Heidi’s specialties are in learning design and educational technologies. Her main responsibility is working with faculty and the OFS team to develop and enhance online and blended curriculum. She takes an active role in the implementation of accessibility and Universal Design for Learning principles in our program. Heidi is also the lead in program's website design and update. Heidi received a Master of Art degree in Digital Media Art and Technology from Michigan State University. Before coming to the US, Heidi got her B.A. in English and worked in the largest national TV station in China.
Ben lives in a world of bitrates and waveforms, both meaningless words to those who only watch video or listen to audio. In his mind, one does not simply enjoy media, one must analyze and adjust it. As a content creator and consumer, Ben offers his knowledge of technology and media to be able to help the ever changing needs of a program that adapts as science and regulations are updated.
Ben previously worked in the College of Education at MSU, where he provided a multitude of services to the Office of K-12 Outreach. While there, he created videos and managed hardware for the sole purpose of helping students learn.
Esther assists in the communications strategies for the MSFS program. Before joining the MSFS team, Esther worked with two Michigan commodity groups: five years as the Communications Coordinator with the Michigan Potato Industry Commission and six years working as the Marketing Coordinator with the Michigan Apple Committee. Esther graduated from Michigan State University with a Bachelor of Arts degree in Advertising, with a specialization in Public Relations.
Becky provides support for the office in many different ways from ordering supplies, helping with on-campus events, managing finances, completing travel reimbursement request and helping with marketing events just to name a few duties. Becky's previous position was at the College of Education where she worked for 15 years, mainly managing state and federal grant accounts. Becky graduated from Michigan State University with a Bachelors in Animal Science. She lives with her husband and daughter in the Albion, MI area where they own a farm that raises grass-fed beef, pastured pork and poultry, in addition to hay and firewood sales.
Prior to joining the MSU Online Master of Science in Food Safety program, Dewey worked for 26 years as a research assistant in the Department of Animal Science at MSU where he assisted graduate students with their research projects related to dairy cattle nutrition. Both of Dewey’s degrees are from Michigan State University. In 1987 Dewey earned his Bachelor of Science in Animal Science and in 2003 he received his Master of Science while working full time, also in Animal Science, with world-renowned dairy nutritionist Dr. Michael Allen.
Bonnye Mason-Williams is a graduate of the MSU MS in Food Safety Program (2010). She holds certifications as a Registered Sanitarian from the National Environmental Health Association and the State of Michigan; QAI Organic Food Auditor and FDA Seafood HACCP certification. She has been previously employed by Spartan Retail Stores as a Food Safety Trainer/Auditor; in a regulatory capacity as a Food Safety Inspector for the Lapeer County Health Department in Michigan; and as a Product Certification/ Food Safety Specialist/Auditor for NSF International.
Megan Patrick is an accomplished graphic designer and information specialist. She has experience working with content experts to transition face-to-face learning experiences to an online format, as well as, extensive training and experience in graphic design. Previously, Ms. Patrick was the Graphic Designer/Information Specialist for the Office of K-12 Outreach in the College of Education at Michigan State University. In that role, she produced audio, video, graphics, and printed program materials for various educational professionals. She holds a B.A. in Visual Communications from Lake Forest College and a M.A. in Educational Technology from Michigan State University.
Heather Ricks, MS, comes from the University of California at Santa Cruz where she was employed as the Assistant to a Provost and a College Administrative Officer. Previous to that position she spent a Semester at Sea with the Institute for Shipboard Education at the University of Virginia, and taught high school science. Heather received her Master of Science in International Agricultural Development from the University of California at Davis and her Bachelor of Arts in Art History from the University of California at Santa Cruz.
John joined the online Masters Program in May 2017 and currently is assisting with VM 810. John is a veterinarian who graduated from MSU, and worked in a dairy herd health practice for two years before obtaining a Masters in Public Health from Johns Hopkins University, and then serving as an Epidemic Intelligence Service (EIS) Officer with the CDC. He has over 30 years of experience working with local, state, and federal agencies in the areas of animal health, food safety, epidemiology, and public health.
Peggy is the first line of communication for the Online MS in Food Safety program.Her primary responsibilities are responding to inquiries from potential students and coordinating the application process from first contact to University admission.Peggy also manages the program’s student database and develops all communication materials relative to admissions.She has an Associate Degree from Lansing Community College, a Data Management Certificate from Michigan State University, and was the 2013 winner of the Krehbiel Distinguished Staff Award given by MSU’s College of Veterinary Medicine.Coming originally from 8 years in the private sector, Peggy has been an employee of Michigan State University since 1990, and with the Food Safety program since 2005.
Paul Bartlett is a Professor in the Department of Large Animal Clinical Sciences at Michigan State University. Dr. Bartlett holds degrees in zoology (BA), public health (MPH), veterinary medicine (DVM) and epidemiology (PhD). He is an alumnus of the CDC's Epidemiologic Intelligence Service and is boarded in the American College of Veterinary Preventative Medicine and the ACVPM - Epidemiology Specialty. Bartlett's research has focused on antimicrobial resistance, food safety, zoonotic diseases, bovine mastitis, dairy production, dairy management, environmental health, epidemiological methods, and early detection of foodborne illness reporting.
Dr. Bourquin’s work focuses on food safety education and market development for the global food industry. He provides consultation, education and outreach on food safety practices, good agricultural practices and food safety management systems such as HACCP (Hazard Analysis and Critical Control Points) for food producers and processors, foodservice workers, consumers, government agencies and the media. He collaborates extensively with the private sector, academia, governments and international organizations (e.g. WTO, APEC, World Bank, SSAFE) in implementing food safety capacity development projects globally, and particularly in emerging economies. He has conducted research, development projects and training programs in many countries including India, China, Thailand, Vietnam, France, Bulgaria, Romania, Belarus, Rwanda and Malawi.
Dr. Bourquin’s applied research program currently focuses on the impact of improved standards compliance by the food industry on 1) indicators of improved safety of food products and 2) enhanced market access by food producers and processors. Dr. Bourquin also conducts basic research on the impact of dietary factors on cancer risk in humans. Currently, this research focuses on the potential of dietary flavonoids and carbohydrate sources to influence colon cancer initiation, promotion and progression in transgenic mouse models of human colon cancer, and mechanisms (such as epithelial cell cytokinetics and inflammatory pathways) whereby these effects are elicited. In 2007–08, Dr. Bourquin was a Fulbright Research Scholar at Polytech'Lille (Ecole Polytechnique Universitaire de Lille), part of the University of Sciences and Technology of Lille in France.
Dr. Fong Bristor's background is in agriculture, natural resources and education. Her research experience and project support include assessing Michigan bovine tuberculosis impacts, Michigan Smart Growth land development, Michigan Food Dealers Association member survey, and Michigan food awareness education. She also helped develop the food safety curriculum and intensive learning experience for senior Chinese government officials carried out in Europe and the U.S. Previously, she designed and coordinated faculty workshops with seven universities and the Water and Soil Conservation Bureau in Taiwan. Dr. Bristor helped develop the VM824 -Food and Society content and now co-teaches that module. She brings an international perspective to global issues and challenges increasingly encountered by commerce and society.
Dr. Steve Bursian is a professor in the Department of Animal Science at Michigan State University. He received a BS degree in experimental biology from the University of Michigan-Dearborn, an MS in ecology and behavioral biology from the University of Minnesota, and a PhD in physiology from North Carolina State University. Prior to arriving at MSU in 1979, Steve was a research biologist for the U.S. Environmental Protection Agency for 7 years. Dr. Bursian teaches an undergraduate toxicology courses within the Department of Animal Science and lectures in other undergraduate and graduate courses. He is currently the moderator of VM 812, Food Safety Toxicology. His research interests focus on the effects of environmental contaminants on avian and fur-bearing mammalian species.
Neal Fortin is the Director of the Institute for Food Laws & Regulations at Michigan State University. He is a professor in the Department of Food Science and Human Nutrition and also an adjunct professor of law and Director of the Master Program in Global Food Law at the Michigan State University College of Law. Mr. Fortin teaches the courses United States Food Law, International Food Law, Codex Alimentarius, Food and Drug Law. Mr. Fortin is a prolific author. Some of his publications are available at https://www.msu.edu/~fortinne/publications.htm. His textbook, Food Regulation: Law, Science, Policy, and Practice, is available from Wiley & Sons (www.foodregulation.us). Neal Fortin was the 2009 recipient of a Michigan State University Distinguished Faculty Award for his teaching in food safety. He is past President of the North Central Association of Food & Drug Officials. He served as a Commissioner for the Michigan Local Public Health Accreditation Program, the Advisory Council of the Michigan Community Health Leadership Institute, and the NSF Council of Public Health Consultants. He serves on the Dietary Supplement Committee of the Food and Drug Law Institute. He has been a curriculum advisor to the International Food Protection Training Institute and the University of Catalonia. He is an emeritus member of the Association of Food and Drug Officials, the Food and Drug Law Institute, a professional member of the Institute of Food Technologists, the American Bar Association, and the State Bar of Michigan.
