Catherine Adams Hutt, PhD - Member
Following a career in the public and private sectors, Catherine launched a consulting firm and serves as President of RdR Solutions Consulting, specializing in food safety and health policy, and regulatory science. Catherine has had senior leadership roles in the public and private sectors. She led quality and food safety programs for Fortune 200 manufacturing and food service companies, including HJ Heinz, Campbell Soup Company and Tricon Restaurants, before they became YUM Brands. She was Chief Quality Officer for McDonald’s Corporation and Coors Brewing Company. As a Registered Dietitian, Catherine has long bridged the gap between food science and nutrition. She represented the global McDonald’s Brand on nutrition issues and led their nutrition strategy. Prior to joining the private sector, Catherine was Assistant Administrator for the USDA FSIS, the regulatory agency for meat and poultry. There she led the global development for the principles of HACCP as we know it today, led the US Delegations for the Codex Food Hygiene Committee and Import and Export Certification Committee. She played key roles in the adoption of HACCP as a regulatory tool and the development of the Sanitary and Phytosanitary Standards that are part of WTO agreements today. She has also worked as scientific director for ILSI-Nutrition Foundation and the Grocery Manufacturers of America, in Washington, DC.
Catherine received her doctoral degree from the University of Illinois, her MS from Michigan State University and her undergraduate degree from the Pennsylvania State University. She is recognized as Distinguished Alumnus and Fellow of Penn State.
Catherine lives in Washington, DC and Texas. She owns and operates a working ranch near Dallas, Texas where she raises competitive cutting horses and grass-fed Angus cattle. Practicing what she preaches, the ranch is a registered facility with the USDA and uses wind energy.