Experts Matter. Find Yours.
Connect for media, speaking, professional opportunities & more.
Filters
Evelyn Watts
Associate ProfessorLouisiana State University
Dr. Watts’s work focuses on seafood safety, quality, and processing
Dr Nazanin Zand
Associate Professor of Food and Science NutritionUniversity of Greenwich
She researches - and advises industrial partners - on issues of nutrition, food content and food production.
Jessica Vapnek
Lecturer, Global Programs Advisor, and Director of the M.S.L. ProgramUC Hastings College of the Law
Contacts: vapnekjessica@uchastings.edu
Howard (Shih-Ming) Hu
Professor of Hotel, Resort, Hospitality ManagementSouthern Utah University
Specializing in international cuisine, hospitality management, and culinary science
Rigoberto A. Lopez, Ph.D.
ProfessorUniversity of Connecticut
Professor Lopez is an expert in food systems, marketing, and industrial organization.
Allison Stock, PhD
Senior Vice President, Environmental, Health & SafetyJ.S. Held LLC
Toxicologist & Epidemiologist | Public Health Risk Expert | NIOSH Fellowship | CDC Fellowship
Dr Eirini Theodosiou
Senior Lecturer in Chemical Engineering, Biomanufacturing and Applied SciencesAston University
Dr Theodosiou optimises bioprocesses for cell-cultivated foods and develops separation technologies for therapeutic macromolecules.
Steffanie Scott
Professor, Department of Geography & Environmental ManagementUniversity of Waterloo
Leading international scholar on food security, food system change, and COVID-19 impacts on the food suppy.
Lynne McLandsborough
Professor of Food ScienceUniversity of Massachusetts Amherst
Lynne McLandsborough's research focuses on food safety including biofilm formation of pathogenic and spoilage organisms in food processing.
Jeffrey LeJeune
Professor I Department of Veterinary Preventive MedicineThe Ohio State University
Jeffrey T. LeJeune is an internationally recognized expert in food safety and bacterial diseases transmitted between animals and people.