Dr. Huff began his formal education after two combat tours of duty as an infantryman in Central America and in Iraq. After earning a bachelor’s degree in psychology, and masters degrees in security technologies and geographic information systems (GIS), he was appointed a research fellow at the National Center for Food Protection and Defense (NCFPD) while earning a Ph.D. in Environmental Health specializing in food defense and emerging and environmental infectious disease at the University of Minnesota. While working at NCFPD, Andrew researched the human, environmental, and engineered aspects of global food systems and patented a novel technology to collect and fuse data from multiple disparate sources to determine which food systems are at risk to spatial hazards, map global supply chains in near real-time, and to rapidly identify contaminated food products and supply sources. After completing his Ph.D., Dr. Huff transitioned to Sandia National Laboratories as a Senior Member of the Technical Staff where he worked on multidisciplinary teams in developing novel methods of biosurveillance, public health capacity building in foreign governments, and modeled the effects of pandemics on interdependent infrastructure systems (e.g., food, water, energy). As a vice president at EcoHealth Alliance, Andrew’s team worked to develop novel methods of biosurveillance, data analytics and visualization for disease detection, and unique methods to identify infectious disease emergence. His research centers on the interaction of human disease reporting, machine learning of passive and active surveillance data streams, combined with the interaction of both engineered and natural systems. Additionally, Dr. Huff has been an active participant in government and private sector committees that work to establish effective policies for food systems and multiple aspects of public health.
Dr. Lillian G. Po is an Adjunct Associate Professor in the Department of Food Science at the University of Missouri in Columbia, MO. She obtained her Ph.D. in Food Science from Michigan State University, and her M.S. in Food Science and Technology from Virginia Tech. She has been involved in the area of food safety for the past 12 years, focusing on ethnic food safety for the last 7 years. She is currently teaching graduate and non-credit online courses on food safety and protection of ethnic and imported ethnic foods. She has developed training curricula and food safety programs targeting diverse audiences, as well as developed “A Food Safety Inspectors Guide to Ethnic Foods in Michigan: Mexican and Asian Foods”, a food safety resource funded by the Michigan Department of Agriculture, and utilized by food inspectors in the U.S. For these initiatives, she received the 2007 MSU Extension Diversity Award.
John Spink, PhD is an Assistant Professor and the Director of the Food Fraud Initiative at Michigan State University. In 2013 he led the creation of the Food Fraud Initiative – an interdisciplinary group focused on a holistic, all-encompassing approach to Food Fraud prevention. His joint appointment is in the College of Veterinary Medicine (Food Safety) and the College of Agriculture and Natural Resources (Food Science and Human Nutrition). He is also an Adjunct Professor in the College of Human Medicine (Program in Public Health). He formerly held a faculty position in the College of Social Science (School of Criminal Justice). While is research focus is on Food Fraud he has broad responsibility and leadership in Food Safety concepts.
His leadership positions include product fraud related activities with the International Standards Organization (ISO), the Global Food Safety Initiative (GFSI), the Grocery Manufacturer’s, and the U.S. Pharmacopeia/ Food Chemicals Codex (USP). He has been a frequent US agency presenter for the Food and Drug Administration (FDA), Patent and Trademark Office (USPTO), Federal Bureau of Investigation (FBI), European Commission (DG-JRC and DG-SANCO), the UK FERA, Interpol/ Operation Opson (Food Crime), China National Center for Food Safety Risk Assessment (CFSA), and others for internal audiences as well as educating global partners.
