and evaluating innovative educational tools for food safety and quality assurance training. B.S. in Food Science, University of Idaho (2005) M.S. in Food Science, Purdue University (2007) Ph.D. in Food Science, NC State University (2012) His research centers on applying virtual reality, 360-degree media, and e-learning modules to enhance food safety education. Projects are grounded in constructivist and behaviorist learning theories to improve workforce competencies in the food industry. Stevenson’s publications highlight his work in developing online courses, evaluating game-based learning, and analyzing workforce training needs. His lab’s outputs include interactive tools for sanitation auditing, environmental monitoring, and risk-based inspections. He coordinates and teaches the Food Safety Manager Certificate program through distance education and collaborates with organizations like the Food and Drug Administration, Innovation Center for U.S. Dairy, and USDA-NIFA on grants for educational technology development. The lab team includes instructional designers, graduate students, and alumni working on projects such as VR training for artisan cheesemakers and seafood processing sanitation. Partnerships extend to institutions like the University of Maine, University of Illinois, and DELTA (Distance Education and Learning Technologies Applications).
Joy Waite-Cusic is an Associate Professor of Food Safety and Quality Systems at Oregon State University's Department of Food Science & Technology, within the College of Agricultural Sciences. Her research integrates food safety systems, focusing on pre-harvest safety, process validation, pathogen prevalence, and microbiological quality indicators. She collaborates with industry partners to improve food safety practices and reduce foodborne illnesses. Education: B.S., Food Science & Technology, Oregon State University (2002) M.S., Microbiology, Oregon State University (2004) Ph.D., Food Science & Technology, The Ohio State University (2007) Research Interests: Dr. Waite-Cusic's work spans food safety across production, processing, and distribution. Key areas include pathogen reduction in fresh produce, sanitation efficacy, and spoilage microbiology. Her lab evaluates processes like depuration for shellfish and dry-roasting for nuts to ensure microbial safety. She also investigates antimicrobial resistance in foodborne pathogens. Key Contributions: Recent studies address alcohol-based sanitizers in dry produce packinghouses, UV-C processing for human milk, and E. coli survival in onions. Her work emphasizes practical solutions for industry compliance with food safety regulations. Awards: 2021 James and Mildred Oldfield Team Award 2020 Search for Excellence Award 2019 Oregon Farm Food Safety Team Award National Science Foundation GK-12 Fellowship (2002) Advising & Grants: Advises students like Madeleine Enriquez. Her grants fund projects on produce safety, sanitizer efficacy, and pathogen dynamics. Collaborates with the Western Regional Center to Enhance Food Safety on outreach and training. Labs & Teams: Leads the Waite-Cusic Food Microbiology Lab, focusing on process validation for food companies. Engages with industry partners to validate kill steps (e.g., dehydration, roasting) for regulatory compliance.
Prof. Eleftherios H. Drosinos is a Professor at the Agricultural University of Athens , specializing in Food Safety and Quality Management Systems . He teaches undergraduate and postgraduate courses in these areas and leads research initiatives focused on microbial quality control, HACCP systems, and ISO 9000 series standards. Education: Graduated from the Agricultural University of Athens; Ph.D. from Bath University (UK). His research explores microbial interactions in food systems, particularly pathogenic and spoilage microorganisms, with a strong emphasis on Lactiplantibacillus plantarum and Listeria monocytogenes dynamics across various substrates. He has published extensively on topics like sourdough microbiota, cheese safety, and antimicrobial strategies under the One Health framework. Recent publications (2024) highlight advancements in food spoilage detection, GMO monitoring, and microbial ecology. His work spans both experimental studies and reviews, addressing food safety in retail, fermented products, and fresh-cut vegetables. He directs the Laboratory of Food Quality Control and Hygiene , contributing to standardization and regulatory compliance in the food sector.
Laura K. Strawn is an Associate Professor in the Department of Food Science & Technology at Virginia Tech. Her research and extension work focuses on reducing foodborne pathogen contamination in the produce supply chain, with a 50-50 split between research and extension activities. She teaches FST 5034: Good Agricultural and Manufacturing Practices through the Virginia Tech Online Masters program. Ph.D., Food Science, Cornell University (2014) M.S., Food Science, University of Florida (2009) B.S., Food Science and Technology, University of California, Davis (2007) Her research interests include food microbiology, pathogen survival on agricultural surfaces, produce safety, and compliance with the Food Safety Modernization Act (FSMA). She develops mitigation strategies for pathogens like Listeria, Salmonella, and E. coli, and evaluates sanitation interventions for packinghouse equipment and harvest materials. Awards include the Larry Beuchat Young Researcher Award (2021), FDA Outstanding Service Award (2016), and multiple top honors in Virginia Cooperative Extension poster competitions. Her work emphasizes translating scientific findings into actionable guidelines for growers and distributors through extension programs. Grants and collaborations include studies on agricultural water management, cyberbiosecurity in fermentation, and FSMA training effectiveness. She advises students and serves on graduate committees, contributing to both academic and industry-focused training.
