Appendix B

Biographical Sketches of Symposium Speakers and Planning Committee Members

Lauren Abda, M.S., is founder and CEO of Branchfood, a launchpad for food innovation and one of the largest communities of food innovators in the world. She is also cofounder of Branch Venture Group, one of the first angel investment networks focused exclusively on funding agri-foodtech startups in the United States. Ms. Abda is a council member at the Tufts University Nutrition Innovation Institute; she is on the board of advisors for the Boston Public Market Association; and she has served as a mentor and judge for leading startup programs, including the Rabobank–MIT Food & Agribusiness Innovation Prize and MassChallenge. Prior to her entrepreneurial endeavors, she consulted for agri-foodtech businesses in Boston and San Francisco; worked as an analyst for Salt Venture Partners, a corporate venture capital firm within the Harvard Common Press; and wrote reports on international food safety development initiatives on behalf of the Agriculture and Commodities division at the World Trade Organization in Geneva, Switzerland. Ms. Abda has a B.S. in nutrition and food science from the University of Vermont and an M.S. in food policy and applied nutrition from the Tufts Friedman School of Nutrition Science and Policy.

Josh Anthony, Ph.D., M.B.A., M.S., is founder and CEO of Nlumn, a business-to-business personalized nutrition and health consulting company. Before starting Nlumn, Dr. Anthony was founding chief science officer at the personalized nutrition company Habit. He was also vice president of global nutrition and health at the Campbell Soup Company. Prior to Habit and Campbell, he held progressive technical and management roles at Reckitt-Mead Johnson Nutrition and Unilever. He also served as an adjunct

professor of physiology at the Indiana University School of Medicine. Over the past 25 years working in the food and nutrition business with Fortune 500 companies and startups, Dr. Anthony has proven his capabilities as a successful scientist, innovator, and entrepreneur. Driven by the challenge of translating science to help people achieve their health and wellness goals, he has worked collaboratively to help launch more than 150 science-based products and services supported by more than 140 patents. He is a trusted board member and advisor to executives across food, nutrition, and ingredient companies, universities, and not-for-profit organizations. Dr. Anthony earned a B.S. in biological sciences from Carnegie Mellon University, an M.S. in nutritional sciences from the University of Illinois, a Ph.D. in cell and molecular physiology from the Pennsylvania State University College of Medicine, and an M.B.A. from Vanderbilt University.

Douglas Balentine, Ph.D., is senior science advisor for international nutrition policy at the Food and Drug Administration’s (FDA’s) Center for Food Safety and Applied Nutrition (CFSAN) (2019–current). In this role, he supports the critical work of the Codex Alimentarius as the U.S. delegate to both the Codex Committee on Nutrition and Foods for Special Dietary Use and the Codex Committee on Food Labeling. In addition, Dr. Balentine leads international activities and multilateral issues related to FDA’s nutrition and food labeling programs. This includes authoritative scientific and policy advice and guidance, and recommendations on international nutrition activities and programs, considering input from U.S. stakeholders while advancing FDA’s science-based public health mission. Formerly, Dr. Balentine served as director of the Office of Nutrition and Food Labeling at CFSAN from 2015 to 2019; in that role, he provided leadership and scientific direction to a multidisciplinary staff that managed regulatory programs relating to food labeling, nutrition, infant formula, and medical foods. Prior to joining FDA, he served as director of Nutrition and Health for Unilever North America and was a member of Unilever’s Global Nutrition Leadership Team. Dr. Balentine has worked closely with many organizations and served on a number of committees with goals of improving public health. He holds 15 patents and has more than 40 publications in scientific literature. Dr. Balentine has a Ph.D. in food science and nutrition from Rutgers University.

Rodolphe Barrangou, Ph.D., M.B.A., M.S., is T. R. Klaenhammer distinguished professor in probiotics research in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, focusing on the evolution and functions of CRISPR-Cas systems and their applications in bacteria used in food manufacturing. He spent 9 years in research and development and mergers and acquisitions at Danisco and

DuPont in the food industry. Recently, for his work establishing the biological function of CRISPR, Dr. Barrangou received the 2016 Warren Alpert Prize, the 2016 Canada Gairdner International Award, the 2017 National Academy of Sciences (NAS) Award in Molecular Biology, and the 2018 NAS Prize in Food and Agriculture Sciences. He was elected to the NAS in 2018 and the National Academy of Engineering in 2019, as well as the National Academy of Inventors and the National Inventors Hall of Fame. Dr. Barrangou is also former chairman of the board of directors of Caribou Biosciences; cofounder of Intellia Therapeutics, Locus Biosciences, CRISPR Biotechnologies, Ancilia Biosciences, and TreeCo; and editor-in-chief of CRISPR Journal. He holds a B.S. in biological sciences from René Descartes University in Paris, France; an M.B.A. from the University of Wisconsin–Madison; an M.S. in biological engineering from the University of Technology in Compiègne, France; and an M.S. in food science and Ph.D. in genomics from North Carolina State University.

Francis (Frank) F. Busta, Ph.D., M.S., is director emeritus of the National Center for Food Protection and Defense (NCFPD; now Food Protection & Defense Institute) and professor emeritus of food microbiology at the University of Minnesota. Dr. Busta’s research areas are in food safety, growth and survival of microorganisms after environmental stress in food, microbial ecology, and food defense. He published more than 125 refereed research papers. Previously, Dr. Busta held faculty positions at the University of Minnesota, North Carolina State University, and the University of Florida. He served as chair of the Department of Food Science and Human Nutrition from 1984 to 1987 at the University of Florida and head of the Department of Food Science & Nutrition at the University of Minnesota from 1987 to 1997. He became professor emeritus in 1999. Dr. Busta retired in 2002 from the International Commission on the Microbiological Specifications for Food after 15 years of service. He is a fellow of the Institute of Food Technologists (IFT) and was president from 1995 to 1996. He is also a fellow of the American Academy of Microbiology, the American Association for the Advancement of Science, the Institute of Food Science and Technology (IFST in the United Kingdom), the International Association for Food Protection (IAFP), and the Academy of the International Union of Food Science and Technology, and he has received additional awards from several of these organizations. He chaired the Food Forum of the National Academies of Sciences, Engineering, and Medicine from 2011 to 2014. He is a certified food scientist and a registered scientist. Dr. Busta received his B.A. and M.S. from the University of Minnesota and his Ph.D. from the University of Illinois.

Fergus (Ferg) M. Clydesdale, Ph.D., M.A., is distinguished university professor in the Department of Food Science at the University of Massachusetts

Amherst and was director of the University of Massachusetts Food Science Policy Alliance from 2005 to 2020. From 1988 to 2008, he was head of the Department of Food Science. His research involves the role of technology in creating healthy and sustainable diets and its regulation and policy. Dr. Clydesdale is a fellow of five premier societies in the field of food science and nutrition, is editor-in-chief of Critical Reviews in Food Science and Nutrition, and has published some 375 scientific articles and coauthored or edited 20 books. He has held professorships and has given invited presentations around the globe and has been an invited speaker in the National Academy of Sciences Distinctive Voices Series at the Jonsson Center. Dr. Clydesdale also has served on or chaired numerous committees of the Institute of Food Technologists (IFT), the U.S. Food and Drug Administration, the International Life Sciences Institute (ILSI), and the International Food Information Council (IFIC). At the National Academies of Sciences, Engineering, and Medicine, he served on the Food and Nutrition Board and chaired the Food Forum from 1996 to 2002. He also served on the 2005 Dietary Guidelines Advisory Committee and on the board of trustees of ILSI and IFIC. He is the recipient of innumerable awards, including IFT’s highest honor, the Nicolas Appert Award. The University of Massachusetts Amherst has established the Fergus M. Clydesdale professorship and dedicated the Fergus M. Clydesdale Center for Foods for Health and Wellness in 2011 in his honor. Dr. Clydesdale received his M.A. in food chemistry from the University of Toronto and his Ph.D. in food science and technology from the University of Massachusetts Amherst.

Eric A. Decker, Ph.D., M.S., (Chair), is professor of food science at the University of Massachusetts Amherst. He has also been director of the UMass Food Science Industry Strategic Research Alliance since 2008. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods, and the health implications of bioactive lipids. He has more than 430 publications and has been listed as one of the Most Highly Cited Scientists in Agriculture since 2005. Dr. Decker has served on numerous committees for institutions such as the Food and Drug Administration; National Academies of Sciences, Engineering, and Medicine; Institute of Food Technologists; U.S. Department of Agriculture; and American Heart Association. He has received recognition for his research and service from the American Oil Chemist Society, Agriculture and Food Chemistry Division of the American Chemical Society, Institute of Food Technologists, University of Massachusetts, and University of Kentucky. Dr. Decker has also been elected to serve as an officer for the American Meat Science Association and Institute of Food Technologists, and, most recently, as president of the American Oil Chemist Society. He holds an M.S. in food science and nutrition from Washington State

University and a Ph.D. in food science and nutrition from the University of Massachusetts Amherst.

