I've worked with the food industry on microbial food safety and quality for 20 years, balancing applied research with food safety and quality management. To put it briefly, I help companies produce safe, quality foods. I've written over 200 process authority letters for regulatory compliance and have designed and overseen about 150 validation studies for a variety of foods including acidified foods, beverages, fermented foods, prepared meals, meats, seafood, and pet food. I've written numerous peer-reviewed journal articles and one book on food protection, and presented often on the subject at international conferences. My focus is minimizing risk of foodborne hazards. I've worked in this capacity as a researcher and an executive in charge of food safety and quality. Now, I'm free to serve others in this capacity.