Nataša Kilibarda serves as Professor at Singidunum University's Faculty of Tourism and Hospitality Management in Belgrade, Serbia. Her academic career spans over two decades with specialized expertise in food safety, meat technology, and sustainable food systems. She holds doctoral qualifications in Food Hygiene and Technology from the University of Belgrade's Faculty of Veterinary Medicine. Her research focuses on critical food industry challenges including food waste reduction, pandemic-era food safety protocols, sustainable meat production, and hospitality sector food handling practices. Kilibarda's work bridges academic research with practical industry applications, particularly in Serbian and Balkan contexts. Her recent publications demonstrate growing emphasis on sustainable food systems, biogas production from organic waste, and the intersection of tourism with traditional food quality. Her 15 most recent publications reveal consistent contributions to food safety literature with particular expertise in: Meat technology and quality control Microbiological safety of processed foods Food waste management strategies Pandemic impact on food systems Sustainable resource utilization Kilibarda maintains active collaboration with Serbian food industry stakeholders and contributes to national food safety standards development. Her work appears in prominent regional journals including Meat Technology, Journal of Food and Nutrition Research, and Tehnologija mesa.
Donald Brizes is an Associate Professor at Johnson & Wales University, Charlotte Campus, in the College of Food Innovation & Technology since 2005. He serves as the campus food safety liaison, inspecting laboratories and food service facilities while providing training on safe food handling practices across all campus operations. His educational background includes: M.S.Ed. in Secondary Education from the University of Akron B.S. in Technical Education from the University of Akron Associate degree in Hotel Restaurant Management Professor Brizes' professional expertise centers on food safety systems, HACCP protocols, menu engineering, cost management, and plant-based nutrition applications. With 27+ years of hands-on experience in restaurant and hotel operations prior to academia, he integrates industry realism into culinary education, particularly through courses like FSM1165 The Food Safety Manager where he serves as lead instructor. His professional recognition includes: American Culinary Federation, North Carolina Chapter 'Chef Educator of the Year' (2012) As food safety liaison since 2005, he conducts facility inspections and develops training protocols for campus food operations. He has served continuously on university and culinary arts outcomes assessment committees since 2006, and contributes to industry standards through the NC Food Service Advisory Committee (2019–present). His professional development includes eCornell University's Plant Based Nutrition certification (2020).
Boskos Georgios serves as Associate Professor in Organization and Management of Nutrition Units at Harokopio University of Athens, where he contributes to academic leadership in food safety and nutrition management. His position bridges scientific research with practical applications in food service systems across Greece. Education: Bachelor's degree in Chemistry, Aristotle University, School of Sciences, 1991 Postgraduate studies in Food and Nutrition Science, Ghent University, Belgium, 1992-1993 PhD in Applied Biological Sciences, Ghent University, Belgium, 1998 Research Focus: Dr. Boskos investigates critical intersections of Food Safety , Total Quality Management , and Food Legislation within mass catering environments. His work pioneers benchmarking methodologies for retail food safety systems, analyzes emerging chemical hazards like MCPD in processed foods, and develops technological solutions for nutritional information management. Current projects emphasize Gastronomy innovation through digital tools that transform customer behavior in restaurant settings while ensuring regulatory compliance. Publication Trends: Analysis of his 2015-2018 publications reveals consistent focus on Greek food safety infrastructure, with 60% examining benchmarking systems in retail and agricultural supply chains. His research increasingly integrates technology (mHealth applications, nutritional software) with traditional food safety protocols, particularly in hospital catering for chronic conditions. Collaborative work with Greek regulatory bodies dominates recent output, showing strong alignment with national food safety priorities. Professional Engagement: Dr. Boskos actively translates research into practice through collaborations with the Hellenic Food Authority and hospital nutrition units. His work on RASFF notifications and food recall systems directly informs Greek regulatory frameworks, while nutritional software evaluations drive innovation in commercial food service operations across Athens.
Arthur Hill is a retired Professor in the Department of Food Science at the University of Guelph. His career spans over three decades with significant contributions to cheese science, dairy processing, and risk analysis. He earned his BSc, MSc, and PhD in Food Science from the University of Guelph (1978-1986), and joined the faculty in 1986. He served as Chair of the Department of Food Science (2009) and held leadership roles in academic associations. Education: B.Sc. in Food Science, University of Guelph (1978) M.Sc. in Food Science, University of Guelph (1982) Ph.D. in Food Science, University of Guelph (1986) Research Interests: His work focuses on optimizing cheese production through innovations in milk processing, such as incorporating omega-3 fatty acids and vitamin D into cheese via engineered fat globules. He also developed critical protocols for bulk milk sampling and milk pricing algorithms. Current projects include establishing a Food Formulation laboratory and upgrading food processing pilot plants. Publications: His research spans cheese microbiology, thermal processing effects, and food safety practices in artisanal cheese production. Notable contributions include defining optimal mixing protocols for bulk milk tanks and enhancing cheese nutritional profiles through novel processing methods. Administration & Grants: He led initiatives like the Guelph Food Innovation Centre and the Guelph Food Academy, generating external revenues for departmental missions. His work bridges academic research with industry applications, particularly in supporting artisan and large-scale cheese producers. Labs & Facilities: Key facilities include the Guelph Food Innovation Centre and upgraded food processing pilot plants, enabling applied research in food formulation and safety.
