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Experts

Panel of Experts

Our panel of experts provide insight and guidance on all matters of food science, from existing studies and research to new scientific developments and food science articles.

swamy-head-shotSrinivas Janaswamy, Ph.D., Assistant Professor, Department of Dairy and Food Science, South Dakota State University, Brookings, SD.

Srinivas Janaswamy is an Assistant Professor in the Department of Dairy and Food Science, South Dakota State University, Brookings, SD. He received his Ph.D. from the Indian Institute of Technology Madras, India. Dr. Janaswamy’s research is on the basic and applied aspects of carbohydrates with an emphasis on the design and development of cost-effective carriers of bioactive compounds leading to novel functional foods, medicinal foods and food supplements. He is also actively involved in unraveling the correlation between the molecular structure and macroscopic behavior of polysaccharides and tailoring polysaccharide properties towards improved functionality.

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brackett-head-shotRobert E. Brackett, Ph.D., Illinois Institute of Technology

Robert E. Brackett, PhD, is a Professor of Food Science and Nutrition and currently serves as Illinois Institute of Technology (IIT) Vice President and Director of the Institute for Food Safety and Health (IFSH). In this capacity, he serves on the IIT administrative leadership team, as well as directs the scientific and educational programs at IFSH. Dr. Brackett has over 30 years of experience in scientific research in industry, government and academia.

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mccoy-head-shotDavid McCoy, PhD, Vice President- Product Research Dairy Management

David McCoy, Ph.D., is the vice president of Product Research at the Dairy Research Institute, where he provides technical coordination for Innovation Center initiatives, management of DRI’s cheese and fluid milk programs, reviews of the latest scientific papers to DRI’s monthly e-newsletter, Dairy Research Insights, to facilitate activation by the industry, scientific support to various DMI teams and coordination for the five Dairy Application Laboratories.

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roger-clemens-headshotRoger A. Clemens, DrPH, Adjunct Professor of pharmaceutical sciences;
Associate director, regulatory science program, USC School of Pharmacy

Roger Clemens is Associate Director of the Regulatory Science program within the USC School of Pharmacy, and is Special Projects Advisor for ETHorn, a distributor of food ingredients. He was the Director of Analytical Research at USC for 5 years, and the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 200 invited domestic and international lectures, and served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States and Canada.

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mckim_headshotJames McKim, PhD, Toxicologist

Dr. James (Jim) McKim is currently President at IONTOX, LLC. IONTOX consulting provides expertise in the areas of general toxicology, in vitro toxicology, safety screening of chemicals, drugs, and personal care products.

Dr. McKim graduated with high honors from the doctoral program in biochemical and molecular toxicology at Oregon State University and trained as a postdoctoral fellow at the University of Kansas Medical School. He is a diplomat of the American Board of Toxicology and has served as President of the Michigan Society of Toxicology

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Trade Associations & Scientific Societies

Trade associations and scientific societies are made up of groups of experts or individual members interested in a certain field who are dedicated to the sharing of accurate information and knowledge about products and ideas.

International Food Information Council (IFIC) 

The International Food Information Council (IFIC) Foundation is dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good. IFIC brings together, works with, and provides information to consumers, health and nutrition professionals, educators, government officials, and food, beverage, and agricultural industry professionals. It has established partnerships with a wide range of credible professional organizations, government agencies, and academic institutions to advance the public understanding of key issues.

Grocery Manufacturers Association (GMA)

The Grocery Manufacturers Association is the voice of more than 300 leading food, beverage and consumer product companies that sustain and enhance the quality of life for hundreds of millions of people in the United States and around the globe. Based in Washington, D.C., GMA’s member organizations include internationally recognized brands as well as steadily growing, localized brands. GMA is an active, vocal advocate for its member companies and a trusted source of information about the industry and the products consumers rely on and enjoy every day.

Marinalg International

Marinalg International is a global organization supporting the interests of seaweed farmers, consumers and the hydrocolloids industry. Marinalg’s primary communication efforts include the delivery of sound science and technical expertise related to the safety and efficacy in the production and use of hydrocolloids from seaweed farms to family tables. Marinalg represents the regulatory interests of the seaweed-processing industry before various international bodies such as Codex Alimentarius, and national regulatory authorities including the European Food Safety Authority, the U.S. Food and Drug Administration and the U.S. Department of Agriculture.

The Corn Refiners Association

The Corn Refiners Association (CRA) is the national trade association representing the corn refining industry of the United States. CRA and its predecessors have served this important segment of American agribusiness since 1913. Corn refiners manufacture sweeteners, ethanol, starch, bioproducts, corn oil and feed products from corn components such as starch, oil, protein and fiber. Through a series of operating committees of executives from corn refining firms, the association conducts programs of technical service, public relations, and government relations for the association membership.

Institute of Food Technologists

The Institute of Food Technologists (IFT) is a dynamic global forum for the food science community where members can share, learn, and grow, transforming scientific knowledge into innovative solutions throughout the food system. IFT exists to advance the science of food and its long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT was based on the vision of a small group of scientists who believed that communication among professionals involved in food science and technology was essential to the progress of emerging disciplines.

IFC – International Formula Council

The International Formula Council (IFC) is an international association of manufacturers and marketers of formulated nutrition products (e.g., infant formulas and adult nutritionals) whose members are predominantly based in North America. It was formed in 1998 through the consolidation of the Infant Formula Council (founded in 1970) and the Enteral Nutrition Council (founded in 1983).

IFAC – International Food Additive Council

IFAC, the International Food Additives Council, is a trade association composed of producers of high purity substances sold as direct food additives and ingredients. It is the sole trade association representing the interests of food additive and ingredient producers.

In addition to serving as the eyes and ears of the food additive and ingredient producing industry, the Council is regulatory oriented, both in the US and globally. Staff and members serve on the publications committee of the U. S. Food Chemicals Codex and IFAC is extremely active before the Codex Alimentarius Food Standards Programme, where it has NGO (Non Government Organization) status.

IDFA – International Dairy Foods Association

The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies within a $125-billion a year industry. IDFA is composed of three constituent organizations: Milk Industry Foundation (MIF), National Cheese Institute (NCI) and the International Ice Cream Association (IICA)

NCA – National Confectioners Association

Founded in 1884 in Chicago by representatives of 69 confectionery manufacturing firms, the National Confectioners Association is one of the oldest, most respected trade associations in the world.

Over the years, the association has endeavored to provide the kind of vigorous leadership necessary for its members, which include domestic and international confectionery manufacturers and suppliers to the industry, to meet the increasingly complex challenges and problems that have confronted the industry.

Today, NCA is the major association representing the entire confectionery industry, offering education and leadership in manufacturing, technical research, public relations, retailing practices, government relations, and statistical analyses.