Food safety expert witness candidates typically have a PhD and extensive experience in food science, FDA regulations, and/or food manufacturing. A food safety expert witness should feel comfortable explaining regulations, processes and procedures to a judge and jury. A food safety expert witness should be familiar with FDA regulation and guidelines, as well as food service and public health inspection rules.
Food safety entails the handling, preparation, and storage of food in a manner that helps prevent foodborne illness. It encompasses food labeling, food hygiene, food additives and pesticide residues, as well as policies and guidelines for food inspection. Expert witness services by a food safety specialist could include food product analysis, facility inspection, expert report preparation, expert opinion, depositions, and expert witness testimony in the courtroom. In a high-profile case, or litigation involving a significant financial stake, a law firm may request a food safety expert with prior testimony experience. In addition, an attorney may seek a food industry consultant or toxicologist for pre-litigation work. Cahn Litigation Services has performed many searches for food safety experts, providing candidates for each case to the specifications provided by the law firm. Representative matters that Cahn Litigation Services has placed expert witnesses for have involved:
Cahn Litigation Services has the experience required to turn a search for food and beverage expert witnesses around quickly. The firm has an earned reputation for providing the right expert candidates to provide quality litigation support services for
Please Note: All Cahn Litigation expert witness searches are customized to attorneys' precise specifications and preferences. Attorneys are encouraged to discuss search parameters with a Cahn search specialist.
The below expert witness bios represent a small fraction of those Food Safety experts known by Cahn Litigation Services. These bios are provided to give attorneys a sense of the Food Safety landscape.
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. An HACCP System requires that potential hazards are identified and controlled at specific points in the process.
Following a career in the public and private sectors, this expert launched a consulting firm, serving as President and CEO and specializing in food safety and health policy, and regulatory science. This expert has had senior leadership roles in the public and private sectors. During this expert's career in the food industry, this expert served as a director in supply chain management and quality systems. In these roles, this expert was an integral player in the care and management of perishable produce from the vendor through to manufacturing or service in a restaurant. This expert worked closely with multiple companies and regulatory agencies in the safe handling, storage, transport, and service of fresh produce - including strawberries.
In addition to responsibilities for food safety, this expert had a leadership role in designing and reviewing traceability programs for food products in national and international transport in quality and food safety leadership roles; and as part of the development of Food Safety and Modernization Act (FSMA) regulations, Hazard Analysis and Critical Control Point (HACCP) systems, and ISO 9000 quality management systems. This expert reviewed various temperature tracking tools and used several different systems in various positions. Further, as a successful consultant, this expert has had to review procedures and data for temperature tracking; this expert is well familiar with the industry's needs and available tools for temperature control. This expert has worked with most commodities and is highly familiar with the standard shelf life of perishable food items, and the impact of temperature and humidity on food quality and safety.
Prior to joining the public sector, this expert worked for a regulatory agency for meat and poultry. There this expert led the global development for the principles of HACCP, and played key roles in the adoption of HACCP as a regulatory tool and the development of the Sanitary and Phytosanitary Standards. This expert has also worked for two science-based trade associations.
This expert received a doctoral degree, Masters of Science and undergraduate degree and is a
Registered Dietitian. This expert is also a Fellow of the Institute of Food Technologists.
This expert has extensive prior litigation experience including a significant number of depositions and one trial testimony.
This expert brings to the table many years’ experience of bringing fundamental research through to practical implementation and full commercialization – based on technologies ranging from biomedical biosensors through to smart wound dressings and sensors for use within the food, water and environmental monitoring industries. This expert’s career to date has spanned academic departments of Chemistry, Medicine, Biotechnology, Materials Science and Engineering across every part of the University sector - with this being reflected in publications and ongoing research interests.
This expert’s research career has been focused towards sensors for food chain, medical and environmental applications. This expert is the author of >130 publications spanning areas of sensors, data transmission and food chain supply logistics and food safety having worked with agri-food and sensor- oriented companies.
This expert can bring extensive experience of acting as an expert witness in patent trials and arbitration cases.
This expert is primarily a food safety expert and as such has become familiar with regulatory requirements for clean and sterile laboratories and manufacturing/processing facilities. One of this expert's core expertise areas is the effectiveness of cleaning and sanitation programs
This expert is known internationally as one of the top experts on kinetics of reactions related to loss in food quality, nutrient degradation and pathogen growth and death kinetics.
This expert is also well known for teaching, working with and mentoring Ph.D. students, post-docs and visiting scientists. This expert has helped over many mentees gain faculty positions around the world, most of whom are doing research on reaction kinetics.
This expert is the author or co-author of over 280 scientific refereed research articles, 18 textbooks, 78 book chapters, eight patents and more than 100 other semi-technical articles. This expert has 14 refereed research papers, books or chapters and reviews that have been cited more than 200 times in other research papers or books, two at over 600 times and six others between 300-400 times, another five between 200-300 times and 30 more between 100-200. This expert’s research group has published an average of 10 research papers a year, including work in the Journal of Food Science, Journal of Agricultural and Food Chemistry, Journal of Analytical Chemistry, Chemical Sciences, Analyst, Journal of the Royal Chemical Society, Journal of Raman Spectroscopy, Food Chemistry, Journal of Food Protection and Critical Reviews in Food Science and Nutrition.
This expert’s research has been supported by grants from the Department of Homeland Security, the US Center of Excellence, as well as grants from the USDA National Institute of Food and Agriculture. Additionally, this expert has received grants from the American Egg Board, Almond Board, Dairy Research Inc., and the Beef Council.
This expert’s Areas of Research include
Shelf life testing
Shelf life dating
Time-Temperature Integrator Tags
Contaminants in food
Glass Transition Phenomena
In addition to academic work and research, this expert serves as Chief Scientist at a company that makes smart sensors used to monitor temperature or both temperature and freshness. The company’s patent and copyright intellectual property portfolio centers around radio frequency sensor identification devices, labels, tags and liners, radio frequency data capture software, cloud services and analytics. The IP also includes systems, software and methods for using the above tools for managing perishables in the cold chain and for tracking wear-and-tear of non-perishable items throughout their life or warranty period.
This expert has prior patent litigation experience and has been deposed and testified before a jury. Additionally, this expert has served as an expert for litigation in a case involving Time-Temperature Integrator (TTI) shelf life tags.