Deni currently works as the global director of food safety for one of the largest Agricultural and food commodity companies in the world (Archer Daniels Midland Co). In this role, he oversees human and animal food safety, with a global value chain that includes approximately 450 crop procurement locations, more than 330 food/feed ingredient manufacturing facilities, 62 innovation centers, and the world’s premier crop transportation network. ADM was named the world’s most-admired food-production company by Fortune magazine for three consecutive years: 2009, 2010, and 2011. Dr. Odugbemi is a food scientist with a doctoral specialization in food safety. He has worked in the beverage, bakery, dairy, milling, confectionery, as well as the meat and poultry sectors of food processing. Dr Odugbemi is a prolific instructor and teaches many food safety, quality control, quality assurance, and continuous improvement classes. He has facilitated and instructed food safety classes in almost all continents of the world. As a seasoned food safety auditor, he has audited many food facilities globally. With extensive experience in food safety and quality management systems, Dr Odugbemi had previously worked for several companies including, Pepsi Bottling, Weston Foods, Kroger Co, and most recently Wayne Farms. Dr Odugbemi serves on several professional committees and advisory boards. He is also currently an adjunct faculty at Osun State University, where he teaches food safety-related classes.

Dr. Alexandra Calle is an Assistant Professor of Microbiology, Public Health, and Food Safety at Texas Tech University, School of Veterinary Medicine. She has over 27 years of food safety and microbiology experience. Her research combines scientific work in microbiology with a practical application in the meat industry, leading to multiple scientific publications. Her scope and mission are to contribute to improving public health outcomes and enhance the safety of foods internationally through research, outreach, and education. She collaborates with the government including, FDA, USDA, CDC, international agencies such as IICA, and private industries.

Andrew is the Senior Director Quality Assurance and Technical Support at Loblaw Companies Limited where he heads a dedicated team responsible for supplier approval, performance management and overall safety and quality of Loblaw brand products both food and non-food products. Andrew has significant industry experience working in a variety of roles associated with food safety, including food manufacturing, food service and retail sectors, and also in food law enforcement for the UK Food Standards Agency. In addition to his day job, Andrew is active within the wider industry having previously contributed to several GFSI technical working groups and is currently co-chair for the GFSI Stakeholder Advisory Forum. Andrew is a Fellow of the Institute of Food Science and Technology and a 10+ year member of the International Association for Food Protection (IAFP). Andrew was awarded the BRC GS CEO Award in 2019 and in 2020 was the recipient of the IAFP Harold Barnum Industry Award, awarded for dedication and outstanding service to the public, IAFP and the food industry.

With a bachelor’s in food science and technology from India and a master’s in food safety from McGill University Canada I currently work as a Food Safety and Regulatory Manager for a Montreal based frozen pizza business – Les Aliments Rustica Inc. I hone expertise in policy and food labelling regulations, import and export (frozen RTE/NRTE categories), food safety management systems and providing technical support to cross functional teams across R&D, Marketing and Sales and Legal for end-to-end product innovation and launch projects. I have previously worked in the same capacity for Doehler, Nestle, Equinox, Goodfoods and Nexxus distribution Inc.

Bradley Saxe has been immersed in the food and manufacturing industry from a young age, gaining firsthand experience in its intricacies. He pursued his education in business law and supply chain management at Babson College, renowned as the top entrepreneurship school globally, equipping him with extensive knowledge he now applies in his professional endeavors. Currently, as the CO-CEO of Goldbergs Group and CEO of Mainline Foods, Saxe spearheads innovation and progress through ongoing enhancements. He collaborates closely with the chef-driven R&D teams, assists in the continued development of Good Manufacturing Practices alongside a robust Quality Control team, and provides oversight throughout the organization. Saxe places a high value on his employees, investing significant time and effort to ensure they produce the highest quality products. He believes that employees who are happy and empowered are more likely to excel in their roles, which positively impacts the care they give to both the facility and the products. Beyond business operations, Saxe is deeply committed to community service, reflected through his volunteer work, donations, and active participation on various boards, contributing to both the company's and the community's well-being.

