External Affiliated Research Faculty

Click on a name to jump to that person's bio data:

Mickey Parish, Ph.D.
Department Chair, Nutrition and Food Science
College of Agriculture and Natural Resources

Dr. Keith Lampel, Ph.D.
Director, Division of Microbiology
Center for Food Safety and Applied Nutrition (CFSAN)
Food and Drug Administration

Dr. John Luchansky, Ph.D.
Research Microbiologist, Eastern Regional Research Center
Agricultural Research Service
United States Department of Agriculture

Manan Sharma, Ph.D.
Research Microbiologist, Food Safety Laboratory
Agricultural Research Service
United States Department of Agriculture

Vijay Juneja, Ph.D.
Lead Scientist, Eastern Regional Research Center
Agricultural Research Center United States Department of Agriculture

Dr. Sunny Yaguang Luo, Ph.D.
Research Food Technologist, Food Safety Laboratory
Agricultural Research Service
United States Department of Agriculture

Dr. Sherri Dennis, Ph.D.
Center for Food Safety and Applied Nutrition
Food and Drug Administration

Ms. Jenny Scott
Center for Food Safety and Applied Nutrition
Food and Drug Administration

Mr. David O. Oryang
Risk Analyst
Center for Food Safety and Applied Nutrition
Food and Drug Administration

Linda Harris, Ph.D
Associate Director, Western Institute for Food Safety and Security
Cooperative Extension Specialist in Microbial Food Safety
Department of Food Science and Technology, University of California

Prof Martin Cole
Chief, Food and Nutritional Sciences Division of the Commonwealth Scientific and Industrial Research Organisation (CSIRO)

Benjamin R. Warren, Ph.D.
Director, Food Safety & Microbiology
ConAgra Foods, Center for Research, Quality & Innovation

Jeffery Farber
Director, Bureau of Microbial Hazards
Health Canada

Biographical Data:

Mickey Parish, Ph.D.
Department Chair, Nutrition and Food Science
College of Agriculture and Natural Resources

Dr. Parish is a Professor and Chair of the Department of Nutrition and Food Science at the University of Maryland, College Park. He received a Ph.D. in Food Science with a minor in Microbiology from North Carolina State University; a M.S. in Food Science from University of Florida; and a B.S. in biology from Florida State. His current research activities and interests are related to the safety and quality of beverages and produce as well as food policy and risk analysis.

Prior to moving to UM in 2005, Dr. Parish was on the faculty at the University of Florida for 19 years and was Co-Director of the UFL Juice & Beverage Center. Dr. Parish is a former IFT/AAAS Congressional Science Fellow and has also worked as a food safety policy analyst in Congress for a year. He has published over 150 refereed journal articles, abstracts, proceeding papers, and book chapters. He currently serves on the Editorial Boards for the Journal of Food Protection and the Journal of Food Safety.

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Dr. Keith Lampel, Ph.D.
Director, Division of Microbiology
Center for Food Safety and Applied Nutrition (CFSAN)
Food and Drug Administration

Dr. Keith Lampel is currently the Director, Division of Microbiology within the Center for Food Safety and Applied Nutrition at the Food and Drug Administration and the Editor of the FDA's Bacteriological Analytical Manual. The primary research objectives of the Division focus on method development, sub-typing protocols, and a new initiative into microbial genomics and proteomics. Dr. Lampel joined the Food and Drug Administration in 1987 after spending a few years at the National Institutes of Health. His initial research at the FDA focused on the application of molecular methods for the detection of microbial pathogens in foods. In addition to developing DNA-based assays, his interests included studying the pathogenesis of Shigella, and also a side adventure into bioengineered foods.

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Dr. John Luchansky, Ph.D.
Research Microbiologist, Eastern Regional Research Center
Agricultural Research Service
United States Department of Agriculture

Dr. Luchansky is a Research Microbiologist for the Agricultural Research Service (ARS) of the United States Department of Agriculture (USDA) and also serves as an adjunct professor at several U.S. Universities. He received his B.S. in Microbiology from The Pennsylvania State University and M.Sc. and Ph.D. degrees both in Microbiology from Iowa State University. Dr. Luchansky completed his post-doctoral training as a Research Associate in the Department of Food Science at North Carolina State University. Dr. Luchansky has almost 30 years of experience working with a variety of both beneficial and harmful bacteria associated with foods and has independently developed a nationally and internationally recognized program on microbiological and molecular methods to better recover, characterize and control food borne pathogens at various points along the food chain. Collectively, Dr. Luchansky and his collaborators have generated a series of ground breaking publications and technologies used by industry to enhance the safety of their products and by regulators to make science-based policy decisions that benefit the overall health and well being of consumers worldwide.

As research leader for the Microbial Food Safety Research Unit (MFSRU) at the Eastern Regional Research Center (ERRC) of ARS Dr. Luchansky has over seen a 6.5 million dollar program focusing on developing technologies to eliminate pathogens from foods, exploiting genomics/proteomics to detect and characterize pathogens, and developing mathematical models to predict pathogen growth, survival and death. Dr. Luchansky has also made many notable contributions to food safety research including the development of the ARS package rinse method to recover pathogens that contaminate the surface of foods, whole genome sequencing and comparison of L. monocytogenes to identify strain- and serotype-specific sequences, validation of food grade chemicals and the sprayed lethality in container (SLIC©) method to deliver antimicrobials to control L. monocytogenes in foods, etc.

Dr. Luchansky has received many awards and honors related to his work in food safety and has authored ca. 120 peer-reviewed manuscripts and over 80 published symposia, reports, and book chapters, as well as 6 U.S. patents. He has given almost 300 invited presentations, including 35 at international venues, and has authored over 180 abstracts/posters at scientific meetings.

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Manan Sharma, Ph.D.
Research Microbiologist, Food Safety Laboratory
Agricultural Research Service
United States Department of Agriculture

Dr. Sharma is a Research Microbiologist at the Environmental Microbial and Food Safety Laboratory (EMFSL) with the USDA-Agricultural Research Service (USDA-ARS) in Beltsville, Maryland. He received his B.S. in Microbiology and Cell Science from the University of Florida and his M.S. and Ph.D. in Food Science and Technology from the University of Georgia. His research focuses on the contamination of leafy greens with E. coli O157:H7, specifically examining the persistence of this pathogen in soil and on the surface of leafy green crops, and evaluating the uptake and internalization of the pathogen into spinach and lettuce plants.

Dr. Sharma also does research examining virulence factors of E. coli O157:H7 that may play a role in the survival of the pathogens on foliar surfaces; examining bacteriophages which may be used as possible intervention against E. coli O157:H7 contamination on a variety of produce commodities.

He is the Vice President of the Capital Area Food Protection Association, and is a member of the Institute of Food Technologists Annual Meeting Scientific Program Advisory Panel. He has published 19 peer reviewed manuscripts and book chapters.

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Vijay Juneja, Ph.D.
Lead Scientist, Eastern Regional Research Center
Agricultural Research Center United States Department of Agriculture

Dr. Juneja is Lead Scientist in the Microbial Food Safety Research Unit at the Eastern Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA) in Wyndmoor, Pennsylvania. He received his Ph.D. in Food Technology and Science from the University of Tennessee in 1991. Dr. Juneja has developed a nationally and internationally recognized research program on food-borne pathogens, with emphasis on microbiological safety of minimally processed foods, and predictive microbiology.

Dr. Juneja has been a recipient of several awards including the ARS, North Atlantic Area (NAA) Senior Research Scientist of the year (2002) and many more. He was elected IFT Fellow in 2008. Dr. Juneja has authored/coauthored 265 publications including 115 peer-reviewed journal articles. He is co-editor of 7 books and serves on the Editorial Board of the Journal of Food Protection, Food-borne Pathogens & Disease and is an editor of the International Journal of Food Microbiology.

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Dr. Sunny Yaguang Luo, Ph.D.
Research Food Technologist, Food Safety Laboratory
Agricultural Research Service
United States Department of Agriculture

Dr. Sunny Yaguang Luo is a Senior Scientist at the USDA ARS working on food safety and the quality of fresh and fresh-cut produce. Prior to joining USDA, she served as a Food Scientist and a R&D Research Leader for the two largest fresh-cut companies, Dole Fresh Vegetables and FreshExprees, respectively. Dr. Luo currently serves on the Food Safety and Technology Council for the United Fresh Produce Association, joint FAO/WHO Expert Panel on Produce Safety, and editorial boards for scientific and trade journals.

She is the past chair of the executive committee for the multi-state research program on Postharvest Quality and Safety of Fresh-cut Fruits and Vegetables and also served on review panels for NSF and CSREES. Dr. Luo is the recipient of numerous awards from the USDA and produce industry, and her accomplishments have been reported by ARS magazines, ARS Food and Nutrition Briefs, and by newspapers and journals published by industry and scientific communities internationally, and in multiple languages. In the last five years, she has authored over 50 scientific publications and presented more than 40 symposium talks and guest lectures in the US and abroad.

