Presentation Title: Global Food Safety

Michael Doyle, Ph.D.
Regents Professor and Director, Center for Food Safety
University of Georgia

Dr. Michael P. Doyle is a Regents Professor of Food Microbiology and Director of the Center for Food Safety at the University of Georgia. He is an active researcher in the area of food safety and security and works closely with the food industry on issues related to the microbiological safety of foods. Dr. Doyle is a graduate of the University of Wisconsin-Madison where he received his B.S. degree in Bacteriology, and M.S. and Ph.D. degrees in Food Microbiology. He serves on food safety committees of many scientific organizations and has served as a scientific advisor to many groups, including the World Health Organization, the Institute of Medicine, the National Academy of Science-National Research Council, the International Life Sciences Institute-North America, the Food and Drug Administration, the U.S. Department of Agriculture, the U.S. Department of Defense, and the U.S. Environmental Protection Agency. He has more than 350 scientific publications and has given more than 500 invited presentations at national and international scientific meetings. In addition, he has received several research awards from academic and national scientific organizations, is a Fellow of the American Academy of Microbiology, the International Association for Food Protection and the Institute of Food Technologists, and is a member of the National Academy of Sciences-Institute of Medicine.