Trevor Craig is the Corporate Director of Technical Training and Consulting at Microbac Laboratories. He is responsible for the direction of Microbac’s food testing, consulting with food manufacturers across the country to help decision-makers optimize their businesses from lab to production to sale. He has been working in the food industry for more than 15 years. He previously worked at other large labs across the country on hundreds of different projects and product types, conducting shelf life, accelerated, and challenge studies for each lab. Trevor’s first role in the industry involved working for an ingredients company with applications to food and agriculture, including antimicrobials used for shelf stability.

Microbac Laboratories helps clients manage food quality and safety risks to protect consumers and their brands. The company’s industry expertise and analytical strength supports food safety programs for compliance with FSMA regulations. Microbac Laboratories serves all food industry segments with services to meet unique needs. Microbac Laboratories offers numerous food testing services including allergen detection, nutrition testing and labeling, GMO analysis, ingredient authenticity, molecular testing, Cyclospora testing, and environmental monitoring.

Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA).

Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024.

Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation.

Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems.

Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef.

Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East.

Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace. 

Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders.