Membership List of the Food Expert Advisory Committee

This section features a short biography of each of the current members of the Food Expert Advisory Committee. A Summary of Expertise, Affiliations and Interests of the Members of the Food Expert Advisory Committee is also available.

Food Expert Advisory Committee Membership

Food Expert Advisory Committee ad hoc Membership

Biographies of Food Expert Advisory Committee membership

Dr. Keith Mussar, Co-Chair

Dr. Keith Mussar is Vice President Regulatory Affairs and Chair, Food Committee for the Canadian Association of Importers and Exporters (I.E.Canada). As President of Keith Mussar & Associates, he assists numerous importers and domestic food manufacturers to comply with Canada's food regulations and successfully launch products into the Canadian market. He has over 30 years' experience in food manufacturing, marketing, supply chain management and regulatory affairs.

Dr. Mussar has held corporate management positions with Kraft-General Foods, Labatt Brewing Company, the Weston Foods Group and Cadbury Schweppes. He has developed the food industry's "best practices" for, and trained over 3000 Canadian companies on, the efficient recall of unsafe food products from the supply chain.

A graduate of the University of Waterloo, Dr. Mussar holds a Ph.D. in Biochemistry and is frequently consulted as the food industry expert on biotechnology. He served on multi-stakeholder groups that developed the national standards for the labelling of genetically engineered foods, the production and labelling of organic food, and food safety. Dr. Mussar serves as the food industry advisor on Canada's National Chemicals Management Plan Stakeholder Advisory Council on the Health Canada Environmental Assessment Working Group and on the CFIA ad hoc Industry Advisory committee. He is also a professor in the Faculty of Health Sciences and Humber College.

Dr. Anna Farmer, Co-Chair

Dr. Farmer is Associate Professor of Community and Public Health Nutrition with a joint appointment in the Department of Agricultural, Food and Nutritional Science and the Centre for Health Promotion Studies at the University of Alberta for the last seven years. Her research focuses on understanding food and nutrition behaviours and policy adoption at the individual and organizational level. She has held several positions as a public health and research dietitian in public and government settings.

Dr. Farmer holds a Ph.D. from the University of Toronto, Master of Public Health from the University of Hawaii at Manoa and B.Sc from Mount St Vincent University.

She is a registered dietitian and a member of the College of Dietitians of Alberta and Dietitians of Canada.

She has over 50 peer-reviewed and other articles (dietary behaviours related to sodium, sugar, and food security and adoption of nutrition guidelines in child care centres and schools).

Ms. Marilyn Allen

Marilyn Allen is a facilitator/trainer and consultant for Anaphylaxis Canada. Having lost a daughter to anaphylaxis in 1990, Ms. Allen has worked to raise awareness of the dangers of anaphylaxis. She has extensive experience in presenting lunch and learn sessions and awareness training to the food manufacturing and food service industries. From 1992-2002 she has served as a founding member, board member and V.P. of the previous anaphylaxis organizations and their forerunners who united in 2002 to form Anaphylaxis Canada. She has completed the Pharmaceutical Manufacturers Representatives of Canada accreditation, National Restaurant Association Educational Foundation's ServSafe Certification and the HACCP Prerequisite Program for food manufacturers. Marilyn was a collaborator on Food and Consumer Product of Canada's (FCPC's) "Allergy Beware 2000, Best Practices Guidelines", and the Canadian Restaurant and Foodservice Association's (CRFA's) "Allergy Aware" 2000 revisions. She was a consultant for Health Canada in 2008-9 on the consumer's perspective of allergen labelling and the food industries use of precautionary statements. She has presented web casts and industry sessions on the 2012 allergen labeling amendments and was a contributing author on "The Role of Food Labels on Accidental Exposure in Food Allergic Individuals in Canada"- 2010. She has represents Anaphylaxis Canada on the CFIA's "Consumer Round Table" since 2010. Marilyn is the content author of a self-learning tool "Allergen Training Basics for the Foodservice and Food Retail Industry" and collaborated on the Canadian Restaurant and Foodservice "Food Allergies A Guide For Restaurants". Honored in 1992 as a volunteer by the Canadian Government as a recipient of the Silver Commemorative Medal for the 125th Anniversary of Confederation for her contributions to the fellow citizens of Canada. She is also the recipient of an Ontario Government volunteer award. In 2013 she received the "Leadership in Food Safety" award from the Guelph Food Technology Centre.

