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Developing and Implementing HACCP in Food Manufacturing
June 20-22, 2013 ~ Ames, Iowa


Dr. Angela Shaw, Assistant Professor of Food Safety, Iowa State University

Dr. Angela Laury-Shaw is an Assistant Professor of Food Safety at Iowa State University in the Department of Food Science and Human Nutrition. She is a native of Downers Grove, Illinois and returned back to Iowa after 6 years in Lubbock, Texas. She received her B.S. and M.S. in animal science and meat science at Iowa State University. She then obtained her PhD and completed a post doc in food microbiology from Texas Tech University. While at Texas Tech University she was the manager of the Food Pathogen Intervention Laboratory for 5 1/2 years, taught many food safety courses, and provided food safety extension outreach to manufacturers throughout the U.S. and Mexico. At Iowa State University her research and extension focus on the development of intervention strategies to control and prevent pathogen (E.coli O157:H7, Salmonella, Listeria monocytogenes, Staphylococcus) within the farm and manufacturing setting. Her work provides practical insight into pre- and post- harvest food safety practices within the fruits, vegetable, nuts, pet food, meat, poultry, egg and grain industry.

Dr. James Dickson, Professor, Department of Animal Science, Iowa State University

Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State University and the Professor in Charge of the Iowa State Component of the Food Safety Consortium. Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists.

Dr. Aubrey Mendonca, Assistant Professor of Food Science and Human Nutrition, Iowa State University

Dr. Aubrey F. Mendonca is an Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University (ISU) where he received Ph.D in Food Science & Technology (minor in Microbiology). Prior to joining the ISU faculty in 1998, he was a post-doctoral scientist in the Department of Food Science at The Pennsylvania State University. At ISU he teaches classes in food microbiology and is an active researcher in the field of microbial food safety. He developed the "Microbiology and Food Safety on-line Training Module" for food processors at Smithfield (formerly ConAgra Foods). Dr. Mendonca's research focuses on control of foodborne pathogens using natural antimicrobials, heat, high pressure, irradiation or combinations. He serves on the journal editorial board of Applied and Environmental Microbiology and is the Past Chair of the Iowa Section of the Institute of Food Technologists (IFT) and the Food Microbiology Division of IFT. He is a professional member of IFT, the American Society for Microbiology, and the International Association for Food Protection.

Janis Hochstetler, M.S., HACCP and Labeling Coordinator, Iowa Department of Agriculture and Land Stewardship

Janis M. Hochstetler, M.S. is the HACCP and Labeling Coordinator for the Iowa Meat and Poultry Inspection Bureau since 2000. She assists state of Iowa inspected meat and poultry plants with the regulatory requirements concerning HACCP (food safety) and product/label approval process. She assists inspection staff with HACCP related issues, labeling/product formulation, and training. For the past 16 years, Janis has collaborated with Iowa State University's Meat Extension Program as a HACCP instructor and as an authority on meat regulatory issues. Prior to joining the state of Iowa Inspection Bureau, Janis worked in process control, quality assurance, food safety and employee training at Armour Swift-Eckrich-Kansas City, Kansas and Burke Corporation- Nevada, Iowa.

Janis holds an M.S. degree in Food Science from The University of Tennessee-Knoxville and a B.S. degree in Agriculture from Iowa State University.

Heather Snyder, M.S., Food Safety Lecturer, Iowa State University

Heather Snyder is Food Safety Lecturer at Iowa State University in the Department of Food Science and Human Nutrition. She received her B.S. in Animal Science with a focus on food safety in production animals and her M.S. in Microbiology, both at Iowa State University. While pursuing her master's degree, she worked on industry-funded research projects in the area of meat safety. Her extension and outreach focus is on the development of educational materials that cover food safety and new food regulations for manufacturers.

Representative from Iowa Department of Inspections and Appeals

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