​SPEAKERS

TAKING STOCK OF WHERE WE ARE AND

WHAT MAY LIE AHEAD

KANTHA SHELKE, Ph.D., CFS

Kantha Shelke, Ph.D., CFS, is principal at Corvus Blue LLC. Kantha held senior positions at ACNielsen, Ben & Jerry's, Continental Baking, and Grand Metropolitan and founded Corvus Blue in 2000 to help startups and established entities at the intersection of science and business to maximize opportunity and minimize risk. She is a senior lecturer in Johns Hopkins’s Food Safety Regulation Master of Science Program, a visiting professor at the Department of Food Science and Nutrition, at Management Center Innsbruck (MCI) in Austria., and serves on the Faculty Advisory Board on Food and Agriculture at McGill University, Montreal, and on the Faculty Advisory Board at Southwest College of Naturopathic Medicine, Tempe, Arizona. Kantha is a contributing editor for Prepared Foods magazine, and PLMALive! video magazine. She is passionate about advancing the understanding of food science, nutrition, food law, and culinary arts with science and sensibility.

SUSANA SOCOLOVSKY, Ph.D., CFS

Susana Socolovsky, Ph.D., CFS is a Doctor in Chemistry from the University of Buenos Aires. Susana has devoted 20 years to scientific research and teaching at the University of Buenos Aires. She was awarded the Argentine National Biannual Prize on Organic Chemistry. She is a Fellow of the International Academy of Food Science and Technology. Susana has lectured in more than 200 Conferences in 20 countries and dictated courses in 14 Latin American countries. Dr. Socolovsky is the immediate past President of the Argentine Association of Food Technologists as well the President of the 2019 Latinamerican and the Caribbean Congress of Food Science and Technology. She is a member of the Argentine Nutrition Society and has served as a member of the International Scientific Committee of the 21st International Congress of Nutrition 2017. She is a Professional Member and Food Science Communicator with IFT, collaborator of ALACCTA and IUFoST. She has worked as an International Technical Consultant in Regulatory and Scientific Affairs and Food Innovation for the last 30 years. Since 1992, she acts as a non-governmental representative at Mercosur regulatory meetings and is member of the expert panel of the Argentine National Program for Healthy Eating and Prevention of Obesity since 2016.

NATHAN SMITH

Nathan Smith is Senior Strategic Account manager at ADM / wild flavor. He has been in the Food industry for over a decade, starting his career as a management trainee in the procurement division of the largest privately held flavor house (Firmenich) in the world. He then moved on to become a buyer within Firmenich for two years. He was the Raw Materials manager for North America and implemented S&OP for Firmenich. Two years later, he transitioned into a sales role for Firmenich. After four years in that role, he moved to Kerry, where his role was expanded beyond just flavors and into the realm of flavors & ingredients and turn-key, solution-based sales. He recently joined ADM as a senior strategic account manager where he manages customer relationships of some of the key accounts in Nutrition and Beverage on the West coast.

NAVIGATING CHANGES IN NUTRITION AND 

​PROTEIN DEMAND

STACY PYETT, Ph.D.

Stacy Pyett, Ph.D., is Program Manager Proteins for Life at Wageningen University & Research, Dr. Stacy Pyett is responsible for aligning protein-related research to stakeholder needs. Stacy is committed to making protein systems more sustainable and equitable and maintaining a science-based and nuanced dialogue in what can be a contentious domain.

DENA HERMAN-MENDES, Ph.D., RD

Dr. Herman's work focuses on the assessment of dietary quality, food security, childhood obesity, and the functional consequences of nutrition including their effects on the gut microbiome, mostly in lower-income settings in the U.S. and internationally. Dr. Herman earned her Ph.D. and M.P.H. in community health sciences at the UCLA Fielding School of Public Health, her M.S in Nutritional Sciences at the Friedrich-Wilhelms Universitaet, Bonn, Germany, and her registered dietitian license (R.D.) with a specialty in pediatrics with the Leadership in Neurodevelopmental Disabilities (LEND) program at USC/Childrens Hospital Los Angeles. Dena is a Professor at California State University, Northridge in the Department of Family and Consumer Sciences and an Adjunct Associate Professor in the Department of Community Health Sciences at the UCLA School of Public Health. She has recently published one of the first studies examining the relationship of dietary habits with the gut microbiome composition of young children. Her current work is focused on a better understanding of microbiome function and developing school-based interventions to improve dietary quality among children and adolescents.

JANE WHITTINGHILL, Ph.D. 

Jane Whittinghill, Ph.D., is a global new product development lead/scientist at ICL Food Specialties.  She joined ICL in 2014 from DuPont Health and Nutrition where she led the Front-End Innovation team in plant protein technologies.  Her current position is in the development of new and innovative plant-based systems for the alternative meat segment.  She resides in St. Louis MO, with her two children.

