About the International Food Science Certification Commission

Untitled Document International Food Science Certification Commission

The International Food Science Certification Commission (IFSCC) oversees the governance and policy-making for our credentialing activities. The members of the IFSCC are committed to ensuring our credentialing programs strive to meet the international standards established by the International Standards Organization (ISO) and are conducted in a fair and transparent manner. Members of the IFSCC represent stakeholders from diverse groups such as the academic community, industry practitioners and human resources professionals, international governments and non-government organizations.

For questions or comments regarding the Certified Food Scientist (CFS) credentialing, please contact us at ifscc@ift.org.

IFSCC Commissioners

Commissioner Organization Position Email
Norma L. Dawkins, PhD, CFS Tuskegee University Chair ndawkins@mytu.tuskegee.edu
Sanjay Gummalla, PhD, CFS American Frozen Food Institute (AFFI) Vice Chair sgummalla@affi.com
Gaurav Ghai, CFS FDA Member ghai.gaurav@gmail.com
Moira McGrath OPUS Int’l Inc. Member moira@foodscience.com
Neal Ricks BYU-Idaho Member ricksn@byui.edu
Deirdre Schlunegger STOP Foodborne Illness Member dschlunegger@STOPfoodborneillness.org
Janis Wentzell, CFS Nestlé Canada Member janis.wentzell@ca.nestle.com


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Norma L. Dawkins, PhD, CFS

Norma L. Dawkins

Norma Dawkins, a native of Jamaica earned her B.S., Food Science and, M.S., Food Science & Nutrition, Tuskegee University, AL. and Ph.D. degree in Food Science &Nutrition from Wayne State University Detroit, Michigan. She has been actively involved in teaching and research in academic institutions at national and international level. She worked as a senior scientist in the food industry.  Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease and cancer among African Americans.  Other research activities focus on utilization of non-traditional vegetable sources and other agricultural raw materials in the development of innovative value-added products. Dr. Dawkins has numerous publications covering foods, nutrition and community-based intervention to her credit.

She believes that the concept of learning should be focused around four areas: independent thought process, critical thinking and problem solving skills, group interaction, and utilization of learned ideas.  Her primary role as a professor is to create an environment that supports the concept of active and interactive of learning.

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Gaurav Ghai

Gaurav Ghai, CFS

Gaurav is a Food Engineer by profession, and currently working as a Regulatory Analyst with the Low-Acid and Acidified Foods team at CFSAN, U.S. Food and Drug Administration for 5 years now. Under this role, he reviews product filings that the industry files with FDA; besides reviewing and evaluating toxicological data, scientific studies, and new technology to ensure public food safety. Prior to that he worked for Nestle Nutrition and Campbell Soup Company as a Process R&D Engineer. He earned his Bachelor’s Degree in Food Engineering from Guru Nanak Dev University, INDIA and Master’s in Food & Agriculture Engineering from University of Florida. His research was focused on analyzing and predicting internal pressure profiles of model food systems inside flexible retortable packages. He received the Institute For Thermal Processing Specialists (IFTPS) Student Paper Award for this research.

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S Gummalla

Sanjay Gummalla, PhD, CFS

Sanjay Gummalla is currently the Vice President, Regulatory and Technical Affairs at the American Frozen Food Institute (AFFI). He is a food industry professional who recently transitioned to a role in food policy and advocacy with the intent of contributing to and informing science-based food safety and regulatory policies for the broader food and beverage community.

His professional career began at the U.S. Food and Drug Administration (FDA) as a post-doctoral scientist where he contributed to FDA’s early foray in to nanotechnology-based applications for pathogen detection.

Sanjay brings over 15 years of industry experience in flavor development and food applications research. He has worked in global food and flavor research and commercial teams at Givaudan Flavors and previously led the global dairy flavors R & D group at Cargill Flavor systems. His career in the flavor industry exposed him to a diverse set of food and beverage companies across the globe and a multitude of food processing technologies and environments. Prior to joining AFFI, Sanjay was Vice President of Product Development at Zentis North America, a global fruit preparation manufacturer.

Sanjay also served as Adjunct Assistant Professor at the University of Cincinnati, where he taught food microbiology. He is an Institute of Food Technologists Certified Food Scientist (CFS) and Food Safety Preventive Controls Alliance Lead Instructor.

Sanjay has a B.S. in Agriculture and earned his doctorate in Nutrition and Food Sciences from Utah State University.

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Moira McGrath

Coming soon!

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Neal Ricks

Coming Soon...

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Deirdre Schlunegger

Deirdre Schlunegger

With over twenty years of nonprofit and leadership experience, Deirdre joined STOP in August 2010. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition (JIFSAN) and of International Food Day, a celebration and movement for healthy, affordable, and sustainable food.

Before joining STOP, she held the position of President & CEO of Make-A-Wish Foundation of Oklahoma. Prior to this, she was Vice-President of Chapter Relations at Breast Cancer Network of Strength. Deirdre has served as the Executive Director of a Chicago nonprofit organization and a national foundation. She has been the Director of Child Life Programs in a number of Children’s Hospitals during which time she served as an adjunct faculty member at the University of Georgia. Deirdre has also worked as a consultant for various organizations.

Deirdre graduated from Colorado State University with a Bachelors of Science in Human Development and Family Studies, completed a Child Life Internship at Johns Hopkins Children’s Hospital, and completed a program in Nonprofit Management at the Kellogg School of Business. Numerous leadership courses she has attended include The Wharton School of Business and The University of Chicago. She has completed a certificate program in conflict resolution and she previously served on the Advisory Committee of the Chicago Mayor’s Office on Domestic Violence.

Additionally, she has participated as a member of the Illinois Juvenile Court Domestic Violence Committee, and was a Board Member of the Illinois Coalition Against Domestic Violence. Deirdre is fluent in Spanish and has worked on multiple translation projects over the years.

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Janis Wentzell

Janis Wentzell

Janis Wentzell is a Technical Services Manager for Nestlé Canada Inc., part of a multi-disciplinary international team supporting frozen meals development and renovation for the Canadian marketplace.  A passionate brand builder, her career with Nestlé has encompassed quality assurance, operational improvement and product development in numerous businesses including confectionery and culinary.  Janis holds a Bachelor of Applied Science in Human Nutrition from the University of Guelph.

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