Michael P. Doyle, Ph.D., M.S., is retired regent’s professor and director of the Center for Food Safety at the University of Georgia Griffin. From 1977 to 1980, he was senior project leader of corporate microbiology at Ralston Purina Company, and from 1980 to 1991 he advanced from assistant professor to Wisconsin distinguished professor of food microbiology at the Food Research Institute at the University of Wisconsin–Madison. Dr. Doyle has been a leading researcher in microbiological food safety and worked closely with the food industry, government agencies, and consumer groups on issues related to the microbiological safety of foods. He published more than 500 scientific papers on food microbiology and food safety topics, and has given more than 900 invited presentations at national and international scientific meetings. He has served on food safety committees of many scientific organizations and has been a scientific advisor to many groups, including the World Health Organization, International Life Sciences Institute, U.S. Food and Drug Administration, U.S. Department of Agriculture, U.S. Department of Defense, U.S. Environmental Protection Agency, and many leading national and international food companies. Dr. Doyle is a member of the National Academy of Medicine, has served as a member and chair of numerous committees at the National Academies, and was chair of the Food Forum from 2003 to 2011. He has received many awards for his research accomplishments, including the Nicholas Appert Award of the Institute of Food Technologists (IFT). He is a fellow of the American Academy of Microbiology, the American Association for the Advancement of Science, IFT, the International Association for Food Protection, and the National Academy of Inventors. Dr. Doyle received his B.S., M.S., and Ph.D. degrees from the University of Wisconsin–Madison in bacteriology/food microbiology.

Stefanie N. Evans, Ph.D., is vice president of food safety, quality, and regulatory affairs at Conagra Brands, Inc. In this role, she leads an experienced and talented team of microbiologists, chemists, and quality, sanitation, regulatory, and thermal process specialists who support Conagra’s manufacturing facilities, comanufacturers, and suppliers. Dr. Evans has 20 years of experience and consulting in the food industry across large companies and small startups in broad categories of food and beverages, including ready-to-eat, frozen, plant-based, fermented, and organic products. She previously spent 5 years with Conagra Brands and rejoined in 2021 after 7 years in positions with WhiteWave Foods, Danone North America, Kite Hill, and small startups. She has developed expertise in food manufacturing, quality systems, risk management, and delivering quality products to

the market. Dr. Evans has a Ph.D. in food safety microbiology from the University of Nebraska.

Jessica Fanzo, Ph.D., M.S., is professor of climate and director of the Food for Humanity Initiative at Columbia University’s Climate School in New York City. She also serves as interim director for the International Research Institute for Climate and Society. She has held positions at Johns Hopkins University, the Food and Agriculture Organization (FAO) of the United Nations (UN), the UN World Food Programme, Bioversity International, the Earth Institute, the Millennium Development Goal Centre at the World Agroforestry Center in Kenya, and the Doris Duke Charitable Foundation. She has participated in various collective endeavors, including the Food Systems Economic Commission, the Global Panel of Agriculture and Food Systems for Nutrition Foresight 2.0 report, the Lancet Commission on Anaemia, and the EAT-Lancet Commissions 1 and 2. She was also co-chair of the Global Nutrition Report and team leader for the UN High-Level Panel of Experts on Food Systems and Nutrition. Dr. Fanzo currently leads the development of the Food Systems Dashboard and the Food Systems Countdown to 2030 Initiative in collaboration with the Global Alliance of Improved Nutrition and FAO. She holds an M.S. and Ph.D. from the University of Arizona.

Monica N. Feit, Ph.D., M.P.H., is executive director of the Health and Medicine Division at the National Academies of Sciences, Engineering, and Medicine. She has been with the National Academies in various roles for almost 15 years, including as a senior program officer who staffed reports on LGBT health and integrating primary care and public health. She led an initiative on innovation and launched the Societal Experts Action Network, which brought together social science experts to respond to urgent questions related to COVID-19. In addition, Dr. Feit was a member of the Senior Executive Service in the U.S. Department of Health and Human Services, where she held leadership positions at the Substance Abuse and Mental Health Services Administration and the Office of the Assistant Secretary for Planning and Evaluation. She served as an American Public Health Association fellow on the Senate Committee on Health, Education, Labor, and Pensions and worked in international health for many years, including in Bosnia and Herzegovina, Niger, and South Africa. She received her B.A. from Smith College, M.P.H. from Columbia University, and Ph.D. from London South Bank University.

Naomi K. Fukagawa, M.D., Ph.D., is director of the U.S. Department of Agriculture (USDA) Agricultural Research Service’s (ARS) Beltsville Human Nutrition Research Center and professor of medicine emerita at

the University of Vermont (UVM). She is a board-certified pediatrician with expertise in nutritional biochemistry and metabolism, including protein and energy metabolism, oxidants and antioxidants, and the role of diet in aging and chronic diseases. She was president of the American Society for Clinical Nutrition and the American Society for Nutrition and served as vice chair of the 2010 Dietary Guidelines Advisory Committee. She served as associate editor of the American Journal of Clinical Nutrition and editor-in-chief of Nutrition Reviews. Her clinical training included residency at the Children’s Hospital of Philadelphia at the University of Pennsylvania, chief residency at UVM, and nutrition/gerontology fellowships at the Children’s Hospital and Beth Israel Hospital at the Harvard Medical School (HMS). She was assistant professor at HMS and the Massachusetts Institute of Technology (MIT), serving as director of the Nutrition Support Service at the Boston Children’s Hospital. She was also assistant professor at the Rockefeller University and served as the associate director of the Clinical Research Centers at MIT, Rockefeller University, and UVM. She continues research ranging from cells and animals to in vivo studies in human volunteers with a focus on the impact of environmental stressors (metabolic or physical) on health, specifically the impact of exposure to particulate matter generated from the combustion of petrodiesel and biodiesel fuels. As a leader of the team responsible for the USDA ARS FoodData Central, an integrated food composition data system, she promotes environmentally friendly and sustainable food production and supports accessible, affordable, and nutritious food supply for all. She received her Ph.D. from MIT and M.D. from Northwestern University.

Stephanie K. Goodwin, Ph.D., M.P.H., R.D., is director of nutrition policy for the public affairs and government team at Danone North America. Danone is a purpose-driven global food and beverage manufacturer and in North America is a public benefit corporation, and a proud Certified B Corporation® with the mission of “health through food to as many people as possible.” She has been with Danone for 9 years, first on the science team, and then on the regulatory affairs team. Prior to joining Danone, Dr. Goodwin worked within the Office of the Assistant Secretary for Health, U.S. Department of Health and Human Services, on the 2015 Dietary Guidelines supporting the Advisory Committee on Sustainable Diets. She is a registered dietitian, and she earned an M.P.H. in health education and a Ph.D. in human nutrition and public policy from the Virginia Polytechnic Institute and State University. She completed her postdoctoral fellowship in metabolic science at the National Institutes of Health.

Christina Khoo, Ph.D., is director of emerging science, nutrition, and regulatory affairs at Ocean Spray Cranberries, Inc. She leads a team responsible

for providing scientific substantiation for the development of functional health products and regulatory guidance for messaging and claims. During her tenure, Dr. Khoo successfully obtained the first Food and Drug Administration–qualified health claim for a food (cranberry) to help reduce an acute urinary tract infection. She also led initiatives on novel foods and Generally Recognized As Safe approvals. Dr. Khoo is also responsible for emerging science and technology scouting, spearheading several projects with startup companies, and evaluating technologies “from farm to fork” to help accelerate innovation and sustainability initiatives. As an influencer, she has taken on leadership roles in cross-sector initiatives, such as chair of the Institute for the Advancement of Food and Nutrition Sciences bioactives committee and the cognitive health working group. She also serves as treasurer of the National Berry Crops Alliance board and is currently chair of the Juice Products Association Board of Directors. Dr. Khoo participates actively as a member of the National Academies of Sciences, Engineering, and Medicine’s Food Forum, as well as the Tufts Friedman School’s Food and Nutrition Innovation Institute as the co-chair of the bioactives working group, where she collaborates with cross-sector partners to work on important food and nutrition issues. Dr. Khoo received her doctorate from the Food Science and Human Nutrition Department at the University of Florida and completed a postdoctoral fellowship at Harvard T. H. Chan School of Public Health’s Department of Nutrition.

Ajay P. Malshe, Ph.D., is R. Eugene and Susie E. Goodson distinguished professor of mechanical engineering and agriculture and biological engineering (by courtesy) at Purdue University. He is inaugural director of the Materials and Manufacturing Research Laboratories and codirector of Purdue’s Engineering Initiative for eXcellence in Manufacturing and Operations. Areas of his core competencies are advanced manufacturing, multifunctional-resilient-sustainable bioinspired designing, functional multimaterials, frugal engineering, and system integration and productization. Over the decades, application areas of his interest and contributions are biomanufacturing for future foods and farms at the point of need, heterogeneous microelectronics for high-density systems, nanomanufacturing for extreme machines, in-space servicing, assembly, and manufacturing. Dr. Malshe has trained more than 1,400 graduate and undergraduate students, published more than 225 peer-reviewed manuscripts, and received more than 28 patents. His patents resulted in more than 20 award-winning engineered products applied by leading corporations around the world. Dr. Malshe serves multiple professional organizations in various roles as a committee member and board member. For example, he is a member of Sci-Tech Advisory Board of Good Food Institute and a committee member in the Responsive Agriculture Study, Texas A&M University Institute for Advancing Health Through