JACQUELINE FINEGAN, Business Development Manager at Kerry

At Kerry, Jacqueline is responsible for leading the growth of Kerry’s plant-based protein portfolio. Jacqui has been active in the nutraceutical, pharmaceutical, and food industry for over 30 years at companies such as Unilever, Tate and Lyle, and Glanbia in Africa, Europe, and America. Her roles have been in Research and Development, Sales, Operations, and Innovation. studied Applied Chemistry at the University of Witwatersrand, Johannesburg, South Africa, and holds a Postgraduate Diploma in Food, Health, and Nutrition from University College Dublin.

UNDERSTANDING VIRAL DISEASES IN

ANIMALS AND FOOD

EDWARD HOLMES, Ph.D.

Edward (Eddie) Holmes is an ARC Australian Laureate Fellow at the University of Sydney, with concurrent Professorial appointments in the School of Life & Environmental Sciences and the School of Medical Sciences. Prior tojoining the University of Sydney, Eddiewas the Verne M. Willaman Chair in the Life Sciences at The Pennsylvania State University. Eddie received his undergraduate degree from the University of London (1986) and his Ph.D. from the University of Cambridge (1990). He performed postdoctoral research at the Universities of California (Davis), Edinburgh and Oxford. Between 1993-2004 he held various positions at the University of Oxford.His research focuses on the emergence, evolution and spread of RNA viruses, with special emphasis on revealing the genetic and epidemiological processes that underpin viral emergence, the molecular epidemiology of important human and animal pathogens, understanding the nature of global virus diversity, and the major mechanisms of virus evolution. In 2008 he became a Kavli Fellow of the National Academy of Sciences, USA, and in 2010 hewon the Faculty Scholars Medal in the Life and Health Sciences at Penn State. He was elected a Fellow of the Australian Academy of Science (FAA) in 2015 and a Fellow of the Royal Society (FRS) in 2017.

XINHUI LI, Ph.D.

Dr. Xinhui Li is an Associate  Professor of Microbiology at the University of Wisconsin LaCrosse. His research interests lie in the area of food microbiology, with a focus on antibiotic resistance in the food chain and the inactivation of foodborne viruses.  He holds a B. Eng. and M.Sc. from the South China University of Technology, and a Ph.D. from the Ohio State University. Xinhui was a Postdoctoral Researcher at the  University of Delaware from 2011 to 2015.

TIFFANY LEE, DVM, Ph.D.

Dr. Tiffany Lee earned her MSc degree in 2012, focusing on ruminant nutrition and physiology.  She also earned her Doctor of Veterinary Medicine degree from Kansas State University in 2012. She practiced veterinary medicine in a mixed animal clinic in Limon, Colorado.  In 2017, she earned a Ph.D. in Pathobiology from Kansas State University. Dr. Lee currently serves as a Director of Regulatory and Scientific Affairs for the North American Meat Institute, where she provides veterinary consult and informed scientific analysis to its members on many issues, including food safety, nutrition, public health initiatives, biotechnology, new technologies, research priorities, and animal health and welfare. She is also a staff liaison for the Meat Institute's Animal Welfare Committee.  She serves on the American Association of Bovine Practitioners' Foundation Board, Animal Welfare Committee, and Genomics Committee. She is also chair of the American Association of Swine Veterinarians' Pork Safety Committee and serves on the National Swine Disease Response Council.

ERIN DiCAPRIO, Ph.D.

Dr. DiCaprio is a food virologist with expertise in food safety and hazard analysis. Her research focuses on understanding the interaction of foodborne viruses with foods, investigating emerging foodborne viruses, and developing control strategies to control viruses in the food chain. As an Assistant Cooperative Extension Specialist in Community Food Safety she provides support to small food processors, food entrepreneurs, food hubs, growers, and consumers in issues related to food safety and food regulations. Dr. DiCaprio isa Food Safety Preventive Controls Alliance Preventive Controls for Human Food Lead Instructor.She isalso a FSMA Produce Safety Rule, Produce Safety Alliance Lead Trainer. In addition, sheis an instructor for the Acidified Foods Manufacturing School andthe Better Process Control School.

​FOOD SAFETY MANAGEMENT DURING

THE PANDEMIC

MATTHEW WALBURGER, CDR, USPHS

Matt started with the FDA in 2002. He has been an Investigator, Compliance Officer, Supervisor, Acting Director of Compliance, and now Director of Investigations. Matt is located in Irvine, CA and is one of 2 directors responsible for the Human and Animal Foods West Division 5 (HAFW5) Investigations Branch which covers California, Nevada, Hawaii, Guam, and the Mariana Islands. He has a Master of Public Health (MPH) degree and is a Commander with the US Public Health Service.

