Miller received a B.S. in chemistry from the City College of New York, and an M.S. and a Ph.D. from Rutgers University in physiology and biochemistry.


Gary R. Acuff, M.S., Ph.D., is a professor of food microbiology and the head of the Department of Animal Science at Texas A&M University. He is also a member of the faculty of Food Science and the Graduate Faculty. His professional memberships include the American Society for Microbiology, the Society for Applied Microbiology, and the International Association for Food Protection (IAFP). He serves on several advising and planning committees for the above professional organizations and served as president of IAFP in 2007-2008. He was a member of the Editorial Committee for the fourth edition of the Compendium of Methods for the Microbiological Examination of Foods, published in 2001, and served as a member of the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods from 1992 to 1997. He received his B.S. in biology from Abilene Christian University, and his M.S. and Ph.D. in food science and technology from Texas A&M University.


Robert L. Buchanan, Ph.D., is the director of the University of Maryland’s Center for Food Safety and Security Systems. He has 30 years of experience in teaching, conducting research in food safety, and working at the interface between science and public health policy, first in academia, then in government service in both USDA and FDA, and most recently at the University of Maryland. His scientific interests include extensive experience in predictive microbiology, quantitative microbial risk assessment, microbial physiology, mycotoxicology, and HACCP (Hazard Analysis and Critical Control Point) systems. He has published on a broad range of subjects related to food safety and is one of the codevelopers of the widely used USDA Pathogen Modeling Program. Dr. Buchanan has served on numerous national and international advisory bodies, including serving as a permanent member of the International Commission on Microbiological Specification for Foods, the U.S. delegate to the Codex Alimentarius Committee on Food Hygiene for 10 years, a six-term member of the USDA National Advisory Committee on Microbiological Criteria for Foods, and the Institute of Medicine (IOM) Committee on Emerging Threats to Public Health. As a member of ConAgra’s Food Safety Advisory Council, he provides scientific advice on HACCP and other food safety systems. He received his B.S., M.S., M.Phil., and Ph.D. in food science from Rutgers



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