Dr. Thiagarajan is the Director of Global Agrifood Standards and Value Chain Programs in the Department of Food Science and Human Nutrition at Michigan State University. Currently, Dr. Thiagarajan's global agrifood systems development work focuses on education and capacity building on food and agricultural standards, SPS measures, international regulations, food safety and quality issues, value chains and market access for agricultural commodities in developing countries. She has conducted numerous food safety and GlobalGAP training programs in Asia and Africa. Dr. Thiagarajan has managed several food and agriculture development projects funded by USAID, WTO, World Bank, UN agencies and other organizations in India, Thailand, Vietnam, China, Malaysia, Rwanda, Malawi and other countries. Dr. Thiagarajan collaborates extensively with the private sector, is an active member of the Technical Working Groups of the Global Food Safety Initiative (GFSI) and has participated in the development and implementation of the MSU-led Food Safety Knowledge Network (FSKN) project since 2008. Dr. Thiagarajan is also a lead member in food safety content development, monitoring and evaluation of the World Bank’s Global Food Safety Partnership (GFSP) initiative. Dr. Thiagarajan also provides leadership to additional international development programs on nutrition, health and agriculture linkages at Michigan State University.
Dr. Walker’s career has spanned industry, federal government, international organizations and academia. Following graduate school, he served as a strategic analyst with Farmland Industries, then the largest farmer owned cooperative in the U.S. He later served as the director of the Centers for Emerging Issues within U.S. Department of Agriculture, Animal and Plant Health Inspection Service. The center carried out macro risk assessments for time critical issues such as bovine spongiform encephalopathy (BSE), E. coli O157:H7, avian influenza, and bovine tuberculosis. From the federal government, he became the director of agricultural health and food safety program within the Inter-American Institute for Cooperation in Agriculture. IICA’s governing board is ministers of agriculture in 34 countries across the Americas and his team worked with national governments to help improve their sanitary and phytosanitary infrastructure and capacity to engage internationally. Approaches and tools designed while at IICA have been used in over a 100 countries. In 2008, he joined the College of Veterinary Medicine to continue work with zoonoses and food systems, including better ways to frame issues and challenges to food systems and sanitary infrastructure. Dr. Walker has worked extensively with the WTO and international standard setting organizations such as CODEX, IPPC, OIE, as well as related sectors in countries of Europe, Asia, Africa, and the Americas.
Dr. Patty Weber received her BS, MS and PhD degrees in Animal Science from Michigan State University (MSU). After earning her PhD, Dr. Weber completed a post doctoral fellowship in Reproductive Endocrinology. Next she joined the MSU Animal Science Department as a research scientist with subsequent promotion to assistant professor. In 2010 Dr. Weber moved across campus to the College of Veterinary Medicine where she currently resides as an assistant professor in the Department of Large Animal Clinical Sciences. She is passionate about both teaching and research and because of her dedication numerous undergraduate and graduate students have benefited from Dr. Weber’s guidance as a research project mentor or a graduate committee member. In addition to her research and mentoring credentials, Dr. Weber is well-versed at writing in the scientific disciplines with several co-authored publications in well-respected peer-reviewed journals.
As Vice President of Food Safety, Frank Yiannas oversees all food safety, as well as other public health functions, for the world's largest food retailer, Wal-Mart, serving over 200 million customers around the world on a weekly basis.
Frank’s scope of responsibilities includes food safety oversight of Wal-Mart’s stores, Neighborhood Markets, and Sam’s Clubs. Training and education of Associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues also come under his purview.
Prior to joining Wal-Mart in 2008, Frank was the Director of Safety & Health for the Walt Disney World Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection.
As a frequent speaker at national and international conferences, Frank is known for his ability to build partnerships and for his innovative approaches to food safety. In 2008, Frank was given the Collaboration Award by the U.S. Food and Drug Administration. He is the 2007 recipient of the NSF International Lifetime Achievement Award for Leadership in Food Safety and the 2015 Industry Professional Food Safety Hero Award by STOP Foodborne Illness. Frank is also a Past President of the International Association for Food Protection (IAFP) and a Past Vice-Chair of the Global Food Safety Initiative (GFSI). He is also an adjunct Professor in the Food Safety Program at Michigan State University.
He is the author of the books, Food Safety Culture, Creating a Behavior-based Food Safety Management System, and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance, by Springer Scientific.
Frank is a Registered Microbiologist with the American Academy of Microbiology. He holds memberships with several professional associations, including the National Environmental Health Association, the American Society of Microbiology, and the Institute of Food Technologists. He received his BS in Microbiology from the University of Central Florida and his Master of Public Health (MPH) from the University of South Florida.
VM 810 Intro to Food Safety and Professional Development
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.