DONNA WILLIAMS-HILL, US FDA

Donna Williams-Hill received her BS degree in Biology from Northern Illinois University, a Masters of Science in Biology from the Illinois Institute of Technology and her PhD in Molecular Microbiology and Immunology from the University of Southern California.  Dr. Donna Williams-Hill is the Director of the Microbiology Branch of the U.S. FDA Pacific Food and Feed Laboratory (PSL).  PSL is one of 13 FDA field laboratories that test food, feed and medical device products in support of FDA’s public health mission.  Donna is a part-time instructor in the Human Food and Nutrition Science Department at California State Polytechnic University Pomona and also teaches a Food Microbiology Laboratory course for Chapman University.

GORDON CHU, FDA - Investigations Branch for the Division of West Coast Imports

Mr. Chu began his FDA career in 2002 as a Consumer Safety Officer (CSO). As a CSO, he conducted domestic food inspection, consumer complaints investigation, traceback investigation, and import investigational work. In 2010, he became a Supervisor Consumer Safety Officer (SCSO). As a supervisor, he managed an Import Field Operation Team, a Centralized Entry Review Team, FDA Centralized Examination Stations (CES Sites), and the Los Angeles International Mail Facility. Mr. Chu was also the Import Program Manager (IPM) for the FDA Los Angeles District. As the IPM, he is the District liaison to FDA Headquarter handling import-related issues and concerns. Mr. Chu was selected to be the Director of Investigations Branch for the Division of West Coast Imports on June 10, 2018. The Division of West Coast Imports cover all FDA Air and Sea Port Operations in the States of Hawaii, California, Nevada, Oregon, and Washington. The Investigations Branch handles import sample collection, field examination, entry review, investigation, and inspection of imported FDA regulated products.

Mr. Chu has served as a mentor for the Federal Executive Board in Los Angeles. He also served on multiple FDA HQ committee related to FSMA, Import Process, and Rapid Screening technology. He also has been instrumental in enhancing FDA relationship with U.S. Customs and Border Protection (CBP), U.S. Department of Agriculture (USDA), U.S. Fish and Wildlife Services (U.S. FWS), and other State and local agencies. Mr. Chu holds a Bachelor of Science in Applied Ecology from the University California of Irvine.

JAIRO ROMERO, M.Sc. Food Engineer, M.A. in Education

Jairo Romero has 30 years of experience assisting public and private organizations in food safety management and international trade. He is an expert on strengthening national food control systems, proficient in Food Safety Risk Management, Scientific Regulatory Affairs, and in access to international markets from the SPS perspective. Author of 4 books, 2 chapters and 45 articles, professor at Universidad de La Salle in Colombia, the presenter in numerous international workshops and technical meetings around the globe. Jairo is a Fellow and Member of the Council of the International Academy of Food Science and Technology – IAFoST, Former – President of Colombian Association of Food Science and Technology – ACTA, and of the Latin America and the Caribbean Association of Food Science and Technology, ALACCTA.

THE CHANGING LANDSCAPES OF THE 

​SUPPLEMENT INDUSTRY IMPACTED BY COVID-19

BRIAN WOMMACK

Brian Wommack, is senior vice president of communications at the Council for Responsible Nutrition (CRN). He oversees the development and execution of the association's overall strategic communications efforts to enhance and protect the dietary supplement industry's reputation. In January 2020, Mr. Wommack led the Communications team to launch the "CRN Daily Supplement," a daily update for CRN members designed to provide more timely and useful information in a digestible package, implementing more visual and video communications. He was instrumental in creating and executing an award-winning education campaign, "Label Wise," to inform consumers of upcoming dietary supplement label changes and encourage overall label literacy. Mr. Wommack leads the department's response strategy on negative media and scientific studies to defend the mainstream, responsible industry. He also serves as the spokesperson for the annual CRN Consumer Survey on Dietary Supplements and CRN's COVID-19 survey. Mr. Wommack sits on the Editorial Advisory Board for Nutritional Outlook. He has more than 25 years of experience helping organizations and brands see around corners and solve problems—or seize opportunities—at the intersection of communications, public policy, and law. He draws on a long tenure as a communications consultant, a lobbyist, and a congressional staffer, and works as a lawyer.

JENNIFER TOTONCHY, Ph.D.

Dr. Totonchy is an Assistant Professor of Immunology and Immunotherapeutics at Chapman University School of Pharmacy. Her expertise is in molecular virology and human immunology. Her research interests include the molecular virology of gamma-herpes virus infection in the oral lymphoid tissues and the development of antiviral compounds against human coronaviruses.

