Barach Enterprises LLC
Extensive subject knowledge, leadership and management skills in Food Science, Dairy Science, Biotechnology, Nanotechnology and Food Safety Programs. Currently the head of a service oriented technical consulting firm in Northern Virginia. An accomplished spokesperson on major food safety, food science, technical and policy issues. Conversant with government agencies on issues of regulation, inspection and compliance. Well established in the Food Science community through numerous publications, patents and lectures. Routinely working with industry and stakeholders on food industry safety initiatives (HACCP & FSMA),nutrition, processing and packaging issues.
David J. Dausey PhD, FACE
Dean, School of Health Professions and Public Health
David J. Dausey, MPhil, PhD, FACE, is the Dean of the School of Health Professions and Public Health at Mercyhurst University where he also serves as Chair of the Public Health Department and a tenured Professor of Public Health. He is the Founding Director of the Mercyhurst Institute for Public Health. Dr. Dausey was formerly a professor at Carnegie Mellon University (CMU) and the Senior Director of Health Programs and Initiatives at CMU’s Heinz College where he remains as an (honorary) Distinguished Service Professor. Dr. Dausey serves as a consultant for the RAND Corporation’s Global Health Division and the US Centers for Disease Control and Prevention. An internationally respected public health and health care expert, Dr. Dausey has worked on the ground with senior health officials in more than twenty countries and experts at international organizations and foundations such as the World Health Organization, the United Nations, the Global Health and Security Initiative and the Rockefeller Foundation.
Domestically, he has collaborated with more than 100 state and local public health agencies and health care organizations in every region of the country and with large federal agencies such as the U.S. Department of Veterans Affairs and the U.S. Department of Health and Human Services. Over the last decade, Dr. Dausey has led and directed externally funded research projects totaling nearly ten million dollars. He is the author of more than 100 scholarly publications and reports including articles in top-tier journals such as the American Journal of Public Health, Health Affairs, and the American Journal of Psychiatry. His work has been translated into more than a dozen different languages and has been featured by domestic and international media outlets such as the domestic and international edition of USA Today, the Atlantic Journal-Constitution, the San Francisco Chronicle, the Chicago Tribune, the Washington Post, U.S. News and World Report, CNN, CBS News and MSNBC. Dr. Dausey is an elected fellow of the American College of Epidemiology and serves as a trustee or elected board member for several health care organizations. He received his bachelor degree in psychology from the College of Undergraduate Studies at Mercyhurst University and his master and doctoral degrees in epidemiology and public health from the Yale School of Public Health and the Yale Graduate School of Arts and Sciences. He completed postgraduate training in higher education management and leadership at the Harvard Kennedy School and the Harvard Graduate School of Education.
Paul A. Hall Ph.D., RM (NRCM)
AIV Microbiology and Food Safety Consultants, Inc
Dr. Paul A. Hall is currently the Vice President of Food Safety and Quality for the Flying Food Group. FFG provides high quality meals for airline industry and fresh food solutions for retail. Dr. Hall is also the President and Chief Operating Officer for AIV Microbiology and Food Safety Consultants, LLC, a company dedicated to providing an array of food safety solutions for the global food and beverage industry.
During his professional career, Dr. Hall has held a number of positions in the food industry, including Vice President of Global Food Safety for ConAgra Foods, and the position of Vice President of Global Business Development for Matrix MicroScience, Inc., a leading technology company that focuses on the concentration, capture, and detection of foodborne pathogens and spoilage organisms. Dr. Hall also had a seventeen year career with Kraft Foods where his last position was Chief Microbiology and Food Safety Officer for Kraft, Global. Dr. Hall has also held positions as a Microbiology Manager in Corporate Research and Development for Anheuser Busch Companies, Inc. and in Central Research for Ralston Purina Company, both in St. Louis, MO. He is Past President of the International Association for Food Protection and has been actively involved with various professional organizations and institutes, including the International Life Sciences Institute, the University of Georgia Center for Food Safety, the American Society for Microbiology, the Institute of Food Technologists, the Grocery Manufacturers Association, and the International Dairy Foods Association, among others. He serves on the editorial boards of the Journal of Rapid Methods and Automation in Microbiology and Food Safety Magazine. Dr. Hall holds a Bachelor’s degree in Microbiology from the University of Missouri-St. Louis, a Master’s degree in Technology Management from Washington University, and a PhD in Quality Management from LaSalle University. He has lectured extensively around the world on microbiological food safety, HACCP, rapid testing and detection methods, and microbiological risk management. Dr. Hall was the recipient of IAFP’s prestigious 2006 Harold Barnum Industry Award for excellence in leadership and contributions to the area of microbiological food safety for the industry and in 2007 he was inducted as a Fellow of IAFP. In March of 2009, Dr. Hall received the coveted achievement award from the National Center for Food Safety and Technology for outstanding contributions to food safety across government, academia, and industry. In 2009, Dr. Hall delivered the prestigious Paul A. Hartman Memorial Lecture at the 29th annual KSU International Symposium/Workshop on Rapid Methods and Automation in Microbiology. Dr. Hall delivered the Ivan Parkin Opening Lecture at IAFP’s 2009 annual meeting in Grapevine, Texas – one of the highest honors bestowed by the Association. In 2013, Dr. Hall received the IAFP Harry Haverland Citation Award for excellence in leadership and lifetime contributions to food safety and to the ideals of IAFP.
