D. Julian McClements

Distinguished Professor, Food Science · University of Massachusetts Amherst

David Julian Research studies food architecture, examining the molecular organization of food in an attempt to increase it more nutritious

Food Architecture Food Nanotechnology Food Science

Linda Bartoshuk

Bushnell Professor · University of Florida

Linda Bartoshuk studies sensory perception of foods (e.g., taste, olfaction and irritation/pain).

Food Science & Human Nutrition Sensory Perception of Food

Keith Schneider

Professor · University of Florida

Keith Schneider’s research focuses on food safety and understanding foodborne illnesses.

Foodborne Illnesses Food Safety

Neal Fortin

Director of the Institute for Food Laws & Regulations · Michigan State University

An expert in food laws and regulation in the United States and International food laws.

Food Regulation Foods Laws

Wujie Zhang, Ph.D.

Associate Professor · Milwaukee School of Engineering

Dr. Wujie Zhang is an expert in biomaterials, tissue engineering, stem cell-based medicine, micro/nanotechnology, and drug delivery.

Biomaterials Regenerative Medicine and Tissue Engineering Micro/Nano-technology Drug Delivery Stem Cell Research

Anson W. K. Ma, Ph.D.

Associate Professor; Site Director, NSF SHAP3D Center for 3D Printing · University of Connecticut

Dr. Ma's research specializes in 3D Printing, Nanotechnology, and Rheology

Blood Flow Additive Manufacturing 3d Printing Nanotechnology Rheology

Elliot Ryser

Professor of Food Science and Human Nutrition · Michigan State University

An internationally recognized authority on Listeria and other disease-causing bacteria in food, focusing on microbial food safety

Dairy Products Meat and Poultry Including Deli Meat Microbial Food Safety E. Coli Listeria

Dennis D’Amico, Ph.D.

Associate Professor of Animal Science Food Safety · University of Connecticut

Dennis D'Amico's research and outreach efforts focus on improving the safety and quality of milk and value-added dairy products.

Dairy Science Dairy Industry Food Microbiology Food Safety Standards Food Science

Dr Duane Mellor

Lead Nutrition and Evidence Based Medicine · Aston University

Clinical Dietitian, Medical Educator and Researcher. Member of Centre for Health and Society and Clinical Cluster Lead ARCHA

Food Science Dietetics Diabetes Obesity Nutrition

Amy Saxe-Custack

Assistant Professor of Public Health · Michigan State University

Dr. Saxe-Custack is a Registered Dietitian and Assistant Professor in the Department of Food Science and Human Nutrition.

Chronic Diseases Pediatric Nutrition Fresh Foods

Pedro M. Reyes, Ph.D.

Associate Professor of Operations and Supply Chain Management · Baylor University

International expert on global supply chain management and radio frequency identification (RFID)

Blockchain Supply Chain & Logistics Supply Chain Management Industry 4.0 Global Supply Chain

Bob Cousins

Eminent Scholar · University of Florida

Bob Cousins’ research focuses on understanding the nutritional significance of zinc and how it acts as a signaling molecule.

Food Science & Human Nutrition Micronutrients Vitamins Zinc

Randy Beaudry

Professor of Horticulture · Michigan State University

An expert in modified atmosphere packaging, controlled-atmosphere storage, non-destructive quality assessment, and flavor analysis.

Storing Apples Horticulture Harvesting Preserving

Felicia Wu

John A. Hannah Distinguished Professor · Michigan State University

Expert in food safety, social network analysis, global health, risk assessment, economic models, environmental health risks, public health

Social Network Models of Food Trade Immunotoxicology Social Network Modeling Public Health Environmental Health

Mary Anne Amalaradjou, Ph.D.

Assistant Professor · University of Connecticut

Mary Anne Amalaradjou is a microbiologist with laboratory work focused on food safety and gut health

Inflammation Microbiome Gut Health Probiotics Food Safety

Harry Klee

Eminent Scholar · University of Florida

Harry Klee’s research interests center around the biochemistry and genetics that underlie flavor in tomato and other fruits.

Genetically Modified Crops Tomato Breeding

John E. Hayes

ASSOCIATE PROFESSOR, Food Science · Pennsylvania State University

Dr. Hayes explores how sensations from food and nonfood products drive consumer acceptability, including the role of biology in food choices

Behavioral Genetics Smell Flavor Perception Integrated traditional sensory science methods with behavioral genetics to understand biological factors that may cause individuals to consume some foods but not others Taste

Betsy Armstrong

Regional Development Director · Constant Contact, Inc.

Regional Development Director - IL, WI, MN IA

Marketing Strategy Non-Profit & Cause Related Marketing Fundraising and Business Development Event Management Leadership

Diane Finegood

Professor · Simon Fraser University

Expert in systems thinking & cross sector partnerships as approaches to solving complex problems including obesity and chronic disease

Health Research Research Ecosystem Public Private Partnerships Complex Systems Chronic Disease Prevention

Rebecca Dority

Associate Professor of Professional Practice and Didactic Program in Dietetics Director · Texas Christian University

Rebecca Dority expertise lies in food science, human nutrition, diabetes and clinical dietetics.

Public Health Diabetes