and medical foods. Prior to joining FDA, Dr. Balentine served as director of nutrition and health for Unilever North America and was a member of Unilever’s Global Nutrition Leadership Team. He has worked closely with many organizations and served on a number of committees with goals of improving public health. Dr. Balentine holds 10 U.S. patents and has more than 40 publications in scientific literature. He has a Ph.D. in food science and nutrition from Rutgers University.

Rodolphe Barrangou, Ph.D., M.S., M.B.A., is T. R. Klaenhammer Distinguished Professor in probiotics research in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University (NC State), focusing on the evolution and functions of CRISPR-Cas systems and their applications in bacteria used in food manufacturing. He spent 9 years in research and development and mergers and acquisitions at Danisco and DuPont. Recently, for his work establishing the biological function of CRISPR, Dr. Barrangou received the 2016 Warren Alpert Prize, the 2016 Canada Gairdner International Award, the 2017 National Academy of Sciences (NAS) Award in Molecular Biology, and the 2018 NAS Prize in Food and Agriculture Sciences. He was elected to NAS in 2018 and the National Academy of Engineering in 2019. Dr. Barrangou is also former chairman of the Board of Directors of Caribou Biosciences, a cofounder and member of the Scientific Advisory Board of Intellia Therapeutics, cofounder of Locus Biosciences, advisor to Inari Ag, and editor-in-chief of CRISPR Journal. He holds a B.S. in biological sciences from Rene Descartes University in Paris, France; an M.B.A. from the University of Wisconsin–Madison; an M.S. in biological engineering from the University of Technology in Compiegne, France; an M.S. in food science from NC State; and a Ph.D. in genomics from NC State.

Dennis M. Bier, M.D., is professor of pediatrics and director of the U.S. Department of Agriculture/Agricultural Research Service Children’s Nutrition Research Center at Baylor College of Medicine. Dr. Bier has served as chair of the Food and Nutrition Board of the National Academies of Sciences, Engineering, and Medicine, and as president of the American Society for Nutrition (with Dr. Naomi Fukagawa), the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, and the National Institutes of Health General Clinical Research Centers Program Directors Association. In addition, he has been a councilor of the American Pediatric Society and a member of the U.S. Food and Drug Administration (FDA) Pediatric Advisory Committee, the FDA Food Advisory Committee, and the Dietary Guidelines for Americans Advisory Committee. Dr. Bier has authored nearly 300 scientific publications and has served as editor of The American Journal of Clinical Nutrition, editor of Pediatric Research,

and associate editor of The Annual Review of Nutrition. For his scholarly contributions, he has received numerous awards from professional societies, academic institutions, and the federal government. Dr. Bier is a member of the National Academy of Medicine, a Fellow of the American Association for the Advancement of Science, and a Fellow of the American Society for Nutrition. He earned his M.D. at the University of Medicine and Dentistry of New Jersey and completed his residency in pediatrics at the University of California, San Francisco.

Nicole Tichenor Blackstone, Ph.D., M.S., is assistant professor in the Division of Agriculture, Food, and Environment at the Friedman School of Nutrition Science and Policy at Tufts University. Her research focuses on developing and evaluating strategies to improve food system sustainability, fusing industrial ecology, nutrition, and social science methods. Dr. Blackstone’s prior research has explored the environmental and social implications of livestock agriculture, human diets, and regional food systems. In addition to currently leading projects focused on sustainable diets and forced labor in food systems, she is co–principal investigator on a large, interdisciplinary cellular agriculture project funded by the U.S. Department of Agriculture, for which she leads the environmental sustainability assessment team. Dr. Blackstone has received multiple fellowships, including the Switzer Environmental Leadership Fellowship. She has experience in food policy spanning the local to national levels, through previous positions with the Douglas County Food Policy Council in Kansas and National Family Farm Coalition. Dr. Blackstone holds a B.A. in philosophy and religious studies from the University of Kansas, and an M.S. and Ph.D. in nutrition from Tufts University.

