Center, a position that he held until his retirement in 1993. Dr. Mertz is the author of more than 200 scientific publications.
RITA B. MESSING, Ph.D., received her Ph.D. in physiological psychology from Princeton University and did postdoctoral research in the Department of Nutrition and Food Science at Massachusetts Institute of Technology in the Laboratory of Neuroendocrine Regulation. Dr. Messing has been in the Department of Pharmacology, University of Minnesota Medical School since 1981, and is currently an associate professor. Since 1990 her primary employment has been at the Minnesota Department of Health in Environmental Toxicology, where she supervises the Site Assessment and Consultation Unit, which conducts public health activities at hazardous waste sites and other sources of uncontrolled toxic releases. Dr. Messing has 70 publications in toxicology and risk assessment, neuropharmacology, psychobiology and experimental psychology. She has taught at Rutgers University, Northeastern University, University of California at Irvine, and the University of Minnesota, and had visiting appointments at Organon Pharmaceuticals in the Netherlands and the University of Paris.
SANFORD A. MILLER, Ph.D., is dean of the Graduate School of Biomedical Sciences and professor in the Departments of Biochemistry and Medicine at The University of Texas Health Science Center at San Antonio. He is the former director of the Center for Food Safety and Applied Nutrition at the Food and Drug Administration. Previously, he was professor of nutritional biochemistry at the Massachusetts Institute of Technology (MIT). Dr. Miller has served on many national and international government and professional society advisory committees, including the Federation of American Societies for Experimental Biology Expert Committee on GRAS Substances, the National Advisory Environmental Health Sciences Council of the National Institutes of Health, the Food and Nutrition Board and its Food Forum, the Joint WHO/FAO Expert Advisory Panel on Food Safety (Chairman), and the steering committees of several WHO/FAO panels. He also served as chair of the Joint FAO/WHO Expert Consultation on the Application of Risk Analysis to Food Standards Issues. He is author or co-author of more than 200 original scientific publications. Dr. Miller received a B.S. in chemistry from the City College of New York, and a M.S. and Ph.D. from Rutgers University in physiology and biochemistry.
SUZANNE P. MURPHY, Ph.D., R.D., is adjunct associate professor in the Department of Nutritional Sciences at the University of California, Berkeley and director of the California Expanded Food and Nutrition Program at the University of California, Davis. She received her B.S. in mathematics from Temple University and her Ph.D. in nutrition from the University of California, Berkeley. Dr. Murphy's research interests include dietary assessment