HEIDI GOODWIN

Heidi Goodwin is a Supplier Quality Manager for TricorBraun, supporting a broad range of customers and suppliers in the packaging industry. Previously, she was a Supplier Quality Development Engineer at Amway/Nutrilite. She supported the Vitamin and Mineral categories but also has experience with excipients and packaging materials. She was also an R&D scientist for the concentrate development group, where she worked to support qualification of botanical products and has vast experience with analytical laboratory equipment. She was laboratory supervisor for the Organic Chemistry Department for E.S. Babcock and Sons Inc. Heidi has a B.S. in Biological Sciences, has completed both PCQI and FVSP courses and it’s also anASQCFSQAand ASQ CSQP.

MARIAN BOARDLEY

Marian Boardley is the founder and principal of Marian Boardley Consulting LLC, a consultancy to food and dietary supplement manufacturers and distributors in the US and overseas. Since 2008, Marian has helped over 50 companies with cGMP compliance, audits, employee training, label reviews, and claims substantiation. Her practice includes firms that have been inspected and requires assistance with remediation, as well as on-going relationships to continuously improve quality systems. She is a Preventive Controls Qualified Individual (PCQI) and spent several years as an analytical chemist in flavonoid research.  Prior to joining the food industry, Marian ran several software development projects that involved database engineering, which gave her a great background in data analysis. She regularly publishes charts based on FDA data on her web site at https://www.marianboardley.com/charts/

TATIANA MIRANDA, M.Sc.

Tatiana Miranda, M.Sc., is a Principal Supplier Quality Development Engineer at Nutrilite, located in Buena Park, CA.  She currently supports the Functional Foods & Beverage categories, as well as specialty dietary supplement suppliers.  She has held numerous positions in different industries including Fresh and Frozen Seafood, Bottled Water, Beer, Soft Drinks & RTE Refrigerated Products; she has also had experience in supporting and implementing FSMA, FSVP ISO 9000, 14000, 22000, BRC, and NSF standards. Before Nutrilite, she was the Quality Manager with Sabra Dipping Co. and a Packaging Quality Engineer for SAB-Miller Breweries. Tatiana has a B.S. in Food Engineering, where she specialized in Biomaterials & Food Processing and a Master's Degree in Food Science.  She is an ASQ' CFSQA, and PCQI Lead Instructor, and is a HACCP Trainer by the International HACCP Alliance, and an adjunct faculty member at Chapman University. She also consults for food and beverage companies in S.California and Arizona

PETER PRESSMAN, MD, M.S., FACN

Peter Pressman, MD, MS, FACN, is Director of Medical Operations at PolyScience Consulting in Chatsworth, California. At PolyScience Consulting, Pressman provides clinical medical and behavioral sciences expertise in applied biotechnology and medical nutrition challenges brought by clients. Responsibilities include but are not limited to research evaluation, process design, coordination among investigators, public education and outreach, and media relations. Peter is a graduate of Bowdoin College, the University of Chicago, and Northwestern University Medical School, and was trained at the University of Wisconsin and Rush-Presbyterian St. Luke's Medical Center. After serving as Assistant Professor of Medicine, Director of Educational Programs of the Pacific Center for Health Policy & Ethics, and Associate Director of the Internal Medicine Residency Program, all at University of Southern California/Keck School of Medicine, he attended at Cedars-Sinai Medical Center in Los Angeles, and later deployed in the Developing World as a Naval Medical Officer. Pressman is active in internal medicine and surgical education, focusing on nutritional support special topics. Pressman is a reviewer for several food science, nutrition, and medical journals. Through the Summer of 2016, Pressman was the Aspire Food Group Visiting Scientist in the Horch Neuroscience Laboratory at Bowdoin College in Brunswick, Maine. He has served on the Food Additive Task Force of the International Special Dietary Foods Industries (ISDFI) and distinguished scientists representing the European Union and from the Chan School of Public Health, Harvard University.

Southern California

​Institute of Food Technologists

P.O. Box 3724, Orange, CA 92857

714.282.0919

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SCFIC Co-chair

Lilian Were PhD

Professor of Food Science

Chapman University 

 

SCFIC Co-chair

Claudia Fajardo PhD

Emeritus Professor of Food Science CSUN  

Conference Committee Member

Rosalia Garcia Torres

​Assistant Professor of Food Science

CSUN

Conference Committee Member

Rogers Clemens DrPH, CFS

University of Southern California

School of Pharmacy, International Center for Regulatory Science 

 

 

 

 

 

Website design

Robin Ong

​Student

CSUN

This conference qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 9.0 CH for their participation in this program.  For more information, please visit ift.org/certification or email ifscc@ift.org.

All media become the property of SCIFTs. Media may be displayed, distributed, or used by SCIFTS and Chapman for any purpose.

THANK YOU 

This conference has been approved for 6.8 CPEUs .For more information,

please visit https://www.cdrnet.org/services-RDs-DTRs