Garrett Broad, Ph.D., is associate professor of communication studies and member of the Catalysts for Sustainability initiative at Rowan University. He previously served as a faculty member at Fordham University. Dr. Broad’s research explores the relationship among 21st-century social movements, innovations in media and technology, and the contemporary food system. He authored More Than Just Food: Food Justice and Community Change, as well as a variety of articles on food’s relationship to environmental sustainability, economic equity, and the health of humans and non-humans alike. As an engaged scholar, Dr. Broad writes for both academic and public audiences, and works to develop collaborative research projects with a variety of social change–focused organizations. His teaching experience includes courses on environmental communication, communication and the food system, persuasion and public opinion, public interest media, communication theory, and research methods. Dr. Broad holds a Ph.D. from the University of Southern California Annenberg School for Communication and Journalism.

postdoctoral scientist at the U.S. Department of Agriculture (2016–2019) and postdoctoral scholar at the Friedman School of Nutrition Science and Policy at Tufts University (2015–2016). He earned his B.A. in biology and anthropology from Trent University in Ontario, Canada; his M.P.H. in nutrition from Tufts University’s School of Medicine; his M.S. in food systems from the Friedman School; and his Ph.D. in nutrition from the Friedman School.

Jeremiah Fasano, Ph.D., is senior policy advisor in the Office of Food Additive Safety’s Regulatory Review Branch at the Center for Food Safety and Applied Nutrition in the U.S. Food and Drug Administration (FDA). He has worked on a variety of issues during his time at FDA, including premarket safety evaluation of new food ingredients, assessment of genetically engineered new plant varieties, sodium reduction, and development of risk assessment frameworks for new food technologies and functionalities. Dr. Fasano is the current designated point of contact at FDA for the Formal Agreement Between FDA and USDA Regarding Oversight of Human Food Produced Using Animal Cell Technology Derived from Cell Lines of USDA-amenable Species. He received his Ph.D. in plant cell physiology and molecular biology from The Pennsylvania State University.

Mario G. Ferruzzi, Ph.D., is professor and chief of the Section of Developmental Nutrition in the Department of Pediatrics at the University of Arkansas for Medical Sciences. He serves as director of the Arkansas Children’s Nutrition Center, a partnership between the U.S. Department of Agriculture Agricultural Research Service and the Arkansas Children’s Research Institute, with a research focus on the roles of maternal-child nutrition and physical activity in optimizing health and development. Dr. Ferruzzi has previously served on the faculties of North Carolina State University (2016–2021) and Purdue University (2004–2016). His research interests are at the interface of agriculture, food, and nutrition sciences in the study of micronutrient and phytochemical bioavailability, metabolism, and impact to human health. He focuses particularly on strategies that can be leveraged to improve the nutritional and functional quality of food products for at-risk populations. Dr. Ferruzzi received his B.S. (1996) in chemistry from Duke University and Ph.D. (2001) in food science and nutrition from The Ohio State University.

Sherry Frey serves as vice president of Total Wellness at NielsenIQ and brings more than two decades of industry experience. With a background in market research, innovation, and consulting, she has elevated clients across the fresh, consumer packaged goods, and wellness industries, providing forward-thinking insights combined with practical strategies. In addition

to leading NielsenIQ’s Total Wellness team and industry engagement, Ms. Frey has been a featured speaker at many national and international industry events and is often sought as a media and analyst resource on topics related to consumer health, wellness, and environmental issues. Her view of health and wellness spans beyond personal health and wellness, encompassing how we collectively think about the health of the planet. She holds a B.S. in agribusiness and agriculture journalism from the University of Nebraska-Lincoln.

