Bryan Hitchcock is the executive director of the Global Food Traceability Center (GFTC) for the Institute of Food Technologists (IFT). Bryan is responsible for managing and directing the GFTC, including overall leadership, strategy and governance, sales and marketing, and government, public, and industry relations.

Additionally, Bryan is IFT's principal scientific and technology leader on matters related to existing food chains and their digital transformation. His previous roles have been with PepsiCo, Procter & Gamble, and 3M Company. 

Bryan earned his bachelor's degree in Chemical Engineering from Cornell University.

In this episode of Food Safety Matters, we speak to Bryan [26:44] about:

• The birth of GFTC and how it was made possible with the help of the U.S. Food and Drug Administration
• What traceability and communication should look like within the food supply chain
• Proactive steps food companies can take to improve their supply chain transparency and traceability
• Four key data elements uncovered in research
• GFTC's role in providing feedback to FDA
• The need for more training at all levels of the food supply chain
• Artificial intelligence and how it's been applied in agricultural farming

Resources:
Pilot Projects for Improving Product Tracing along the Food Supply System - Final Report 
World Food Safety Day - World Health Organization 
World Food Safety Day - Codex Alimentarius

We also speak with Laura Allred (Gluten Intolerance Group [GIG]) [9:25] about:

• The history of GIG
• Partnering with the U.S. Food and Drug Administration to establish a certification program
• Their work in certifying products as gluten-free, not facilities
• Unexpected sources of gluten
• How wheat gets all the attention when it comes to gluten
• Why there's such an increasing demand for gluten-free products
• The reason behind GIG's recent certification mark/label update
• Best practices for gluten-free manufacturers
• The benefits of gluten-free certification via GIG
• Why focusing on wheat as an allergen can be problematic
• Upcoming research and surveys

News Mentioned in This Episode
$19M in Fines for Blue Bell; Former President Also Charged with Concealing Listeria Contamination [3:14]
Foodborne Illness is on the Rise, Says CDC [7:43] 

Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan.

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater 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.