VM 810 Intro to Food Safety and Professional Management
Keith Bezant Niblett is a member of Executive Development Programs at the Broad College of Business, Michigan State University. His focus is on whole program design and development of customized and international programs. A part of his remit has been to develop a Global Strategy for his College. An essential element of the early implementation of this strategy is the development of a considerable online web presence, initially for non-degree programs and now for master’s degree programs. He is also a speaker and teacher in his specialist areas of global and marketing strategy, leadership and change. Currently portfolio development is in Turkey, UAE, Saudi Arabia, India and Korea is absorbing much of his time. He worked as a senior manager in the media industry in eight countries for twenty years. He was also a senior director for a US based MNC, developing companies in the Middle East and Asia, and worked globally for a leading consultancy. He was also previously a Director at Cranfield University School of Management, UK and an AVP at Thunderbird Global School of Management in AZ, USA. He is a member of the board of a global manufacturing and sales company and chair of the board of an international home owners association services company. Much of his professional life has been absorbed with the leadership and management of global strategy, business strategy, marketing strategy and resultant continuous change in a large number of organizations and their supply chains.
VM 811 Evolution and Ecology of Foodborne Pathogens
Dr. Bolin is the section chief for the Immunodiagnostics/Parasitology Section of Michigan State University’s Diagnostic Center for Population and Animal Health. His research interests include viral diseases and host/virus interactions that range in level from population to molecular and diagnostic methods and strategies for disease control. He holds a DVM, a MS in Large Animal Clinical Sciences, and a PhD in Virology from Purdue University.
Dr. Daniel Buskirk is an associate professor and beef extension specialist in the Dept. of Animal Science. He received his BS and MS from Purdue University in Animal Science and PhD from the University of Illinois in Ruminant Nutrition. Dr. Buskirk instructs undergraduate beef cattle management courses and conducts statewide Extension programming, which includes serving in coordination roles for the MSU/MCA Performance Bull Test, Lake City and Upper Peninsula Experiment Station beef herds, Michigan Cattle Identification Workgroup, Cattle Call newsletter, and Michigan Beef Quality Assurance program.
Peter was born in Toronto, Ontario, but as he grew up, his family moved further and further west, with him finally starting school and spending his childhood in St. Joseph, Michigan. From his earliest years, Peter was an avid insect collector, joining the Michigan Entomological Society in the seventh grade and dedicating himself to studying silverfish and their relatives. The family moved to East Grand Rapids for his high school years, and it was there that he started his first experiments in science illustration and art. In 1967 he began his undergraduate career at Michigan State University, finally graduating in 1992, in Zoology, although by then, he was already twenty years into a career in biological and medical illustration. As his career in scientific illustration began, he became interested in edible wild plants, becoming an edible plant instructor in 1975. He did become a biomedical illustrator, first with the MSU Department of Anatomy in 1972, later for the MSU College of Osteopathic Medicine, the Department of Fisheries at Auburn University, Auburn, Alabama, 1975, and ultimately in the MSU College of Natural Science. In 1988 he combined science illustration with science writing to become the editor of Natural Science magazine at the MSU College of Natural Science. Peter has now moved on from his thirty-five year career in science illustration and science writing to pursue a Ph.D. in the Department of Plant Biology researching an ancient extinct Native American crop cultivar. He just retired from his thirty-six-year career as instructor of edible and toxic wild plants and wilderness survival techniques at Lansing Community College. Since 2008, he has been assistant curator at the W. J. Beal Botanical Garden; that he would describe to anyone as the ‘dream job,’ specializing in edible and toxic plants for people and animals. He is a consultant to the regional poison control center and to several zoos concerning plantings and food plants, and teaches toxic plants to vet school students.
Karen Chou is an Associate Professor with the MSU Animal Science Department. Her research is in the areas of chemical toxicology, environmental contamination, and mammalian reproduction. Dr. Chou teaches in environmental toxicology and risk assessment, and responds to environmental contamination issues.
Dr. David J. Closs is the John H. McConnell Chaired Professor of Business Administration in the Department of Marketing and Supply Chain Management at Michigan State University. Dr. Closs completed his MBA and Ph.D. at Michigan State in 1978 focusing on the topics of marketing, logistics and management science. Dr. Closs has been extensively involved in the development and application of computer models and information systems for logistics operations and planning. The computer models have included applications for location analysis, inventory management, forecasting and routing. The information systems development focuses on inventory management, forecasting and transportation applications. His experience has focused on the logistics related issues in the consumer products, medical and pharmaceutical products and parts industries.