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Dr. Sherri Dennis, Ph.D.
Center for Food Safety and Applied Nutrition
Food and Drug Administration

Dr. Dennis has over 20 years experience in technical management, critical evaluation, and coordination of scientific and risk assessment activities. She has a record of accomplishments on specific, individual assignments and on team efforts that result in meeting organizational goals and priorities. Most recently, Sherri has worked to strengthen the science base of CFSAN through coordination and integration of research and risk assessment programs particularly in the area of microbial food safety. The teams she has served on have creatively initiated or transformed a variety of visible and high impact programs resulting in improved efforts to facilitate and support risk-based decision-making and efficient science-based risk management. Dr. Dennis has also worked to build CFSAN's capacity to conduct risk assessments and gain world-wide recognition of CFSAN's programs.

She has mentored student interns and visiting graduate students, involving them in substantive risk assessment projects. Prior to joining FDA in 1999, Dr. Dennis worked for environmental consulting firms where she specialized in the critical evaluation of chemical data, managed testing programs, and advised chemical industry clients on strategic issues relating to the registration/ re-registration of pesticides. She also conducted and evaluated human dietary exposure to pesticides using risk assessment procedures and software programs. Her research interests have included soil, plant, and animal interrelationships, particularly in the area of mineral metabolism. As a member of the American Chemical Society, she has participated in a local section career club assisting young scientists meet their career goals.

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Ms. Jenny Scott
Center for Food Safety and Applied Nutrition
Food and Drug Administration

Jenny Scott is Senior Advisor to the Director of the Office of Food Safety at the Food and Drug Administration’s Center for Food Safety and Applied Nutrition. In that position she develops and implements policies, regulations and guidelines related to food safety; serves as an Agency liaison on food programs and policies with industry, Federal, State and foreign organizations; and provides technical expertise in a variety of food safety areas. Prior to joining FDA in August 2009, Ms. Scott was Vice President of Science Policy, Food Protection at the Grocery Manufacturers Association in Washington, DC, where she held various positions over a 29-year tenure. She received an A.B. degree in biology from Wellesley College, an M.S. in bacteriology from the University of Wisconsin, and an M.S. in food science from the University of Maryland. She has published widely in the areas of microbial food safety. She has been active in professional associations such as the American Society for Microbiology, the Institute of Food Technologists, and the International Association for Food Protection, of which she was President in 2000-2001. She is a fellow of both IAFP and IFT. Ms. Scott serves on the US delegation to the Codex Committee on Food Hygiene and has recently completed three terms on the US National Advisory Committee on Microbiological Criteria for Foods.

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Mr. David O. Oryang
Risk Analyst
Center for Food Safety and Applied Nutrition
Food and Drug Administration

David O. Oryang has over 20 years experience in computer simulation modeling, risk assessment, risk pathway analysis, and programming. He received his B.S. in Mechanical Engineering from Washington State University and a M.S. in Mechanical Engineering from Tuskegee University. Oryang has gained theoretical experience through modeling engineering systems in the areas of thermodynamics and computational fluid dynamics. He has also taken advantage of the natural bridge that computational epidemiology has created from modeling engineering to modeling the biological systems in order to supplement his modeling experience.

In the past, Oryang has worked as a Risk Analyst for the Animal and Plant Health Inspection Service within the United States Department of Agriculture and the Center for Computational Epidemiology & Risk Analysis at Tuskegee University. Over the course of his career Oryang has developed several computer simulation models in the area of epidemiology and has authored several scientific publications.

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Linda Harris, Ph.D
Associate Director, Western Institute for Food Safety and Security
Cooperative Extension Specialist in Microbial Food Safety
Department of Food Science and Technology, University of California

Dr. Harris joined the Department of Food Science and Technology at the University of California, Davis in January 1996 as a Specialist in Cooperative Extension in Microbial Food Safety. She provides statewide expertise on food safety microbiology to producers, processors, retailers, and consumers. Dr. Harris was appointed Associate Director at the Western Institute for Food Safety and Security (WIFSS) in July 2006.