Agriculture, and the Chicago Council on Global Affairs. He is a member of the National Academy of Engineering, and he has received more than 45 international honors for scientific discoveries, engineering innovations, and breakthrough products. Dr. Malshe holds a Ph.D. in physics from Savitribai Phule Pune University in Maharashtra, India, and completed his post doctorate at The Ohio State University.

Susan T. Mayne, Ph.D., is former director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Serving in this position from January 2015 to May 2023, Dr. Mayne led the Center’s development and implementation of programs and policies related to the safety and labeling of foods covering approximately 80 percent of the U.S. food supply. During her tenure as CFSAN director, the Center advanced landmark food safety and nutrition policies including the implementation of the FDA Food Safety Modernization Act (FSMA), Closer to Zero to reduce toxic elements in foods for babies and young children, trans fat reduction, updating the iconic nutrition facts label to include added sugars, issuing sodium reduction targets for industry across more than 160 categories of food, and implementing menu labeling so consumers can access calorie and nutrition information when consuming foods away from home. Prior to joining the FDA, she spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow professor of epidemiology and served as chair of the Department of Chronic Disease Epidemiology and associate director of the Yale Cancer Center. Dr. Mayne is author/coauthor of nearly 250 scientific publications, and her work has been cited more than 17,000 times. She completed two terms on the Food and Nutrition Board of the National Academy of Sciences and served on numerous committees, including committees to establish Dietary Reference Intakes, prior to joining the FDA. Dr. Mayne received a B.A. in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University.

Marcia McNutt, Ph.D., is a geophysicist and the 22nd president of the National Academy of Sciences. From 2013 to 2016, she was editor-in-chief of Science journals. Dr. McNutt was director of the U.S. Geological Survey (USGS) from 2009 to 2013, during which time USGS responded to a number of major disasters, including the Deepwater Horizon oil spill. For her work to help contain that spill, she was awarded the U.S. Coast Guard’s Meritorious Service Medal. Dr. McNutt is a fellow of the American Geophysical Union (AGU), Geological Society of America, the American Association for the Advancement of Science, and the International Association of Geodesy. She is a member of the National Academy of Engineering, the American Philosophical Society, and the American Academy of Arts and Sciences; a

foreign member of the U.K. Royal Society, the Russian Academy of Sciences, and the Chinese Academy of Sciences; and a foreign fellow of the Indian National Science Academy. In 1998, Dr. McNutt was awarded the AGU’s Macelwane Medal for research accomplishments by a young scientist, and she received the Maurice Ewing Medal in 2007 for her contributions to deep-sea exploration. She holds a B.A. in physics from Colorado College and Ph.D. in earth sciences from the Scripps Institution of Oceanography.

Xavier Morales, Ph.D., M.R.P., is executive director for the Praxis Project, a national organization that centers equity and community power in efforts to transform policies, systems, structures, and practices that underlie inequity and injustice. Before Praxis, he led the Latino Coalition for a Healthy California. At both organizations, Dr. Morales has worked to center health, equity, and racial justice as a foundation for organizational goals and strategies. While adopting and advocating for a Learning Circle/Community of Practice approach to accompany power-building partners in their efforts to address community-defined justice priorities, he strives for the Praxis Project’s work to be less extractive and to create a space for bidirectional learning where all expertise is heard and valued. Dr. Morales has spent the last 20 years learning from community advocates; before that, he received a B.A. in environmental science from the University of California, Berkeley, and an M.R.P. and Ph.D. from Cornell University’s Department of City and Regional Planning.

