Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries.  Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. As Earthbound Farm’s Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company’s organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business. 

Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2020 Food Safety Summit. Will was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News’s Good Morning America; he is the author of two book chapters, “Effectively Managing through a Crisis,” in Microbial Safety of Fresh Produce, published by Wiley in 2009 and “Pathogen Testing in Fresh Produce: Earthbound Farm,” in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees including the Food Safety Magazine editorial advisory board.

Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations.

Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph.

Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.

Takashi Nakamura, Ph.D. has served as Vice President of Food Safety for Fresh Del Monte since 2019. Previously, he worked in various senior research and development roles at Bumble Bee Foods and Bacardi, was the Vice President of Global Product Formulation and Worldwide Research and Development/Scientific Affairs at Herbalife, and was the Category Technical Leader for Portable Wholesome Snacking and Frozen Breakfast at Kellogg's. Dr. Nakamura serves on the Center for Produce Safety (CPS) Technical Committee and the Canadian Produce Marketing Association (CPMA) Food Safety Committee, and has represented Fresh Del Monte with the International Fresh Produce Association (IFPA). He is an active member of the International Association for Food Protection (IAFP). He received a Ph.D. in Engineering from Purdue University and an M.B.A. degree from the University of North Florida. 

José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled.

Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS.

Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University. 

Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry.