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nication, and public perceptions about food safety. She has published in scientific journals, written about food safety for the public, and worked with community nutritionists and other professionals in developing educational programs for adults and youths in different settings.
DAVID L. CALL, Ph.D., is former Dean of the College of Agriculture and Life Sciences at Cornell University, having held that position for 17 years before retiring in 1995. Throughout his career, Dr. Call's research has focused on analyses of government food and nutrition programs, identification and analysis of factors causing changes in nutrition and food consumption, and international economic and development issues. He has served on numerous national advisory panels, including the National Advisory Committee to the Commissioner of the Food and Drug Administration; the Office of Technology Assessment Food Advisory Panel; and the White House Conference on Food, Nutrition, and Health. Dr. Call is a former member of the Institute of Medicine's Food and Nutrition Board and the 1978 National Academy of Sciences Committee for a Study on Food Safety and Food Safety Policy, and he is a former chair of the National Academy of Sciences Committee on Technological Options to Improve the Nutritional Attributes of Animal Products. Having served as a member of the national-level Board of Trustees for the Food Safety Council from 1979 through 1982, he has addressed food safety issues for many years. He has served at the state and local levels on numerous commissions dealing with social and economic aspects of food and nutrition priorities. Dr. Call received his B.S., M.S., and Ph.D. in agricultural economics from Cornell University and has published widely on food systems and consumer issues. He is currently a Director of The Seneca Foods Corporation and of Cayuga Aquacultures and is a Trustee of The Mutual of New York Insurance Company.
MARSHA N. COHEN, J.D., is Professor of Law at Hastings College of the Law, University of California, where she has been since 1976. She received her undergraduate degree from Smith College and a J.D. from Harvard Law School. Professor Cohen teaches courses in administrative law and torts. She represents the interest of consumers on the Institute of Medicine's Food Forum and was a member of its Committee on State Food Labeling. Presently, she is a consultant to the Food Advisory Committee of the Food and Drug Administration and has consulted extensively on food safety issues for Consumers Union. Professor Cohen was a member of the Keystone National Policy Dialogue on Food, Nutrition, and Health. She is the co-author of a text on pharmacy law.
MICHAEL P. DOYLE, Ph.D., is Regents Professor of Food Microbiology, Director of the Center for Food Safety and Quality Enhancement, and Head of the Department of Food Science and Technology at the University of Georgia. He is an active researcher in the area of foodborne bacterial pathogens and works closely with the food industry on issues related to the microbiological safety of foods. Dr. Doyle's research focuses on the study of the mechanisms of