Dr. Stéphane Bayen

Dr Bayen is currently Assistant Professor in the Department of Food Science and Agricultural Chemistry at McGill University since 2014. He is leading the Food Toxicants Laboratory and his research interests include: (i) analytical chemistry applied to the detection of trace contaminants and their metabolites in food and the environment, (ii) the fate of contaminants from the field to fork and (iii) human health risk assessment. He has over 12 years of experience in academic research in North-America, Europe and Southeast Asia (e.g. Singapore). He also worked as a consultant in France (2006-2010) and conducted trainings in the field of food safety.

Dr. Bayen graduated in 2001 from the Ecole Nationale Supérieure de Chimie in Montpellier (France). He obtained his PhD from the National University of Singapore (NUS) in 2005.

He is member of the Canadian Institute of Food Science and Technology and the Canadian Society for Chemistry.

He has authored or co-authored 34 scientific articles in top peer-reviewed scientific journals and two book chapters, in fields such as analytical chemistry (e.g. Analytical and Bioanalytical Chemistry, Journal of Chromatography A), food science (e.g. Critical Reviews in Food Science and Nutrition) or toxicology category (e.g. Environmental Health Perspectives).

Ms. Anne Birks

Anne has over thirty years' experience in the field of Public Health working with a wide range of health professionals within multidisciplinary teams. Planned, developed, coordinated and implemented a high risk prenatal nutrition program for the City of Toronto; developed, implemented and monitored workplans for Chronic Disease Prevention program areas (Cancer Prevention, Physical Activity Promotion and Nutrition Promotion). Initiated and established partnerships that supported the establishment and growth of a strong Student Nutrition Program in Toronto schools and communities; led the pilot testing of preschool parenting programs on the primary prevention of childhood obesity; led the creation and implementation of a large communication campaign called Savvy Diner (a restaurant menu labelling consumer awareness campaign). As senior dietitian, Anne supports excellent in dietetic practice within an interdisciplinary practice setting.

Mr. Jonathan Clifford

Jonathan is a Life Sciences graduate of McMaster University, with 25 years' experience in regulatory affairs management gained from diverse roles in government (CCAC, AAFC, CFIA) & industry (Loblaw Companies Ltd., Unilever Canada Inc.). He is a contributor to regulatory development and interpretation in Canada and internationally through a variety of workstreams and bilateral discussions. Jonathan has realized particular success working in teams, especially with trade association colleagues, through participation at Codex Alimentarius meetings, and via his involvement in other interest councils. In his current role as Country Regulatory Affairs Manager (Foods & Refreshment) at Unilever, Jonathan's practice includes a broad range of advocacy and compliance activities, as well as innovation support on behalf of Unilever R&D. This latter work included contributing to the development of initial guidance for evaluation of products at the food/drug interface and, ultimately, advancing provision for addition of plant sterols to food products in Canada.

Ms. Krista Coventry

Krista is a regulatory affairs specialist with extensive knowledge of the regulations and policies governing the Canadian Natural Heath Product (NHP) and food sectors.  She is the Director of Regulatory Services of Source Nutraceutical Inc.  a Canadian contract research organization specializing in regulatory consulting and clinical research.. Krista has 14 years of previous industry experience in regulatory policy, project management and strategic planning of client-based regulatory initiatives..

Krista has several distinguished volunteer affiliations with regulatory-based professional and/or scientific societies. In addition to participating in Health Canada's FEAC, she is a current member of the Board of Directors of CAPRA (Canadian Association of Professionals in Regulatory Affairs); Vice-President of NHPRS (NHP Research Society) of Canada,  a member of the Fundamental of NHP's Ad Hoc Program Advisory Committee for Seneca College; a member fo the Canadian Health Food Association (CHFA) Food Regulatory Advisory Council; and a member of the International Regulatory Affairs Committee of GOED (Global Organization for EPA + DHA)

Krista is also completing her Ph.D. in Human Health and Nutritional Sciences at the University of Guelph with research focused on NHP's and health foods impacting cardiometabolic health.

