Hugo Gutierrez is the Global Food Safety and Quality Officer for Kerry. He has 25 years of experience in leading global, virtual, and multicultural quality, food safety, and regulatory teams. In his current position, he is responsible for developing and executing a long-term strategy to transform their quality, food safety, and employee safety into world-class systems.
Prior to his position at Kerry, he served as Vice President of Quality and Regulatory at Hershey Corporation, Director of International Quality and Regulatory Operations for General Mills, and held QA-related positions with Cadbury Schweppes USA, Pfizer in Canada, and Adams (Warner-Lambert) in Colombia.
Gutierrez holds a B.Sc. in Industrial Engineering from Javeriana University and an M.B.A. from Icesi University, both in his home country of Colombia. He speaks fluent Spanish, French, English, and basic Portuguese.
Robert B. Gravani, PhD is Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University, where he has been actively engaged in extension/outreach, teaching, and research activities. He received his B.S. in Food Science from Rutgers University and his M.S. and Ph.D. degrees in Food Science from Cornell University. Dr. Gravani has worked with all sectors of the food system and has developed innovative programs for constituents in production agriculture, food processing, food retailing, and food service, as well as for regulatory agencies and consumers. Collaboration with the Food Marketing Institute and the Food Safety and Inspection Service (FSIS) of USDA resulted in multiple editions of the Food Keeper, a publication detailing the keeping quality of over 500 foods that has been converted into a popular free telephone application. He has served as a member of the National Advisory Committee on Microbiological Criteria for Foods that advises the Secretaries of Agriculture and HHS and the Departments of Commerce, Defense and CDC on food safety issues, the National Academy of Sciences (NAS) committee on Review of Scientific Criteria and Performance Standards for Safe Foods and chaired the NAS subcommittee on Seafood, Produce, and Dairy Products. In addition, he served as Senior Advisor for Food Safety in the Office of the Chief Scientist at USDA, where he worked for Undersecretary of Agriculture, Dr. Catherine Woteki.
Matt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.
Water is a critical resource for growing and processing food. This episode discusses the challenges we face regarding water, and present and future solutions to resolve them.
African Swine Fever (ASF) continues to be hot topic to those working in food. ASF has been spreading across the globe, killing millions of pigs and is a viable threat to the US pork industry as it has recently reached the Dominican Republic.
Since 2017, IFT’s Global Food Traceability Center has worked with the World Wildlife Fund to advance a unified framework by convening seafood companies and other relevant stakeholders as part of the Global Dialogue on Seafood Traceability. We’ve convened this podcast to discuss the latest in traceability, particularly in the seafood industry.
Fireside Chats bring the future into focus and discuss current trends and opportunities.
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
In this column, the author describes considerations and watchouts when using accelerated shelf-life testing (ASLT), which has emerged as a technique that simulates conventional shelf-life testing in a fraction of the time.
In his role as Coca-Cola’s global director, quality and food safety, Jason Richardson is leading efforts to leverage the company’s legacy of quality to refresh and reframe food safety culture across the enterprise’s worldwide ecosystem.
The Business FIRST Stage tackles global issues and showcase trends in food, food tech, and the science of food. Business FIRST is presented by IFT's flagship magazine, Food Technology.