Koohmaraie joined IEH as the Chief Executive Officer of the Meat Division in 2008. Mohammad Koohmaraie President, Meat Divisionĭr. She also worked as Director of Pork Safety with the National Pork Producers Council and as a research scientist and HACCP instructor with the National Food Processors Association.ĭr.
Prior to her career in academia she was employed for over 13 years in various positions in the meat industry, including Director of Food Safety with Sara Lee Foods, Director of Food Safety with Smithfield, and Director of Food Safety and Quality Assurance with Boar’s Head. Before joining IEH, Margaret was an Associate Professor in Food Microbiology at Texas A&M University, where she taught courses in Food Microbiology and HACCP, and developed and taught a class in Applied Microbiology, Sanitation and Sanitary Design. in Animal Science- Meats from the University of Florida. in Agricultural Education from North Carolina State University, and her B.S. in Meat Science & Food Microbiology from the University of Georgia, her B.S. in Food Microbiology from Texas A&M, her M.S. Hardin's expertise is in food safety, food shelf-life, sanitation, sanitary design, food microbiology, process control, process validation, environmental testing, and HACCP. Dr. Margaret Hardin joined IEH as the Vice President of Technical Services for IEH in 2010. Margaret Hardin Vice President, Technical Servicesĭr. Larkin enjoys employing his lifelong enthusiasm for research and working with people to find solutions to difficult situations and problems.ĭr. John has a strong understanding of many processing technologies used to treat and extend the shelf-life of food including: thermal treatments, high pressure processing, ozone, propylene oxide, pulsed electric field, and others.
#Aquatic consulting engineers software
John’s areas of expertise include knowledge of the Food and Drug Administration food safety regulatory requirements, process control software validation, microbial destruction kinetics, process validation for various products, including: canned and aseptically processed foods, pasteurized eggs, milk, nuts, and apples. During the course of his 27-year tenure with the FDA, John was intimately involved in conducting research pertaining to shelf-stable and extended shelf-life foods. After receiving a dual Ph.D., Larkin worked as an Assistant Professor in Food Engineering at Virginia Tech before joining the Food and Drug Administration (FDA). in Food Science and Nutrition from Ohio State University. in Food Science and Nutrition from Ohio State University, and his B.S.
in Agricultural Engineering and Food Science & Technology from Michigan State University, his M.S. John Larkin has served as the IEH Vice President of Food Process Engineering & Food Defense since 2017. John Larkin Vice President, Food Process Engineering & Food Defenseĭr. He has extensive experience on low acid canned food thermal processing, aseptic processing, ice cream production, chocolate and confectionery products, infant formula production, beverage production, fermented and acidified foods, frozen and refrigerated food production, and baked goods production.ĭr. He is an expert in the microbiological and chemical safety of processed foods and fresh produce. Zink assists clients with broader issues related to food safety such as: process validation, allergen control, and chemical contamination. At IEH, he is focused on helping clients avoid food contamination from bacterial pathogens. FDA as the Chief Scientist for Food Safety and Applied Nutrition. in Microbiology from Texas A&M University, and his B.S. in Biochemistry and Biophysics and his M.S. Donald Zink leads the food safety and food processing consulting group at IEH. Donald Zink President, Food & Regulatory Complianceĭr. outbreaks over the last three decades.ĭr. He has played a leading role in developing pathogen detection programs for food safety management and has been sought out for his expertise in most of the major U.S. Samadpour continues to push the field of food safety forward. As the head of our research and development team at IEH, a senior author on over 75 peer-reviewed scientific publications, and the inventor of over 30 patents, Dr. Samadpour is an expert in the epidemiology and pathogenesis of foodborne and waterborne pathogens, the transport of microbes in the environment and food production systems, molecular epidemiology, and the design and implementation of proactive food safety systems. In 2001, together with Dalia Alfi, he started the Institute for Environmental Health (IEH) Laboratories and Consulting Group. Samadpour became an Assistant Professor in the Department of Environmental Health at the University of Washington. After completing his Ph.D and post-doctoral studies, Dr. degrees from the University of Washington. Mansour Samadpour received his B.S., M.S., and Ph.D.
0 kommentar(er)