Megan Nechanicky, M.S., R.D., joined General Mills in 2014 and is currently nutrition manager for North America Retail and Global Health & Wellness communications. In her role, her team provides strategic direction for business and research and development partners related to health and wellness. She also leads a team focused on communications with stakeholders on the company’s nutrition commitments and advancements, and works externally with government, trade associations, and academic institutions to positively position General Mills for future growth. In 2017, Ms. Nechanicky completed a 6-month international assignment in the General Mills Nyon, Switzerland, office where she gained experience living and working within the Europe and Australian Region to build and advance nutrition science, research, and communications. When she first joined General Mills, Ms. Nechanicky led health influencer communications for some of General Mills’s largest brands, including Cheerios^®, Fiber One^®, and Nature Valley^®. In this role, she delivered cutting-edge science, consumer trends, and new product development and marketing to health influencers such as dietitians, physicians, nurses, and fitness professionals. Prior to General Mills, she was the first dietitian to work at the President’s Council on Sports, Fitness & Nutrition. In her role, Ms. Nechanicky led

nutrition and physical activity–related initiatives and events. She was also responsible for the Department of Health and Human Services coordination of First Lady Michelle Obama’s Let’s Move! initiative to end childhood obesity within a generation. She also served on the federal steering committee to develop the U.S. Department of Health and Human Services Physical Activity Guidelines Midcourse Report and coordinated the communications strategy and report launch in 2013. Ms. Nechanicky is a registered dietitian and holds a bachelor’s degree in food marketing from Saint Joseph’s University in Philadelphia, Pennsylvania, and a dual master’s degree in exercise physiology and nutrition from San Diego State University.

Sam R. Nugen, Ph.D., is professor of food and biosystems engineering in the Department of Food Science at Cornell University and was previously assistant professor at the University of Massachusetts Amherst. His research group utilizes synthetic biology and phage-based biosensors to develop novel methods for separating and detecting pathogens from complex matrices such as food and environmental samples. Previously, he was research engineer at Kraft Foods. Dr. Nugen received his B.S. in animal science from the University of Vermont and M.S. and Ph.D. in food science from Cornell University. He completed his postdoctoral work in the Department of Biological Engineering at Cornell.

Angela Odoms-Young, Ph.D., M.S., is Nancy Schlegel Meinig associate professor of maternal and child nutrition at Cornell University, and director of the Food and Nutrition Education in Communities program and New York State Expanded Food and Nutrition Education Program. Prior to joining Cornell, Dr. Odoms-Young served on the faculty at the University of Illinois Chicago in the Department of Kinesiology and Nutrition. Her research explores social and structural determinants of dietary behaviors and diet-related diseases in low-income and Black/Latinx populations and centers on identifying culturally appropriate programs and policies that promote health equity, food justice, and community resilience. Dr. Odoms-Young has more than 20 years of experience partnering with communities to improve nutrition and health and more than 200 academic publications, book chapters, and presentations. She has served on numerous advisory committees and boards, including the National Academies of Sciences, Engineering, and Medicine Food and Nutrition Board; Institute of Medicine (now Health and Medicine Division) committees to develop the nutrition standards for the National School Lunch Program/School Breakfast Program and revise the food packages provided in the Supplemental Program for Women, Infants, and Children; and Council on Black Health. Dr. Odoms-Young has also been a member of the board of the Greater Chicago Food Depository (previous), American Heart Association Chicago Metro

Board (current), Grow Greater Englewood (current), and Blacks in Green (current). She also currently is inaugural Equity Visiting Scholar at Feeding America. Dr. Odoms-Young received her B.S. in foods and nutrition from the University of Illinois Urbana-Champaign and M.S./Ph.D. in community nutrition from Cornell University. Additionally, she completed a family research consortium postdoctoral fellowship examining family processes in diverse populations at the The Pennsylvania State University and the University of Illinois Urbana-Champaign, as well as a community health scholars fellowship in community-based participatory research at the University of Michigan School of Public Health.

Haley Oliver, Ph.D., is 150th Anniversary professor and assistant dean for online programs in the College of Agriculture, and the director of the U.S. Agency for International Development (USAID) Feed the Future Food Safety Innovation Lab. As director of the Food Safety Innovation Lab, she develops and oversees USAID’s food safety research portfolio currently implemented in Senegal, Kenya, Bangladesh, Cambodia, Nigeria, and Nepal. She has more than 10 years of food security field experience in low- and middle-income economies. Dr. Oliver’s domestic research focuses on foodborne pathogens in emerging food systems (e.g., cellular agriculture) with an emphasis on practical and feasible control strategies. Throughout her tenure, she has taught food microbiology, food safety, sanitation, and related subjects. She is deeply committed to active learning and has worked tirelessly to ensure diversity, equity, and inclusion in her classroom and research programs. Dr. Oliver has received the U.S. Department of Agriculture (USDA) and the Association of Public and Land-Grant Universities John Morrill Award, Purdue University Carine Alexander Spirit of the Land-Grant Award, USDA Food and Agriculture Science Excellence in Teaching Regional Career Award, Charles B. Murphy Teaching Award, and International Association for Food Protection James M. Jay Diversity in Food Award. She completed her B.S. in molecular biology and microbiology at the University of Wyoming and received her Ph.D. in food science, with minors in epidemiology and microbiology, at Cornell University.