Kyle C. Dahl, JD, MS, is a partner in the law firm of Pieper, Miller & Dahl in Wayne, Nebraska. Kyle holds a Juris Doctor degree from the University of Nebraska College of Law and Master’s degree in Food Science from Texas Tech University. Kyle is a former Assistant Attorney General for the State of Nebraska and has held various regulatory positions in food and feed ingredient companies in the U.S. In addition to his current private law practice, Kyle continues to serve as a regulatory consultant to the food industry.
Dr. Spring Younts Dahl is a 1999 graduate of Michigan State University, earning a M.S. degree in Animal Science. She also completed a Ph.D. and Post-Doctorate program at Texas Tech University. Her research interests have focused on the ecological association of E. coli O157 with cattle and pre-harvest food safety intervention strategies. Spring received her B.A. in Agriculture from Dordt College in Sioux Center, IA. In addition to academia, Spring also has experience with the federal government and private industry. She previously worked for the Food Safety Inspection Service, United States Department of Agriculture as a Public Health and Epidemiology Liaison. In her role with the USDA she was actively involved with human foodborne illness investigations. Spring also worked in a consultant position at Schwan’s University with The Schwan Food Company in Marshall, MN. Currently, she and her husband, Kyle, live in rural northeast Nebraska, where she enjoys teaching part-time while also being a mom to a toddler.
Dr. Downes is currently a professor at Michigan State University in East Lansing Michigan with a joint appointment in Biomedical Laboratory Diagnostics and Public Health Programs. Prior to joining MSU, for 12 years she was State Public Health Laboratory Director and Administrator of the Bureau of Laboratories at the Michigan Department of Community Health. She has over 22 years of experience in public health laboratories.
Dr. Downes was President of the Association of Public Health Laboratories from 2008-2009 and served on the Board of Directors and Executive directors from 2004-2012. She has served on federal advisory committees addressing microbiological safety of food and tuberculosis control. She was appointed to the Center for Disease Control and Prevention’s Scientific Advisory Committee. She is also a member of the American Society for Microbiology and other state and local professional organizations.
Her interest in global health stems from her Peace Corp Volunteer work in Zinder, Niger in West Africa. She continues this passion through providing laboratory quality and technical assistance in Mozambique and China. She has also worked in Burundi, Jamaica, and Botswana. She has provided program development input to the World Health Organization on network development and tuberculosis testing.
A graduate of the University of North Carolina Chapel Hill (Dr.P.H. and MPH) and Indiana University (BS) she is also a certified medical laboratory scientist (ASCP) and high complexity laboratory director (ABB).
Jeffery Elsworth, PhD., is the associate professor of Hospitality Business Entrepreneurship and is the leader of the Hospitality Business Entrepreneurship specialization program in The School of Hospitality Business at Michigan State University. Dr. Elsworth’s 20 years of experience in the restaurant industry gives him a unique perspective, which he uses in the classroom, in his research and to reach out in service to the foodservice and hospitality community. Jeff’s research interests include hospitality entrepreneurship, foodservice purchasing, restaurant and foodservice operations, food safety and foodservice inspection media reporting issues, franchising and hospitality small business finance issues. He has written and won awards for several scholarly papers on these and other subjects and has worked as a foodservice consultant. Jeff received his Bachelor of Science, Masters of Science and PhD degrees in Hospitality and Tourism Management from Purdue University in West Lafayette, IN.
VM810 Intro to Food Safety & Professional Development
Anita Ezzo is the Food Science and Technology Librarian at MSU Libraries. She holds a Masters degree in Library Science from Western Michigan University and has been with MSU since 1985. Her responsibilities include developing and maintaining book and journal collections in the areas of food science, human nutrition, and packaging; reference assistance; and library instruction. In addition, Anita serves on the North American Advisory Board for CABI Publishing and is the Editor of the Journal of Agricultural & Food Information.
Patricia S. Gaunt is an associate professor of aquatic animal health and a diplomate in the American Board of Veterinary Toxicology for Mississippi State University College of Veterinary Medicine. Her office is at the Delta Research and Extension Center in Stoneville, MS, which is in the heart of the catfish industry. She provides diagnostic service to the catfish farmers through the college of Veterinary Medicine’s Aquatic Diagnostic Laboratory through routine necropsies, wet mount examination of gill clips, bacterial and viral cultures, histopathology, and water quality assessment. The lab also works in conjunction with the Mississippi State University Extension Service in assisting farmers with catfish production. Dr. Gaunt’s research interests include aquatic toxicology and pharmacology. She teaches veterinary clinical toxicology to veterinary students at Mississippi State University and Louisiana State University. She also teaches Mississippi State University veterinary students the aquatic segment of their food animal practice rotation.