Dr. Susan J. Elliott

Professor of Geography and Public Health, Elliott completed her PhD (1992) and has worked as a faculty member at 3 Canadian research intensive universities. She has had a very active research career, with over 150 peer reviewed publications related to environment and (public) health, focused on Canada and the developing world. She has also supervised 30+ graduate students and post-doctoral fellows to completion. She has undertaken a range of administrative and research leadership roles including Director of the Institute of Environment and Health (McMaster), Senior Research Fellow in the United Nations University Institute for Water, Environment and Health, Dean of Social Sciences (McMaster) and Dean of Health Sciences (Waterloo). For the past 6 years, she has been a program lead for the AllerGen NCE (gene environment interactions as they relate to allergic disease) for them: Patients, Policy and Public Health. She is the principal investigator (PI) for the development of a National Food Allergy Strategy for Canada and the PI of GLOWING - the development of a Global Index of Wellbeing, based upon the successful Canadian Index of Wellbeing. She is also a Senior Editor for Social Science and Medicine

Mr. Mark FeDuke

Mark FeDuke is an international food value chain professional with over 20 years of experience addressing cross border food system issues at the nexus of customs regulations; product safety regulations; trade agreements and supply chain risks. As a husband and a father, Mark is concerned with issues of food security; international food safety capacity building and food system integrity. As the Director of Operations at VLM Foods Inc., a Canadian headquartered trading company with offshore farming and food processing interests, Mark is responsible for the firm's global regulatory affairs and supply chain integrity management activities. Mark holds a M.Sc. in International Logistics and Supply Chain Management from Glanmorgan University as well as industry credentials as a Certified Customs Specialist and Certified Trade Compliance Specialist.

Dr. Sylvain Fournaise

Dr. Sylvain Fournaise holds the position of Vice President, Food Safety and Technical Services at Olymel. Since joining the Company in April of 1998, he has orchestrated the development of numerous corporate programs, including quality management and food safety, animal welfare, crisis management and business continuity, product traceability, biosecurity of facilities, SQF certification and many other important files for all slaughterhouses and processing plants in both the pork and poultry sectors. Over the years, he has undertaken a variety of responsibilities at Olymel, including heading the Research and Development Team and acting as Vice President, Operations, Processed Meats. He has acquired more than 27 years of experience in agri-food processing, including 12 years at the Canadian Food Inspection Agency (CFIA), where his work was recognized with the Agency's highest distinction: AgCellence. He holds a Doctor of Veterinary Medicine degree (1985) from Université de Montréal and a Master's degree in Food Science from Université Laval. He is actively involved in a number of industry committees.

Dr. Lawrence Goodridge

Dr. Goodridge holds the Ian and Jane Munro Chair in Food Safety at McGill University. Dr. Goodridge's primary research interests include the use of molecular methods to develop an understanding of the microbial; ecology of foodborne and waterborne bacterial pathogens. Following a Post-Doctoral Fellowship at the University of Georgia, he accepted faculty positions at the University of Wyoming in 2003, and Colorado State University in 2006. Dr. Goodridge received his B.Sc. (Microbiology) in 1995, M.Sc. (Food Science) in 1997, and Ph.D. (Food Science) in 2002, from the University of Guelph. He is a member of the International Association for Food Protection, and the Institute of Food Technologists. He has published 44 refereed publications, and 13 book chapters. Dr. Goodridge has also presented the results of his research in the form of more than one hundred abstracts and presentations at scientific meetings, and over one hundred invited presentations.

Ms. Lucie Granger

Ms. Granger is a graduate of Université de Montréal and the Collège des administrateurs de sociétés, and is a member of the Ordre des administrateurs agréés du Québec. She has more than 30 years of experience in managing non-profit organizations. Since 2006, Lucie Granger has been Director General of the Association pour la santé publique du Québec (APSQ - Québec Public Health Association).

She also undertook a one-year continuous education program at Université Laval (2015) on the subject of complexity, awareness and management, and is a member of the Maison des leaders (Leaders' house).

During her time at the APSQ, she has launched large-scale projects that have improved the quality of life and well-being of the Québec population. This has led to the APSQ doubling its number of projects, expanding its network of partners, enhancing the reach of its activities and increasing its sphere of influence in the area of sustainable health and healthy lifestyle habits.

Dr. Richard Holley

Rick Holley is a distinguished professor, food microbiology and food safety, Department of Food Science, University of Manitoba. His research involves microbial ecology of meat, use of natural antimicrobials in food, and zoonotic pathogens in animals and the environment. He worked as a clinical research associate (Merck Frosst, Montreal), corporate microbiologist (5 years, John Labatt Ltd., London), as research and senior scientists 12 years for Agriculture and Agri-Food Canada (Ottawa, St Hyacinthe), and 19 years as a professor at Manitoba. He holds microbiology degrees from McGill (B.Sc, M.Sc) and the University of Guelph (Ph.D.) He is a Fellow of the Canadian Institute of Food Science and Technology and is a member of the International Association of Food Protection, Ontario Food Protection Association, Institute of Food Technologists, American Society of Microbiology and the Canadian Meat Science Association. He has published 218 peer reviewed articles including a book and book chapters from his work. He has received awards for research, service and outreach, has contributed to media coverage of food issues (500 interviews/5 years), and gave a Herzberg Lecture on food safety at Carleton late in 2012.

Dr. Francis Law

Dr. Law is a Professor at the Department of Biological Sciences, Simon Fraser University (SFU). He has been teaching food and drug toxicology at SFU for more than 30 years. Dr. Law holds a PhD from the University of Michigan, a M.Sc and a B.Sc from the University of Alberta. Dr. Law held many positions during his career such as a visiting fellow at US National Institutes of Health, an associate professor at Dalhousie University, a visiting professor at South China Normal University, and an Expert Advisory Committee member of NHPD (2006-2010). He is a member of American Society of Pharmacology and Experimental Therapeutics and Canadian Society of Clinical Pharmacology and Therapeutics. Dr. Law has received numerous research grants and contracts from NSERC, CIHR, and US FDA. He has published over 200 papers and presentation in the pharmacokinetics and risk assessment of functional foods, dietary supplements, drugs, and natural health products.

Ms. Lisa Mina

Lisa is Principal of FoodHealth, a consultancy specializing in nutrition and health strategy, nutrition communication, nutrition policy and stakeholder engagement. Lisa previously held positions with the retail sector, food manufacturing, in agriculture and in public health. She is a Board of Director's member of the Canadian Foundation of Dietetic Research and a  member of Health Canada's Trans Fat Task Force.

Lisa has worked with Canada's largest grocery retailers, at the Retail Council of Canada, on national food  and nutrition issues.  She also managed nutrition and regulatory affairs at one of the largest global food and beverage companies. Prior, she spent several years in the food agriculture sector in senior roles focusing on national and international nutrition policy. Lisa began her career as a public health dietitian in chronic disease prevention.

Lisa has a BA.Sc. from the University of Guelph and a Masters of Business Administration from Royal Roads University, BC. She is a Registered Dietitian; a member of the College of Dietitians of Ontario and the Dietitians of Canada.

Ms. Lorraine McIntyre

Lorraine McIntyre has been a food safety specialist with the BC Centre for Disease Control (BCCSC) for over 10 years. She consults on food risk issues  providing food safety recommendations to public health stakeholders. Many of these are published as guidelines and food safety notes on the BCCDC website.  She engages stakeholders on current issues in food safety and security, for e.g., domoic acid in shellfish to improving food donations by industry. She holds a M.Sc. in public health from the University of Hertfordshire (UK) and B.Sc. from the University of British Columbia (UBC).  Her first decade with BCCDC was as a microbiologist and research scientist, developing testing methods for Cryptosporidium and Giardia, norovirus, and foodborne pathogens. She is experienced in knowledge translation, developing inspection training materials for public health, creating SOPs, and has published in scientific journals on varied topics. She enjoys mentoring UBC and BCIT environmental health student research activities. She is a member of the International Association of Food Protection and its affiliate in BC.

Mr. Grant Morrison

Grant Morrison is a recent retiree from PepsiCo Canada. With over 33 years' experience in the food industry, he has held various management and executive positions including Director of Quality Assurance, Regulatory & Government Affairs for Quaker Oats Canada/ PepsiCo Canada organizations. His areas of responsibilities have spanned the areas of Research & Development, Laboratory Management, Manufacturing Operations, Food Safety, Quality Assurance, and Regulatory & Nutrition. He holds a Master's of Science Degree in Organic Chemistry.

Grant was also responsible for the coordination and promotion of the Pepsi-Quaker Canada oat Variety development in Eastern and Western Canada. This included spearheading a Quaker Canada 2007 submission to Health Canada, resulting in approval of the Oat Heart Health Claim. Grant was instrumental in leading the development and implementation of Quaker Oats food HACCP and Allergen Management programs. Grant was a member of the American Association of Cereal Chemists and Institute of Food Technology, as well he has represented Pepsi-Quaker Oats on a number of scientific groups and trade associations, including roles as technical Committee Chair/ Secretary with Food and Consumer Products of Canada, Prairie Registration Recommending Committee for Canadian Grains PGDC Oat Quality Committee.

Karen Proud

Karen is the President of Consumer Health Products Canada (CHP Canada); an industry association representing the makers of over-the-counter medicines and natural health products. She joined the association in July 2014 after more than a decade of senior management roles in both the public and private sectors. After Graduating with a Bachelor's of Applied Science from Ryerson University in 1997, Karen began a nine-year career with Health Canada taking on increasingly senior-level roles in the areas of regulatory and legislative affairs. In 2006, Karen left the public service to pursue opportunities in the private sector. Her most recent roles, prior to joining CHP Canada, were that of: Director of Canadian Regulatory Affairs for NJOY; Vice President of Federal Government Affairs for the Retail Council of Canada; and Director of Payer Strategies for Sanfoli Canada.

Karen currently sits on the World Self-Medication Industry Association Board of Directors and Executive Committees and is a past board member of the Canadian Partnership for Consumer Food Safety Education.

Ms. Vida Stevens

Vida Stevens is a nutrition and health promotion consultant and registered dietitian. Vida was the first Senior Dietitian and Chair of the Toronto Public Health Dietetic Practice Council. She was also the Peer Nutrition Manager, Healthy Lifestyle and Family Health Manager with Toronto Public Health. Vida holds a Bachelor degree in Food and Nutrition from Ryerson University and Masters of Science in Food, Nutrition and Dietetics from New York University. She has also completed postgraduate courses in International Nutrition. Current membership includes Dietitians of Canada, the Academy of Nutrition and Dietetics, College of Dietitians, The Anglican Diocese of Toronto Child Poverty Committee and the Board of Directors of Parkdale Golden Age Foundation as chairperson. Past memberships include Black Health Alliance, and the Ontario Society of Public Health Nutritionist (OSPHN) and Ontario Public Health Association, and the International Society for Hypertension in Blacks. Vida has co-authored the Nutrition Teaching Manual for Ethno-Cultural Communities. Current research interests include the Food Habits and Practices of Diverse Canadians.

Ms. Phyllis Tanaka

Ms. Tanaka, as of August, 2016, became an independent consultant on scientific and regulatory issues related to food and nutrition policy and regulations governing the food manufacturing sector in Canada. Prior to taking on this new role, Ms. Tanaka was Vice-President and then Senior Advisor for Food & Consumer Products of Canada (FCPC) on food and nutrition scientific and regulatory issues.

In this position Ms. Tanaka worked with FCPC's food manufacturing member organizations to address science-based food and nutrition regulatory issues and bring industry's voice to government in consultations on key issues such as trans fats, allergen labelling and sodium. Included in her responsibilities was sitting on the International Council of Grocery Manufacturers' Associations Technical Committee delegation to the Codex Committee on Food Labelling and Codex Committee on Nutrition and Foods for Special Dietary Uses meetings.

Ms. Tanaka began her career in food and nutrition at the University of Toronto in applied human nutrition research. In that capacity she co-authored four scientific manuscripts and seven abstracts related to these research projects. Over the past 25 years of her career she has worked with academia, the health professional community, the dairy and food manufacturing industry and government, gaining valuable insight into how each sector views and manages the key food and nutrition issues.

Ms. Tanaka is a past Chair of the Board of Directors for Dieticians of Canada, past member of the governance board for the Agricultural Research Institute of Ontario, past member of Executive Committee and the Board of Directors for the Advance Food and Materials Network, Centre of Excellence. She is a member of the college of Dietitians of Canada, Canadian Nutrition Society, Dietitians of Canada, and a former member of the American Dietetic Association.

Biographies of ad hoc members

Mrs. Mary Ann Binnie

Mary Ann Binnie has over 20 years experience as a nutrition consultant to the Canadian meat industry. Over this period she has been involved in numerous nutrition and health policy initiatives including revisions to Canada's Food Guide, review of nutrient content claims and sodium reduction. She was a member of Health Canada's Multi-Stakeholder Sodium Working Group and chairs the Canadian Meat Council's Sodium Working Group.

Mrs. Binnie is actively involved in a variety of committees including the Network on Healthy Eating, Canadian Meat Science Association and the International Meat Secretariat's Nutrition and Health Committee. As a professional home economist, Mrs. Binnie is a member of the London, Toronto and Ontario Home Economics Associations. She graduated from the University of Guelph with a degree in Applied Human Nutrition.

Dr. Norman Campbell

Dr. Campbell is a Professor of Medicine, of Physiology and Pharmacology and of Community Health Sciences at the University of Calgary and chairs the PAHO salt reduction expert group. He is the past President of the Canadian Hypertension Society (1999-2000), Blood Pressure Canada, (1996-1999 and 2006-2010) and the Canadian Society for Clinical Pharmacology (2002-2004). Dr Campbell initiated the Canadian Hypertension Education Program (CHEP) in 2000 and chaired it for 7 of its first 10 years. CHEP developed, and implemented Canadian hypertension recommendations and evaluated their impact. In 2010-2011, Dr Campbell chaired the development of a Pan Canadian Framework for hypertension prevention and control and was also on the 1999 Canadian hypertension strategic planning committee. Dr Campbell is a past chair of the Alberta, Ministers Expert Committee on Drugs and Therapeutics (2002-2004) and is a former Head (1994-2000) and Chief of General Medicine (1994-1999) at the University of Calgary and the Calgary Health Region. Dr Campbell was on the steering committee and co-chaired the Risk Factor committee for the Canadian Heart Health Strategy 2007-2009 and was on the executive of the Health Canada Intersectoral Sodium Reduction Committee and a member of its four subcommittees (2007-2009). In addition Dr Campbell chaired and then co-chaired the committee to integrate the Canadian Hypertension Society, Blood Pressure Canada and the Canadian Hypertension Education Program into Hypertension Canada in 2009-2010 and initially was a member of the board and operations committee of Hypertension Canada in 2010-2011.

Dr. Campbell holds a degree in Medicine and a degree in Internal Medicine from the Memorial University.

Dr. Campbell has published more than 270 scientific publications and research reports, and has spoken at more than 200 conferences.

Dr. Campbell has received a number of awards including, the Distinguished Service Award Canadian Hypertension Society 2009, the Heart and Stroke Foundation of Canada 2007 Leadership Award in Heart Healthy Policy and the Distinguished Speaker in Cardiovascular Medicine, Division of Cardiology, University of British Columbia in 2008.

Mrs. Sherry Casey

Sherry Casey is with Loblaw Companies Limited as Senior Director, Regulatory and External Affairs. In this role, Sherry provides the business with strategic and policy direction related to all regulatory and technical issues for all private label products including President's Choice and no name brands. Additionally, Sherry provides compliance oversight for consumer goods in all areas of the business and participates in government relations activities. Sherry also participates in numerous external and internal committees to advance technical issues for the business and consumers including: RCC Food Safety and Regulatory committee; FMI Food Protection Committee member; FMI Sustainable Seafood Working Group; Seafood Value Chain Round Table member; Pulse Industry Round Table member; Agri Sub-committee on Food Safety; CGSB Technical committee on Organic Agriculture; Import Export Canada Food Committee Member. Past committees include: Canadian Council of Food and Nutrition Board member and Finance chair; Loblaw Companies Limited Corporate Social Responsibility committee; Organic Value Round Table member. Sherry has been with Loblaws for 23 years and has held a number of progressive positions in the technical areas including regulatory and quality assurance. During her tenure, Sherry was instrumental in developing a brand specific comprehensive nutrition information panel used on packaging from 1994 to 2003, she has played a significant role in the development of their nutrition brand President's Choice Blue Menu, and further, played key roles in their environment brands President's Choice Green and President's Choice Organics. She has also developed numerous policy statements including for trans and sodium reduction that have helped shaped the brands into what they are today. Prior to joining Loblaws, Sherry spent 5 years with the Government as a Food Specialist and a Product Safety Specialist. This is where Sherry honed her regulatory skills. And before this, Sherry received a Bachelor of Science in Food Science, minor in Chemistry, from the University of Guelph. Sherry continues to proactively engage in education, having also received the designation of Certified Print Production Practitioner and a Masters in Business Administration.

