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Speaker Biographies

José Miguel Aguilera, Ph.D., is Professor of Food Engineering at the P. Universidad Católica de Chile in Santiago. He has contributed to food technology and engineering, specifically the study of food microstructure, undertaking research in areas such as structure-property relationships in foods and biomaterials; applications of modern microscopy techniques; and modeling and quantitation of microstructural changes in foods. Dr. Aguilera is associate editor of the Journal of Food Science and is a member of the editorial board of Food Biophysics and Trends in Food Science & Technology, among others. He also serves as a consultant to the Nestlé Research Center and to Unilever.


Carl A. Batt, Ph.D., is Liberty Hyde Bailey Professor of Food Science and codirector of the Nanobiotechnology Center (NBTC), and Director of the Cornell University/Ludwig Institute for Cancer Research Partnership. He is cofounder and former director of the Nanobiotechnology Center and serves as the faculty mentor for all Public Service Center educational programs, which span from pre-K through graduate education. In collaboration with community partners, Dr. Batt has established science clubs in three rural middle schools that are focused on getting young women excited about science, and is the founder of the webzine, Nanooze, that is distributed throughout the United States and translated into three other languages.


Fred H. Degnan, joined King & Spalding’s food and drug practice in 1988 after an 11-year career in the Food and Drug Administration’s Office of General Counsel. Since 1989 he has taught food and drug law at the Catholic University of America where he serves as a Distinguished Lecturer. He has numerous publications including the book FDA’s



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C Speaker Biographies José Miguel Aguilera, Ph.D., is Professor of Food Engineering at the P. Universidad Católica de Chile in Santiago. He has contributed to food technology and engineering, specifically the study of food microstruc- ture, undertaking research in areas such as structure-property relation- ships in foods and biomaterials; applications of modern microscopy techniques; and modeling and quantitation of microstructural changes in foods. Dr. Aguilera is associate editor of the Journal of Food Science and is a member of the editorial board of Food Biophysics and Trends in Food Science & Technology, among others. He also serves as a consult- ant to the Nestlé Research Center and to Unilever. Carl A. Batt, Ph.D., is Liberty Hyde Bailey Professor of Food Science and codirector of the Nanobiotechnology Center (NBTC), and Director of the Cornell University/Ludwig Institute for Cancer Research Partner- ship. He is cofounder and former director of the Nanobiotechnology Center and serves as the faculty mentor for all Public Service Center edu- cational programs, which span from pre-K through graduate education. In collaboration with community partners, Dr. Batt has established sci- ence clubs in three rural middle schools that are focused on getting young women excited about science, and is the founder of the webzine, Nanooze, that is distributed throughout the United States and translated into three other languages. Fred H. Degnan, joined King & Spalding’s food and drug practice in 1988 after an 11-year career in the Food and Drug Administration’s Of- fice of General Counsel. Since 1989 he has taught food and drug law at the Catholic University of America where he serves as a Distinguished Lecturer. He has numerous publications including the book FDA’s 131

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132 NANOTECHNOLOGY IN FOOD PRODUCTS Creative Application of the Law (2d ed., 2006). While at FDA he re- ceived the agency’s highest awards and in 2002 received the FDLI Dis- tinguished Leadership award. He has consistently been recognized in numerous independently conducted surveys as being among the nation’s top food and drug lawyers. Michael Doyle, Ph.D., is Regents Professor of Food Microbiology and director of the University of Georgia Center for Food Safety. His re- search focuses on developing methods to detect and control foodborne bacterial pathogens at all levels of the food continuum, from the farm to the table. He is internationally acknowledged as a leading authority on foodborne pathogens. Jean Halloran is Director of Food Policy Initiatives at Consumers Un- ion, publisher of Consumer Reports. Ms. Halloran is responsible for de- veloping policy and staff initiatives on biotechnology, mad cow disease prevention, mercury in fish, and meat and produce contamination. She presently serves on the U.S. State Department’s Advisory Committee on International Economic Policy, and formerly served on the National Academy of Sciences’ Board on Agriculture and Natural Resources. Ms. Halloran helped organize the Trans Atlantic Consumer Dialogue (TACD), a coalition of groups in Europe and the United States and serves as its U.S. liaison point. She represented Consumers International at Codex Alimentarius in negotiations that developed standards for safety assessment of genetically engineered foods. Frans Kampers, Ph.D., is co-coordinator of research on nanotechnology in food at Wageningen UR, The Netherlands. He is also director of BioNT, the virtual centre for bio-nanotechnology in Wageningen. He is one of the initiators of the Nano4Food conference and is actively involved in the organization of new funding programs in The Netherlands. Dr. Kampers is a former member of the Dutch agricultural research organization where he was department head and investigative leader of instrumentation and measurement technology. He is frequently interviewed and invited to speak on the subject of nanotechnology in food.

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133 APPENDIX C Julia Moore is Deputy Director of the Project on Emerging Nanotech- nologies, a joint initiative of the Woodrow Wilson International Center for Scholars and The Pew Charitable Trusts. The project is designed to help businesses, governments, and the public anticipate and manage the possible health and environmental implications of nanotechnology. For- merly, she was Senior Advisor in the Office of International Science and Engineering at the National Science Foundation (NSF) and she was Di- rector of Legislative & Public Affairs at NSF. Martin A. Philbert, Ph.D., is Professor of Environmental Sciences, and Senior Associate Dean for Research at the University of Michigan, School of Public Health. Dr. Philbert’s research interests include the de- velopment of nanotechnology for intracellular measurement of bio- chemicals and ions, and for the early detection and treatment of brain tumors. He is the recipient of the 2001 Society of Toxicology Achieve- ment Award. Dr. Philbert provides consultation to the National Cancer Institute, National Institute of Environmental Health Sciences, the Na- tional Toxicology Program, and is a scientific advisor to the International Life Sciences Institute in Washington, DC. Laura Tarantino, Ph.D., is Director of the Office of Food Additive Safety in the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration. The Office of Food Additive Safety is respon- sible for managing the safety evaluation of substances added to food, including food and color additives and substances that are Generally Recognized as Safe (GRAS) as well as of new plant varieties developed using recombinant DNA methods. Dr. Tarantino has been involved in the development and implementation of regulatory policies pertaining to food and color additives and GRAS ingredients, food irradiation, and new food varieties developed using methods of modern biotechnology. Jochen Weiss, Ph.D., is Professor of Food Science at the University of Hohenheim in Germany. His current research interest is in the area of fabrication of novel colloidal and nanostructures that can be used as en- capsulation or delivery systems of functional food ingredients. In addi- tion, he investigates the application of high-intensity ultrasound for use in food structuring and processing. Dr. Weiss is the recipient of the 2007 Institute of Food Technologists Young Scientist Samuel L. Prescott Award.

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134 NANOTECHNOLOGY IN FOOD PRODUCTS Rickey Yada, Ph.D., is Professor in the Department of Food Science and a Canada Research Chair in Food Protein Structure at the University of Guelph. He is also Scientific Director of the Advanced Foods and Ma- terials Network within the Networks of Centres of Excellence Program (NCE) of Canada. His primary research focus is structure-dynamics- function relations of food-related proteins. Dr. Yada is a Fellow of the Canadian Institute of Food Science and Technology and of the Interna- tional Academy, International Union of Food Science and Technology and was a member of the Royal Society of Canada Expert Panel on the Future of Food Biotechnology.