director of the Global Food Traceability Center (GFTC) for the Institute of Food Technologists (IFT). Bryan is responsible for managing

nd CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strat

of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master o

tters, we speak to Paul Barnhill, chief technology officer and head engineer at Meritech, the leader in automated employee hygiene. He h

isor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior

dvisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and sen

ial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Bef

speak—for the third time—to Sharon Dobesh (director of technical services) and Jerr

of the Food Safety Preventive Control Alliance (FSPCA)'s lead instructors. They discuss virtual food safety training in the age

Auburn University Food System Institute’s Food and Water Defense Working Group He is a long-time consultant to the U.S. military