| | Information sur les Experts et les Orateurs
Dr. Y. Martin Lo
- Associate Professor of Food Bioprocess Engineering and Director of Food Science Graduate Program at the University of Maryland.
- Dr. Y. Martin Lo, Associate Professor of Food Bioprocess Engineering and Director of Food Science Graduate Program at the University of Maryland, is the Editor-in-Chief of the Journal of Food Processing and Preservation. Also served on the graduate faculty of Bioengineering Department, Dr. Lo is recognized by his extensive experiences in the development of novel food processing and preservation technologies. He has established active research programs in value-added applications of food and agriculture byproducts as well as development of processing technologies to enhance food safety. Dr. Lo is the U.S. Department of Agriculture (USDA) Food Safety Inspection Services (FSIS) HACCP Coordinator for the State of Maryland and served as the 2006-2007 Chair of the Institute of Food Technologists (IFT) Food Engineering Division. An initial member of the UM NanoCenter, Dr. Lo was honored as the 2007-9 Distinguished Lecturer by the IFT amongst other recognitions.
George Evancho
- Senior Fellow for Corporate Relations of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland
- George Evancho's career in the food industry spans nearly 42 years, 39.5 of which were spent with Campbell Soup Co. Over the years, he held various positions in R&D, analytical services, mushroom research, microbiology, food safety, and quality, retiring as Group Director – Food Safety in July 2008. He led Campbell's global food safety program (which included microbiology and thermal processing) and provided technical support for its global operations. He currently serves as Senior Fellow for Corporate Relations of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.
- George is a member of the Institute of Food Technologists and has been active in various organizations over the years. He served on several Committees and sub-Committees of the National Food Processors Association (now Grocery Manufacturers Association), served as advisor to the U.S. Delegation to the Codex Committee for Food Hygiene, served as member and Chair (1990-1994) of the Technical Committee on Food Microbiology of the International Life Sciences Institute, member and Chair (2006-2008) of the Executive Advisory Board of the National Center for Food Safety and Technology in Chicago, member and Chair (2006-2008) of the Board of Advisors of the Center for Food Safety, University of Georgia, and has been a member of the JIFSAN Advisory Council for almost 10 years. He is a contributing author to several books on food safety, has published numerous scientific papers on microbiology and food safety and contributed chapters to the Compendium of Methods for the Microbiological Examination of Foods.
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Raymond Carroll
- Director of Thermal Processing / Food Safety at The Campbell Soup Company in Camden, NJ, USA
- Raymond Carroll is the Director of Thermal Processing / Food Safety at The Campbell Soup Company in Camden, NJ, USA. Ray manages a team of thermal processing specialists who develop processes for retorted products, aseptic products and pasteurized acid and acidified foods for Campbell’s worldwide. He has experience in Process Engineering and Process Research and Development at Campbell’s as well. Ray has led the exploration and development of new sterilization technologies and the first aseptic process for products containing particles that was accepted by the US Food and Drug Administration.
- He has broad experience in the Food industry, having held management positions with Pepsi Cola, Reckitt and Coleman, Tetra Pak and General Foods. Ray is 49 years old and holds a Bachelor’s Degree in Chemical Engineering from Manhattan College in NY, a Masters in Food Process Engineering from Illinois Institute of Technology in Chicago, and is currently completing his PhD in Food Engineering at Rutgers University in New Jersey. Ray Has taught the Better Process Control School, a fundamental course in Low Acid Canned Foods, in the US, Canada, Mexico, Europe, Asia and Australia.
- Ray serves as Chairman of the New Processing and Packaging Technology Strategic Committee of the Grocery Manufacturers Association, as a member of the Technical Advisory Committee at The National Center for Food Safety and Technology in Chicago, Illinois and is a member of the Advisory Council at the Joint Institute for Food Safety and Applied Nutrition in College Park, Maryland. He is a Professional Member of the Institute of Food Technologists, the Institute for Thermal Processing Specialists and the American Institute of Chemical Engineers.
Daniel C. Geffin
- Education:
- Food Technologist, Food Process Evaluation Team at FDA – Center for Food Safety and Applied Nutrition – Consumer Safety Office
- Drew University, BA in Political Science 1986
- Emory Law School, Juris Doctor 1989
- University of Massachusetts, BS Food Science 2000
- Work Experience:
- 1989-1995, Assistant State Attorney Miami, Florida
- 2000- Present, Consumer Safety Office, Food and Drug Administration
- University of Massachusetts, BS Food Science 2000
- Current duties include: reviewing scheduled processes submitted to the FDA, providing technical consultations on compliance matters, assessing emerging technologies, providing instruction and training to investigators and industry representatives.
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