George Nikolich

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George Nikolich has developed a unique skillset that combines practical knowledge gained over twenty years in stone fruit and table grape field production and fifteen years of fresh fruit postharvest handling and food safety technical experience, including applied research to optimize product quality and safety. Over those thirty-five-plus years, including twelve years and counting as a member of the Center for Produce Safety Technical Committee and thirteen years as a board member with the California Fresh Fruit Association, George has acquired a comprehensive understanding of fresh fruit production and postharvest handling as well as developing connections to producers that allows him to work effectively with both industry and food safety research scientists to bridge the gap between science and practical application.

Dr. Elizabeth A. Bihn is the Director of the Produce Safety Alliance (PSA) and the National Good Agricultural Practices (GAPs) Program leading a diverse, multilingual team tasked with providing fundamental, science-based, on-farm food safety knowledge to fresh fruit and vegetable growers, packers, farm workers, regulatory personnel, extension educators, and others interested in the safety of fresh produce to meet the U.S. Food Safety Modernization Act’s Produce Safety Rule requirements and buyer expectations. She has worked for 25 years to increase the implementation of food safety practices on fruit and vegetable farms and in packinghouses through applied on-farm research and the development of effective educational materials and training programs. Her research focuses on preharvest agricultural water quality assessment and vermicompost. She has authored over 50 extension publications, 19 peer-reviewed publications, 8 book chapters, and several curricula. Betsy chaired the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) that resulted in the prevention and control of microbiological hazards in fresh fruits and vegetables meeting reports. She values the diversity present in agricultural communities and prioritizes inclusive communication strategies that build positive food safety cultures on farms and in packinghouses. Betsy has a B.S. in zoology from the Ohio State University, a M.S. in horticulture from the University of Florida, and a Ph.D. in food science from Cornell University. 

Produce Safety Alliance: https://cals.cornell.edu/produce-safety-alliance

National GAPs Program https://cals.cornell.edu/national-good-agricultural-practices-program

Justin Kerr, Factor IV Solutions LLC

Justin Kerr has a B.S. in Dairy Product Technology from Cal Poly San Luis Obispo and has worked in sanitation and support of food processing for the last 25+ years.

Justin founded Factor IV Solutions, LLC in 2013. The team at Factor IV focuses on building stability in food safety and sanitation programs through procedure verification, training, and monitoring of operations throughout North America.

William Brodegard is the Vice President of Food Safety, Social Compliance, and Sustainability at Driscoll’s, Inc. He holds a Bachelor of Science in Food Science from Brigham Young University and a Juris Doctor from the University of Minnesota Law School, emphasizing FDA and USDA regulatory law.

His career spans numerous leadership roles in the food manufacturing industry, including positions at Ajinomoto Foods and CJ. Schwan’s Inc., where he implemented advanced food safety and quality systems across multiple sites.

At Driscoll’s, he has developed a comprehensive food safety vision, impacting over 3,000 independent growers. William is known for his expertise in FDA regulations, the Global Food Safety Initiative, and the Food Safety Modernization Act. His work also includes sustainability initiatives such as plastic recycling, water management, and greenhouse gas reduction.

Dr. Christopher Crowe is an experienced leader in food microbiology and diagnostic science with expertise in pathogen testing and food safety. With over a decade of experience in roles spanning research, development, laboratory management and quality management, Dr. Crowe excels in pathogen test development and implementation, risk management, and product innovation. Currently the Senior Director of Science at Eurofins Microbiology Laboratories, Dr. Crowe is passionate about leveraging science to ensure food safety and drive continuous improvement.

Colin O’Malley  is a dedicated Solution Sales Specialist with a focus on microbiology. He holds a Bachelor of Science in Biology from Bellarmine University and has over a decade of experience in food microbiology. Colin brings a wealth of expertise to his role, specializing in product placement and training, optimizing laboratory setups and improving efficiency for his clients.

Erin Dreyling, PhD is a Key Account Manager at Hygiena, LLC. Hygiena is a global leader in rapid diagnostic solutions for food safety and quality testing. In her role, Dr. Dreyling supports large food companies and third-party testing labs and specializes in testing solutions for the meat, poultry and produce industries. 

Dr. Dreyling has over fifteen years of experience working in food safety diagnostics. Prior to Hygiena, she held technical, sales and marketing roles at Roka Bioscience and Thermo Fisher Scientific. Dr. Dreyling began her career in food safety at the USDA Food Safety and Inspection Service where she served as Director of the Data Analysis & Integration Group. Dr. Dreyling holds a Doctoral degree in public health from the Johns Hopkins University Bloomberg School of Public Health and a Bachelor’s degree in biology and psychology from Wellesley College.

Angela Terrazas, Sr. Environmental Scientist at the California Department of Food and Agriculture (CDFA) Produce Safety Program, leads education and outreach initiatives to enhance produce safety practices and compliance with the FSMA Produce Safety Rule across California. Her background includes an M.S. in Food Safety and a B.S. in Food Science, along with over a decade of food safety, quality, and regulatory experience spanning multiple industries including agriculture, manufacturing, food service, and retail grocery. Her work has been recognized with several industry awards and her career continues to reflect a deep commitment to enhancing food safety practices to provide a safe food supply chain for all consumers. 

Mackenzie Mayo-Gibbons is a Territory Account Manager for Charm Sciences. Charm Sciences innovates and develops food safety and sanitation diagnostic solutions to predict and prevent chemical and microbiological challenges in farm-to-table food production and hospitality applications. In her role, Mackenzie supports the food industry with all their rapid food safety testing needs. 

Mackenzie holds a master’s degree in food science from Kansas State University and a bachelor’s in animal science from Colorado State University. Her master’s research focused on produce safety and developing novel wash water formulations for leafy greens. Her career includes extensive experience in food safety, particularly within the meat and produce industry.