The 2019 Edward & Mary Mather Outstanding Food Safety Student Award (Mather Award) has been awarded to William McVeigh, a December 2019 graduate of the Online Master of Science in Food Safety degree program.

William's applied project was titled The Effectiveness of a Food Safety Training Program for Company A. His work focused on crafting and executing a food safety training program that emphasized how training and education are still effective interventions in building employee capabilities and protecting public health.  

William did not start his education or career in food safety. He graduated as cum laude from Middle Tennessee State University with his bachelor's degree in French and History. 

William's path eventually brought him to Starbucks, where he is currently employed and has been with the company for over 14 years. During his time with the company, William has led successful operations in the areas of food safety, branding, partner development, and teaching and training. Shortly after graduating with his MS in Food Safety, William was offered a promotion within Starbucks as a Public Health Specialist.

"I felt like I was a part of a family while going through the master's program," said McVeigh. "I was treated as a knowledgeable and capable peer in the realm of public health, even though my undergraduate degree is not science-based. For that reason, I am incredibly honored and proud to receive this award and thankful for Dr. Weber and the program's professors for believing in me."

William resides in Spring Lake, MI, with his partner Joel and their daughter. 

The Mather Award is made possible through the support of the founding director of the Online Master of Science in Food Safety degree program, Dr. Edward Mather, and his wife, Mrs. Mary Mather. 

The Mather Award recognizes students who have excelled in designing and implementing an applied food safety project, a required component of the Master of Science in Food Safety degree. The food safety applied projects for each calendar year's graduates are reviewed by a panel of faculty judges for originality, quality, and application to a solution for a food safety problem.