Dr. Joanne Allen has been involved in the Food Industry for over 35 years. She has supported various functions such as Microbiology, Food Safety, R&D, Quality Assurance and Operations and has touched virtually all product categories, except for meat. Her expertise is in Food Safety and the development and implementation of Food Safety programs, but her passion is delivering the message about allergens and their niche in the food evolution/revolution as well as Sanitary Design of food processing equipment.

Joanne has just retired from Mondelēz International. Her last assignment was focused on the Confections Category. Much of Joanne’s work experience and education was during her tenure at Kraft Foods where she had a 33 year history. Most recently, Joanne completed her PhD degree in Business Communications. She holds a Master’s degree in Food Safety and Toxicology from Michigan State University where she is now on faculty, part-time. Joanne has held positions on the Board of Directors for the Ontario Food Protection Association, most recently as Chair of the Scholarship Committee. Her other passion is the encouragement and development of quality professionals. She actively mentors and advises others in the food industry both technically and through professional development. She currently is providing consulting services for the Food Processing Council of Canada.

Course:

VM 810 Intro to Food Safety

VM 815 Applied Project