Quality Management Systems Specialist
Richard Leathers joined Campden BRI in September 2011, working in the area of Food Manufacturing Technology - HACCP and Quality Management Systems. Richard started working in the food industry nearly 30 years ago with Dairy Crest and subsequently worked for both Best Foods and Heinz. He also has experience within the fresh produce sector at Kanes Foods, as well as analysis systems in the milling / baking areas, and is a BRC qualified auditor. Richard is Event Director for a number of courses at Campden, and is also Technical Secretary of the Quality Management and Food Safety Member Interest Group.
Director Scientific Development
Dr Bert Popping studied in Bochum, Germany and Durham, UK molecular biology and immunology. In 1993 he joined an Agency of the UK Ministry of Agriculture, Fisheries and Food and moved to Eurofins Scientific in 1999 where he currently holds the position of Director Scientific Development. Dr Popping is AOAC General Referee for Food Allergen Methods and one of three national experts representing the UK BSI at the European Standardisation Committee’s Allergen Working Group. He is partner in the newly funded IFAAM project. Dr Popping has published over 50 peer-reviewed articles in scientific journals. He also serves on the board of directors of MoniQA and GROFOR and is member of ILSI allergen working group.
Dr Bert Popping studied in Bochum, Germany and Durham, UK molecular biology and immunology. In 1993 he joined an Agency of the UK Ministry of Agriculture, Fisheries and Food and moved to Eurofins Scientific in 1999 where he currently holds the position of Director Scientific Development.
Dr Popping is AOAC General Referee for Food Allergen Methods and one of three national experts representing the UK BSI at the European Standardisation Committee’s Allergen Working Group. He is partner in the newly funded IFAAM project.
Dr Popping has published over 50 peer-reviewed articles in scientific journals.
He also serves on the board of directors of MoniQA and GROFOR and is member of ILSI allergen working group.
Director, Food and Environmental Business Development
Mr. Ramesh Rao joined Micromass/Waters in 2001 as part of Waters foray into the mass spectrometry business. As Director of the Food & Environmental Business Development based in Waters MS Technologies Centre, he is responsible for the global business development of Waters solutions in the Food and Environmental market segments. This has involved travelling to many countries, including China, Japan, Brazil, India, US and within the EU to visit customers, conduct seminars and summit meetings and to attend and contribute to conferences. Mr. Rao has been active in the mass spectrometry arena for >25 years. He joined VG Analytical in 1987 where he brought his expertise to various companies within the VG group. His roles included Service, Research and Development as well as applications on magnetic sector, single and quadrupole GC/MS and LC/MS instrumentation. He then moved to ThermoFinnigan in 1995 where he played a key role as an applications and marketing chemist. Mr. Rao graduated with a degree in Chemistry from Napier University, Edinburgh.
Jenni Spinner is US Editor for FoodProductionDaily.com and other titles under the William Reed Business Media (WRBM) food processing and packaging umbrella. A seasoned trade editor, she has nearly two decades experience covering packaging, processing, graphics and other related fields.
FoodProductionDaily.com and FoodQualityNews.com
Joe Whitworth is a journalist, reporting for FoodProductionDaily.com and FoodQualityNews.com. Joe has been working from William Reed Business Media’s Montpellier office for more than a year, during which time he has specialised in food packaging, food production and food safety.