Naomi K. Fukagawa, M.D., Ph.D., is director of the U.S. Department of Agriculture (USDA) Beltsville Human Nutrition Research Center. Previously, she served as professor of medicine and acting director of the Gerontology Unit at the University of Vermont. Dr. Fukagawa is a board-certified pediatrician and expert in nutritional biochemistry and metabolism, including protein and energy metabolism, oxidants and antioxidants, and the role of diet in aging and chronic diseases. She has served on numerous National Institutes of Health (NIH) review panels, chaired the NIH study section for General Clinical Research Centers, and served on the NIH Integrated Physiology of Obesity and Diabetes Study Section. Dr. Fukagawa has served as a member of the American Society for Clinical Investigation, president of the American Society for Clinical Nutrition (American Society for Nutrition), associate editor for the American Journal of Clinical Nutrition, editor-in-chief of Nutrition Reviews, and vice chair of the 2010 Dietary Guidelines Advisory Committee of the USDA and Department of Health and Human Services. Her clinical training included residency at the Children’s Hospital of Philadelphia, University of Pennsylvania; chief residency at the University of Vermont; and nutrition/gerontology fellowships at the Children’s Hospital and Beth Israel Hospital, Harvard Medical School. Dr. Fukagawa’s research presently focuses on the impact of environmental stressors (metabolic or physical) on human health, specifically the health effects of exposure to petrodiesel and biodiesel exhaust. She received her M.D. from Northwestern University and her Ph.D. from the Massachusetts Institute of Technology.

Paul Hanlon, Ph.D., is director of regulatory affairs at Abbott Nutrition, where his primary roles are overseeing the regulatory approvals of novel food ingredients, as well as providing guidance to food safety programs that govern the control of chemical contaminants. He has developed, managed, and interpreted toxicology studies supporting novel food approvals in multiple countries, including the United States, Canada, Taiwan, and Malaysia. He has also participated in creating regulatory guidance and maximum levels with regulatory agencies, including serving as a delegate to the Codex Alimentarius committees managing chemical contaminants and food additives. Dr. Hanlon

is active in the food toxicology community and has published multiple papers on the risk assessment of food substances, as well as given presentations on these topics to audiences around the world. He earned a Ph.D. in molecular toxicology from the University of Wisconsin–Madison.

James D. House, Ph.D., is professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba. He maintains research programs in understanding factors regulating sulfur amino acid metabolism in animals; sustainable egg production systems, including novel value-added egg products; and determining factors influencing the quality of dietary proteins. Dr. House has published 146 peer-reviewed manuscripts, with an h-factor of 34 (Scopus). His research program has trained 40 graduate students and 15 postdoctoral fellows, as well as more than 40 undergraduate research assistants. He has received awards from the Canadian Society of Animal Science and the Canadian Society of Nutritional Sciences (now the Canadian Nutrition Society), as well as awards for merit and administrative service from the University of Manitoba. Dr. House has served as president for the Canadian Nutrition Society (2018) and was recently elected (2021) as a member of the Board of Trustees for the newly established Institute for the Advancement of Food and Nutrition Sciences. His research program is funded through Discovery Grants from the Natural Sciences and Engineering Research Council of Canada, as well as numerous tripartite funding programs involving industry and government partners. He is program lead for the Manitoba Protein Research Strategy. Dr. House completed his Ph.D. in amino acid nutrition and metabolism from the University of Guelph, Ontario, Canada, in 1996.

Frank Hu, M.D., Ph.D., M.P.H., is chair of the Department of Nutrition and Fredrick J. Stare Professor of Nutrition and Epidemiology at Harvard T.H. Chan School of Public Health, and professor of medicine at Harvard Medical School and Brigham and Women’s Hospital. He serves as codirector of the Program in Obesity Epidemiology and Prevention at Harvard and director of the Boston Nutrition and Obesity Research Center Epidemiology and Genetics Core. His major research interests include epidemiology and prevention of cardiometabolic diseases through diet and lifestyle, gene–environment interactions, nutritional metabolomics, and nutrition transitions and cardiometabolic diseases in low- and middle-income countries. Dr. Hu served on the Institute of Medicine Committee on Preventing the Global Epidemic of Cardiovascular Disease, the American College of Cardiology and American Heart Association’s Obesity Guideline Expert Panel, and the U.S. Department of Agriculture and Department of Human Health and Services’ 2015 Dietary Guidelines Advisory Committee. He has served on the editorial boards of Lancet Diabetes & Endocrinology, Diabetes Care, and Clinical Chemistry.

Dr. Hu was elected to the National Academy of Medicine in 2015. He holds an M.P.H. and Ph.D. from the University of Illinois Chicago and an M.D. from Tongji Medical University, China.

David Kaplan, Ph.D., is Stern Family Endowed Professor of Engineering at Tufts University, distinguished university professor, and professor in the Department of Biomedical Engineering. He also holds faculty appointments in the departments of Chemical and Biological Engineering, Chemistry, and Biology, and in the School of Medicine. His research focus is on biopolymer engineering, tissue engineering, regenerative medicine, and cellular agriculture. He has published more than 1,000 peer-reviewed papers, is editor-in-chief of ACS Biomaterials Science and Engineering, and serves on many editorial boards and programs for journals and universities. Dr. Kaplan has received awards for his research and teaching and is an elected Fellow of the American Institute of Medical and Biological Engineering and the National Academy of Engineering. He holds a Ph.D. from the State University of New York in Syracuse.

Andrea Liceaga, Ph.D., M.S., is associate professor of food science and director of the Sensory Evaluation Laboratory at Purdue University. Her research program aims to develop approaches for the application of alternative protein sources, such as insects, novel crops, and agriculture by-products. Her research includes extraction methods, protein structure–function interactions, bioactive peptides, protein allergenicity, sensory evaluation, and consumer attitudes toward alternative proteins. Dr. Liceaga earned her B.S. in biochemical engineering and food processing management at the Instituto Tecnologico de Estudios Superiores de Monterrey, Mexico; and M.S. in food microbiology and Ph.D. in food chemistry from the University of British Columbia, Canada.

Jayson Lusk, Ph.D., is distinguished professor and head of the Agricultural Economics Department at Purdue University, and founder and director of the Center for Food Demand Analysis and Sustainability at Purdue. He held previous appointments at Mississippi State University and Oklahoma State University and the French National Institute for Agricultural Research. Dr. Lusk is a food and agricultural economist who studies what we eat and why we eat it. He has been interviewed by and has published editorials in outlets such as The New York Times, The Wall Street Journal, USA Today, and The Washington Post, and has appeared on numerous network and national cable television shows. He has published more than 260 articles in peer-reviewed journals, including several of the most cited papers in the agricultural economics profession. He authored five books, the latest being Unnaturally Delicious. Dr. Lusk has received numerous awards,

including the Borlaug Communication Award from the Council for Agricultural Science and Technology and the Lou Ann Aday Award, Purdue’s most prestigious research award in the humanities and social sciences. He previously served on the executive committee of the U.S. Department of Agriculture’s National Agricultural Research, Extension, Education, and Economics Advisory Board. Dr. Lusk is a Fellow and past president of the Agricultural and Applied Economics Association. He earned a B.S. in food technology from Texas Tech University and a Ph.D. in agricultural economics from Kansas State University.

David Julian McClements, Ph.D., is distinguished professor at the Department of Food Science at the University of Massachusetts Amherst, adjunct professor at Zhejiang Gongshang University (Hangzhou, China), and visiting scientist at Harvard University. He specializes in food biopolymers and colloids, with a special emphasis on using structural design principles to improve the quality, safety, shelf-life, and nutritional attributes of foods, including plant-based foods. He has published 14 books, more than 1,300 scientific articles, 12 patents, and numerous book chapters (h index 168, >120,000 citations, Google Scholar). Dr. McClements recently published a book on plant-based foods with Lutz Grossmann: Next-Generation Plant-based Foods: Design, Production, and Properties. He has received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry, International Union of Food Science and Technology, Institute of Food Technologists, Foss Electronics, and University of Massachusetts. Dr. McClements is a Fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists. He is editor of Annual Reviews in Food Science and Technology and a member of the editorial boards of several other journals. Dr. McClements holds a Ph.D. in food science from the University of Leeds.

