Medicine and former chair of the Food and Nutrition Board. Dr. Garza received his M.D. from Baylor College of Medicine and his Ph.D. from the Massachusetts Institute of Technology.

Lynn R. Goldman is a professor in Environmental Health Sciences and Health Policy and Management at the Johns Hopkins University Bloomberg School of Public Health. She is also director of the Mid-Atlantic Public Health Training Center and a visiting scientist at the Centers for Disease Control and Prevention. Dr. Goldman’s expertise is in environmental epidemiology and toxicology. She previously as served as division chief of Environmental and Occupational Disease Control in the California Department of Health Services and then as assistant administrator in the Office of Prevention, Pesticides and Toxic substances, at the Environmental Protection Agency, where she led the pollution prevention, pesticide regulation, toxic substances control, and right-to-know programs.

Sidney Green, Jr. is a graduate professor in the Department of Pharmacology at Howard University. Previously, he held several positions within the Food and Drug Administration’s Division of Toxicological Research, including chief of the Whole Animal Toxicology Branch, associate director for Laboratory Investigations, and director of the Division. Dr. Green also was a branch chief for the Environmental Protection Agency and director of toxicology for a private testing laboratory. Dr. Green has broad knowledge of the field of toxicology; specific areas of expertise include food toxicology, genetic toxicology, and the use of alternatives to whole animals in toxicology. He is a fellow of the Academy of Toxicological Sciences. Dr. Green received his Ph.D. in biochemical pharmacology from Howard University.

Jesse F. Gregory, III is a professor in the Department of Food Science and Human Nutrition at the University of Florida. His research interests are in the areas of food chemistry and nutritional biochemistry, specifically on the bioavailability, metabolism, and function of B vitamins, with primary emphasis on folate and vitamin B6. Dr. Gregory received his Ph.D. in food science from Michigan State University.

Jennifer Hillard is a volunteer with the Consumer Interest Alliance. From 1996 to 2002, she served as National Vice President of Issues and Policy at the Consumer Association of Canada (CAC). Her responsibilities involved coordinating CAC’s work on a range of issues, including those related to food, health, and biotechnology. She has produced informational booklets in collaboration with the CAC and the Food Biotechnology Communications network, a voluntary organization of federal and provincial governmental departments and associations from the biotechnology and food producer industries. She has also written many health and safety articles for publications designed for low literacy con-

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