Christian Peters, Ph.D., M.S., is research leader of the U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS) Food Systems Research Unit in Burlington, Vermont. He came to USDA in 2021 to establish this new unit, the first at ARS to focus on food systems. Dr. Peters studies the sustainability of food systems using computational modeling and interdisciplinary research. Some of his best-known work includes the development of a modeling framework for estimating land requirements of diets and human carrying capacity and an approach for mapping potential foodsheds. Before joining ARS, Dr. Peters was associate professor in

the Friedman School of Nutrition Science and Policy at Tufts University, where he taught in the Agriculture, Food and Environment graduate degree program for 11 years. He joined Tufts University as assistant professor in 2010 and was promoted to associate professor, with tenure, in 2016. Dr. Peters received his B.S. in environmental sciences from Rutgers, The State University of New Jersey, and his M.S. and Ph.D. in soil and crop sciences from Cornell University.

Guy Poppy, D.Phil, CB, FmedSci, is executive chair of the Biotechnology and Biological Sciences Research Council (BBSRC) at UK Research and Innovation (UKRI) and the UKRI executive sponsor of food (including agriculture and health) research and innovation. He previously served as the Food Standard Agency’s (FSA’s) chief scientific adviser (CSA) from 2014 to 2020. In this role, Dr. Poppy provided expert scientific advice to the U.K. government and played a critical role in helping to understand how scientific developments would shape the work of the FSA, as well as the strategic implications of any possible changes. His series of CSA reports have reached a wide audience and have had an impact on issues ranging from antimicrobial resistance to big data and whole genome sequencing to the Food Hygiene Rating Scheme. After completing his term of 6 years at the FSA, Dr. Poppy became the program director for the UKRI’s Strategic Priorities Fund (SPF) Transforming the UK Food Systems program, a £47.5 million interdisciplinary research program that brings together researchers from almost 40 research organizations and more than 200 private- and public-sector organizations, including almost 20 government departments/agencies. From July 2022 to June 2023, he was deputy executive chair of BBSRC, focused on strategy and external engagement within BBSRC and UKRI and engagement with stakeholders of the biosciences. Dr. Poppy has significant research experience in food systems and food security and has advised governments around the world on these issues. He has published more than 100 peer-reviewed papers, including a number of highly cited articles on risk assessment, analysis, and communication. He was appointed Companion of the Order of Bath (CB) in the Queen’s Birthday Honours 2021 and made a fellow of the Academy of Medical Sciences in 2022. Dr. Poppy holds a B.Sc. in biology from Imperial College London and a D.Phil in chemical ecology from Oxford University.

Sharon Ross, Ph.D., M.P.H., is program director in the Nutritional Science Research Group, Division of Cancer Prevention, National Cancer Institute (NCI), National Institutes of Health. In this capacity, she is responsible for directing, coordinating, and managing a multidisciplinary research grant portfolio in diet, nutrition, and cancer prevention. Prior to joining NCI, Dr. Ross worked at the Center for Food Safety and Applied Nutrition, Food and

Drug Administration (FDA). At FDA, she was involved in scientific review and regulation development for health claim labeling. Before FDA, Dr. Ross was a cancer prevention fellow in the Division of Cancer Prevention and Control, NCI. Dr. Ross holds a B.S. in nutrition and dietetics from the University of New Hampshire; an M.S. in nutritional sciences from the University of Connecticut; an M.P.H. from Johns Hopkins University School of Public Health with an emphasis in epidemiology; and a Ph.D. in nutritional sciences from the University of Maryland, College Park. She did her doctoral dissertation research in the Laboratory of Cellular Carcinogenesis and Tumor Promotion at NCI, where her research topic concerned the effects of retinoids in growth, differentiation, and cell adhesion.

Sylvia Rowe, M.A.T., is president of SR Strategy, which addresses the science–communications–policy continuum on a broad range of global food system issues, including agriculture, food, nutrition, and sustainability. She is also adjunct professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy. Ms. Rowe is a member of the National Academies of Sciences, Engineering, and Medicine Food and Nutrition Board and the Roundtable on Obesity Solutions, and served as chair of the Food Forum from 2015 to 2021. She served as a committee member for the National Academies report Communicating Science Effectively: A Research Agenda. Ms. Rowe is contributing editor and columnist of Nutrition Today, serves on the Tuft’s Nutrition Advisory Council, and has been recognized as an Honorary Member of the Academy of Nutrition and Dietetics (AND). Previously, Ms. Rowe served as president and chief executive officer of the International Food Information Council (IFIC) and IFIC Foundation in Washington, DC. She has served on several boards and advisory committees of the following: American Heart Association; The Obesity Society; Food Allergy and Anaphylaxis Network; American Society for Nutrition; Washington DC. Mayor’s Commission on Food, Nutrition and Health; Grains for Health Foundation; University of Rochester Medical Center; Food and Drug Law Institute; Society for Nutrition Education Foundation; Maryland Title IX Commission; and the American Society of Association Executives Foundation. She is also a member of the International Women’s Leadership Forum, the National Press Club, and several scientific societies. Ms. Rowe received a bachelor’s degree from Wellesley College and was awarded a master’s degree from Harvard University, both with honors.

