GMP's: Is Your Food Safety Foundation on Shaky Ground?


Glenn Black, Ph.D., director of science operations, food protection, provides leadership and direction for research and member services related to food processing and microbiological safety. He co-manages more than 20 scientists and professional technical staff in the disciplines of chemistry, biochemistry, microbiology, processing technologies and packaging and product forensics.

Prior to joining GMA, Dr. Black held positions with the Pepsi-Cola Company, the Facility Group (food plant construction), Stork Food & Dairy Systems and Unilever (Slim Fast Foods division). He has published a number of articles in recognized food journals dealing with microbial modeling and inactivation.

Dr. Black earned his B.S. and M.S. in agricultural engineering at Clemson University and his Ph.D. in food science from the University of Tennessee.

Brian Anderson, food safety/hygiene director, Nestlé Zone AMS. has worked in the food industry for the past 38 years all with focus in the area of microbiology and hygiene.  He graduated from Southwest State University in Marshall, MN with a BS degree in Biology and a MS degree in Food Science from the University of MN.  Brian worked 23 years for Pillsbury as a corporate microbiologist and as the companies Global Hygiene Manager.   Other companies Brian has worked for include Ecolab Food and Beverage as a field microbiology specialist, Davisco International as the Director of Quality, and General Mills as a food safety auditor then Quality Director for the Lloyds BBQ division.

Brian is currently employed with Nestle for the last 9 years as the Food Safety / Hygiene Director for Nestle Zone Americas responsible for supporting hygiene systems, hygienic design, and pest management across North, Central, and South America.