Barry M. Weinstein, President, Barry M. Weinstein & Associates Blair Clark, Transition Manager, Ocean Nutrition Canada Bob Cropp, Dairy Marketing and Policy Specialist, University of Wisconsin-Madison Colin Minehart, Owner, Main Street Grill Cory Galbraith, President, Galbraith Communications D.S.Epperson, Functional Food Expert, HomeBlend Dan D. Hanselka, Ernest E. Davis, David P. Anderson, Oral Capps, Extension Associate, Texas A&M University Dr. John Rushing, Professor of Food Science, North Carolina State University Frank Guray, Consultant & Trainer, Professional Food Safety Ltd. Henry Carsberg, Consultant, Henry Carsberg & Associates James Carter, Senior Consultant, ASI Food Safety Consultants Jeff Nelken, Food Safety & HACCP Expert Jo Robinson, Author, "Pasture Perfect and Why Grassfed Is Best!"   John T. Lang, Karen M. O'Neill, William K. Hallman, Faculty, Rutgers University Katherine L. Adam, Agriculture Specialist, National Center for Appropriate Technology Lance E. Gegner, Agriculture Specialist, National Center for Appropriate Technology's ATTRA Laura Ciocan, Food Specialist and Expert Dietician, South Beach Diet Lydia Guillot, Inspector, Food Safety and Inspection Service Peter Cullen, President, Peter Cullen, Inc Rosana G. Moreira, Professor, Texas A&M University Steve Seideman, Pam Brady, Mike Heilman, Justin Morris, Extension Food Processing Specialist, University of Arkansas Thomas R. Cutler, President & CEO, TR Cutler, Inc. Y. Martin Lo, Associate Professor, University of Maryland Barry M. Weinstein, President, Barry M. Weinstein & Associates Barry holds Masters and Bachelors Degrees in Chemical/ Biochemical Engineering from Rutgers University and four US patents in consumer product processing. He earned the Campbell Institute for Research and Technology Annual Award for Outstanding Achievement in 1991 and 1995. Activities for Leading Successful Cross-Functional Teams Blair Clark, Transition Manager, Ocean Nutrition Canada Blair Clark is Transition Manager for Ocean Nutrition Canada (ONC). He earlier held positions of Production Manager and Plant Manager with ONC. His career includes experience with Coca-Cola, Trimac Transportation as well as Farmers Co-operative Dairy. Executive Profile: Ocean Nutrition Canada's Transition Manager Bob Cropp, Dairy Marketing and Policy Specialist, University of Wisconsin-Madison Bob Cropp is a dairy marketing and policy specialist with the University of Wisconsin-Madison. He provides a monthly dairy situation and outlook report, conducts research and provides extension programs to dairy producers, dairy cooperatives, related dairy firms and policy makers on milk marketing and federal dairy policy. Dairy Market: Q3 Review & Outlook Colin Minehart, Owner, Main Street Grill Colin Minehart is owner of the Main Street Grill, Alden, MN, and Vice President of American Beverage Licensees. Is Your Food and Beverage Operation Ahead of the Curve? Cory Galbraith, President, Galbraith Communications Cory Galbraith has been a writer for 30 years, specializing in economic and rural issues. This article, published by the Canadian Farm Business Management Council and Canadian Federation of Agriculture, is reproduced here with permission. Are Global Food Leaders Big Enough to Survive? D.S.Epperson, Functional Food Expert, HomeBlend D.S. Epperson is the top formulator for Home Blend Gourmet / South Pacific Health, a leader in the functional food industry in the U.S. With 20 years of experience in Nutritional Biochemistry, she has written reference books on botanicals and manufacturing of medicines from botanicals, and published articles on health, fitness and foods. A Note to Food Manufacturers… Functional Foods: What They Are and How They Work Dan D. Hanselka, Ernest E. Davis, David P. Anderson, Oral Capps, Extension Associate, Texas A&M University Daniel D. Hanselka is an extension associate, Ernest E. Davis is professor emeritus, David P. Anderson is an associate professor, and Oral Capps, Jr. is a professor and Southwest Dairy Marketing Endowed Chair in the Department of Agricultural Economics at Texas A&M University. Demand Shifts in Beef Associated with Country-of-Origin Labeling Dr. John Rushing, Professor of Food Science, North Carolina State University Dr. John Rushing is Executive Director of the Southeastern Food Processors Association, and the Corresponding Secretary for the North Carolina Dairy Technology Society. He works with the dairy and foods processing industries in North Carolina to improve the safety, quality and value of foods. Develop a HACCP Plan for Acidified Foods Frank Guray, Consultant & Trainer, Professional Food Safety Ltd. Frank Guray is a Consultant & Trainer at Professional Food Safety Ltd. He graduated from Purdue University at Lafayette with a Bachelor's of Science in Agricultural Engineering - Food Processing Option. An Indiana Professional Intern Licensed Engineer, he was with Tyson Foods, Inc. working at multiple plants and has served in various capacities. 10 Things to Know Before Arguing with Your Inspector Crisis Management – Recalls, Outbreaks, Shutdowns James Carter, Senior Consultant, ASI Food Safety Consultants James Alan Carter is a Senior Consultant with ASI Food Safety Consultants. He has a BA degree in Chemistry, and has worked for 25 years in the food and beverage industry with responsibilities in R&D, Quality Control, and Production Management. James is HACCP and FPA certified, conducts HACCP set-ups for clients, and seminars for HACCP and ServSafe. The Right Way to Clean and Sanitizing Your Facility Jeff Nelken, Food Safety & HACCP Expert Jeff Nelken is a Food Safety & HACCP expert with more than 30 years' experience in healthcare, restaurant & hospitality training. He has worked as an expert witness with CBS, NBC, Inside Edition and Dateline NBC, MSNBC as an expert on food safety stories. Jeff has done his BS with Honors in Food Science & Management; he also did his MA in Food Management & Dietetics from New York University. Food Manufacturing Audits: Smell Something Funny? Henry Carsberg, Consultant, Henry Carsberg & Associates Henry Carsberg offers the food processing industry a wealth of practical experience and technical expertise. He has been involved in design and development of HACCP Plans and SSOPs for more than 10 years. Henry has been the author of the "Sanitation Notebook" column in Food Quality magazine since its' inception. He is the author of several chapters in various textbooks, and has published his own "Food Plant Sanitation A Handbook for Quality Assurance and Sanitation Personnel." Keep Score of Your Sanitation Programs   Jo Robinson, Author, "Pasture Perfect and Why Grassfed Is Best!" Robinson is the author of Pasture Perfect and Why Grassfed Is Best! and the co-author of Unplug the Christmas Machine (with Jean Staeheli), Hot Monogamy and Emotional Incest (with Dr. Pat Love), The Omega Diet (with Dr. Artemis Simopoulos), and When Your Body gets the Blues (with Dr. Marie-Annette Brown.) Beyond Organic John T. Lang, Karen M. O'Neill, William K. Hallman, Faculty, Rutgers University John T. Lang is currently writing a dissertation titled "Acceptable Trust? The Public Perception of Organizations Involved in Genetically Modified Food" in the Department of Sociology at Rutgers University. Expertise, Trust, and Communication about Food Biotechnology Katherine L. Adam, Agriculture Specialist, National Center for Appropriate Technology Katherine L. Adam, Agriculture Specialist (technical writing) for the National Center for Appropriate Technology, has worked for many years toward local/sustainable systems-supporting and practicing ecosystem protection, organic farming, gardening, seed saving, innovative food preservation, alternative health measures, cooperative endeavors, and neighborhood/watershed organizing in Fayetteville, Arkansas, in the Ozarks. Food Dehydration Options Lance E. Gegner, Agriculture Specialist, National Center for Appropriate Technology's ATTRA Lance E. Gegner is an agriculture specialist for the National Center for Appropriate Technology's ATTRA National Sustainable Agriculture Information Service. He has worked for more than 18 years promoting sustainable and organic systems, supporting organic farming, alternative crop and livestock production methods, small-scale food processing, and cooperative marketing, as well as other forms of alternative marketing. Aspiring Dairy Processors: Are You Asking the Right Questions? Laura Ciocan, Food Specialist and Expert Dietician, South Beach Diet Laura Ciocan is a Food Specialist and Expert Dietician, besides being a voracious writer on topics related to diets and food habits. Her articles published in well-known journals and websites catering to the food and beverage industry. South Beach Diet Effects on Sales Lydia Guillot, Inspector, Food Safety and Inspection Service Lydia Guillot has been an Inspector with the Food Safety and Inspection Service (USDA) for 15 years. She graduated from Tulane with a Bachelor's in Biology cum laude in 1981 and from Louisiana State University with a Doctor of Veterinary Medicine in 1988. Lydia is also co-chairman of the NSF Advisory Council on Food Safety. Inspectors vs. Management: Will the Cold War End? Peter Cullen, President, Peter Cullen, Inc Peter Cullen is the president of Peter Cullen, Inc, and he runs a website for chocolate lovers -- www.for-chocolate-lovers-only.com. Besides being a food expert, Peter is also a voracious writer and his articles have been published on reputed websites and journals. The True History of Chocolate Rosana G. Moreira, Professor, Texas A&M University Rosana Moreira is a Professor in Food Engineering at Biological and Agricultural Engineering Department, Texas A&M University. In 1998, she was promoted to Associate Professor and in 2004 to Professor. Rosana has over 60 publications in respected professional journals, is the author of several book chapters, a book in 'deep-fat frying' and another on 'process control for the food industry'. Vacuum Frying - A Lower Cooking Temperature Steve Seideman, Pam Brady, Mike Heilman, Justin Morris, Extension Food Processing Specialist, University of Arkansas Dr. Steve Seideman is an Extension Food Processing Specialist, Cooperative Extension Service, University of Arkansas. Dr Pam Brady is a Food Specialist with the Institute of Food Science & Engineering. Mike Heilman is the Program Coordinator for the Institute of Food Science & Engineering, and Dr. Justin Morris is the Director of the Institute of Food Science & Engineering. Starting A Food Business Thomas R. Cutler, President & CEO, TR Cutler, Inc. Thomas R. Cutler is President and CEO of TR Cutler, Inc., one of the largest manufacturing marketing firms worldwide. He is founder of the Manufacturing Media Consortium of 2700 journalists and editors writing about trends in manufacturing. Thomas is the lead spokesperson for the ETO Institute and also the author of the Manufacturer's Public Relations and Media Guide. New Role for QA Managers in Bioterrorism Act Compliance Why Food Companies Face ERP Functionality Problems Y. Martin Lo, Associate Professor, University of Maryland Y. Martin Lo, Ph.D., is an Associate Professor of Food Bioprocess Engineering and an Extension Specialist of Food Processing and Safety in the Department of Nutrition & Food Science, University of Maryland. Innovative Applications of Microbial EPS in Food