Dom is an executive who is strategic and results-oriented. He has a proven track record of successfully initiating and managing significant improvements in a highly competitive industry. Dom has a solid background and expertise in Food Science, compliance, customer service, operations, strategy development, and implementation. He is an executive who catalyzes change and is committed to building an organization focused on teamwork, customer satisfaction, process improvement, entrepreneurial simplicity, innovation, and profitability. Dom has a diverse background in the food industry, particularly emphasizing food safety and quality management Systems, regulatory affairs, and food security. He provides a strong, positive leadership presence and has a keen ability to build consensus while functioning collaboratively on many levels.

Dr. Ceylan currently serves as a Director-Scientific Affairs at Merieux NutriSciences in Chicago. In this role, Dr. Ceylan supports the food industry globally on microbiological risk assessment, prevention strategies, process control, validation and verification, root cause analysis, and regulatory requirements. Dr. Ceylan holds a Ph.D. in Food Science from Kansas State University with a specialization in food microbiology.

Frank Yiannas is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection, and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018 to 2023, after spending 30 years in leadership roles with two industry giants: Walmart and the Walt Disney Company. Through his career, Frank has been recognized for his role in strengthening food safety standards in new and innovative ways, as well and building effective food safety management systems based on modern, science-based, and tech-enable prevention principles.

Govindaraj Dev Kumar (Govind) is an assistant professor at the University of Georgia’s- Center for Food Safety. His research focuses on mitigating fruit and vegetable contamination during cultivation and post-harvest handling. Govind has performed produce safety research in major produce producing regions across the United States and has a strong commitment towards scientific research and its communication with stakeholders. At the University of Georgia, Govind has developed interventions to mitigate the contamination of produce and food contact surfaces by Salmonella enterica, Shiga toxin producing Escherichia coli and Listeria monocytogenes. He is involved with multi-state projects focused on improving the safety of agricultural commodities such as peaches, onions, leafy greens, tomatoes, peppers, and broccoli. His team studies bioaerosols and dust for their potential to serve as vehicles of foodborne pathogenic bacteria and is working towards validating biomarkers to aid in their detection. Govind has collaborated with growers in Yuma, Salinas valley, Delmarva peninsula, and Georgia in assessing pre-harvest contamination risks and validating post-harvest control measures to curb contamination. Govind’s research has complemented his commitment towards communication and outreach. Throughout his career he has contributed towards stakeholder education through talks and presentations at conventions, meetings, and conferences. The International Association of Food Protection provides its members with a global platform to further food safety research and education

Houda Reggad is a strategic consultant and problem solver renowned for her accomplished and self-motivated approach. Her education and diverse work experiences have shaped her into a versatile professional with a profound impact across various industries, including Food industry. With a solid background in Food Science, Houda has honed her expertise as a quality and food safety auditor. This specialized knowledge has enabled her to implement rigorous standards and practices that ensure the highest levels of food safety and quality within organizations. Houda's career is marked by her ability to achieve significant results through creative initiatives that enhance productivity, quality systems, and customer satisfaction. Her approach is rooted in a meticulous process of weighing pros and cons using factual data before making informed decisions. This methodical strategy ensures that she can establish priorities and develop SMART action plans that address root cause technical issues, ultimately solving broader business challenges. In her work, Houda emphasizes the importance of continuous improvement and innovation. She believes in proactive quality and food safety measures that not only safeguard consumer health but also positively impact company profits. Her commitment to excellence drives her to implement quality systems that are both efficient and effective, fostering a culture of ongoing enhancement within organizations. Through her dynamic career, Houda Reggad has demonstrated a unique ability to bridge technical expertise with strategic thinking, making her a valuable asset in any industry she engages with. Her dedication to improving systems and processes has solidified her reputation as a leader who drives meaningful change and delivers tangible results.

Graduate of Mississippi State University with a BS in Biological Sciences and a minor in Microbiology. Early career in breast cancer research at UAB before joining the poultry industry in 1997. I have been in the poultry industry for 27 years with various roles within the fresh and RTE facilities. Current role is Sr. Director of QA/FS for Prepared Foods overseeing 3 Prepared Foods facilities in Alabama and Mississippi.

