Jenny Scott
FDA Center for Food Safety & Applied Nutrition
Jenny Scott is a Senior Advisor in the Office of Food Safety with the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition, where she leads the FDA teams on the Preventive Controls for Human Food rule and guidance. Prior to joining FDA in August 2009, Jenny was Vice President of Science Policy, Food Protection at the Grocery Manufacturers Association in Washington, DC, where she held various positions over a 29-year tenure. She received a B.A. degree in biology from Wellesley College, an M.S. in bacteriology from the University of Wisconsin, and an M.S. in food science from the University of Maryland. She is a past-president of the International Association for Food Protection and a fellow of both IAFP and the Institute of Food Technologists. In addition, she serves as the U.S. Delegate to the Codex Committee on Food Hygiene and co-leads working groups on the revision of the General Principles of Food Hygiene and its HACCP Annex and the development of a Code of Practice on Allergen Management for Food Business Operators.