Mark Messina, Ph.D., M.S., is executive director of the Soy Nutrition Institute Global and an internationally recognized expert on the health effects of soy. He co-owns Nutrition Matters, Inc., a nutrition consulting company, and is adjunct associate professor in the Department of Nutrition, School of Public Health, Loma Linda University. Dr. Messina has appeared on CNN and is regularly quoted by the media in publications, including The New York Times, Newsweek, and USA Today. He has presented to both consumer and professional audiences in 44 countries on topics including soy and cancer risk, heart health, menopause, and men’s health. Dr. Messina is coauthor of The Simple Soybean and Your Health. His research has appeared in numerous professional journals, including the American Journal of Clinical Nutrition, Journal of Nutrition, Lancet, and Journal of the National Cancer Institute. Dr. Messina is former program director

in the Diet and Cancer Branch, National Cancer Institute, National Institutes of Health, where he initiated a multimillion-dollar research program investigating the role of soy in cancer prevention. He holds a Ph.D. from Michigan State University.

Liz Specht, Ph.D., is vice president of science and technology at The Good Food Institute (GFI), where she works to identify and forecast areas of technological need within the alternative protein field. Her efforts catalyze research to address these needs while supporting researchers in academia and industry to move the field forward. Prior to joining GFI in 2016, Dr. Specht had accumulated a decade of academic research experience in synthetic biology, recombinant protein expression, and development of genetic tools. She is a firm believer in the power of technology to enable us to meet growing food demands in a sustainable way. Dr. Specht has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University; a doctorate in biological sciences from the University of California, San Diego; and postdoctoral research experience from the University of Colorado Boulder.

D’Ann L. Williams, Dr.P.H., M.S., is assistant scientist in the Department of Environmental Health and Engineering at the Johns Hopkins University Bloomberg School of Public Health. Her work at the Center for a Livable Future focuses on the implications of industrial-scale animal production and current food systems on the environment and public health. Her work investigating community environmental exposures associated with dairies in the Yakima Valley, Washington, indicate that industrial-scale dairies are significant emitters of airborne chemical and biological agents of health concern. At the Maryland Department of Health, as chief of the Center for Food Emergency Response and Defense, Dr. Williams led investigative teams in response to foodborne illness outbreaks resulting in national and international recalls of products to prevent continued human illness. Her educational background in natural and environmental science enhances her understanding of environmental exposures and their impact on public health, and her expertise in exposure assessment, the environmental determinants of health, policy, climate change, and the food system give her a unique perspective to help inform this committee and workshop. She holds an M.S. and Dr.P.H. in environmental health sciences from Johns Hopkins University.

Patricia Williamson, Ph.D., M.S., is principal scientist, Scientific and Regulatory Affairs, at Cargill, Inc. In this role, she supports many business areas, including dietary fiber ingredients, global edible-oil solutions, caloric and noncaloric sweeteners, and plant-based proteins. She has a passion for

innovation and has supported health and wellness ingredients through her career. Her core responsibilities include the review and conduct of basic scientific research, preclinical research, and human clinical research, as well as the design and support of business strategy development with attention to policy and regulatory horizon. She currently serves on the Institute for the Advancement of Food and Nutrition Sciences’ Carbohydrate Committee as chair, and on the Soy Nutrition Institute Global Board. Dr. Williamson holds an M.S. and Ph.D. in nutritional sciences from the University of Missouri-Columbia.

Sally S. Wong, Ph.D., M.S., is senior science and medicine advisor at the American Heart Association (AHA). In this role, she oversees AHA’s Lifestyle and Cardiometabolic Health Council and Epidemiology and Prevention Council, providing scientific and organizational management expertise to both internal and external partners. Dr. Wong is also clinical associate professor at Hunter College of the City University of New York, where she teaches medical nutrition therapy to graduate nutrition students. Over the past two decades, she has mentored countless graduate students and dietetic interns in clinical and classroom settings. Dr. Wong is a registered dietitian and nutrition epidemiologist, with expertise in population-based science, chronic disease prevention, and nutrition health policy. Prior to joining AHA, she was clinical nutrition manager at Mount Sinai Beth Israel in New York City. During her clinical career, Dr. Wong led a team of 28 registered dietitians and diet technicians across three hospital sites and spearheaded multiple interdisciplinary efforts. She holds an M.S. in clinical nutrition and Ph.D. in nutrition epidemiology from New York University.

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