Scientific Criteria to Ensure Safe Food (2003) / Chapter Skim
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Appendix H: Biographical Sketches of Committee and Subcommittee Members
Appendix H: Biographical Sketches of Committee and Subcommittee Members
Pages 370-378
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From page 370... ...
, is a professor of public health in the Department of Population and Family Health Sciences with joint academic appointments in the Department of Medicine and the School of Nursing, Johns Hopkins Bloomberg School of Public Health, and founding director of the Johns Hopkins Urban Health Institute. He is also an adjunct associate professor of epidemiology and biostatistics at the School of Public Health, George Washington University.
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From page 371... ...
His academic background is in food science, and he has taught undergraduate and graduate courses in food microbiology, food toxicology, and dairy processing, and was an extension project leader for food science and technology at the Virginia Polytechnic and State University from 1992 to 1997. He has edited two books on seafood safety and has published or presented over 250 scientific papers and presentations.
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From page 372... ...
She has received several awards, has published numerous scientific and extension publications and abstracts, and has made presentations at many professional and industrial meetings. She is a member of the Institute of Food Technologists, the American Meat Science Association, the Council for Agricultural Science and Technology, and the Kansas Meat Processors Association.
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From page 373... ...
Dr. Farber is an internationally recognized food microbiologist and a member and treasurer of the International Commission on the Microbiological Safety of Foods, which has proposed a description of the role of food safety objectives as a basis for setting food process control criteria (performance standards)
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From page 374... ...
She has served on the editorial board of Applied and Environmental Microbiology and the Journal of Food Protection and is a past member of the Institute of Food Technologists/Food and Drug Administration Task Force on the Microbiological Safety of Fresh and Fresh-cut Fruits and Vegetables.
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From page 375... ...
His research and extension interests include agribusiness management and marketing, food safety and economics, E-agribusiness, policy, and international trade. He is a member of the American Agricultural Economical Association, the International Food and Agribusiness Management Association, the Food Distribution Research Society, and the International Fresh-cut Produce Association.
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From page 376... ...
His research interests address all aspects of seafood product quality and safety from production through processing to retail and food services. He currently serves as a national coordinator for the Seafood HACCP Alliance for Education and Training, the executive director of the Seafood Science and Technology Society of the Americas, a fellow for the Institute of Food Technologists, and the director of the Annual Shrimp School.
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From page 377... ...
He is currently a member of the Institute of Food Technologists, the International Association for Food Protection, and the Association of Food and Drug Officials, and the honor societies Gamma Sigma Delta, Phi Sigma, and Phi Tau Sigma.
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From page 378... ...
Dr. Wenger is a member of many professional organizations, including the Association of Food and Drug Officials, the North Central Association of Food and Drug Officials, the Institute of Food Technologists, and the American Diabetes Association.
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