Dr. Liliana Casal-Wardle, a Senior Food Safety Advisor at TAG-The Acheson Group, is a highly experienced expert in the food industry, with a Ph.D. in Organic and Biological Chemistry, UBA, Argentina and 28 years of professional experience. She is a Lead Instructor for the FSMA Preventive Controls for Human Foods Rule Version 2 and serves on the IFT Advanced Meeting Science Program Advisory Panel (2024-2025). She is also an active member of PMCA, IAFP, and AACT. She has held several leadership positions, including serving as the Senior Food Safety Executive Director at TAG, where she supported a variety of food-related businesses. At The Hershey Company, she spent 19 years overseeing global supply chain food safety, regulatory compliance, and product quality across numerous regions, including Latin America, China, India, Canada, and the U.S. Dr. Casal-Wardle's expertise spans food safety culture, risk mitigation, HACCP, GMPs, environmental monitoring, food defense, and more. Earlier in her career, she worked as a researcher and lecturer at prestigious universities in Argentina and Brazil, publishing peer-reviewed articles on topics like Chagas disease and Malaria. Multilingual in English, Spanish, and Portuguese, Dr. Casal-Wardle is recognized as a leader in advancing food safety systems, particularly in the confectionery industry. Outside of her professional life, she enjoys time with her family, playing with her dog, and grandchildren.

Professional Achievements:

• Key leader to achieve profitability at Mixco Internacional. November 1997

• Funder employee of General Mills México. October 1999

• Expatriated to USA to lead an Innovation project for LATAM. 2008-2010

• “Latin-American Sales Council Leader” 2010-2015

• Key leader to obtain The best Country Rating Unit in General Mills for three consecutive years 2013,2014,2015

• Champions Award for Wining as a team with Wal-Mart. Fiscal14 at General Mlls

• Dramatic Business Turnaround in One Year for Simplot Company 2016

• “New Generation of Leaders” Panelist at Phoenix Simplot Company Meeting. Sep 2017

• Food Global Awards Finalist F2025 at Australia Global Food Forum

• People Awards Winner fro North LATAM F2023 & F2024

• Oustanding Financial and Business Performance.

Simpot Noth LATAM-(F16-F24) o Top Line ( CAGR:17%) - Bottom Line ( CAGR 20%)

Competencies: Strategic focus, result orientation, Integrity, Agility and Team Collaboration.

Mara Burr serves as vice president, regulatory and technical affairs at Consumer Brands Association, providing strategic and tactical regulatory policy leadership on issues impacting the consumer packaged goods (CPG) industry and CBA’s strategic priorities, as well as proactively identify emerging regulatory policy issues, concerns, and opportunities that enhance the intersection of advancing the CPG industry’s agenda and meeting expectations of the American consumer.

With a bachelor’s in journalism and a master’s in hospitality and tourism management from USC. I currently work as a Senior Food Safety Specialist for the world famous restaurant chain, The Cheesecake Factory, Inc., overseeing food safety and sanitation that encompasses managing our third party auditing program, training our restaurant leadership and staff on good hygiene practices, food safety management systems and providing hands on support to cross functional teams across Operations, R&D and Development. I have previously worked in the same capacity for Soho House.

Michael brings over a decade of diverse experience in the food and beverage industry, along with experience in the pharmaceutical sector, specializing in quality assurance and food safety. Throughout his career, he has excelled in multi-site implementation and adherence to GFSI requirements and regulations. Michael has also been instrumental in promoting and educating Lean Six Sigma principles in fast-paced, cross-departmental settings. As a recognized thought leader, Michael frequently speaks at national conferences. He is also a senior member of the American Society for Quality (ASQ). In 2023, Michael joined The Spice Lab as the Director of Food Safety and Quality Assurance. He holds a Bachelor’s Degree in Biology from Alfred University and a Six Sigma Master Black Belt from Villanova University.