Lawrence J. Judge is a 1987 graduate of Michigan State University, College of Veterinary Medicine. Following graduation, he was in mixed animal (primarily dairy cattle) practice until 1993. Beginning in 1993, he was a graduate assistant at MSU-CVM studying epidemiology and agricultural economics; his research topic was bovine somatotropin. Upon completion of his graduate program in 2001, he worked for USDA, APHIS, Veterinary Services as the bovine tuberculosis epidemiologist for Michigan. He returned to private (dairy cattle) practice in 2008.
VM 811 Evolution and Ecology of Foodborne Pathogens
Dr. Mansfield is a professor for MSU’s Large Animal Clinical Sciences and Microbiology and Molecular Genetics departments. She specializes in Microbiology/Parasite Immunology and Enteric Diseases. Her current research is the study of enteric pathogens resulting in inflammation of the gastrointestinal tract and finding therapies for Inflammatory Bowel Disease (IBD).
Gordon Meriwether founded The Uriah Group in 2002 following a distinguished 30-year career in the development of systems solutions for commercial and government clients. He is a graduate of University of Alabama and received his MBA from George Washington University. Beginning his career with the US Navy as a ship’s officer, he transitioned to the Naval Intelligence community where he distinguished himself as a reserve intelligence officer serving as Commanding Officer in London, New Orleans and two tours in the Pentagon. He retired in 2001 in the rank of Captain. Mr. Meriwether is a Sorensen Fellow at the University of Virginia.
Dr. Moyer is an Assistant Professor in Michigan State University’s Program In Public Health (College of Human Medicine) since 2009. He teaches and develops online graduate-level courses including Public Health Administration and the Public Health Risks from Counterfeit Pharmaceuticals. These courses apply to the program's Master of Science in Public Health as well as various Graduate Certificates. Dr. Moyer conducts researcher with MSU's Food Fraud Initiative (College of Veterinary Medicine) and the center for Anti-Counterfeit and Product Protection (School of Criminal Justice).
Prior to returning to academia, Dr. Moyer worked in various positions at the Ford Motor Company for 25 years. He was the Global Packaging Engineering Manager at the Ford Customer Service Division for the last ten years of his career. He is also the founder and owner of Pack Edge LLC, a packaging management consulting company. Based on his academic and work experience, Dr. Moyer is a Certified Packaging Professional (CPP).
Dr. Moyer's research is published in several scholarly journals and he routinely contributes to various trade publications. He frequently presents at professional and academic conferences on topics including the various types of product frauds, risk awareness, assessment, and mitigation.
Dr. Elliot T. Ryser received his B.S. in Biology from Carroll College, Waukesha, WI in 1979, followed a second B.S. in Bacteriology, and M.S. and Ph.D. degrees in Food Science from the University of Wisconsin - Madison under the leadership of Dr. Elmer H. Marth. After research positions at the Institute National de la Recherche Agronomique (Jouy-en-Josas, France), Silliker Laboratories (Chicago Heights, IL) and the University of Vermont, he joined the Department of Food Science and Human Nutrition at Michigan State University in 1998 where he now holds the rank of Professor. An internationally recognized authority on Listeria, Elliot’s research has focused on cross-contamination and quantitative transfer of bacterial foodborne pathogens, including Listeria, Escherichia coli O157:H7 and Salmonella, during slicing of deli meats and production of fresh-cut fruits and vegetables (e.g., leafy greens, tomatoes, celery, cantaloupe, onions) with his findings being used to refine various risk assessments. He is one of four co-scientific editors for the Journal of Food Protection, a past recipient of Elmer Marth Educator and Laboratorian Awards given through the International Association for Food Protection (IAFP) and a Fellow of both IAFP and the Institute of Food Technologists.
