Creative Application of the Law (2d ed., 2006). While at FDA he received the agency’s highest awards and in 2002 received the FDLI Distinguished 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 research 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 Union, publisher of Consumer Reports. Ms. Halloran is responsible for developing 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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