Jeff Kronenberg, MS

    Jeff Kronenberg

  • Jeff Kronenberg has an MS in Food Science and Microbiology from Cornell University
  • HACCP certifications through the Association of Food and Drug Officials, the American Society for Quality, International HACCP Alliance, and Safe Quality Food Institute.
  • Member of the Institute of Food Technologists, and the International Association for Food Protection.
  • Boise newspaper, Idaho Statesman, crowned him the “King of Idaho Food Safety.”

Jeff Kronenberg has over 30 years driving operations and corporate quality, productivity, food safety, HACCP, and Health & Safety. His resume includes global giants like Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and The University of Idaho.
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Dr Mark Daeschel, PhD, MS

Microorganisms
    Mark Daeschel

  • Mark Daeschel has a PhD in Food Science from North Carolina State University
  • MS in Microbiology from University of Tennessee
  • BA in Biology from the State University of New York
  • Authored more than 100 papers, holds seven patents, and makes award-winning wines.

A professor in the Department of Food Science and Technology at Oregon State University as well as a Certified Food Scientist with the Institute of Food Technologists, Dr. Mark Daeschel delivers subject matter expertise, research, and teaching in the safe production, processing, and handling of foods. Teaching ‘Food Safety and Sanitation,’ Mark was instrumental in starting Oregon State’s popular Fermentation science program.
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Dr Jeff Kornacki, PhD, MS

    Jeff Kornacki

  • Jeff Kornacki has a PhD in Food Science and Microbiology from the University of Wisconsin-Madison
  • IAFP Sanitarian award, 2010
  • Chairman of IAFP’s Food & Hygiene Professional Development Group, 2011 – 2013
  • Editor and Co-Author of Principles of “Microbiological Troubleshooting in the Industrial Food Processing Environment” (Springer, 2010)
  • Co-Editor and Co-Author of “The Microbiological Safety of Low Water Activity Foods and Spices” (Springer, 2014).

Solving food microbiology problems for over 30 years, Dr Jeff Kornacki has provided strategic assistance to industry-leading companies in the midst of FDA and USDA product recalls. With over 700+ troubleshooting-related plant visits in his career, Jeff proudly serves numerous companies across a broad spectrum of food processing industries. Jeff remains adjunct faculty at UGA Department of Food Science (where he was once full-time faculty) and is an active member of IAFP (International Association for Food Protection).
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Dr David Porter, PhD, MS

    David Porter

  • David Porter has a PhD in Zoology from the University of California, Berkeley
  • MS in Biology from The University of North Dakota
  • BS in Biology from Beloit College
  • Dr. David Porter’s career has spanned almost 30 years. His teaching, guidance, and subject matter expertise has helped shaped scientific research at government agencies (NASA), nonprofits (United States Pharmacopeia Convention), multinational pharmaceuticals (Sanofi), and medical device manufacturers (Hospira). Dr. Porter’s long career in education includes serving as the principal developer of the United States Pharmacopeia Fundamentals of Microbiology training program.
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