Born in a country hit by an interminable economic and sociopolitical crisis, Misha has become passionate about the idea of how entrepreneurial energy of some can in time raise economic status for all. To put it into practice, Misha spent two decades honing market-based solutions in international development and management consulting industries. He currently works for CARE USA as a senior Technical Advisor overseeing improved food safety practices and certification scheme solutions for smallholder women farmers worldwide. Previous to CARE, Misha served as a senior technical manager for private sector engagement at Food Enterprise Solutions where helped improve food safety culture of small and medium-sized food businesses in Senegal, Nepal and Ethiopia. He has expertise in market research and analysis, strategic marketing positioning, enterprise development, and go-to-market planning, and has worked with various certification schemes, including Global G.A.P. and Fairtrade. Misha holds an MBA and a master’s degree in international affairs from George Washington University. In addition to English, he is fluent in Spanish and in Russian.

Wumi Yusuff is currently a Director, Food Safety for Ferrara Candy Company, a large manufacturer, and undisputed leader in sweet snacking headquartered in Chicago, USA. In this role, Wumi is responsible for the oversight of all food safety and sanitation programs for the company’s manufacturing facilities across the globe. Wumi has more than 15 years’ experience across diverse product categories in the food manufacturing industry using systematic and risk-based preventative approach for food safety assurance. She has held multiple leadership roles in quality and food safety. She is the Chair of Chicagoland Food Science Foundation (CFSF), member of Institute of Food technologist (IFT) and a board-certified Food Scientist (International Food Science Certification Commission). She holds a Master of Science in Food Technology at University of Algarve, Portugal and a Bachelor of Science in Food Science and Technology at University of Agriculture, Nigeria.

Randy Kohal is a certified food industry professional who combines experience in business management and supervision with a solid understanding of current sanitation practices and food safety management. He currently holds the title Sr. Enterprise Sales Specialist at Hygiena LLC after their 2024 acquisition of Nexcor Food Safety Technologies (KLEANZ and CAMS-PM). Randy’s career in food and beverage manufacturing spans over 40 years and he has held corporate management positions with manufacturers like PepsiCo and Rich Products. Randy is certified in internal auditing, advanced hygienic design, and is a PCQI (Preventive Controls Qualified Individual).

Rob is a 20+ year veteran of the food safety industry, having spent a good portion of his career in the microbiological testing space. He now helps producers to manage the impact of foreign material contamination events through proper inspection and remediation with FlexXray.

Sabahnur Demirci is Vice President, Expert Partners North America at Mérieux NutriSciences, leading a team of experts delivering food safety, quality, and scalability solutions across every supply chain stage. With a BS degree in Food Engineering and 30 years’ experience, her expertise spans strategic leadership and transformation of organizations, change management, commercial operations, R&D, procurement, and quality management.

Sara Jane has led R&D, quality, and regulatory teams throughout the NPD lifecycle from innovation to commercialization. She has over 10 years of experience in the natural foods industry and an educational background in Nutrition Science and International Food Law and Regulations. Her professional designations include Lead Instructor for the FSPCA Preventive Controls Qualified Individuals (PCQI), BRCGS Professional, and Certified Food Safety and Quality Auditor (CFSQA) through the American Society for Quality (ASQ). She works as a Networked Ingredients Functional Consultant for TraceGains guiding our Strategic Accounts through continuous improvement projects and streamlining their quality and R&D initiatives.

Sonny Brar is currently the Global Vice President of Food Safety, Occupational Health & Safety, Quality Assurance and Regulatory Affairs for one of largest manufacturer of baked goods - Fiera Foods. Sonny’s role ensures overall compliance with quality assurance, food safety and workplace safety law. Sonny oversees regulatory compliance for North America, China, Taiwan, Spain, Sweden, Korea, Japan, and Mexico. Previously to this, Sonny had similar leadership and executive roles for IKEA Canada, Maple Leaf Foods Canada, Toys“R”Us and Babies“R”Us and Sobeys Canada. Sonny is a graduate of Occupational Health and Safety, Justice and Public Safety and Business Management from University of Toronto and Australian Institute of Business and he comes with his MBA- Master of Business Administration (MBA). Sonny has also been a lecturer of Food Safety and Centre for Disease Control at York University and sits on the Board of Directors for Ontario Food Protection Association.

Title: Creating a “Quality” Management Abstract: • My story • Safety • Quality • Team work/ collaboration • Q&A