Mrs. Carol Dombrow

Mrs. Carol Dombrow is currently a nutrition consultant for the Heart and Stroke Foundation both provincially in Ontario and nationally. She provides strategic advice and plays a leadership role in the development and maintenance of the Health Check Program's nutrition criteria and standards. She is also the Foundation's media spokesperson on nutrition issues and acts as the government liaison with Health Canada and CFIA. (1999 to present)

Mrs Dombrow previously held positions at the Heart and Stroke Foundation of Ontario (HSFO), as Director of Health Promotion 1995-1998 and with the HSFO, as Manager of Nutrition (1989-1995).

Mrs. Dombrow holds a BSC (Food Sciences) from the University of Toronto; Dietetic Internship from Mount Sinai Hospital, Toronto and a Certificate in Voluntary Management from York University.

Mrs. Dombrow is currently a Member of Health Canada's Network for Healthy Eating; Technical Advisory Committee, Heart and Stroke Foundation's Health Check Program; Ontario Collaborative Group on Healthy Eating and Physical Activity; Ontario Food and Nutrition Strategy Dream Team and Member of Dietitians of Canada and the College of Dietitians of Ontario.

Mr. Paul Hetherington

Paul Hetherington is President and CEO of the Baking Association of Canada, a national not-for-profit trade association were he has since 1997 provided food safety and regulatory affairs expertise to Canada's baking sector. Throughout his tenure Paul has been called upon on numerous occasions to offer specialized input as a member of a variety of multi-stakeholder food and food safety programs including the Review Committee for the Canadian Food Safety and Quality Program, Can-Trace Food Traceability Steering Committee, Health Canada's Trans Task Force and most recently as a member of the Health Canada's Sodium Working Group. Paul currently serves as a member of the Board of Directors for the Health Grains Institute, a Member of Agriculture and Agri-food Canada’s Grain Roundtable and as Vice Chair of Provision – Processing Food Sustainably Coalition. During his three years as a member of the Sodium Working Group, Paul harnessed industry technical input and provided expert advice on wide range of sodium reduction initiatives that were central to the Working Group's final recommendations. Prior to his current appointment, Paul was President of the Bakery Council of Canada from 1994 - 1997. Other Canadian food industry experience was acquired through varying levels of responsibility with the Canadian Federation of Independent Grocers (1987-1994) including the position of Vice President. Paul holds a BA from Wilfrid Laurier University.

Ms. Phyllis Tanaka

Ms. Tanaka, as of August, 2016, became an independent consultant on scientific and regulatory issues related to food and nutrition policy and regulations governing the food manufacturing sector in Canada. Prior to taking on this new role, Ms. Tanaka was Vice-President and then Senior Advisor for Food & Consumer Products of Canada (FCPC) on food and nutrition scientific and regulatory issues.

In this position Ms. Tanaka worked with FCPC's food manufacturing member organizations to address science-based food and nutrition regulatory issues and bring industry's voice to government in consultations on key issues such as trans fats, allergen labelling and sodium. Included in her responsibilities was sitting on the International Council of Grocery Manufacturers' Associations Technical Committee delegation to the Codex Committee on Food Labelling and Codex Committee on Nutrition and Foods for Special Dietary Uses meetings.

Ms. Tanaka began her career in food and nutrition at the University of Toronto in applied human nutrition research. In that capacity she co-authored four scientific manuscripts and seven abstracts related to these research projects. Over the past 25 years of her career she has worked with academia, the health professional community, the dairy and food manufacturing industry and government, gaining valuable insight into how each sector views and manages the key food and nutrition issues.

Ms. Tanaka is a past Chair of the Board of Directors for Dieticians of Canada, past member of the governance board for the Agricultural Research Institute of Ontario, past member of Executive Committee and the Board of Directors for the Advance Food and Materials Network, Centre of Excellence.

She is a member of the college of Dietitians of Canada, Canadian Nutrition Society, Dietitians of Canada, and a former member of the American Dietetic Association.

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