Dr. Harris graduated from the University of Alberta (Edmonton, Alberta) with a B.Sc. in Food Science. She worked for a dairy as a microbiologist before completing a M.Sc. degree in Food Microbiology at the University of Alberta. After completing the Ph.D. in Microbiology at North Carolina State University in Raleigh, North Carolina she developed a teaching and research program in food microbiology at the Department of Food Science, University of Guelph (Ontario Canada).

At UC Davis Dr. Harris oversees a research program in the area of microbial food safety emphasizing the microbiology of fresh fruits and vegetables and tree nuts. Her research has focused on developing and validating standard microbiological methods for a variety of produce items. She has used these methods to evaluate the behavior of foodborne pathogens on fruits, vegetables and tree nuts under different storage and processing conditions. These methods have also been used to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces.

Dr. Harris is actively involved with the International Association of Food Protection (IAFP). She was awarded the IAFP Educator Award in 2004 in recognition of her academic contributions to the field of food protection. Dr. Harris has recently served on the National Advisory Committee on the Microbiological Criteria for Foods. The committee provides scientific advice to the USDA and FDA on public health issues related to the safety and wholesomeness of the U.S. food supply.

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Prof Martin Cole
Chief, Food and Nutritional Sciences Division of the Commonwealth Scientific and Industrial Research Organisation (CSIRO)

An internationally recognized food scientist and accomplished science leader with over 20 years experience in research management across government, academia and industry. Prof Martin Cole is Chief of The Food and Nutritional Sciences Division of the Commonwealth Scientific and Industrial Research Organisation (CSIRO), based in Sydney Australia. He has published and presented over 150 papers on many aspects of food science including food safety, food trends and innovation, novel processing and nutrition. He has over 12 years experience with the CODEX ALIMENTARIUS Food Hygiene Committee and has frequently been called upon as an expert by organizations such the World Health Organization (WHO), the Food and Agriculture Organization (FAO) as well as the US House of Representatives. He has held a number of important positions professionally and is currently the Chair of the International Commission on the Microbiological Specifications for Food (ICMSF) The International Commission is an award winning Non-Government Organization (NGO) that has a long history of outstanding and timely contributions to the global management of food safety issues. Throughout his career, Prof Cole has also received numerous awards for his contributions to food science including election as a fellow of the International Academy of Food Science and Technology (IAFoST).

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Benjamin R. Warren, Ph.D.
Director, Food Safety & Microbiology
ConAgra Foods, Center for Research, Quality & Innovation

Dr. Warren is Director of Food Safety and Microbiology at ConAgra Foods, a leading manufacturer of branded foods and commercial ingredients. He received a Ph.D. in Food Science from the University of Florida; a M.S. in Food Science from the University of Florida; and a B.S. in Food Science from the University of Florida. In his current position, Dr. Warren leads a team whose responsibilities include working directly with over 70 manufacturing plants on HACCP and other food safety programs. In addition, Dr. Warren and his team provide expert food safety and microbiology support to all corporate business functions, such as product development, supplier quality, and co-manufacturing quality.

Prior to moving to ConAgra Foods in 2006, Dr. Warren held several positions with a citrus grower/processor and a third party testing laboratory. He has published over 20 refereed journal articles, abstracts, and book chapters. He currently serves on the Manufacturer's Scientific Advisory Committee of the American Peanut Council and several committees of the Grocery Manufacturer’s Association.

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Jeffery Farber
Director, Bureau of Microbial Hazards
Health Canada

Dr. Jeffrey M. Farber is currently the Director of the Bureau of Microbial Hazards, Food Directorate, in the Health Products and Food Branch of Health Canada, where he leads a group of about 55 people in both the research and policy areas on a wide range of issues dealing with microbial food safety. He holds an Adjunct Professor position with the University of Ottawa in the Department of Biochemistry, Microbiology and Immunology. His interests and expertise focus on Listeria monocytogenes, Cronobacter spp., fresh-cut produce, and molecular typing of foodborne pathogens. Dr. Farber has over 100 publications, plus numerous Book Chapters and has Edited 3 books.

In addition, Dr. Farber is extremely well-versed in both the microbial risk assessment and policy areas, and has played a key role in developing the policy approaches that are currently in place in the Food Directorate. Dr. Farber has extensive experience working at the international level with FAO/WHO and is currently the alternate Codex Canadian head of delegation for the Committee on Food Hygiene. Dr. Farber is also Past-President of the International Association for Food Protection, Scientific Editor of the IAFP Report, Co-Chair of the Canadian Listeriosis Reference Service, and a member and Treasurer of the ICMSF.

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