Explore This IssueFebruary/March 2018
Also By This Author
Most notably, Dr. Vasavada is a Professor Emeritus of Food Science at the University of Wisconsin-River Falls, and the principal and managing member of PCV & Associates. He is a lead instructor for Preventive Controls Qualified Individual (PCQI) training for Human Food and for the Foreign Supplier Verification program. Dr. Vasavada previously served as coordinator of the Food Safety Preventive Controls Alliance.
Stier works as an international consulting food scientist, dealing with a wide range of processing systems and products. In addition to being a food safety, GMP, and quality systems auditor, he is also certified as a seafood and meat and poultry HACCP instructor, and is a PCQI instructor.
Throughout the years, many of you have sat in on their seminars/ workshops at conferences, read their articles/book chapters/peer-reviewed papers, or even have had the opportunity to work with them individually as they shared their knowledge in improving your company’s food systems. And now I’m happy to say that these two longstanding food safety advocates will be contributing their expertise to help strengthen the content of Food Quality & Safety. Numerous professional affiliations, societies, and honors will come in handy as both experts will share their insights and opinions on various topics, such as regulations, microbiology, quality assurance, and sanitation.
Dr. Vasavada and Stier will debut their editor column in the next issue. Although you will no longer “see” me in the front of the magazine, I’ll still be behind the scenes working with our new Co-Industry Editors to ensure that our publication remains your go-to resource for delivering practical information on producing safe, quality food products.
Please join me in congratulating them in their new roles!
From The Editor