Jill's a food safety nerd at heart and believes every food safety and quality professional is a leader. Her passion is engaging individuals and teams to increase confidence, clarity, and build community to have the success they deserve as technical leaders in food. As the co-founder of Catayst LLC, Jill supports technical teams across top retailers, manufacturers, and in start-up companies close the gap between business growth and food safety and quality risk. Jill’s background includes many years of working in manufacturing supporting multi-plant teams to clearly define team roles, expectations, and boundaries to more fully integrate and collaborate food safety and quality across those organizations. In addition Jill holds a number of degrees including Bachelor’s and Master’s of Science degrees in Food Science, with a micro/food safety emphasis, from the University of Wisconsin, River Falls, and Madison, respectively; as well as a Master of Science degree in Quality Management from Eastern Michigan University. She is a professional associate certified coach through the International Coaching Federation, HACCP Certified, PCQI Certified, an SQF Practitioner, a Lean Facilitator, and a Six Sigma Black Belt. She also is the Vice Chair of the International Association of Food Protections’s Professional Development Group for Developing Food Safety Professionals. 

Presentation Description

Developing plant-based and innovative protein products is a key factor being explored as the industry looks to feed the world’s ballooning population. As new ingredients emerge, how does this impact food safety risks for populations with increasing allergic responses and other sensitivities? How does the industry adapt and adjust to the changing risks? We’ll explore these questions and more at the Food Safety in Emerging and Innovative Products session.