Pamela Starke-Reed, Ph.D., is deputy administrator for nutrition, food safety, and product quality/new uses at the U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS). She also serves as ethics officer and scientific integrity officer for ARS. Prior to ARS, she served at

the National Institutes of Health (NIH) as deputy director of the Division of Nutrition Research Coordination, coordinating ongoing research on nutritional sciences, obesity, and physical activity. Her previous positions include 10 years with the National Institute on Aging, NIH, as director of the Office of Nutrition and program director for the Nutrition and Metabolism and Protein Structure and Function research programs. Other previous positions include biologist with the Food and Drug Administration’s Center for Food Safety and Applied Nutrition and assistant professor with the Department of Medicine of The George Washington University (GWU). Since 1991, Dr. Starke-Reed has served as adjunct professor with the GWU Medical Center in Washington, DC. She serves as co–executive secretary for the Interagency Committee for Human Nutrition Research (ICHNR) under the chairs of the undersecretary for Research, Education, and Economics, USDA, and the assistant secretary of health, U.S. Department of Health and Human Services. She earned her B.S. in biology at St. Lawrence University and her Ph.D. in pathology at Hahnemann University.

Mary T. Story, Ph.D., M.S., R.D., is professor of global health and family medicine and community health and associate director for academic programs at the Duke Global Health Institute at Duke University. Prior to starting this position in January 2014, she was senior associate dean for academic and student affairs and professor in the Division of Epidemiology and Community Health in the School of Public Health, University of Minnesota, where she was also adjunct professor in the Department of Pediatrics, School of Medicine. Since 2005, Dr. Story has directed the Robert Wood Johnson Foundation’s national program Healthy Eating Research, which explores policy-relevant solutions to preventing child obesity and improving nutrition. Dr. Story’s research has focused especially on youth from low-income and minority communities, and much of her research has been on American Indian reservations. She has nearly 500 scientific publications on child and adolescent nutrition and obesity. In 2010, Dr. Story was elected to the Institute of Medicine (now the National Academy of Medicine). She was co–vice chair of the National Academies of Sciences, Engineering, and Medicine Roundtable on Obesity Solutions from 2013 to 2019. She served on the 2015–2020 Dietary Guidelines Advisory Committee with the U.S. Department of Health and Human Services and the U.S. Department of Agriculture. She also served a 6-year term on the National Academies Food and Nutrition Board. Dr. Story holds an M.S. in food science from the University of Tennessee and a Ph.D. in nutrition science from Florida State University. She is a registered dietitian.

Patrick J. Stover, Ph.D., is director of the Institute for Advancing Health through Agriculture and professor of biochemistry and biophysics at Texas

A&M University. The Stover research group investigates the fundamental chemical, biochemical, genetic, and epigenetic mechanisms and their associated pathways within the one-carbon metabolic network, which underlie the relationships among nutrition; metabolism; and risk for birth defects, cancer, and neurodegenerative diseases. Previously, Dr. Stover was vice chancellor and dean for agriculture and life sciences at Texas A&M AgriLife. As vice chancellor, he oversaw coordination and collaboration of the agriculture, academic, and research programs across The Texas A&M University System, as well as four state agencies: Texas A&M AgriLife Research, Texas A&M AgriLife Extension Service, Texas A&M Veterinary Medical Diagnostic Laboratory, and Texas A&M Forest Service. And as dean, Dr. Stover led more than 7,000 students and 330 faculty members in 15 academic departments. Additionally, he previously directed the Division of Nutritional Sciences at Cornell University. Dr. Stover is an elected member of the National Academy of Sciences and a fellow of the American Association for the Advancement of Science. He is also former president of the American Society for Nutrition and has served two terms on the National Academies of Sciences, Engineering, and Medicine Food and Nutrition Board. Dr. Stover received his Ph.D. in biochemistry and molecular biophysics from the Medical College of Virginia.