Phil Schertzing has served at Michigan State University since July 2002 as an academic specialist/instructor in the School of Criminal Justice. He had previously retired from the Michigan State Police with the rank of inspector, serving as assistant deputy state director of emergency management and homeland security for the state of Michigan. He is also recognized as the "unofficial" departmental historian for the Michigan State Police. He currently instructs both online and on-campus courses in Homeland Security, Criminal Justice, and Food Protection & Defense, and has administered a variety of homeland security planning and training grant programs. Appointed by Gov. Rick Snyder as a member of the Michigan Citizen-Community Emergency Response Coordinating Council (MCCERCC) in 2013, Phil also serves as chair of the Regional Advisory Council for FEMA Region V in Chicago; as a member of the board of directors of the Great Lakes Hazard Coalition; as a consumer representative on the Tri-County Emergency Medical Control Authority Board; and as an editorial board member for the Journal of Emergency Management. He represents the MSU School of Criminal Justice as faculty liaison with the Federal Law Enforcement Training Center (FLETC) in Glynco, GA; the University and Agency Partnership Initiative administered by the Naval Postgraduate School in Monterey, CA; and the Emergency Management Higher Education Project administered by the FEMA Emergency Management Institute in Emmitsburg, MD. His academic achievements include a B.A. degree and Master of Management degree from Aquinas College in Grand Rapids, MI, and a Ph.D. in American History from Michigan State University. Phil is also a graduate of the 191st session of the FBI National Academy in Quantico, VA.
William C. Schwartz, Ph.D. was the Chief Food Safety Officer & Director Quality Assurance for Orval Kent Food Company, Inc. Bill was responsible for assuring food safety and product quality at Orval Kent’s five manufacturing locations across the United States and Mexico. As the former Vice President and General Manager, Processor Food Safety Programs for NSF International Bill was responsible for the Cook & Thurber business, Non-Food Compounds program, and the Food Safety Certification registration program. Bill holds a doctorate degree in Meat Science from the University of Nebraska, a master's degree in Meat Science from Colorado State University and a bachelor's degree in Animal Science and Agricultural Business from the University of Wisconsin-River Falls. He has recently been granted a role as Adjunct Assistant Professor with the Department of Food Science and Human Nutrition at Michigan State University.
David R. Smith, D.V.M., Ph.D., is a professor and Extension Dairy / Beef veterinarian in the School of Veterinary and Biomedical Sciences at the University of Nebraska-Lincoln. Earlier in his professional career he practiced food animal medicine and surgery. He is a veterinary epidemiologist with special interest in discovery and outreach regarding pre-harvest control of Shigatoxin producing Escherichia coli and Salmonella in cattle production systems. He also has research and extension activities in responsible use of antibiotics and methods to manage cattle populations to control the transmission of other pathogens important to cattle or human health, including Johne’s disease, BVDV, and neonatal calf diarrhea. Dr. Smith earned his B.S., D.V.M., and Ph.D. degrees from The Ohio State University. He is a diplomate of the Epidemiology Specialty of the American College of Veterinary Preventive Medicine.
An internationally known expert on food-borne disease and risk assessment, Dr. Todd is former head of MSU's National Food Safety and Toxicology Center and the Contaminated Foods Section, Bureau of Microbial Hazards Health Products and Food Branch of Health Canada in Ottawa. Dr. Todd earned his doctorate degree in bacteriology from the University of Glasgow, where he was an assistant lecturer. He has been involved with the reporting and surveillance of foodborne disease, developed methods to detect E. coli 0157:H7, shiga toxin-producing E. coli and salmonella in food, estimated the number and cost of cases of food-borne disease in Canada and the United States, determined the impact of seafood toxins and developed quantitative risk assessments for pathogens in foods.
VM 811 Evolution and Ecology of Foodborne Pathogens
Dr. Young is an Associate Professor in the Department of Internal Medicine/Infectious Diseases Division and the Department of Microbiology & Immunology at the University of Michigan Medical School. He received his undergraduate degree from the Massachusetts Institute of Technology and received his M.D. and PhD from Stanford University. He completed his clinical training in Internal Medicine and Infectious Diseases at the Massachusetts General Hospital. He was previously on the faculty at Michigan State University prior to joining the University of Michigan in 2007. Dr. Young has a long-standing interest in understanding the pathogenesis of bacterial infections of the gastrointestinal tract and the role of the normal microbiota in human health and disease. Current research in the Young Lab includes a “team science” effort to understand the pathogenesis Clostridium difficile infection by an integrated approach that combines clinical research, bacterial genomics, microbial ecology and immunology/host response projects. Dr. Young also leads a Human Microbiome Project on the role of the microbiome in inflammatory bowel disease. He is also involved in projects that look at microbial communities in the lungs of patients with HIV infection and cystic fibrosis.