Inside Food Safety Risk, The Ultra-Processed Foods Debate, Soli Organic’s Take on Traceability

Featured Guests

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  Steve Havlik RnD

  Steve Havlik is a retired food industry executive who has worked in manufacturing and R&D leadership roles for major companies, including PepsiCo and Kraft. Now a consultant, he shares his expertise with IFT on numerous projects, including IFT’s role with the Codex Alimentarius Commission, a global organization that develops standards and codes of practice related to food safety and quality.
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  Mario Estevez Garcia Professor, University of Extremadura

  Mario Estévez García is a professor of food science and biochemistry at the University of Extremadura in Spain. Dr. Estevez is an internationally recognized expert in oxidation and antioxidants with particular interest on food biochemistry, safety, nutrition and health. He currently serves as Scientific Editor for the Journal of Food Science and Associate for Comprehensive Reviews in Food Science and Food Safety.
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  Margaret Dominguez Vice President, Soli Organic

  Margaret Dominguez is vice president, food safety and compliance at Soli Organic, an indoor soil-based agriculture company dedicated to high-quality, sustainably grown, 100% USDA Certified Organic produce. In her role, Margaret oversees food safety, workplace safety and quality across high-tech controlled agriculture and packing facilities. Prior to Soli, Margaret held various food safety and sanitation roles at Kellogg’s and Fair Oaks Farms.