António Raposo is a faculty member at Universidade Lusófona, affiliated with the Faculty of Health Sciences and the Department of Nutrition and Food Sciences. He holds a PhD and has established a robust research profile in nutrition, food science, public health, and sustainability. His work spans multiple continents, with collaborations in Brazil, Saudi Arabia, and Ecuador, reflecting a global perspective on food and health challenges. PhD in Food Safety and Risk Management (2013) Extensive research in nutrition, food behavior, and sustainable food systems Active publication record in peer-reviewed journals His research interests are centered on improving public health through better nutrition and sustainable food practices. Key areas include gut microbiota, plant-based diets, celiac disease, food waste reduction, and food security. He investigates how dietary patterns influence health outcomes, particularly among vulnerable populations such as university students, low-income communities, and individuals with chronic conditions. The analysis of his recent publications reveals a strong trend toward interdisciplinary research that bridges nutrition, environmental sustainability, and behavioral science. His work frequently employs systematic reviews, meta-analyses, and cross-sectional studies to assess dietary behaviors, food safety practices, and the health impacts of functional foods. There is a clear emphasis on translating research into practical interventions for healthier and more sustainable food systems. While no formal scientific awards are listed in the provided text, his prolific output and leadership in thematic reviews suggest recognition within the academic community. He has contributed to consensus documents, such as the Ibero-American consensus on low- and no-calorie sweeteners, indicating expert status. António Raposo has likely supervised or co-supervised students, given his extensive research output and doctoral degree, though specific names are not listed. His work often involves large datasets (e.g., NHANES) and international collaborations, suggesting involvement in grant-funded projects. He has explored topics ranging from vending machine nutrition to jellyfish as a sustainable food source, demonstrating innovative and applied research directions. He is associated with research initiatives focused on food safety, allergen management, and sustainable food services. His work on hygiene assessment systems, food spoilage, and HACCP implementation indicates engagement with food industry standards and public health policy. The development of tools for evaluating green restaurants and food waste in food services further highlights his commitment to operational sustainability in real-world settings.
Ann Charles Vegdahl is an Extension Associate in the Department of Food Science at Cornell University, based at Cornell AgriTech. She leads major food microbiology extension programs, including the Cornell Microbial Food Safety, Quality, and Outreach Program and the Cornell High Pressure Processing Validation Center. Her work supports the food industry through microbiology testing, shelf life studies, pathogen validation, and technical guidance. She collaborates with researchers, regulators, and food processors while actively participating in DEI initiatives within her department and community. Education: B.S., University of Connecticut (2011); Ph.D., Rutgers, The State University of New Jersey (2017). Research focuses on food safety, microbial food processing, and fermented foods. Her efforts bridge academic research with industry applications, addressing challenges in food preservation, non-thermal processing, and regulatory compliance. She also promotes DEI in food science through outreach and community engagement. Contact: Geneva, NY | acv45@cornell.edu | (315) 787-2258
Dr. Kelly Edmunds is an Associate Professor at the University of East Anglia (UEA), serving as Deputy Director of Learning & Teaching and Deputy Lead of the Teaching Theme in the School of Biological Sciences. She has held roles such as Director of Admissions and Programme Director for the Science Foundation Year courses. Her research focuses on student belonging in Higher Education, innovative teaching practices, and the transition to university. Prior to her teaching-focused career, she conducted interdisciplinary research in conservation biology, disease ecology, and zoonoses, including work on avian influenza, Ebola, and SARS-CoV-2. Education: She earned a PhD in Avian Influenza (2011) and an MSc in Applied Ecology and Conservation (2005), both from UEA. Her teaching responsibilities include modules like BIO-3001Y, BIO-4001A, and BIO-5026A, alongside supervising final-year projects. Research interests span pedagogical strategies, student well-being, and foundational year programs. She advocates for best practices through publications in outlets like Times Higher Education and leads a Community of Practice on Student Belonging. Her administrative roles include membership in the Start of Year Governance Committee, Equality & Diversity Committee, and Foundation Year Network Executive Committee. Awards include the Sir Geoffrey and Lady Allen Prize for Excellence in Teaching (2022), RSB Teacher of the Year finalist (2023), and the UEA Engagement Award (2022). Her external roles include Senior Fellow at Advance HE and External Examiner at Bournemouth University. Her work aligns with UN SDGs in Education and contributes to enhancing equitable access and quality learning experiences, particularly for widening participation students.
