This webcast, supported by the IFT Extension & Outreach division, is free to IFT members.
Consumer Insights, Dietitians, Food Scientists, Product Developers, Regulators, Academics, Students
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
08/01/12 12:00 PM
Dr Elizabeth L Andress
Professor & Ext Specialist
Univ of Georgia
Elizabeth Andress, Ph.D., has been a food safety specialist with Georgia Cooperative Extension since 1994 and is a Professor in the Department of Foods and Nutrition. Her Extension programs in food safety and quality include home food preservation and foodservice sanitation, especially the ServSafe® food handler certification program.
Dr. Andress teaches a senior level class on food sanitation and safety for the department and is the Director of a USDA-funded National Center for Home Food Processing and Preservation (NCHFP). She is a co-author and lead contact for the USDA Complete Guide to Home Canning and has developed and actively maintains an NCHFP website. She has previously held positions as National Program Leader for Food Science with the Extension Service-USDA, food safety specialist with the Florida Extension Service, Extension Research Assistant in Food Science at Penn State University and County Extension Home Economist, in Lawrence County, Pennsylvania.
In 2007, Dr. Andress received the Outstanding Engagement Award from the Board on Human Sciences, with the national association for land-grant universities (NASULGC). In 2012 and 2006, she was the recipient of the Outreach Faculty Award, College of Family and Consumer Sciences, The University of Georgia. Dr. Andress was named as a Walter Barnard Hill Distinguished Public Service Fellow for the University of Georgia in 2005.
1987 Ph.D., Food Science, The Pennsylvania State University
Dr Amarat Homnava Simonne
Fd Sci Sfty & Qlty Prof
Univ of Florida
Amarat (Amy) H. Simonne, Ph.D. is a professor and extension specialist at the University of Florida. Amy joined the faculty at the University of Florida as an assistant professor in 2000 and was promoted to professor in 2011. Her research interests and expertise are in the area of food safety and quality with special emphasis on microbiological safety of ethnic foods, and carotenoids and fat-soluble vitamins chemistry. At UF, she provides statewide leadership in the Florida Cooperative Extension Service in development, implementation and evaluation of educational programs relevant to food safety and quality. She has authored or co-authored more than 200 technical publications, including articles in refereed journals, book chapters, peer-reviewed research reports, and peer-reviewed abstracts. Her work has been recognized at the international, national, regional, and local levels. She is a recipient of many awards for her work in extension including UF/IFAS Christine Taylor Waddill Award for outstanding extension programs; Jim App Award for Outstanding Focus Team presented to the Focus Team members of Nutrition, Food Safety and Health; Blue Ribbon Extension Publication Award by the American Society for Horticultural Science Southern Region.
Amy received a BS in Chemistry and Biology from the Prince of Songkla University, Thailand, and earned both an MS and a Ph.D. in Food Science and Technology at the University of Georgia. She joined the IFT as a student member in 1998, and a professional member in 1995. Amy has a long history of serving the Institute of Food Technologists (IFT) and other professional organizations, and among recent positions includes Chair Elect, Chair, and Past Chair, IFT - Extension and Outreach Division (2006-2008), and IFT-Extension and Outreach Division Leadership Team, 2010–2012. She is an associate editor for the Journal of Food Quality (2010- present) and a member of the editorial boards at Food Protection Trends (2009-present) and the Journal of Food Protection (2010-present).